There’s a comfort in ritual. For me, Sunday means farmers’ market. While I’m fortunate enough to have access to multiple greenmarkets throughout the week (hello, Union Square), it’s the smaller, slightly quirky one that I can breezily walk to without making a day of it that is dearest to me and the one I get most excited about. Phil teases me for this (and we laugh about this Superbad scene often), but even he has to admit that the fresh, local produce this time of year is pretty wonderful. He also loved this dish– which is pretty damn seasonal.
*If you can’t find garlic scapes just use 2-3 regular garlic cloves, thinly sliced, and watch very closely while cooking.
*You can also substitute farro, wheat berries, or pearl couscous for the sorghum (though note that the recipe will no longer be gluten-free).
1 cup sorghum, rinsed and drained
3 cups water or vegetable stock (I used water + ½ bouillon cube)
extra-virgin olive oil
pinch of red pepper flakes
10-12 garlic scapes, trimmed of stringy and dried ends, chopped
2 cups snap peas, trimmed and de-stringed
1 cup chopped tomatoes (I used heirloom grape)
generous handful of dill, chopped
sea salt and black pepper, to taste
- Place sorghum, water/stock, and a drop of olive oil in a saucepan and cook over high heat until boiling. Cover, reduce heat to low, and cook for about 50-60 minutes (mine took 60) or until tender but still a little chewy. Drain.
- Meanwhile, drizzle some olive oil into a large pan and cook garlic scapes and red pepper flakes over medium heat for about 5 minutes, stirring now and then.
- Add snap peas, turn up heat a bit, and cook, stirring as needed, for 3-5 minute, or until snap peas are just cooked through.
- Add snap peas and scapes to sorghum, and toss in the tomatoes and dill. Season with salt and pepper. Serve warm or cool.
Yield: About 4-5 servings