RCP:Farro with Baby Summer Squash and Herbs

I wanted a cold dish for dinner last night, one I could take out of the refer, let sit for an hour to come to room temperature and I wanted it to be tasty. This was it!

1 cup of Farro
2 cups chicken stock
1 bay leaf
2 tsp. chicken soup base product (Penzey's)
1 /2 teaspoon Tumeric or more
6 baby summer squashes (2 of the round yellow scallop edge, 2 zucchini, and 2 of the lighter green with stripes) cut into chunks
Fresh lemon juice
1/4 cup raw, shelled peas
1 baby red onion, sliced very thin
2 tomatoes cut in chunks
2 cloves garlic, diced
Fresh oregano, chopped
Fresh thyme, chopped
Snipped chives
Orange Muscat vinegar (Trader Joe's)
Evoo
Coarse sea salt and freshly ground black pepper

Cook Farro in chicken stock with a bay leaf, and chicken soup and seasoning base product, add Tumeric, mix well.
Cook until Farro is done, and has absorbed the stock.
Meanwhile, sauté summer squashes in olive oil, until the edges are browed and squash are cooked. Sprinkle with salt, drizzle with fresh lemon juice
Shell the peas and put into a mixing bowl. Add the rest of the ingredients, and the cooled Farro, gently mix, then drizzle the evoo and Muscat vinegar over, mix well
Taste and adjust seasonings. Cover and refigerate. Bring to room temp prior to serving...mix again.

Thanks for posting this, Karen. I've been eating tons of summer squash since it's what's available (for free from my neighbors). This looks like a nice way to use some of it!

It really is good Kate, even better on day two. Many of the growers at our Farmer's Market have begun picking very early and bringing lots of baby produce into the market. Folks are loving it...a lot. For us seniors, it is great because we can buy a bunch of varieties to try and not be overwhelmed with a ton of squash to fix during the week. Now, if I could just remember to pull my radishes when they are young!