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Farro

Farro Farro is an Italian grain that has also been known as emmer. It was an ancient variety of wheat. It was cultivated by the Roman thousands of years ago. The word farro is the Latin word for wheat, and is the root of the Italian word for flour: farina. Farro has a nutty flavor, and a slightly crunchy texture. It resembles a grain of rice wrapped in a light reddish brown hull. Some of the hull still remains on the seed after a few abraisions. Do not confuse farro with spelt, wheatberries, or kumut. These grains are all varieties of wheat. They come from different time periods, and different parts of the world. They are all different and have different flavors and tex

Cabbages

Cabbages Cabbage is a member of a large group of vegetables from the Brassica Oleracea and B. Rapa families. B. Oleracea includes Napa or Chinese cabbage, minzuna greens, and bok choy. B. Oleracea includes red and green cabbage, savoy, broccoli, Brussels sprouts, cauliflower, kale, collard greens, and kohlrabi. Inflourescents include broccoli and cauliflower. These families have believed to have been brought from Asia Minor to Europe in approximately 600 B.C. The word cabbage is a derivation of the French word of cabache, meaning head. Members of these families contain a sulfur compound that will get relieved the longer it is cooked. Members of the Brassica family have

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© 2016 by Chef Jennifer M. Denlinger.  All Rights Reserved