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summers best (post 20 of a 52 recipe resolution)

August 13, 2013

barley corn salad

I love going to the farmers market because aside from being fresh and locally grown, everything looks beautiful with bright, vibrant colors.  There are two problems that come from this.  The first is that I over purchase and the second is that everything doesn’t all fit in the basket on my bike for the ride home.  Before leaving the house last Saturday I wrote a list of what recipes I wanted make during the week and then a corresponding list of what I needed to purchase from the farmers market.  Then I promptly left the list at home.  Aghh.  I did well and didn’t forget anything on the list, but of course I added a couple of things because they just looked so pretty.  Here’s my treasure trove from last Saturday (hard to believe I’m feeding just two adults):

– 5 ears of corn
– 1 red/orange sweet pepper
– 1 head of garlic
– 1 sweet onion
– 3 golden beets
– 1 bunch of chives
– 1 bunch of basil
– 3 tomatoes
– 1 pint of various cherry/sun gold/grape tomatoes
– 5 peaches
– 1 pint blueberries

Now remember the part about my purchases needing to fit in the basket of my bike?  It was like trying to put 18 clowns into a Volkswagon.  I actually laid all the purchases out on the grass and then piece by piece put them into the basket.  When the basket was full I still had 5 peaches without a home.  I ended up with the peaches in a plastic bag tied to the handlebars of my bike.  Because the basket is on the front of the bike, secured to the handlebars, the weight of everything left me a little unbalanced riding home.  Thankfully all of the produce survived the trip, although a peach or two had a couple of bruises when the bag swung a little wildly and hit the bike.

Here’s one of the recipes that I made for lunch on Sunday.

Barley and Corn Salad with Tomato Vinaigrette
slightly adapted from Food 52

1/2 cup dried pearl barley
3 ears of corn (shucked)
1 pint grape tomatoes
1 – 14.5 oz can cannellini beans, drained and rinsed
1 vine ripened tomato
1-1/2 teaspoon white wine vinegar
1 large garlic clove, minced
1/8 tsp crushed red pepper flakes
1 bunch of chives, thinly sliced
1/4 cup olive oil
1/4 cup basil cut into ribbons

Cook barley according to package directions (generally 1 part barley to 3 parts water brought to a boil then covered, heat reduced to simmer for about 25-30 minutes).   Remove the cooked barley from the pot to a large bowl to cool.

While the barley is cooking, remove husks and silk from corn, wrap each ear in a damp paper towel and microwave individually for about 60 seconds.  Remove paper towel and let sit until cool enough to handle.  Cut the kernels off the cobb and use the back of your knife to scrape the “milk” from the cob into the bowl with the kernels.  Combine the corn with the cooled barley.

Halve the grape tomatoes and add to the bowl with the barley and corn.  Mix in the drained and rinsed cannellini beans.

To make the vinaigrette, cut the large tomato in half and grate with a box grater over a dish or wide bowl, discarding the skins, and collecting the juice and pulp.  To the tomato juice add the vinegar, minced garlic, crushed red pepper flakes and chives.  Slowly add the olive oil, mixing to create an emulsion.  (I transferred the tomato juice and pulp to a Ball jar and add the rest of the ingredients, including the olive oil and shook vigorously to create the emulsion).

Pour the vinaigrette over the barley and corn mixture, add the basil ribbons and mix to combine.  If you aren’t going to serve the salad immediately, hold back some of the dressing to add just before serving.

Serve chilled or at room temperature.

tomatoes

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One Comment leave one →
  1. Anne permalink
    August 16, 2013 12:42 pm

    Yum 🙂 Been thinking about you lately and wish we could get you some veggies from the gardens Jeff planted… he got a little crazy and we have plenty to spare!

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