Farro Verde / lb
Farro Verde / lb
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Farro Verde (also called green farro or immature spelt) is harvested earlier than regular farro, so it’s smokier, grassier, and a bit chewier. It works beautifully in both fresh and hearty dishes. The grain is harvested in a small window while green, before it ripens and must be dried and parched (fire threshed) before it is ready for market. Fire threshing is the oldest form of threshing known to mankind. The harvested green kernels have a milky interior, which is toasted until it hardens. Farro Verde is called many names worldwide, including green emmer, green farro and freekeh. Availability is limited because the window before the grain ripens (its "green' stage) is limited. Farro Verde has a unique smoky flavour and is enjoyed by chefs looking for bold flavors. A beautiful texture when cooked, smoky aroma, finish with some smoked salt to amp up any meal! The aroma in the kitchen is a soft, redolent campfire scent. Brilliant smell, delicious taste!
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!

WHAT TO DO WITH FARRO VERDE:
Fresh & bright ideas:
Herb salad base – Toss warm farro verde with chopped parsley, mint, dill, lemon juice, and olive oil; top with feta or goat cheese.
Roasted vegetable grain bowl – Pair with charred zucchini, cherry tomatoes, and a tahini-lemon dressing.
Farro verde tabbouleh – Use instead of bulgur for a deeper, smoky note.
Warm & hearty ideas:
Soup enhancer – Add to vegetable or chicken soups for a chewy, smoky element.
Risotto-style farro verde – Simmer with vegetable stock, stirring often, and finish with parmesan and butter.
Stuffed vegetables – Mix with sautéed onions, garlic, herbs, and cheese, then stuff into peppers or squash.
Savory & protein-rich ideas:
Grain + egg breakfast – Serve with soft-boiled eggs, wilted greens, and chili oil.
Grilled fish accompaniment – Toss with lemon zest, olive oil, and capers for a light, tangy side.
Farro verde & bean salad – Combine with white beans, roasted peppers, and smoked paprika vinaigrette.
Basic Whole Farro Verde Cooking Method
Ingredients
1 cup whole farro verde
3 cups water or stock (plus extra if needed)
½ tsp salt (optional—add at the end for firmer grains)
Rinse & soak – Rinse under cold water, then soak in plenty of water for at least 4 hours (or overnight). This shortens cooking time and helps even texture.
Drain & cook – Bring 3 cups water or stock to a boil in a medium pot. Add drained farro.
Simmer gently – Reduce heat to low and cook 30–40 minutes if soaked, or 45–55 minutes if unsoaked. Stir occasionally.
Test doneness – It should be chewy but not hard in the center.
Drain & season – If any liquid remains, drain it off. Toss with salt, olive oil, or butter while still warm.
Extra tips:
For maximum flavor, cook directly in seasoned broth with aromatics (garlic, onion, herbs).
To get a nutty, toasty note, dry-toast the farro in a pan for 3–4 minutes before adding water.
Whole farro verde stores well—spread cooked grains on a tray to cool, then refrigerate for up to 5 days or freeze for up to 3 months.