Creamy Whole Grain Porridge with Apples and Honey

From the garden

• 1 cup whole grain berries (wheat, rye, barley, oats, or spelt-type), rinsed, soaked overnight if you can · quinoa, rice, amaranth, millet, or buckwheat also work; see step 1 for timing
• 2 medium apples, cored and diced
• ⅓ cup toasted nuts (walnuts, pecans, or hazelnuts), chopped (optional)

From the pantry

• 1½ cups milk
• 2 tbsp butter
• 3 tbsp honey · plus more for drizzling
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt

1. Put the rinsed grain berries in a saucepan with 3 cups of water and the salt. Bring to a boil, then lower to a steady simmer, cover partway, and cook until the berries are tender and some have split open: 45–60 minutes for wheat, rye, barley, and spelt-type berries (about 35 if soaked overnight), 25–30 for hull-less oats, 15–20 for rice, quinoa, millet, or amaranth, and 12–15 for buckwheat. Add a splash of water if the pan goes dry before they are done. Rinse homegrown quinoa in a fine sieve under running water until it stops foaming, or the porridge will taste bitter.
2. While the grains cook, melt 1 tablespoon of the butter in a skillet over medium heat. Add the diced apples with a pinch of the cinnamon and cook 6–8 minutes, stirring, until golden at the edges and just tender. Take off the heat.
3. When the grains are tender, pour off any water still standing in the pan. Stir in the milk, honey, the rest of the cinnamon, and the vanilla. Simmer uncovered 5–8 minutes, stirring often, until the milk thickens into a creamy coating around the chewy berries. For a smoother porridge, mash a few spoonfuls against the side of the pan or pulse briefly with a stick blender.
4. Stir in the remaining tablespoon of butter and taste; add more honey if the grain is on the earthy side (rye and buckwheat usually want it).
5. Spoon into bowls, top with the warm apples and the nuts if using, and finish with a thread of honey. A splash of cold milk over the top is the traditional way to eat it.