What a joy to sleep under an extra cover at night and to walk through colorful crunchy leaves under deep blue skies. Autumn brings great abundance from fields and orchards, and sparks a keener appetite to enjoy the harvest.
South River Miso lends its savory sweetness to many dishes. Newly dug roots of all kinds offer dependable heartiness helping to nourish and warm us for the cooler days ahead. Roots are rich in vitamins and minerals as well as anti-oxidants. Miso is a time tested, ancient food- rich in enzymes, naturally occurring probiotics, vegetable proteins and complex flavors.
All ten of our delicious miso varieties are available online at southrivermiso.com. Please visit our web site to watch videos of our unique process.
Autumn roots with their warm colors and sweet tastes are wonderfully strengthening, comforting foods. One cup of sliced daikon radish, for instance, supplies as much calcium as a cup of whole dairy milk. Carrots are rich in carotenoids which promote skin and eye health and rutabagas are high in zinc.
If you don’t already have a good sharp Japanese or European knife, treat yourself to one for easily slicing through sturdy roots. Have fun creating your own unique root dishes. Try the one below to get you started.
Serves four to five
Ingredients:
4-5 tsp olive oil
2 cups chopped red onion
2 cloves chopped garlic
2 cups carrots cut diagonally
½ cup daikon radish cut diagonally
½ cup rutabaga cut diagonally
½ cup fresh parsley
4-5 tsp South River Sweet Tasting Brown Rice or another of our light miso varieties
¼ cup mixed roasted nuts
Directions:
1. Heat olive oil in a sturdy pan. When oil is hot, add chopped onion and garlic. Stir gently for about 1 minute.
2. Add chopped carrot, daikon and rutabaga. Cover and cook on medium heat for 5-6 minutes, stirring occasionally.
3. Add chopped parsley. Cook for 1 minute.
4. Dilute miso in 2 tsp of water and stir into the roots. Turn off heat, cover and let sit 1-2 minutes.
5. Top with roasted mixed nuts.
PH: 413.369.4057
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