Milkweed Farm, Mallory Watts’s no-till, chemical-free farm in Chilmark, is a true labor of love, one that in a few short years has become a top supplier to many of the Island’s best restaurants and private chefs. After a long day on the farm, this colorful dish that celebrates their prized produce – tomatoes, spinach, purplette onions, and parsley – plus local pesto, is on high rotation at her home. Bring it to a potluck or serve alongside grilled sausages or fish after a lazy day on the beach.
Serves 4
- Kosher salt
- 1 cup farro, rinsed, such as Anson Mills
- 2 pints cherry or Sungold tomatoes
- 2 purplette onions, or 1 medium red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- Freshly ground black pepper
- ½ to 1 teaspoon crushed red pepper flakes
- ¼ cup homemade or store-bought pesto, such as Pam’s Pesto
- Grated zest and juice of 1 medium lemon
- 2 packed cups baby spinach
- ½ cup feta, such as Mermaid Farm
- ¼ cup flat-leaf parsley leaves
1. Preheat the oven to 400 degrees Fahrenheit. Bring a medium saucepan of salted water to a boil. Add the farro and stir. Simmer over medium-low heat until tender, about 30 minutes.
2. While the farro cooks, toss the tomatoes and onion wedges with 2 tablespoons of the olive oil on a baking sheet. Season with salt, pepper, and the red pepper flakes. Roast until the tomatoes collapse, 25 to 30 minutes, then broil for 1 to 2 minutes to char the tomatoes slightly.
3. When the farro has finished cooking, drain and return to the saucepan. Drizzle with the remaining 1 tablespoon olive oil, add the pesto, and lemon zest and juice, and toss to combine. Add the tomatoes, onions, and all the juices from roasting, then stir in the spinach. Taste and adjust seasoning.
4. Crumble the feta over the top, garnish with the parsley, and serve hot or warm.
