We have a few things we need to check off our to-do list over the next two weeks.
1. Till up a section of Tumbleweed so we can make beds to plant garlic in.
2. Plant the garlic.
3. Plant our winter cover crop.
4. Build a greenhouse.
5. Look for winter jobs
We can cross number one off the list!
Even though we are only working with 2 acres we have our work cut out for us. No major machinery and just two people. I think the physical labor at Tumbleweed with far exceed Hutchins Farm. That thought is terrifying!!!
We came home famished so I quickly got to work in the kitchen.
Miso-glazed sweet potatoes, serves 4-6 people. Inspired by Serving Up The Harvest Cookbook.
2 tbs canola oil
2 tbs mirin (a rice cooking wine found in most grocery stores ethnic section)
1 tbs tamari
1 tbs yellow miso
2 tsp ginger, minced
2 medium-sized sweet potatoes, diced
Salt and pepper to taste
Preheat oven to 475. Grease a large sheet pan with a little oil.
Combine the oil, mirin, tamari, and miso in a large bowl. Whisk to combine. Stir in ginger. Add the sweet potatoes and toss to combine. Transfer potatoes to the prepared pan.
Roast for 15-20 minutes, stirring occasionally. Season with
salt, pepper and sesame seeds.