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  Jennifer (Aardsma) Hall 
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Helen's Mulberry Lane Farm Journal




Ponderings








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Gerald looking over his garden on a Sunday afternoon.







No to this.







Eldora and me celebrating her 90th birthday. January 2015.







Great time together in May 2015!







A view from my yard, recently enjoyed with my husband and children.













Or work with your feet.....
My shoes and feet after mulching our four, 160 feet long rows of potatoes with leaves from last fall.

















Elisabeth (Howard) Elliot

1926 - 2015.



Blessings,
Helen

No More White Rice I detest brown rice. I know it is so much better for you than than white rice, but I just can't eat it. I finally found a healthy inexpensive substitute for white rice that tastes so good! My daughter-in-law was experimenting with various types of fiber foods and mentioned that barley was really quite delicious.

So, I looked up how to cook hulled barley and tried it for lunch one day. It was so good! So filling and so good for you!

It does take awhile to cook it. I plan on about 40 minutes but this can be speeded up by soaking the barley the night before. 1 cup of barley to 3 cups of water and a sprinkle of salt is how to cook it. It does tend to turn out a bit mushy sometimes, so I simply put it in a skillet and sort of "fry" it for a few minutes till all the grains are separate. I don't use oil on the pan. Cooked barley also works great for a hot cereal for breakfast or anytime really. I also like it cold on salads. Cooked barley also keeps well in the fridge and is very easy to reheat. I simply do the skillet method again for a few minutes.



You can purchase our USDA Certified Organic Non-GMO Hulled Barley right on our website. It comes in various sizes and we offer free shipping on all our products. Your purchase helps support this journal as well as our small organic family farm. Thank you!

Give Hulled Barley a try today!

     


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