It’s been awhile since the grains have been harvested so it’s time to prepare them for consumption. Longest in preparation will be barley.
The barley is from last year’s harvest, and the grain-laden stalks have been bundled together and hanging from a kitchen rafter since then. I’ve procrastinated processing because of last year’s frustrations in trying to thresh wheat, also grown last year; the grains clung tenaciously to their stalks and no amount of battering would thoroughly separate them. I’ve also procrastinated because the bundle of barley’s tawny brown stems, with long, delicate, spiky awns emerging from the heads, look so decorative dangling upside down near the kitchen ceiling.