Don’t you just love September? Here in Upstate NY, the garden bursts with beautiful tomatoes, beans, herbs, and more, and the local orchards have early apples. It was a beautiful, warm, sunny day on the first day of Fall when I made this hearty salad. What fun to combine everything September in a bowl! It’s pretty warm still, only 1 light frost so far, so there are still beans, tomatoes, & herbs in the garden. I’ll have to make this again while I still can! 

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

½ tsp loose fresh rosemary leaves

¼ tsp fresh thyme leaves

½ cup farro

1 cup water

½ cup Green beans, snapped into pieces about 1″

2 Tbsp Gravenstein Balsamic Vinegar (may substitute white balsamic)

¼ tsp kosher salt

1 small Honeycrisp or other firm apple, chopped

1 medium Tomato, chopped

1 tsp extra-virgin olive oil

Preparation:

1.) Bring 1 cup of water to a boil in a small pot. Mince the rosemary & thyme, and add them plus the farro to the pot.

2.) Reduce heat, and simmer for 20 minutes. Keep eye on the liquid, adding more hot water as necessary.

3.) When done, stir in the beans & salt. Remove from heat, cover. Let sit several minutes, while the residual heat warms the beans.

3.) Gently stir in vinegar & olive oil, then tomato & apple. Serve immediately.