• Cook the beans over a very low heat until they are totally soft but still holding their form. Reserve.
• Cook the farro in boiling salted water for about an hour, until it is cooked through but still al dente. Drain and rinse with cold water.
• Drain the beans and mix well with the farro.
• Wash the capers well, and add the farro along with the cooked beans and chopped herbs.
• Dress with a good olive oil, add salt and freshly ground pepper to taste, and serve warm or at room temperature.

• Place the farro, water and salt in a medium or large saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes.
• Preheat the oven to 400 degrees.
• Place the leek slices in a bowl of cold water and swish them around to wash out any grit. Lift the slices out into a colander to drain.
• Wash the baby turnips, remove the tops and them aside. Cut the roots into quarters (if using a larger turnip, chop into about 1/2 inch pieces).
• Heat a large skillet over medium high heat. Add the olive oil, butter, chickpeas, leek, turnip roots, lemon zest and juice, vinegar, honey, bay leaves, cumin seed, turmeric, smoked paprika and 1/2 teaspoon salt and stir occasionally until everything sizzles (about 3 minutes).
• Transfer this mixture to a large rimmed baking sheet, spread in an even layer, and roast in the oven for 20 minutes.
• After the farro has simmered for 50 minutes, remove the lid and roughly tear the baby turnip greens into large pieces into the simmering farro. Replace the lid and cook for just 30 seconds to 1 minute to blanch the greens. Turn off the heat, drain the farro & greens and return to the pot.
• Scoop the cooked chickpea mixture into the farro and stir to combine well. 
• Top each serving with coarse flake salt and fresh ground pepper.

• Place farro in a medium pot and add 6 cups of water and ½ teaspoon salt. Cover, bring to a boil, then turn heat down to low and simmer for 50 minutes.
• While farro is cooking, cut the cobs off the corn. Add the corn cobs to the cooking faro and let them simmer along. 
• Add corn kernels to the farro during the last 5 minutes of cooking.
• Place the pressed garlic in a large bowl. Zest the lemon into the bowl with the garlic.
• Cut the lemon and squeeze its juice into a separate small bowl. Measure 2 teaspoons lemon juice into the bowl with the garlic (refrigerate any additional lemon juice for another use)
• Add the olive oil, herbs, and ¾ teaspoon salt to the bowl and whisk to combine. If you don’t have marjoram, use any fresh tender herb (parsley, basil, cilantro, or mint in any combination would be fantastic too).
• Add the diced tomato and any juices that have escaped to the bowl with the dressing, and let it marinate while the farro finishes cooking.
• Drain the farro and corn over a bowl (save the liquid for soup broth), then add farro & corn to the bowl of dressing and toss to combine.
• Wait about 5 minutes for the salad to cool a bit, then stir in the feta. Add salt and pepper to taste.

Stove Top Method

•  Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes. When farro grains are plump, soft and still chewy remove from heat and fluff with a fork

Rice Cooker Method

• I use a 1 cup grain to 1 cup liquid and set it to gaba (longer time but great for more nutrients) brown rice mode.
• Saute baby spinach with a little water and a dash of lemon pepper and a pinch of salt, until it wilts then remove from heat
• Fill warmed bowl with farro
• Crumble goat cheese onto the farro
• Top with wilted baby spinach and halved tomatoes