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“I’m gonna live, where the green grass grows.Watchin’ my corn pop up in rows. Every night I’ll be tucked in close to you. Raise our kids where the good lord’s blessed. Point our rocking chairs towards the west. Plant our seeds where the peaceful river flows. Where the green grass grows.” Tim McGraw

Don’t judge us. We love country music. It wasn’t until we became farmers that we really developed an appreciation for it. It always seems to lift our spirits and sets a nice tone for the day. We used to be closet country listeners because we were worried we would lose friends over this matter. But now we are totally out of the closet. Our friends still love us and we blast our country music with pride.

Today we drove up to the farm singing along to some of our favorite tunes. We lucked out with a wind free day and were able to finally get the lid on our greenhouse.

All that’s missing is a few doors and tables. Other than that it’s pretty much done. I think our seedling will be very happy up there.

Once we finished the greenhouse we tended to the garlic patch. Nobody hates weeds more than farmers (or garlic for that matter).

Everybody pitched in.

A day spent in the dirt with my family is pretty much heaven on earth. My back may be sore, and I may have hit my thumb with a hammer, but there really is no better way to spend my time.

We came home, cracked open a few beers (to cure our sore muscles of course) and watched our seedlings continue to grow.

We also enjoyed this really delicious and easy dinner.

Roasted Green Beans and Peppers with Soy-Sesame Vinaigrette (serves 4)

For the beans and peppers

1 lb green beans, trimmed

1 large red bell pepper, sliced into 1 inch pieces

1 cup cooked brown rice

1 tbs olive oil

salt and pepper

Directions:

Cook rice according to package directions.

Meanwhile, preheat the oven to 450. Combine the beans and pepper with 1 tbs olive oil. Roast in the oven for about 15 minutes turning veggies once halfway through. Veggies are done once they are lightly browned and slightly crisp.

For the Vinaigrette

3 TBS reduced sodium soy sauce (or tamari)

1 TBS Mirin (rice cooking wine)

1 TBS rice wine vinegar

1 TBS tahini

1 tsp dark sesame oil

1 TBS grapeseed oil (or another neutral flavored oil like canola oil)

2 garlic cloves, minced

1 tsp fresh ginger, minced

dash of red pepper flakes

With an immersion blender or regular blender mix all the ingredients together. Taste test and season as necessary.

Once veggies are done remove them from the oven. Combine veggies with rice and drizzle on dressing. Enjoy hot!