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Prep time: 40 minutes
Rinse farro thoroughly. Add grains and parsley to a small pot with enough water to cover. Bring the water to a boil, then reduce heat and simmer for 30 minutes. Farro should be tender on the inside, but the exterior will remain chewy.
Pat fish dry with a paper towel and season on all sides with salt and pepper. Melt butter over medium heat in a large pan. Once butter starts to foam, add fillets. Tilt the pan and use a spoon to scoop melted butter over the fillets for 2-3 minutes. Flip the fish with a spatula. Reduce the heat to low and cover for 2 minutes. Uncover and baste the fish for another minute or two, until cooked through.
Top a bowl of herbed farro with the cooked fish and a sprinkling of pickled ramps and mushrooms. If desired, stir the juice from half a lemon into the butter left over from cooking the cod, and use this mixture as a pan sauce, poured over the dish.
To pickle Ramps:
Cut the green tops off a bunch of ramps and save for another use. You just want to pickle the bulbs and stems. Clean them well, trimming off the roots and washing them. Put them into a mason jar with any pickling spices you like: peppercorns, a dried chile pepper, fennel seeds, etc. In a saucepan, bring the water, vinegar and salt to a boil. Pour the boiling brine over the ramps in the jar. Allow to cool, then put on lid. Store the ramps in the fridge. They’ll keep for at least three weeks.
To pickle Shiitakes:
Rinse and trim mushrooms; then cut the larger ones in quarters, the smaller ones in half. Place the mushrooms and the rest of the ingredients in a small pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Pour the hot mushrooms into a jar and allow to cool before covering with a lid and storing in the fridge. They will be ready in about 3 days.