Recipes

This recipe comes right out of The Kitchen at Billings Forge and uses our own locally grown produce as well as our Farmers' Market vendors.

SPRING BARLEY SALAD

1 lb barley
1 bunch asparagus
1 carrot
1 bunch radishes
1 cup snap peas
any additional vegetable of your choosing

Red Wine Vinaigrette

1 diced shallot
5 sprigs thyme
1/4 cup red wine vinegar
1 cup olive oil

Method: Boil the barley (as you would pasta) until tender, drain and rinse in cold water. Blanch asparagus briefly, then slice. Peel and shred carrot. Thinly slice radishes. Add vinaigrette to ingredients. Stir and enjoy!