About the Dish

1 small Onion
3/4 cup Farro
1 teaspoon PeachDish Salt
2 tablespoons White Cooking Wine
10 ounces Sweet Potato
1/4 teaspoon Ground Nutmeg
1/4 cup Heavy Whipping Cream
1 ounce Parmesan Cheese
1 sprig Oregano
2 ounces Arugula
Per Serving
Calories 448
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 7 g
Cholesterol 46 mg
Sodium 238 mg
Total Carbohydrates 56 g
Dietary Fiber 11 g
Sugar 11 g
Protein 10 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Prepare your mise en place: Peel and finely chop onion. Peel sweet potato; cut into 1/4-inch cubes. Pick and chop oregano leaves. Roughly chop arugula.
Heat a deep skillet over medium heat, and add cooking oil. When oil is shimmery add onion, and cook 2-3 minutes, or until they start to become translucent.
Stir in farro, and cook while stirring 2-3 minutes. Season with 1/4 teaspoon PeachDish salt. Remove pan from heat, and stir in cooking wine. Return pan to heat.
Cook while stirring 2-3 minutes, or until the cooking wine is gone. Stir in 3/4 cup water. Cook, stirring gently, about 5 minutes, or until almost all the water is gone. Add sweet potato, nutmeg and another 3/4 cup water; cook, stirring, until almost all the water is gone. Add remaining 1 1/2 cups water in 2 parts, stirring between additions until almost all water is gone. Taste to check for doneness: The farro should be tender but still have just a little bit of chew. If you’d prefer it more tender, add a bit more water and cook until it is mostly gone.
Remove pan from heat, and vigorously stir in heavy cream and half of the Parmesan.
Just before serving, stir in oregano and arugula. Season to taste with PeachDish salt and ground pepper.
Serve topped with remaining Parmesan cheese. Enjoy!