I realized recently that summer has flown by and I gave exactly zero garden updates in three and a half months. I spent the last couple of weeks prepping my garden for a fall transition but I’m still hanging on to summer. My cherry tomatoes are still ripening, I’m just now getting peppers (mild and hot) and baby cucumbers are hanging on for dear life. I’m also still holding out hope for one zucchini to grow, just one (I know what I did wrong this year so I’ll correct it next year!) Summer was a bit of an adjustment for me in terms of growing plants in a warm and dry environment. I didn’t water enough and I think the plants received too much sun. But in the past month, the plants have made a rebound and I’m not giving up on them yet. This dish is half tomatoes from my garden and half tomatoes from a friend. I’m not ready to quit eating tomatoes.
- ½ cup (pearled) farro*
- 1 cup water
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 cups cherry tomatoes
- 3 tablespoon good quality balsamic vinegar
- 2 teaspoons fresh minced rosemary
- 2 teaspoons fresh minced parsley
- 1 teaspoon fresh minced thyme
- 1 teaspoon fresh minced sage
- 1 ounce goat cheese
- Combine water and farro in a pot. Bring to a boil, reduce to a simmer, and cover with a liquid. Let cook for 25-30 minutes until farro is tender, adding ¼ cup more water if needed to soften grain. Remove from heat and stir.
- While farro cooks, head olive oil over medium-low heat in a skillet. Add minced garlic and cook for 1 minute. Stir in tomatoes and balsamic vinegar. Cook tomatoes until warm and soft, 4-5 minutes. Press tomatoes with the back of a wooden spoon until the tomato burst. Add herbs and cook for another 2 minutes.
- Once tomatoes are bursted and farro is done, add farro to the skillet with the tomatoes and cook until farro absorbs some of the tomato juice.
- Divide into two bowls, sprinkle with goat cheese, and serve.
As mentioned above, I’ve started the transition from summer into fall. I’m letting my summer plants continue while I let the fall/winter crops get a bit bigger before transplanting. I have cauliflower, broccoli, cabbage, and brussels sprouts growing strong with lettuce and spinach growing from seed. I think it’s going to be a good fall/winter in the garden!