Farro is an ancient grain with an impressive pedigree clouded by tenuous designations and contradictory classifications. But at the end of the day it’s a delicious, versatile, and relatively accommodating grain.

In this episode of Fresh Pickings, host Kat Johnson sets out to clear up some of the confusion and understand this grain a little better. Did you know ancient grains are also known as heritage grains? Here at Heritage Radio Network, that word holds a lot of meaning for us. So, to talk about what Heritage means, Kat sits down Patrick Martins, founder of Heritage Food USA and Heritage Radio Network.

Then, Linda Pelaccio brings us a closer look at the storied history of farro, which dates all the way back to Ancient Romans. Linda is the host of A Taste of the Past and a culinary historian.

To see the grain in action, Kat heads into the Roberta’s kitchen with Chef Jackie Carnesi to learn how she makes her Spring Savory Porridge, a riff on a basic farro porridge recipe she changes based on the season.

For the full recipe, go to http://heritageradionetwork.org/podcast/organic-farro/

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