Circle M Farm

Today we made the first woodstove fire of the season. OK, I was jumping the gun a teeny-weeny little bit, but the chilly rain made field harvesting a dreadful chore this morning and when I came in this afternoon, I wanted a bath and a fire. Got both. And then I wanted soup. This super savory dish comes from my friend JD Ball, with whom I work at another local organic farm. We pass the cold mornings and sweltering afternoons in field and greenhouse by talking about food. He’s a great cook and fearlessly experimental eater. Right now he’s into fermented stuff, but this is just straight-up hearty fall feasting. Of course, now that the fire’s roaring and soup’s on, I’m in a tank top!

JD Ball’s Barley Soup w/ Carmelized Onions
This is a great recipe to show off the home-made beef stock that JD helped me put up in the spring. It’s time to start clearing out the freezer to make room for surplus vegetables and the meat harvest in November.

1/4 C Olive oil
3 Onions, diced
2 Quarts beef stock
2 T Tomato Paste
1 Sprig Rosemary, or 2 t dried
1 C Whole Barley, soaked for at least 7 hours before in water to cover
2-3 Celery stalks, sliced
2-3 Carrots, diced
Salt and Pepper
1/2 C Grated Pecorino, or any other salty hard cheese

Heat oil. Add onions. Cook covered on low 40 min.
Raise heat to medium, and stir frequently until brown (caramelize.)
Add tomato paste, stir. Add strained barley, stock, and rosemary. Bring to a boil.
Simmer for 30 minutes then add veggies, and simmer for another 30 minutes, until barley is tender.
Season with salt and pepper. Serve with cheese.