I want it to be Fall. I want it now. I’m over wearing shorts and feeling like I have to shower 10 minutes after having taken one. I want the time of jeans and sweatshirts. I want to snuggle up under blankets while wearing flannel pajamas and sipping on a mug of hot something or other. I want the street to smell like wood smoke from the fires burning in my neighbor’s hearths and the trees to light up the sidewalks with fiery hues. I want stop running my air conditioning and to go apple picking and not get a sunburn. In short, I want Fall.
That’s one of the funny things about living in Atlanta. Fall lasts forever, but it just takes so damn long to get here in the first place. I associate the September with the beginning of school and thus Fall, so I’m always a little disoriented when I find myself half-way through September and the weather still thinks it’s mid-August. Don’t get me wrong. It’s not exactly chilly where I grew up, but highs in the low to mid-70′s is a huge difference from highs in the mid-80′s. I just have to keep reminding myself that I’ll be thrilled with Atlanta weather again in a month or so when the highs here are in the low 70′s and folks elsewhere are all bundled up for winter.
But until such time, I’m protesting the continuation of summer by cooking Autumn food like roasted lamb with root veggies, things with pumpkin and apples and hot cereals. This is the first of my hot cereal experiments for the season and I used a grain I’ve never cooked with before: Farro. It’s one of those ancient Italian grains that were super popular back in the day, but fell out of wide-spread use once the higher-yield wheat varieties rolled around. But it has this lovely, warm nutty flavor and a slightly chewy mouth feel that I find really appealing. It’s contains a lot of protein and other stuff that’s good for you. All in all, it makes a lovely, hearty start to the day, regardless of whether it’s actually cold and blustery out or you’re just pretending it is.
- Hot cereal ingredients
- 1 C Farro
- 1 C Water
- 1 ½ C Coconut Milk
- 1 C Almond Milk, unsweetened
- ¼ C Goji berries, optional
- 1 Tbsp Honey, preferable Raw Honey
- ½ tsp cinnamon
- ¼ tsp ginger
- Generous ¼ tsp salt
- Honey Roasted Figs
- 1 pint fresh Figs, sliced in half
- 1 Tbsp Coconut Oil
- 1 Tbsp Honey
- Combine all hot cereal ingredients in a slow cooker and set the temperature to low.
- Cook 8 hours, or overnight.
- Serve with extra honey, almond milk and honey-roasted figs.
- In the morning, just before serving the hot cereal, prep the figs:
- Preheat the oven to 425 degrees F.
- Place the figs, cut side up, on a parchment-lined baking sheet.
- Drizzle the honey over the figs and dot each fig with a small bit of coconut oil.
- Roast in the oven for about 10 minutes.
If you wanted to start your day with this hot cereal, you may want to dig into these as well:
Peach and Maple Baked Oatmeal | Peaches Please
Maple Cinnamon Breakfast Farro | Kitchen Confidante
Cracked Farro Porridge with Berries and Walnuts | The Lunch Box Bunch
Roast Duck Stuffed with Farro, Figs and Hazelnuts| Leite’s Culinaria
Farro with Butternut Squash and Baby Kale | A Family Feast