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1
Set a pot of salted water (4.5 cups water to 1 tablespoon salt) on the range. Add the apple cider vinegar and the bay leaf. Bring the water to a rolling boil, and then add the farro. Lower the heat to medium-high and cook the farro uncovered for 30 minutes, or until chewy and al dente. Drain the farro, and allow it to come to room temperature.
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2
Meanwhile, soak the onion slices in lukewarm water for 10 minutes, to make them less harsh; drain and dry the onion slices.
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3
Meanwhile, in a medium bowl, toss the zucchini coins with the remaining 1 teaspoon salt and 1 teaspoon lemon juice. Let the zucchini sit for 15 minutes, until it slackens.
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4
Meanwhile, over medium-low heat, saute the green garlic and the pepper with 1 tablespoon of the olive oil. When the vegetables are translucent and soft, spoon them into a mortar and pestle. Add the remaining 1/4 cup olive oil and the zest and juice of 1 lemon; make a vinaigrette/paste. (If you don't have a mortar and pestle, this can also be done roughly with a bowl/large fork.) Fold the vinaigrette into the farro.
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5
Fold the zucchini into the farro. Fold in the Parmesan shavings, chives, parsley and pumpkin seeds. Adjust the lemon juice, if needed. Serve slightly warm, or at room temperature.
