{"id":118,"date":"2022-12-02T15:41:01","date_gmt":"2022-12-02T13:41:01","guid":{"rendered":"https:\/\/la-darnoire.com\/garden\/?p=118"},"modified":"2023-02-26T13:14:12","modified_gmt":"2023-02-26T11:14:12","slug":"barley-in-my-garden-de-lorge-dans-mon-jardin","status":"publish","type":"post","link":"https:\/\/la-darnoire.com\/garden\/2022\/12\/02\/barley-in-my-garden-de-lorge-dans-mon-jardin\/","title":{"rendered":"BARLEY IN MY GARDEN – DE L’ORGE DANS MON JARDIN"},"content":{"rendered":"\n
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ENGLISH <\/strong><\/p>\n\n\n\n

I am taking advantage of the quieter season in the garden to look back on a year of gardening.<\/p>\n\n\n\n

But first, I want to go back to a culinary experience that concluded an adventure that started 3 years earlier. All this to say that you never know where the garden can lead you, and what it can bring:<\/p>\n\n\n\n

Because happiness is not just something to talk about, it has to be practised.<\/p>\n\n\n\n

I did something this year which gave me great satisfaction while linking degrowth and resilience.<\/p>\n\n\n\n

Three years ago I put some straw in my garden to protect my potatoes from the heat and to save water. I must admit that with the two small heat waves of 2019, it was a good idea. I had no plans to follow up on this story, except to use more straw in 2020.<\/p>\n\n\n\n

I do a lot of experimenting in my garden and I like to let life decide some things for me. I wasn’t really surprised to see that my straw mulch, which had been left untouched over the winter, had decided to start growing… The birds had not eaten all the seeds that were in the straw I had used, and here and there some seedlings had appeared. I decided to let them get on with it to see what would happen.<\/p>\n\n\n\n

Later, I planted my squashes in the middle of this micro field. This little world seemed to get along well and my grain matured quietly with the courgettes, pumpkins, butternuts, etc. I was keen to harvest this crop, which I did with secateurs (!). I put the ears of barley in a large barrel and I more or less forgot about them until the autumn of 2021.<\/p>\n\n\n\n

With a home-made micro thresher constructed with an electric drill and a chain (it’s amazing the tutorials you can find on Youtube!) my husband managed to separate the grains from the ears. And then the grain was winnowed with another home-made device and we ended up with 12kg of barley.<\/p>\n\n\n\n

What to do with this barley? The temptation to make bread was great. Thanks to my passion for history, I know that the Egyptians used to make barley bread so I looked for an old Egyptian bread recipe, without wheat and with honey. We already have a machine to crush the grain into coarse flour so it was easy to do this part. The honey came from my neighbours.<\/p>\n\n\n\n

I finally made the bread this year in January, and we thought it was pretty good.<\/p>\n\n\n\n

Making bread like Egyptians… What an adventure! Making your own bread with your own grain, frankly anyone who lives in the countryside and is into degrowth should try it. What an experience! What a pleasure!<\/p>\n\n\n\n

After making the bread, we sowed some of the remaining seeds in the spring in a newly ploughed corner of the garden. But with little rain this year, it did not produce much, less then when it grew from the straw mulch… My husband tried to make some malt for a future home brewed beer and that worked much better. He actually produced a very drinkable Blond Ale which we found very refreshing on the hot summer\u2019s evenings. There was still enough grain left to make some bread again, which I did recently, improving the recipe this time. We also sowed more seeds before the onset of winter (as we are not sure whether our barley is a winter or spring type), but so far it has not proven very successful. We still have some to try again in the spring next year.<\/p>\n\n\n\n

Who could have imagined what we would do with a handful of grain from a simple mulch!<\/p>\n\n\n\n

My fellow gardeners, I hope you experiment as much as possible with your gardens. Who knows where your experiments will take you, and what satisfaction you will get from them.<\/p>\n\n\n\n

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For those who have access to barley and are tempted, here is the recipe for the bread:<\/p>\n\n\n\n

EGYPTIAN BARLEY BREAD<\/strong><\/p>\n\n\n\n

INGREDIENTS<\/strong><\/p>\n\n\n\n

– 2 teaspoons yeast (6 gr)<\/p>\n\n\n\n

– 1 cup warm water (250 ml)<\/p>\n\n\n\n

– 2 tablespoons honey (40 gr)<\/p>\n\n\n\n

– 1 1\u20442 teaspoon salt (10 gr)<\/p>\n\n\n\n

– 1 egg, lightly beaten<\/p>\n\n\n\n

– 3 tablespoons oil (45 ml) (any other fat can be used including lard)<\/p>\n\n\n\n

– 4 cups barley flour (550 gr)<\/p>\n\n\n\n

DIRECTIONS<\/strong><\/p>\n\n\n\n

– Combine yeast, water and honey and let stand for 5 minutes.<\/p>\n\n\n\n

– Add salt, eggs and oil.<\/p>\n\n\n\n

– Stir in flour and mix until dough is manageable.<\/p>\n\n\n\n

– Place the dough on a lightly floured surface and knead for a few minutes.<\/p>\n\n\n\n

– Place in a large greased bowl, turning to coat.<\/p>\n\n\n\n

– Cover with a towel and let rest in a warm place for a minimum of 90 minutes, up to 2 hours.<\/p>\n\n\n\n

– The dough will rise slightly, but will NOT double.<\/p>\n\n\n\n

– Turn the dough out onto a lightly floured surface and knead it again.<\/p>\n\n\n\n

– Shape it into a round cake about 1\u201d\/2.5 cm thick.<\/p>\n\n\n\n

– Place it on a lightly greased baking sheet.<\/p>\n\n\n\n

– Cover with a towel and let rest for at least an hour, up to 90 min.<\/p>\n\n\n\n

– Preheat oven to 425\u00b0F (220\u00b0C).<\/p>\n\n\n\n

– Bake for 15 to 20 minutes, or until light brown and hollow when tapped.<\/p>\n\n\n\n

– Cool on a wire rack.<\/p>\n\n\n\n

<\/p>\n\n\n\n

This bread can also be done with a bread machine on the wholewheat bread program.<\/p>\n\n\n\n

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FRAN\u00c7AIS<\/strong><\/p>\n\n\n\n

Je profite de la saison plus calme au jardin pour revenir sur une ann\u00e9e de jardinage.<\/p>\n\n\n\n

Mais avant, je veux revenir sur une exp\u00e9rience culinaire qui a conclu une aventure commenc\u00e9e 3 ans plus t\u00f4t. Tout cela pour dire qu’on ne sait jamais o\u00f9 le jardin peut nous mener, et ce qu’il peut nous apporter :<\/p>\n\n\n\n

Par ce que le bonheur il ne suffit pas d\u2019en parler, \u00e7a se pratique.<\/p>\n\n\n\n

J\u2019ai fait un truc cette ann\u00e9e qui m\u2019a donn\u00e9 beaucoup de satisfaction en liant jardinage, d\u00e9croissance et r\u00e9silience.<\/p>\n\n\n\n

Il y a de cela 3 ans j\u2019avais fait du paillage dans mon jardin pour prot\u00e9ger mes pommes de terre des fortes chaleurs et pour \u00e9conomiser l\u2019eau. J\u2019avoue qu\u2019avec les deux petites canicules de 2019, ce fut une bonne id\u00e9e. Je n\u2019avais pas pr\u00e9vu de suite \u00e0 cette histoire, \u00e0 part refaire plus de paillage en 2020.<\/p>\n\n\n\n

Je fais des tas d\u2019exp\u00e9riences dans mon potager et j\u2019aime bien laisser la vie d\u00e9cider de certaines choses \u00e0 ma place. Je ne fus pas vraiment surprise de voir que mon paillage qui avaient \u00e9t\u00e9 laiss\u00e9 \u00e0 l\u2019abandon pendant l\u2019hiver avait d\u00e9cid\u00e9 de se mettre \u00e0 pousser\u2026 Les oiseaux n\u2019avaient pas picor\u00e9 toutes les graines qui \u00e9taient dans la paille que j\u2019avais utilis\u00e9e. Ici et l\u00e0 des touffes de grains apparaissaient. J\u2019ai d\u00e9cid\u00e9 de les laisser faire pour voir ce qui allait se d\u00e9velopper.<\/p>\n\n\n\n

Plus tard, j\u2019ai plant\u00e9 mes cucurbitac\u00e9es au milieu de ce micro champ. Tout ce petit monde semble s\u2019\u00eatre bien entendu et mon grain a m\u00fbri tranquillement avec les courgettes, les p\u00e2tissons, les butternuts, etc. Je voulais absolument r\u00e9colter ce grain, ce que j\u2019ai fait au s\u00e9cateur (!), j\u2019ai mis les \u00e9pis (de l\u2019orge) dans un grand baril que j\u2019ai plus ou moins oubli\u00e9 jusqu\u2019\u00e0 l\u2019automne 2021.<\/p>\n\n\n\n

C\u2019est avec une micro batteuse fabriqu\u00e9e maison \u00e0 partir d\u2019une perceuse \u00e9lectrique et d\u2019une cha\u00eene (c\u2019est fou les tutos qu\u2019on peut trouver sur Youtube!) que mon mari a r\u00e9ussi \u00e0 s\u00e9parer les grains des \u00e9pis. Et puis ce grain a \u00e9t\u00e9 vann\u00e9 avec un autre appareil fait maison et nous nous sommes quand m\u00eame retrouv\u00e9 avec 12kg d\u2019orge.<\/p>\n\n\n\n

Que faire de cette orge ? La tentation de faire du pain \u00e9tait grande. Grace \u00e0 ma passion pour l\u2019histoire, je sais que les \u00e9gyptiens faisaient du pain avec de l\u2019orge alors j\u2019ai cherch\u00e9 une vieille recette de pain \u00e9gyptien, sans bl\u00e9 avec du miel. On a d\u00e9j\u00e0 une machine pour \u00e9craser le grain en farine grossi\u00e8re donc ce fut facile de faire cette partie. Le miel provient de mes voisins.<\/p>\n\n\n\n

J\u2019ai finalement fait le pain cette ann\u00e9e au mois de janvier et nous l\u2019avons trouv\u00e9 bien bon.<\/p>\n\n\n\n

Faire du pain comme des \u00e9gyptiens\u2026 Quelle aventure ! Faire son propre pain avec son propre grain, franchement toute personne d\u00e9croissante vivant \u00e0 la campagne devrait essayer. Quelle exp\u00e9rience ! Quel plaisir !<\/p>\n\n\n\n

Apr\u00e8s avoir fait le pain, nous avons sem\u00e9 une partie du grain restant au printemps dans un coin du jardin nouvellement labour\u00e9. Mais avec peu de pluie cette ann\u00e9e, il n’a pas produit grand-chose, moins que lorsqu’il avait pouss\u00e9 \u00e0 partir du paillage… Mon mari a essay\u00e9 de faire du malt pour une future bi\u00e8re artisanale et cela a beaucoup mieux fonctionn\u00e9. Il a produit une bi\u00e8re blonde tr\u00e8s agr\u00e9able \u00e0 boire, que nous avons trouv\u00e9e tr\u00e8s rafra\u00eechissante pendant les chaudes soir\u00e9es d’\u00e9t\u00e9. Il restait encore assez de grain pour refaire du pain, ce que j’ai fait r\u00e9cemment, en am\u00e9liorant la recette. Nous avons \u00e9galement resem\u00e9 du grain avant l’arriv\u00e9e de l’hiver (car nous n’\u00e9tions pas s\u00fbrs que notre orge \u00e9tait une orge d’hiver ou de printemps), mais jusqu’\u00e0 pr\u00e9sent, cela n’a pas \u00e9t\u00e9 un grand succ\u00e8s. Nous en avons encore pour r\u00e9essayer au printemps de l’ann\u00e9e prochaine.<\/p>\n\n\n\n

Qui aurait pu imaginer ce que nous allions faire gr\u00e2ce \u00e0 une poign\u00e9e de grain issue d\u2019un simple paillage !<\/p>\n\n\n\n

Amis jardiniers, je vous souhaite d\u2019exp\u00e9rimenter le plus possible avec vos jardins. Qui sait ou vos exp\u00e9riences vous m\u00e8neront, et quelle satisfaction vous en tirerez.<\/p>\n\n\n\n

Pour ceux qui aurait acc\u00e8s \u00e0 de l\u2019orge et qui seraient tent\u00e9s, voici la recette du pain :<\/p>\n\n\n\n

PAIN D’ORGE \u00c9GYPTIEN<\/strong><\/p>\n\n\n\n

INGR\u00c9DIENTS<\/strong><\/p>\n\n\n\n

– 2 cuill\u00e8res \u00e0 caf\u00e9 de levure \u00e0 pain (6 gr)<\/p>\n\n\n\n

– 1 tasse d’eau ti\u00e8de (250 ml)<\/p>\n\n\n\n

– 2 cuill\u00e8res \u00e0 soupe de miel (40 ml)<\/p>\n\n\n\n

– 1 1\u20442 cuill\u00e8re \u00e0 caf\u00e9 de sel (10 gr)<\/p>\n\n\n\n

– 1 \u0153uf, l\u00e9g\u00e8rement battu<\/p>\n\n\n\n

– 3 cuill\u00e8res \u00e0 soupe d\u2019huile (45 ml) (toute autre mati\u00e8re grasse peut \u00eatre utilis\u00e9e, ce qui inclus de la graisse animale)<\/p>\n\n\n\n

– 4 tasses de farine d’orge (550 gr)<\/p>\n\n\n\n

DIRECTIONS<\/strong><\/p>\n\n\n\n

– M\u00e9langer la levure, l’eau et le miel, et laisser reposer 5 minutes.<\/p>\n\n\n\n

– Ajouter le sel, les \u0153ufs et l\u2019huile.<\/p>\n\n\n\n

– Incorporer la farine et m\u00e9langer jusqu’\u00e0 ce que la p\u00e2te soit maniable.<\/p>\n\n\n\n

– D\u00e9poser la p\u00e2te sur une surface l\u00e9g\u00e8rement enfarin\u00e9e et la p\u00e9trir pendant quelques minutes.<\/p>\n\n\n\n

– Placez-la dans un grand bol graiss\u00e9, en la retournant pour l’enrober.<\/p>\n\n\n\n

– Couvrir d’une serviette et laisser reposer dans un endroit chaud pendant un minimum de 90 min \u00e0 2 heures.<\/p>\n\n\n\n

– La p\u00e2te va s’\u00e9lever l\u00e9g\u00e8rement, mais ne va PAS doubler.<\/p>\n\n\n\n

– Retournez la p\u00e2te sur une surface l\u00e9g\u00e8rement farin\u00e9e et p\u00e9trissez-la \u00e0 nouveau.<\/p>\n\n\n\n

– Fa\u00e7onnez un g\u00e2teau rond d’environ 2,5 cm d’\u00e9paisseur.<\/p>\n\n\n\n

– Placez-la sur une plaque \u00e0 p\u00e2tisserie l\u00e9g\u00e8rement graiss\u00e9e.<\/p>\n\n\n\n

– Couvrir d’une serviette et laisser reposer pendant minimum une heure, jusqu\u2019\u00e0 90 min.<\/p>\n\n\n\n

– Pr\u00e9chauffer le four \u00e0 425\u00b0F.<\/p>\n\n\n\n

– Faire cuire de 15 \u00e0 20 minutes, ou jusqu’\u00e0 ce que le pain soit brun p\u00e2le et qu’il sonne creux lorsqu’on le frappe.<\/p>\n\n\n\n

– Laisser refroidir sur une grille.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Ce pain peut aussi \u00eatre fait dans une machine \u00e0 pain avec le programme pour un pain complet.<\/p>\n","protected":false},"excerpt":{"rendered":"

ENGLISH I am taking advantage of the quieter season in the garden to look back on a year of gardening. But first, I want to go back to a culinary experience that concluded an adventure that started 3 years earlier. All this to say that you never know where the garden can lead you, and … <\/p>\n

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