miso-glazed sweet potatoes

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!

We woke up bright and early and headed over to Tumbleweed. Taylor played with our new toy.

Our very own rototiller. This puppy got the job done but definitely made us miss the efficiency of the tractors we are used to at Hutchins.

Taylor tilled away while I made beds!

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.

We served our sweet potatoes over cooked quinoa and sautéed scallions and spinach. We actually doubled the sauce recipe so we had extra to drizzle over the quinoa. I highly recommend!

We are currently breaking up our garlic cloves so we can plant them tomorrow morning! Yay!

Have a great evening!