Recipe by Nick Leahy of Saltyard

Demonstrated at the Ponce City Farmers Market on May 31, 2016

Ingredients:

• Green Beans from Grant Wallace Farm
• Zucchini from Grant Wallace Farm
• Carrots from Truly Living Well
• Cauliflower from Cosmos Organics
• Kohlrabi from Cosmos Organics
• Spring Onions from Scharko Farms
• Baby Fennel
• Housemade Guanciale from Riverview Farms Pork
• 1 cup of Blanched Farro
• 1 quart of Chicken Stock
• Salt for Water
• ‘Mater Salt for Seasoning – Tomato Leaves Ground with Salt (Optional)
• Fried Quinoa for Garnish (Optional)

Directions:

1. Boil cauliflower in water, garlic and buttermilk until tender. Puree and set aside.
2. Render the guanciale in a hot pan. While this is rendering, chop all vegetables to a uniform size. Then add them to the pan after guanciale has rendered out some liquid.
3. Sautee until vegetables are slightly caramelized, season as you go with ‘mater salt or regular salt.
4. Add blanched farro and baby fennel, stir until mixed in.
5. Add stock to cover, season again, then add green beans and zucchini.
6. Bring this mixture to a boil and simmer until thickened.
7. Fold in cauliflower puree, then plate and garnish with raw sliced carrots and crispy quinoa.