Excerpt from the Introduction:

While hoping to encourage creativity, we have attempted in this work to compile recipes that can be readily made using conventional approaches and the general supply of grains, vegetables, meats, and fruits available at any grocery or health foods store. We have also rendered archaisms into contemporary terms. Working with our Volga German elders’ recipes, for example, measurements were often gleefully expressed in dialect as ungafir, or “approximate,” along with a “knipsi” (“pinch”) of this, a “gapsha” (“handful”) of that, and a “klaschizzelchaful” (“little bowlful”) of something else. Less easily translated were instructions on how to schmeltz, or the browning of flour, grains, bread crumbs, and potatoes in butter, lard, or oil. This technique was unique to every cook and gave foods the distinct flavor in which households took pride and craved, and sometimes hoarded as culinary heirlooms.

Many family members and friends have provided valued guidance and contributed recipes for this collection, the genesis of which was a book I coauthored with Alexander McGregor, Harvest Heritage: Agricultural Origins and Heirloom Crops of the Pacific Northwest (WSU Press, 2014). 

CONTENTS

Foreword........................................................................................................................................1

Preface...........................................................................................................................................4

Country-Style Breads................................................................................................................11

Country Whole Wheat, German Blended Rye, Colonial Potato, Boston Brown, Norwegian Rye, Scottish Harvest, Braided Sweet, Dutch Squash

“Spring”........................................................................................................................................17

Barley & Potato Soup (Volga German), Barley & Chicken Soup (Canadian), Farro & Cannellini Bean Soup (Italian), Beef & Barley Stew (Hungarian), Caledonian Barley Stew (Scottish), Barley & Ham Soup (American), Cantonese Restoration Soup (Chinese), Rye Berry Borscht (Polish), Wheat & Vegetable Minestrone (Italian), Barley, Lamb & Sauerkraut Stew (French), Wheat Berry Chicken Soup (Egyptian), Sweet Bulgur & Fruit Soup (Armenian), Split Pea & Barley Soup (Persian), Kale & Barley Soup (Scottish)

Heritage: Heirloom Grain Origins...........................................................................................30 “Summer”......................................................................................................................................41

Barley, Bean & Pork Soup (Swiss), Barley Beef Soup (American), Bean & Barley Soup (Mexican), Chicken & Millet Stew (American), Tomato Bulgur Soup (Greek), Oatmeal Hamburger Soup (German), Lamb & Rye Soup (Scottish), Oat & Chicken Vegetable Soup (Welsh), Barley Fruit Soup (Dutch), Crab Bulgur Gumbo (American), Cherry Buckwheat Soup (Russian), Tomato Barley Soup (American), Farro Buttermilk Stew (Armenian), Apple Barley Soup (American)

Heritage: Reapers, Separators, and Combines..................................................................52 “Autumn”........................................................................................................................................61

Barley & Cranberry Pork Stew (Swedish), Columbia Salmon Chowder (Colville), Barley, Vegetable & Sausage Stew (German), Fruit & Oat Soup (Norwegian), Provençal Harvest Soup (French), Golden Grain & Vegetable Soup (American), Farmhouse Beef & Barley Stew (American), Mushroom Barley Soup (Russian), Pork, Sauerkraut & Barley Stew (Estonian),

Cornel Cherry & Barley Dessert Soup (Persian), Turkey Barley Soup (American), Barley & Bean Stew (Hungarian), Pumpkin Barley Soup (American), Venison Barley Stew (American)

Heritage: Harvest-Home and Thanksgiving ......................................................................73

“Winter” .......................................................................................................................................85

Turkey, Leek & Oatmeal Soup (Irish), Barley Borscht (Ukrainian), Titanic Cream of Barley Soup (French), Northland Farmer’s Stew (Norwegian), Beefeater Barley Soup (English), Buenos Locro (Argentinian), Corned Beef & Cabbage with Barley Soup (Irish), Buffalo & Barley Stew (Nez Perce-Palouse), Lemon Barley & Lamb Soup (Greek), Split Pea & Barley Soup (Polish), Wheat, Lentil & Tarragon Soup (Turkish), New Brunswick Barley Soup (French-Canadian), Barley & Pork Stew with Cabbage (Bavarian), Barley Lentil Soup (German)

Heritage: Pioneer Self-Sufficiency ......................................................................................96

Appendix: Grains Cooking Chart .........................................................................................102

Sources ........................................................................................................................................103

Index .............................................................................................................................................105