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Orange Barley Water - Organic Box News 1.3.2011

Mattby Matt, 9 yr, 1 m ago in Blog
Comments | Tags: Spring, squash, drinks

This week’s potato is ‘Cara’; a decent baker and all-rounder. The carrots and onions are from Herefordshire and the spring greens are from Cornwall where the mild climate gives them a head start. As a sure sign that spring is on its way we’ve had a few boxes of purple sprouting broccoli arrivePurple sprouting broccoli  id=; just enough for the UK produce boxes but there should be plenty more soon. The celery, courgettes and squash in the standard boxes are Spanish as is the broccoli in the large boxes. Large no-potatoes boxes have some UK grown salad leaves. This week’s apple is ‘Cripp’s Pink’ from France, and in honour of Fairtrade Fortnight we’ve chosen some Pineapples from Ghana as well as the usual Fairtrade bananas.

Orange Barley Water

We’re using plenty of oranges from Spain and Italy while they’re at their best, so try this if you have a few hanging around in the fruit bowl. Whole grains are supposed to have all sorts of health giving properties. What exactly it is that leaches from the barley into the water I can’t say. It makes it slightly thick and cloudy and, of course, a tonic for invalids and tennis stars. And it’s very easy and tasty too. Save the cooked grains for recipe number two ...

  • 3 or 4 medium oranges,
  • 1 lemon,
  • about 2 tbsp sugar depending on your taste,
  • 100g pearl barley ...
  1. Using a sharp knife or vegetable peeler carefully remove the skin from the lemons and oranges, trying to keep it in one piece (it makes it easier to hook it out from the barley later) and to leave the pith behind.
  2. Fill a kettle with water and use it to rinse the barley in a sieve.
  3. Place the barley and peel in a pan, add 1 ½ litres of water and boil for 30 minutes.
  4. Squeeze the juice from the lemon and oranges, add to a bowl with the sugar and the strained barley water.
  5. Cool before serving and use within two or three days.

A Simple Salad of Roasted Squash and Barley Grains

  1. Cut about 300g squash into small dice, coat with a little oil, sprinkle on some salt and roast on a baking tray until tender and golden.
  2. When cool mix with the barley grains from the previous recipe (or boil 100g for 30- 40 minutes).
  3. Add a small bunch of parsley and 4 spring onions, finely chopped, and dress with salt, pepper and a mixture of 1 tbsp lemon juice and 3 tbsp olive oil.
  4. Leave to stand for a while before serving.

Good with goats cheese or feta.

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