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Whole Grains and Grain Products

By Gale and Alex Jack

The Pilgrims brought many seeds with them on the Mayflower, but only barley came up. For many years, barley supplemented corn as the principal grain in New England and was used in cereals, soups, and stews, in making bread and baking, and in making beer. The fertile Connecticut River Valley was more hospitable than the rocky soil of Cape Cod and much of the rest of New England and by the mid-seventeenth century supplied the Mass Bay with thousands of bushels. Later, Scandinavians and other immigrants introduced hardy winter barley which grew during the cold months and adapted more readily to the environment.

Today a variety of organically grown barleys is available. We prefer the heavier ones that have not been pearled for regular use. Pearling is a form of refining in which the aleurone, or outer layer of endosperm, is removed. Pearled barley, however, should not be confused with pearl barley, or hato mugi, a grain traditionally grown in the Far East which has many medicinal uses. Barley gives light, upward energy and is very calming and cooling. With whatever foods it is combined, it gives a more soothing vibration. We have rice with barley (see rice section) as our main grain once or twice a week and use barley in many ways.

Hearty Barley Stew

1 cup barley l medium onion, diced l medium carrot, diced l to 2 cups buttercup squash, cut into small chunks 1 handful green beans, thinly sliced (optional) 3 to 4 cups spring water

Wash and cut vegetables, setting aside in separate bowls. Wash barley. Layer in a sturdy pot with a lid the onions, carrots, squash, and barley. Add water by gently pouring into the pot along the side. Reduce flame and cook until barley is almost done. Then add the slivered green beans and a pinch of sea salt. Cook for another 10 minutes. Serve in individual bowls garnished with scallions or parsley or in a family-sized bowl as the occasion requires.

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