The North Fork Foodie Tour is an annual “farm crawl” that presents the most wonderful opportunity to visit with the farmers that grow and raise our food, as well as the wine makers and chefs who bring this wonderful harvest to our glasses and plates.
Sunday, September 7th, at 10:30am, I will be presenting a delicious recipe made with the bounty that I purchase everyday as I make my way to the farms on my bicycle. Not only is this recipe hearty and fresh, but it is also low in calories and on the glycemic index, as well as fresh from the farm! I hope you will start to experiment with barley as a new super grain.
Recipe:
Cook one cup of pearl barley and set aside (makes two cups if you leave it a bit firm)
Chop 2/3 cup of any of your favorite garden herbs including:
Italian Parsley
Greek Oregano
Thyme
Sage
Rosemary
Celery Leaves
Slice 1/2 cup of local shiitake mushrooms (reserve stems for a garden stock)
Late summer corn off the cob (reserve cob for garden stock)
Hulled edamame, lima beans or fresh peas
Or any other vegetable including summer squash, broccoli or cauliflower, along with some spring onion
“Cauliflower Cream”
1/2 head of cauliflower, cooked until fork tender and allowed to cool
3 cups of garden stock
1/4 cup of EVOO
1/4 cup of sauteed shallots
Puree in a blender until smooth and as thick as heavy cream–it will even look like cream. Set aside.
In a sauce pan, add 2 tablespoons of olive oil and 1 tbsp of minced shallot, the corn, mushrooms, and edamame, or other veggies. Add the cooked barley, then add the vegetable stock in half cup increments and begin to stir briskly, until the mixture starts to bubble on the sides and thicken into a creamy mixture.
Just before serving, add the “cream” and stir. Serve immediately.
Put out cheese, for your non vegan friends, along with a pepper mill. Any kind of hard, grated cheese will work well.
Serve with green salad and sliced heirloom tomatoes.
Pair with a glass of Shinn Estate Coalescence, a lovely white blend with balance of fruit and acidity.
