|Art: Mary Nelen©|
Farro, Bacon and Asparagus Salad
6 strips bacon (local from Chestnut Farm or Wells Tavern)
1C farro (local from the Pioneer Valley Grain people)
1/2 C celery, chopped fine
1 C onion, sliced fine
1T red pepper flakes
10 spears asparagus, tips intact, cut into 1” pieces (see map)
rhubarb jucice (from stewed rhubarb sweetened with honey)
peppercorn juice (peppercorns in jar with vinegar)
Brown farro for 3 minutes, add 1-3/4 water and pinch salt
Cook for 20 to 30 minutes on simmer and remove from heat to cool.
Fry bacon slowly, remove grease, when cooked, transfer to drain on paper bag.
Sautee red pepper flakes in bacon fat for one to two minutes then add asparagus, celery and onion.
Cook vegetables for 15 minutes on low.
When farro is finished, drain and return to pan. When it has cooled, add the vegetable mixture and bacon. By now the onions should be nicely carmelized
Top with grated cheese, if desired and serve in large warm bowls.