During stone fruit season, I can’t get enough of beautifully ripe apricots, peaches, nectarines and plums. It’s as though a deep place inside is saying gorge while you can before they’re gone, and with them, summer itself.
Among them, peaches are my favorite, so much so that I’ve taken to playing with their sweet-tart flavor in entrees such as pork chops with a peach and white-wine pan sauce, and in many salads.
In the latest of these, farro, a nutty Italian grain, acted as a base to the peaches, backed up by smoky bacon, fresh peppers, creamy, tangy feta, charred onions and peppery arugula. The recipe here subs precooked brown rice (available frozen or shelf-stable) for the farro. But you could use any grain, from white rice to quinoa to farro itself, if available (look for the quicker-cooking pearled version).