Tag archives: vegetables

Nothing teaches you how to cook better than using someone else's kitchen! Some of my best recipes come from making the shift lunch here at Small World including this Lemon Garlic recipe.

1 tsp Small World Fermented Garlic Paste
1 tsp lemon simple syrup
1 1/2 tsp Small World Sweet White Miso
1 1/2 tsp tamari
2 tsp vinegar
1/4 cup olive oil

Mix together and adjust to taste. Shake well before use and drizzle over a bed of salad greens from Andy's Specialty Garlic & Produce and pea shoots from Squash Blossom farm. Top with carrots from Mud Creek Farm.

It started out as a slow trickle, but now they are rolling in! Local and organically-grown lettuce, spinach, swiss chard, asparagus, rhubarb, green garlic, pea shoots, and more are now available at our market stand every Saturday at the Rochester Public Market.

• 2 heads garlic, separate, peeled, and minced
• 1 tablespoons olive oil
• 4 cups water
• 1/2 teaspoon sage
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• Kale, chopped into small strips
• 3 tablespoons Red Miso
• 3 tablespoons dry sherry (or some other white wine)
• 1 tablespoon nutritional yeast (optional)

Heat the oil in a large pot. Cook the garlic on medium heat for 3 minutes. Do not brown.

Add the water, sage, paprika, cayenne, and black pepper. Bring to a boil then reduce heat to simmer. Cook for 15 minutes. Add kale and cook for an additional 10 minutes. Remove from heat and add the Red Miso, sherry, and nutritional yeast.

Serve with slices of Small World bread.

How to make miso soup:

• cut up some onions, garlic, carrots, or whatever vegetables you wish
• boil them in water for ten to twenty minutes
• serve into bowls
• add a couple teaspoons of miso directly into the bowls and stir it in

1/2 c water
1 tsp sugar
1 tsp Small World Food Sweet White Miso
1/2 creamy peanut butter
2 tbsp soy sauce
1 tbsp vinegar
1 tsp sesame oil
1/2 c Small World Food Ginger Carrots

1. Heat the water and sugar in a small sauce pan until the sugar dissolves. Add the miso and set aside.
2. Whisk the peanut butter, soy sauce, vinegar, and sesame oil in a medium bowl. 
3. Add the miso mixture and the ginger carrots.
4. Serve with boiled or sauteed vegetables and fried rice .

More wonderful news from the Fermentery! 

Today we are shredding up veggies for a brand new ferment : Ginger Carrots. We gave you a sneak preview of it a few months ago and were thrilled to find many of you coming back in hopes for more. Made from carrots from Mud Creek Farm and ginger from The Good Life Farm, this tangy ferment should be ready for eating in just a few weeks.

When you're baking in the kitchen all day, surrounded by delicious food, its hard not to think about what to have for lunch. Today's lunch was a pretty exceptional example of some of the awesome food that gets cooked up during the course of a day. Brent fried up some eggs with a little pepper, Allie threw together a one pot dish consisting of green beans, purple onion, roasted red pepper, kidney beans, and a ton of seasonings, and Luke cooked up some local pork sausage (not pictured, sorry folks, my lunch was vegetarian today). We even taste tested an in-process batch of 'kraut, and its awesome, so that's something you'll have to look forwards to at the market soon. Just looking at this picture, I wish I could eat it all over again. There's nothing like good food and good company in the midst of long day of baking.