Barley, an ancient grain, makes its way into the american diet primarily in the form of beer or the infamous mushroom barley soup.   Malted, it's a standard ingredient in a more stout-ed brew.  In soup we use it to thicken and to add warmth on a cold day.  But did you know that barley actually cools the body?  It also helps move accumulated moisture and fats.  Its delicious sweetness, and nutty flavor, is satisfying on so many levels.  Today we made a barley salad with a few blanched veggies, a dash of ume-su and cooling dill to help your palate feel refreshed.  Don't worry--we have a gluten free option that's just as yummy.  Our local farms are starting to deliver more vegetables despite the lack of rain.  Thanks to Blue Heron for the herbs and kale.  Muddy Fingers for the micro greens.  Remembrance Farms and Wild Apples for giving us the best salad greens around. Lastly, thanks to our northern neighbors for the rest.  Enjoy the meal and treat yourself to a dip in the lake.


Barley salad w/ celery, ume, red onion, parsley, dill & almonds

Chic peas, fava & red beans w/ lemon, lemon zest & garlic

Fried cauliflower & capers

Sugar snap peas, asparagus, peppers & balsamic red onions

Kale & carrot w/ a sumac dressing

Fennel slaw

Field greens w/ sprouts & lemon poppy seed dressing


Summer fruit crisp (GF) 

Heavenly Tapioca (GF)

Strawberry, lemon & coconut parfaits (GF) 

Apricot crumb cake 

Strawberry shortcakes

German chocolate cakelets

Toffee oatmeal cinnamon bars (GF)


Chocolate Hazelnut

Lemon coconut

Hippie crispy treats (GF)