farro

Spring is always an exciting time of year, especially for the local food eater.

There’s nothing more disappointing than cooking a beautiful meal, only to find out that the flavors are bland. Sometimes, there’s just something simple missing that could turn the dish into something special.

With springtime fast approaching, let’s look at the spring ingredients that can give your next brunch or dinner an incredible burst of flavor.

Farro is an ancient food of the people who lived in the Mediterranean basin. It fed the Roman army, was a biblical food, and is the national dish of Lebanon. Not only was it a staple but it was also a cure for many maladies. Farro was found to have first been cultivated in the Fertile Crescent of the Middle East 10,000 years ago. Its initial use was as the main ingredient in bread. It is also known as emmer and by the 20th century was replaced with durum wheat.