Right now peaches are just coming into season up here. I’m eating them up by the dozen. Some standing right over the sink to catch the juicy drips, some sliced in pieces that I share with Miss Magoo (my little fruit fiend). Some tossed in a salad with farro, fresh mint and a little sweet onion then topped with crumbled feta. This salad hits the spot on a hot night. Using par-cooked farro will save you a lot of time. If you can't find par-cooked farro, be sure to give yourself a full 45 minutes to cook the farro. If you don't have Sherry vinegar, balsamic or red wine vinegar are other options.

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