Month: March 2021

18 Mar 2021

Chicken and Barley Soup

Chicken and Barley Soup

There’s nothing quite like soup to provide comfort and nourishment when the weather is less than ideal! If you have an Instant Pot or a stovetop pressure cooker, this soup can come together in a jiffy, but it’s also delicious made entirely in a pot on the stovetop.


  • 1 whole pasture-raised chicken
  • 2 sprigs rosemary, divided
  • 1 small bunch thyme, divided
  • 2 Tbsp Butter or olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1-2 quarts chicken stock, homemade or store-bought for a collagen-rich homemade stock, check out our recipe here:
  • 3 lb carrots, diced
  • 2/3 cup pearl barley, wheat berries, farro, or another whole grain
  • 3 stalks celery, including leaves, diced
  • 1 15 oz can white beans, undrained
  • 1/2 lb sturdy greens (kale, spinach, collards, cabbage, etc.), chopped
  • salt and freshly ground black pepper, to taste


  • If you have an Instant Pot or stovetop pressure cooker: place chicken, 1 sprig of rosemary, half of the thyme and 4 cups water in the Instant Pot or pressure cooker. For extra flavorful broth, add the trimmings from your vegetables to the pot. Cook for 20 minutes at high pressure, using the quick steam release method at the end of cooking.
  • Alternatively, add ingredients from step 1 to a pot on the stove and simmer gently until chicken is fully cooked and very tender, 1.5-2 hours.
  • While the chicken is cooking, heat oil or butter in a large pot over medium heat. Add onion and saute until caramelized, stirring often. Add celery and garlic. Mince remaining rosemary and thyme and add to onion mixture, stirring until very fragrant.
  • Add 1 quart broth to the onion mixture, scraping up any browned bits in the bottom of the pot. Bring to a gentle simmer. Add barley, beans and their liquid, and carrots to the pot and cook until grain is tender, about 30-40 minutes.
  • When chicken is fully cooked, carefully separate the meat from the bones, reserving the bones to make your next batch of chicken stock. Dice meat and add to the soup.
  • Strain broth created while cooking the chicken and add it to your soup pot.
  • Add greens. Continue to simmer, stirring occasionally, for about 10-15 minutes while the flavors meld and the greens become tender. Add additional broth if desired to make the soup the consistency you like, more chunky or more broth-y. Add salt and pepper to your taste.
  • This soup is excellent served with rye toast or whole-grain crackers.


08 Mar 2021

Ohio’s New Invader: The Spotted Lanternfly

Ohio’s New Invader: The Spotted Lanternfly

Traveling this summer?  Beware of unwanted hitchhikers.  The spotted lanternfly (Lycorma delicatula) has officially entered Ohio with a confirmed population in Jefferson County. This insect was first reported in Pennsylvania in 2014 and now resides in several eastern states.  Lanternflies are poor fliers but can hitchhike.  Large egg masses are formed and these masses are laid on trees, wood or rusty metal (e.g. old train cars). It is these egg masses that are often moved by human assisted spread.

The spotted lanternfly can congregate in large numbers and preferred hosts are Tree of Heaven and grapes but spotted lanternflies have been documented on a variety of species. These phloem feeders concern fruit producers as their large numbers can cause a nuisance.  They squirt honeydew from their abdomen (which can rain down on people) and this substance promotes the growth of black sooty mold.

U.S. Department of Agriculture - Lance Cheung/Multimedia PhotoJournalist/USDA Photo by Lance Cheung, Public domain, via Wikimedia Commons

If you are traveling east, do not pack up the lanterfly when you return home.  Check yourself and your belongings for any tag-alongs.  Adults are the easiest to spot and are most abundant late summer through fall.

The spotted lanternfly can congregate in large numbers.
The lanternfly with its wings open.