So the next grain I cooked up was black barley. Borodino’s Schoolhouse Farm’s Richard Malcolm had said that all the grains lent themselves to the fresh tomato, cuke and basil regiment. But, I thought I needed a break, so instead, I took fresh peaches, skinned them and cut ‘em up. I’d eat the skin, but found somewhere along the way that I was allergic to the fuzz. While the black barley was cooking, I tossed the peaches in a bowl with some cut up heirloom tomatoes. I added leftover cooked corn I had just cut off the cob, stripped in fresh thyme leaves off their stems and chopped up whole raw, unsalted almonds...
