HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”

HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”

Barley Soup

by kathy Carson

11/2quarts basic brown soup stock

2cups water

3/4cups barley

1cup chopped celery

1cup grated carrot

1cup peeled and chopped yellow onion

4cloves garlic, crushed

1piece lemon peel, 1 by 1/2 inch

pepper to taste

1/2tablespoon basil

1/4tablespoon oregano

1/4tablespoon savory

1/4cup chopped fresh parsley

2bay leaves

21 pound cans tomato, chopped

4tablespoons tomato paste

fresh grated Parmesan or Romano cheese

Bring the stock and water to a boil. Add the barley and turn heat down to a light simmer. Add the celery, carrot, onion, garlic, lemon peel and pepper and simmer two hours. Stir often or barley will stick.

Add the herbs, tomatoes and tomato paste. Continue cooking the soup one more hour. Leave the lid on through the whole operation; add water as needed. Garnish with cheese. Serves 8.

Rock Island Salad

This was served at the guild’s 1986 herb fair at the Canfield Fairgrounds.

Head cauliflower

2large carrots

1green and 1 red pepper

5ounce jar green olives

Small can mushrooms

Head broccoli

Medium onion

Stalk celery

Medium can black olives

Dressing:

1cup cooking oil

11/2cups cider or herbal vinegar

5tablespoons sugar

1/2teaspoon salt

1teaspoon oregano, dried

Cut fresh vegetables into bite-sized pieces, drain canned vegetables. Combine all vegetables and pour the oil over them. Heat the cider vinegar, add sugar, salt and oregano, bring to boil, pour over vegetables. Let stand at least 24 to 48 hours, stirring daily.

ABOUT THE BOOK

The cookbook includes information on planting herbs, their uses, sketches of herb garden designs and how to dry herbs. The recipes include fresh and dried herbs.

HOW TO ORDER

Call Bunny Pavlov at 330-550-1580. The cost is $20 and includes shipping and handling.