This recipe comes from one of our favorite cookbooks, Six Seasons: A New Way with Vegetables. This fall inspired recipe bursts with flavor and combines farro, carrots, dried apricots, pistachios, and whipped ricotta.
Fall carrots are not only local this time of year but bigger, firmer, and very sweet. To give the farrow a more rich, nutty flavor, we toast the farro before cooking. You can also use our California-grown Dried Blenheim Apricots which are available as an add-on to your regular produce order! This recipe will serve two hungry people as a main dish or is a fantastic side for four.