Archive for June, 2013

Third Spring Planting

It took almost two weeks to get done, but as of yesterday my third and final wave of spring planting is complete!

Over the past two weeks I planted:

DILL
SHISO
PAPALO
LOVAGE
SAVORY
EPAZOTE
ROSEMARY
BERGAMOT
Sweet WOODRUFF
French TARRAGON

RADICCHIO

1 Fairy Tale EGGPLANT
1 Holy Mole PEPPER plant
1 Sweet Bell Boy PEPPER plant
1 Beefsteak TOMATO plant
1 Sun Cherry TOMATO plant
1 Cherokee Purple TOMATO plant
1 San Marzano Roma TOMATO plant

5 mounds of OKRA
1 mound of Straight Eight CUCUMBERS
1 mound of Striped Armenian CUCUMBERS
1 mound of Homemade Pickles CUCUMBERS

3 rows of SALSIFY
2 rows of PARSNIPS
1 row of PARSLEY ROOT
1 row of SWEET POTATOES

1 mound of Zephy SQUASH
1 mound of Delicata SQUASH
1 mound of Butternut SQUASH
1 mound of Moon and Stars WATERMELON

1 row of Rainbow QUINOA
2 mounds of Giant SUNFLOWERS

French Barley Salad

This recipe is adapted from a recipe I found online, which in turn was adapted from one of the Moosewood Restaurant cookbooks.  It’s one of my favorite grain salads.

French Barley Salad

1/2 cup barley
3 cups water

Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon minced garlic
Between 1/2  and 1 teaspoon Dijon mustard, to taste
1 tablespoon chopped fresh dill, or 1.5 teaspoons dried
1 teaspoon salt

2 4-oz. cans sliced mushrooms
1 15-oz. can chickpeas

Using a strainer, rinse the barley and drain. Place the barley and water in a small saucepan bring to a boil. Reduce the heat to medium and cook until most of the water has been absorbed and the barley is soft, about 40 minutes.

While the barley cooks, whisk together all of the dressing ingredients and set aside.

When the barley is tender, drain it in a colander. Place the drained barley, mushrooms, and chickpeas in a serving bowl and mix well.

Add the dressing and mix well again.

Allow the salad to sit for at least 30 minutes before serving.

%d bloggers like this: