Let’s make an easy dinner shall we?
This is the kind of dinner you make after spending an entire day waist deep in a manure pile. It’s also the kind of dinner you make after almost driving your truck off the road while admiring someone else’s farm.
Basically, what I’m saying is that this meal is easy, quick, and totally hits the spot after a long day.
After hours spent manually spreading manure over our fields (and talking about how great it would be if we won the lottery and bought a tractor to do this task for us) we got to take a lovely break and plant strawberries.
Planting strawberries isn’t necessarily a break, but it sure beats the heck out of spreading manure so it was a nice change of pace.
One of the hardest parts about being a farmer is patience. After we planted these puppies all I could do was fantasize about my first bite of a ripe berry. June cannot get here fast enough!
In the meantime I will settle for this lovely bowl of miso-glazed vegetables over brown rice.
This meal is simple, complex in flavors, and so very easy! Dig in.
Miso-Glazed Vegetables (serves 4-6)
2 TBS grapeseed oil (or canola oil)
2 TBS mirin
1 TBS tamari
1 TBS yellow miso
2 tsp freshly minced ginger
3 pounds of mixed veggies. Broccoli, cauliflower, carrots. (whatever you have on hand) cut into small chunks.
1. Preheat the oven to 450. Lightly grease a large sheet pan.
2. Combine the oil, mirin, tamari, and miso in a large bowl. Stir in the ginger. Add the vegetables and evenly coat them with the mixture. Transfer to the prepared pan and roast in the oven for 15-20 minutes, stirring occasionally, until the veggies are tender.
3. Serve over brown rice and enjoy!