Barley: Canada’s latest ancient grain gaining recognition
We already eat barley in soups, stews and as sides like salad or risotto. It is delicious, very filling and healthy! This article quotes a local farmer George Wright from Castor River Farm. He grows barley close to Ottawa and sells it locally too.
Not the best photo, but this was delicious homemade split pea soup. Homemade chicken stock, homemade ham from the pig slaughter this fall, and homemade crackers with local flour from Castor River Farm. The ham we made was from the back leg, brined for about ten days in a mixture of salt, brown sugar, beer, bay leaves, juniper berries and black pepper. We then hung it in our garage for a few weeks before soaking it, boiling it and baking it. We ate the ham for weeks before using the last of the meat and the bone to make this soup. Best pea soup we’ve ever had! Take that Habitant!
Last week I took it upon myself to cook a special dinner for our farm. One benefit of being on a farm is that you get to eat the fruits of your labour everyday throughout the growing season and year. But not often does a farmer get to sit down …
