Siena Farms is among the most plentiful stands Boston’s Copley farmer’s market. Named after the farmer’s daughter, Siena Farms is a 50-acre expansion in the Sudbury River Valley 25 miles outside of Boston. The farm’s owners also own Belmont’s Sofra Bakery and Oleana restaurant in Cambridge, where the farmer’s wife, Ana is head chef.
Both the restaurant and bakery are of Mediterranean and Middle Eastern influence and utilize the fresh ingredients from the farm. Oleana boasts a fine-dining experience, while Sofra Bakery is a quaint and tantalizing Boston lunch spot. This charming café offers an array of traditionally inspired yet modernly executed hummus’s, tzatziki’s, and the like. Order their beet tzatziki or the Moroccan goat cheese atop a homemade crispy falafel or their yeasty steam bun-like pitas. The bakery also offers a sweet assortment of Lebanese, Turkish, and Greek pastries, from chocolate hazelnut baklava to pistachio olive oil cake and milk chocolate tahini bites.
Many of the bakery’s delicious creations can be found at the farm’s market stand, but this time of year you can always find their packaged delights at Sofra. Their homemade olive oil granola with toasty sesame seeds, moist dates, and crispy oats makes for a perfect topping on yogurt and fruit or simply as a bowl of cereal. The bakery always lines the cooler shelves with farm fresh eggs, and you can also always find an array of international foods, including Italian heirloom controne beans and grano pearls.
To take a Sofra specialty to your home table, below you will find a recipe for a sweet breakfast treat.
Cream and Cinnamon Soaked Grano Pearls with Fruit and Yogurt
2 cups water
1 cup of Sofra’s grano pearls
¾ cream or half & half
½ teaspoon cinnamon
1 teaspoon granulated sugar
Sliced, seasonal fruit
1 (6oz) container of Greek style or Icelandic yogurt
In a medium pot, bring water and grano pearls to a boil. Once the water has reached a boil, turn the stove to low, cover, and simmer for 20 minutes. Turn the heat off and let sit with the lid on for 10 minutes. Uncover and fluff the pearls with a fork.
While the grano is still hot, transfer to a bowl and stir in the cream, cinnamon, and sugar. Let stand over night in the refrigerator or at least a half hour before eating.
Fill a small bowl with the seasonal fruit of your choice, top with yogurt and the cream-soaked grano.