July 25, 2025 by Courtney Doyle
Our talented team at Clandestine Kitchen (www.clandestinekitchen.com) loves to shop our local Farmer’s Markets to find the very best local, seasonal ingredients.
Many of our CK home meal delivery menus feature local Farmers Market vendors such as McGuires Mushrooms, HALE Bone Broth, What The Pickle, Hippy Pilgrim, Captain Mardens, Narragansett Creamery, and more.
Our weekly menus also include fresh, seasonally-inspired composed meals, snacks, soups and salads and we draw inspiration from the incredible farmers and local business owners we meet every week at the markets.
Recently, we were inspired to create this simple and delicious “CK Hingham Farmers Market Farro Salad” using ingredients we collected from the Hingham Farmers Market (Saturdays 9am-1pm).
By cooking the farro in protein-rich “liquid gold” HALE bone broth (rather than water), it provides additional essential amino acids and collagen that is absorbed into the grains while cooking. Organic vegetables and high-quality, ultra premium Extra Virgin Olive Oil (Ripe From The Vine) used in making a homemade salad dressing adds healthy monosaturated fats and antioxidants. Spending a few minutes to make these healthy swaps can pack a powerful punch when it comes to infusing your meals with optimum nutrition.
We hope it inspires you to visit your local Farmers Market this weekend to recreate this salad in your own kitchen. Taste how using local, seasonal produce and products is the most delicious way to savor the flavor of our New England summer and support the local food purveyors that bring it all to life every week.
The vendors we are highlighting from the market are:
– HALE Bone Broth (used to cook the farro)
– Aeonian Farm (arugula, onion, garlic cherry tomatoes, shallot, fresh basil, sugar snap peas)
– Freitas Farm (fresh corn)
– Ripe From The Vine (basil olive oil used in the salad dressing)
Photography by Kate Bowler (https://domestikatedlife.com/)
Recipe (serves 2)
2 cups fresh arugula from Aeonian Farm
1/2 cup sugar snap peas from Aeonian Farm
1/2 cup corn from Freitas Farm (approximately 2 ears of corn, shucked)
1/2 cup cherry or sungold tomatoes from Aeonian Farm
1/4 cup sliced red onion from Aeonian Farm
1/4 cup uncooked farro
2 cups HALE Bone Broth
OPTIONAL: 1/2 cup crumbled goat cheese or feta cheese
Basil Vinaigrette (makes approximately 8 ounces)
2 oz. white wine vinegar
6 oz. basil olive oil from Ripe From The Vine
splash of lemon juice
1 clove garlic from Aeonian Farm, minced
1 teaspoon shallot from Aeonian Farm, minced
1 tablespoon smooth dijon mustard
1 tablespoon fresh local honey
sea salt (to taste)
1/2 cup fresh basil from Aeonian Farm, chopped
1 tablespoon fresh parsley, chopped
To make vinaigrette:
Use a hand held mixer, blender or whisk. Add vinegar, lemon juice, garlic, shallot, dijon and honey to a small bowl. Combine and then slowly drizzle in oil to emulsify. Add herbs and salt to taste. Tip: to achieve a vibrant, bright green color, use a blender or hand held beurre mixer.
To assemble the salad:
1. Boil 2 cups of HALE Bone Broth. Add farro and reduce heat to a simmer. Cook farro until tender (approximately 18-20 minutes). Strain farro (reserving the bone broth) and cool (sip the bone broth while you compose your salad)
2. Blanch sugar snap peas in salted boiling water for 1 minute. Shock in cold ice water bath to stop the cooking process. Repeat this process with the fresh corn
3. Cut cherry or sungold tomatoes in half and thinly slice onion into thin strips
4. Wash arugula and pat dry
5. In a large salad bowl, toss arugula with farro so that the grains are evenly distributed. Add corn, red onion, sugar snap peas, cherry or sungold tomatoes and add crumbled feta or goat cheese if desired
6. Pour dressing over salad and toss to combine