Fair Winds Farro

DSCN9381 300x225 Fair Winds FarroThe grey, rainy, miserable Bahamian weather lifted like a curtain to reveal some of the most gorgeous waters in the world.   The shades of azure, aquamarine, and turquoise put gemstones to shame.  This was the Bahamas I’d been hearing about.

 

 

 

The balmy mid-80s weather with a gentle 10-knot breeze was ideal for sailing to Allan’s Cay, just a few miles away.  We anchored off of the island and peered through our binoculars.  One solitary iguana was standing sentinel on a rock.  Still, it was a wild iguana.  Exciting!  More were certainly in the tangled undergrowth further along the island.

As the morning progressed more and more iguanas filed to the beach, some scampering faster than I knew iguanas could move.  Was this just the ideal beach for sunning yourself?

DSCN9401 300x225 Fair Winds FarroWe dropped our tender and were getting ready to climb in the dinghy when a large white motorboat zoomed up just 10 feet from the island and dropped anchor.  With “Powerboat Adventures” painted in large letters along the side, the boat was filled to bursting with raucous tourists.

The iguanas streamed to the tourists in droves.  These “wild” animals were well-trained.  They knew when the “Powerboat Adventures” tour brought breakfast.  We pulled up to the shore and watched the melee.  The prehistoric throwbacks dove for grapes and eyed fingers hopefully, their tongues darting forth in what I’d say was licking their lips if I didn’t know better.  One creature actually jumped up on its hind legs to get a grape on a stick.

I didn’t have anything so luxurious as grapes to feed the reptiles.  Just some orange peel we were saving for them and the swimming pigs.  I didn’t think it would matter.  After all, the creatures lived on a desert island, how picky could they be?  I was wrong.  After the grape extravaganza some actually turned their noses up at the bits of orange peel.  Luckily not all of the lizards were so persnickety.

DSCN9428 300x225 Fair Winds FarroWhen the tourists got into the boat and pulled up anchor that was the signal.  The droves of iguanas scattered until only a few remained sunning themselves on the beach.  Cruisers were clearly not nearly as interesting (and by interesting I mean generous) as tourists with their ropes of grapes.

I wanted to try something a little different.  I had been curious about farro for quite a while.  Different grains add so much to a meal and a hot day was perfect to experiment with this classically Italian grain.  Before we headed to the beach I cooked some farro to get a head start on lunch and let the grain cool while we fraternized with iguanas.

After making the nutty, chewy grain I’m sorry that we don’t have more on board.  It’s delicious!  I highly recommend trying it.

Fair Winds Farro

Ingredients:

  • 1 c farro
  • ½ onion, chopped
  • 2 T olive oil
  • 1 can diced tomatoes
  • ½ t oregano
  • ½ t rosemary
  • 1 t salt
  • 2 t lemon juice
  • 1 T capers

Directions:

  • Boil farro in 2 c water for about 20 minutes or until tender but still firm and chewy
  • Drain and set aside
  • Sauté onion in olive oil in skillet until translucent, about 3 minutes
  • Add spices, tomatoes, lemon juice, and capers.
  • Cook over medium-low heat for another 5 minutes.
  • Mix into farro
  • Serve immediately or refrigerate and serve cold in the next few days

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