Farro isn't something we'd cooked with before. Arborio, barley, bulgar, quinoa... all grains with regular shelf space in our pantry. But farro was a new one. In fact I had to spell it out for Taylor when I first mentioned it, and ever since then he bursts into song, "The fairest daughter of the Pharaoh's son" (from Josh Ritter's Monster Ballad) every time I say the word farro (leaving the tune stuck firmly in our heads during the entire hour and a half preparation). It's a dish with its own soundtrack! To be honest, I don't even know if it's pronounced farro (like fair-oh) or farro (like far-oh). But I do know that it was gosh darn tasty. Hearty enough to fill us up, healthy enough to feel good about it. Paired with the sweetness of the acorn squash (we've also made this with butternut with just as stellar results) and the lovely bitterness of the kale, it's a vegetarian meal that is worth repeating. And repeating. And indeed, we've made it three times since. Use a good vegetable

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