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Gathered
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Controlled temperature for homemade yogurt fermentation
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
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Controlled temperature for homemade yogurt fermentation
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
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Cook the farro: Bring about 3 quarts of water to a boil in a 4 quart saucepan. Add farro and 1 t. salt. Boil until the farro is tender, about 25-30 minutes. Drain the farro and let cool to room temperature before proceeding with the recipe. When cool, toss the farro with the toasted walnuts and chopped dates. In a small bowl, mix together the yogurt and honey. In another small bowl, toss together the citrus and persimmons. In the bottom of a glass, layer 1/4 c. of the farro mixture, followed by 1/4 c. of the yogurt mixture, 1/4 c. of the fruit sprinkled with a few pomegranate arils, then another 1/4 c. layer of yogurt. Repeat the layers, ending with a layer of fruit on top.