On Saturday I took a walk with my wife on the High Line in New York City. For those of you who may be unfamiliar with the High Line, it’s an elevated freight train line that has been transformed into a public park on Manhattan’s West Side. It was originally designed to remove freight trains from the city’s streets in 1934. The trains delivered milk, meat, produce and raw goods into the upperfloor loading docks of warehouses and factories.
The last train ran on the High Line in 1980 and from that point and until the transformation, has been abandoned. Nature proved its power and an abundance of trees, shrubs and plants took over man’s steel and iron monster. Below are some stock photos giving you a little idea of how the area has been transformed.
To learn more about the High Line visit http://www.thehighline.org.
It was a beautiful day in the City and the High Line was packed. Close to one end of the line there is a food concession that also serves some great tasting micro brews. We stopped for a taste and when our bill arrived it came with, you guessed it, another Farro recipe. A few weeks back I did a post on 5 Great Farro Recipes, in fact the “One Pot Farro” dish I cooked up earlier in the week. When I saw this new recipe I felt compelled to share it with you here.
Seasonal Farro Salad:
Marco Canora Co-owner and executive chef of Hearth and Terroir, gives us this recipe. Canora describes seasonal cooking as being about using ingredients when they are available, and reacting to the way you feel at different times of the year. I couldn’t have said it better. Below are a few snaps of the food offered at Terroir at the Porch, where I got the recipe. If you’re walking the High Line and need a bite to eat, stop here. The Farro dish is bottom left.
Ingredients:
- 1/3 cup + 2 Tbsp. extra Virgin Olive Oil
- 1 small yellow onion, quartered
- 1 small carrot halved
- 12 ounces farro (1 1/4 cups)
- 5 cups water
- Kosher salt ( I used sea salt)
- 3 Tbsp. red wine vinegar
- freshly ground pepper
- 1/2 small red onion, thinly sliced
- 1 cup of cucumber, diced
- 1 1/2 cup of blanched, chilled and sliced sugar snap peas
- 1/4 cup chopped fresh parsley
In a large saucepan heat 2 Tbsp of the oil. Add the yellow onion, carrot and the celery. Cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with the oil. Add the water and bring to a boil. Cover and simmer over low heat for about 10 minutes. Season with salt. Keep covered until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
In a large bowl whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold the farro, red onion, cucumber, snap peas and parsley. Season once again with remaining salt and pepper.
It may sound like a bit of work but it all comes together quickly. So, thanks to the New York City High Line, we have another farro recipe.
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