General kitchen advice

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Roasted Herb Barley Recipe

	Category	Grain Recipes
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Ingredients And Procedures

1 lg Onion, minced

1/2 ea Stick butter

1/2 lb Fresh mushrooms, sliced

1 c Pearl barley

1 t Salt

3 c Chicken broth (I use

-vegetable) 1 t Thyme

1/2 t Marjoram

1/2 t Rosemary

1/4 t Sage

1/4 t Summer savory

Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F).

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