The Lavers and District Horticultural Society
We love to grow!

Welcome to the Lavers and District
Horticultural Society
We meet once a month to share our love and interest in gardening and the outdoors.
All Welcome...

Happy New Year from the Committee...
~alison, chris, kimberley, janet & michelle

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​Don't forget...
No meeting in January! 

See you on February 5th, 2018



In the garden now...LEEKS
Easy Leek and Kale, Pearl Barley with Crispy Lardons
(as found in Delicious Magazine) 

Think risotto, then crank things up a notch – this hearty combination of kale, leeks and pearl barley topped with smoked bacon is a filling midweek recipe that's full of texture.

Hands-on 30 min, simmering 15 min


INGREDIENTS
Olive oil for frying
3 leeks, finely sliced
2 garlic cloves, finely chopped
150g British free-range smoked bacon lardons
250g pearl barley
1 litre good quality chicken stock
200g chopped curly kale
3 tbsp crème fraîche
Juice 1 lemon
Finely chopped fresh parsley (optional)


METHOD
1. Heat a glug of oil in a large, deep frying pan and add the leeks. Fry for 3-4 minutes, then add the garlic, half the bacon lardons and the pearl barley. Gently fry for a further 2-3 minutes, then slowly start to add the chicken stock. 

2. As the pearl barley absorbs the stock, keep slowly adding more. When three quarters of the stock has been added (this will take 15-20 minutes), pour in the remaining stock, then gently simmer until the barley is cooked (another 10-15 minutes).

3. Meanwhile, in a small frying pan, heat a little oil and the remaining lardons, fry until crisp, then set aside. Stir the kale into the barley in batches and simmer for a few minutes. 

4. Season to taste, stir in the crème fraîche and lemon juice, then serve sprinkled with parsley if you wish. 


“What good is the warmth of summer, without the cold of winter to give it sweetness.” 

― John Steinbeck
Travels with Charley: In Search of America