I learned something new on a cooking show tonight. These fellows down south were harvesting a grain that looked like wild wheat. They cut the plants off at the top of the ground green with hand held sickles we had on the farm when I was a child. Then they set it on fire and knocked the once green grain into a big tarp for old fashioned hand threashing with sticks and clubs.
"There is some confusion as to what farro is. Einkorn (Triticum monococcum), emmer (Triticum dicoccum), and spelt (Triticum spelta) are called farro in Italy, sometimes (but not always) distinguished as farro medio, farro grande, and farro piccolo, respectively. Emmer grown in the Garfagnana region of Tuscany is known as farro, and can receive an IGP designation (Indicazione Geografica Protetta), which by law guarantees its geographic origin. Emmer is by far the most common variety grown in Italy, in certain mountain regions of Tuscany andAbruzzo. It is also considered to be of a higher quality for cooking than the other two grains and is sometimes called "true" farro.
Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland and is eaten and used in much the same way, and might therefore be considered faro, as is épeautre (Triticum spelta), in France (where, like for faro in Italy, there is "petit", "moyen" and "grand" épeautre. Common wheat (Triticum aestivum) may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries.
Farro is often confused with spelt, though it is an entirely different species."
I am familiar with einkorn, emmer and spelt but not farro. "The three species are sometimes known as farro piccolo, farro medio, and farro grande, which are einkorn, emmer, and spelt, respectively. While these names reflect the general size difference between these three grains, there are landraces of each that are smaller or larger than the typical size and cross into the size range of the others."
One of them made a "southern succotash" with fresh garden vegetables. It looked healthy but it also looked delicious.
I will bet one reader knows what farro is but I for one had never heard of it.