fall barlotto.

the best purchase of this fall has without a doubt been our vegetable dryer.

yellowfeet + trumpets of death. gotta love the names of these delicious little fungi.

with limited freezer space, a flourishing garden and a shared love of mushroom picking, our stocks are overflowing. drying shrooms and veggies feels almost like cheating: vast piles shrink into diminutive heaps that promise a year long pleasure.

all dried out: mushrooms and leek.

since we had not dried anything previously, i had to make sure everything turned out all right. hence, i took a bag of organic barley – local, nutricious and much smaller in both carbon and water footprint than rice – and simmered it with dried leek and mushrooms until a creamy "barlotto" decorated my plate.

barley, veggie stock, leek, mushrooms, butter, salt and pepper. that's it.

simple and delicious.