We’re feeling the heat at the farm this week. Day by day, it seems like the farm crew is getting up earlier and earlier to escape a little bit of the sweltering sun. Unfortunately, some of our cool season crops have ‘given up the ghost’ due to the high temperatures. Just as they were beginning to bear fruit, the peas have literally been crisped. Such is life, but we have a couple other new crops starting to come on this week instead. Check out the recipe below for a great way to use up whatever seasonal veggies happen to come your way (; See you all at pick up!
JAPANESE BARLEY BOWL
1 1/2 cups hulled barley, rinsed (local Prairie Heritage Farm Barley)
3 to 4 cups water
1/2 tsp salt
2 tbsp rice vinegar
2 tsp sugar or other sweetener
3-4 cups chopped or sliced veggies, sauteed or steamed lightly
pork shoulder roast or broiler chicken, cooked and shredded or cubed
wasabi and pickled ginger(opt)
Bring barley, water and salt to boil in a medium saucepan. Cover and cook for 40 to 50 minutes. When the grain is tender, drain any excess water, return to the pan, let stand covered for 10 minutes, then scrape out into a large low bowl. Cover with a wet kitchen towel to keep it moist as it cools.
Mix vinegar and sugar, and fold into barley. Drop vegetables in boiling water until crisp-tender, and remove to cool.
To serve, divide barley between four wide bowls and flatten evenly. Artfully arrange the vegetables and seafood on top, and place a cluster of pickled ginger slices on one side. Sliver nori with scissors or a knife and sprinkle over the bowls. Serve with wasabi, ginger and soy sauce on the side. Serves 4.