Davy started chirping as soon as I brought in that bowl of cherry tomatoes. “This. This one. Mine. Eat. Matoes! Mmmmm!”
So I put them on a plate for him, cut in half and sprinkled with a little fleur de sel (fancy schmancy!), and he promptly ate them all.
The zucchini is destined for tonight’s stir-fry (with tofu, carrots, ginger, and scallions), but I also made a barley salad using some garden herbs:
The bell pepper in the salad was supermarket-bought, as the one pepper plant I bought for the garden was an early casualty of the Squash Wars. At this point the tomatoes, zucchini and kabocha squash have carved up the garden bed amongst themselves, with the parsley, basil, mint and chives sort of hanging out around the edges. Next year the squash and zucchini will be moved to their own bed, and I’ll have another try at peppers, eggplant, and leafy greens.
Barley Salad with Fresh Herbs
Adapted from a Whole Foods recipe
Combine three cups of water, a teaspoon of salt, and one cup of pearled barley in a saucepan. Bring to a boil, then reduce the heat to simmer until the barley is tender, about 40 minutes. Meanwhile, in a large bowl, toss 1/2 cup chopped green onions, a diced red pepper, 1/4 cup chopped parsley, 1/3 cup chopped fresh basil leaves, and 2 tablespoons chopped fresh mint leaves. In a second, small bowl, whisk together 1/4 cup mild-tasting olive oil, one or two tablespoons of fresh-squeezed lemon juice, and a clove of garlic that’s either minced or put through a garlic press.
When the barley is cooked, drain it and add to the bowl with the herbs. Toss with the dressing and add salt and pepper to taste.