l treat all farro and spelt the same. soak overnight and they are good to go.
The one l prefer, but getting hard to find, and expensive is Farro en chicchi, come in brown burlap bag. There are many variants of Italian farro, different strains, and do behave differently when cooked,mostly in textural variations. Farro en chicchi is almost all a medium brown color, not the piebald appearance of most others. Worth finding.
Just substitute spelt berries for wheat berries in recipe. I find they pair well with a citrus dressing. I like mine with dried cranberries and spinach with a citrus dressing. I've also added apple, wild rice, even kohlrabi on occasion.
If you like pomegranate, I made a delicious pomegranate-roasted veggie and wheat berry salad. Simple and easy!
You can also put them into soups. Wolfert has a wheat berrry and chickpea soup with tarragon that has me intrigued.
Enjoy your spelt berries!
various threads with wheat berry recipes & ideas:
you can use them in any recipe that calls for whole wheat berries, barley, or steel-cut oats...in fact, they make a terrific breakfast porridge.
Look up recipes for farro or cracked wheat and substitute spelt. On of the simplest is a salad with chopped onion, bell pepper, and parsley dressed with good olive oil and fresh lemon juice. Farro and lentils play together nicely, so spelt should as well. Cooking time may be an issue, since your CSA spelt may not be as dry store bought. But it's not like rice; you can cook it in excess water until it has the texture you like and then toss it into a collander. So keep an eye on it.