Succotash with Farro Piccolo a la Anson Mills

I have officially died and gone to heaven. Anson Mills Farro Piccolo grown with antebellum grain seeds is to die for. I cannot begin to describe the crunchy, nuttiness of this grain. As it was explained to me by the owner of Anson Mills, they plant not "heirloom" seeds which are over 100 years old, but "antebellum" seeds which are even older. AND, as if that were not enough, they plant them according to the way they use to be planted hundreds of years ago. Let's say, for instance, that you are growing some kind of grain in one acre of land contemporary farming methods would dictate that 300 plants could be planted in that amount of space. NO! Not Anson Mills! They will plant only 30 plants in an acre of land if that is how it use to be done. This allows the plants to get so many more nutrients from the soil as they are not competing with their neighbors and the taste is full of so much more flavor and phytonutrients. You skeptics cannot believe it until you try it. Pricy? Yes, but worth every penny.

Farro is a grain of the wheat family and is very high in all those good things we need and don't always get in our traditional overprocessed grains. I cannot explain how crunchy and nutty it is. Truly my new BFF! Anson's recipe for Succotash with Farro Piccolo is amazing....Farro, fresh corn, fresh Lima beans, thyme and cream. Wow! I cannot wait for my guests to taste this one. Mere words cannot describe the depth of flavor, texture and beauty in this dish. 

Paired tonight with butternut squash soup, chicken piccata and fresh roasted asparagus. Yum. A very fall dinner. Thanks, Anson Mills for making my day!  I cannot wait to make a million more Farro dishes!!!!!

And for those of you who don't know....succotash...it's a southern thing....

Succotash recipe at AnsonMills.com