I walked down to the sunflowers this morning, for the weekly photo. They’re not as pretty at this stage… but, rather interesting, I thought.
And a good thing I got my photos…
2 hours later the farmer came….
I’m pretty sure this is a co-op tractor – it was HUGE.
We’re thinking that the co-op has a the farmers on a schedule. The sunflower fields are all staggered in the planting and harvesting. Some were harvested 2 weeks ago; some are still in full bloom.
He made short work of te field; the machine chews up and spits out everything but the seeds.
When he was done, one would never know there had been a crop.
And the sun set on the sunflower harvest once again…..
Now that September is here, the wild mushrooms are starting to show up again.
Must take advantage…..
Sautéed mushrooms and onions give a woodsy note to the barley. The Greek Yogurt gives it a creamy finish. I use quick-cooking barley, which takes about 15 minutes, and cooked it in beef stock for a more robust flavor.
Barley with Mushroom Cream
2/3 cup quick-cooking barley
1 1/3 cup (350ml) beef stock (or more, depending on type of barley)
2 tsp oil
2 tsp Worcestershire sauce
1/2 cup beef stock
2 tsp cornstarch (maizena)
3 tbs Greek or plain yogurt
Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Roughly chop onion. Trim and slice mushrooms. Heat oil in a medium skillet. Add onions and sauté until tender, about 7 minutes. Add mushrooms and sauté until lightly browned, about 5 minutes longer. Add Worcestershire sauce and stir. Dissolve cornstarch in beef stock and add to skillet, stirring until bubbling and thick. Remove from heat and stir in yogurt. Keep warm until barley is done.
When barley is done, stir into mushroom sauce. Serve.
Winter is back….
I’m going to miss summer…. A little