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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

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.


First Spring Planting

Spring is finally here! Which means the spring planting can begin.

Sunday I planted the following:

Green Onion
Costa Rosa Parsley
Dark Green Flat Parsley
Tatsoi Bok Choy
Tokyo Bekana Bok Choy
White Stem Bok Choy
Mustard Greens
Purple Radish
Snow Peas

There will be a second wave of planting sometime in April (mostly more greens and herbs and root vegetables) and a third and final wave of planting in May (tomatoes, cucumbers, squash, okra, etc.).


Welcome to Julie’s Foodtopia. This is a place for me to share my experiences with growing and cooking food. I hope that it won’t be too boring.

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