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What to do with Barley


Submitted by Teresa Cheely from Slow Dog Seasoning

Barley is a grain that has been associated with the underprivileged throughout history and was looked down upon by society. It’s hard to believe but the stigma still exists even though it is the healthiest by far of all the grains. It is recommended by medical experts for controlling, heart disease, diabetes, and obesity, but in the U.S. the majority of barley is grown for animal feed and beer. The varieties available today make it much easier to add it to a healthy diet while still enjoying the historical health benefits.

Barley Flour Drop Biscuits

1 cup barley flour 2 Tbsp. butter
1 tsp. sea salt 1/3 cup buttermilk
2 tsp. baking powder 1 egg
Directions:
Sift the dry Ingredients together and cut in the butter with a pastry knife. Beat the
buttermilk and egg together and mix lightly with the dry ingredients. The dough
should be soft, but thick enough to hold its shape when dropped from a spoon onto
a greased baking sheet. Bake at 400° F for about 10 to 15 minutes. Makes 12 biscuits.

Barley Vegetable Soup

In a 5 qt slow cooker combine:

1 large chopped onion
1 sliced carrot
1 stalk sliced celery
2 c sliced mushrooms
1 15oz can red beans,drained and rinsed
2 c.chopped tomatoes
2 c. corn
1/2 c barley(not quick-cooking)
2 t. Italian seasoning
3 cloves minced garlic
5 c broth(vegetable or chicken)

Cook for 8-10 hours on low or 4-5 hours on high.