Spring 2000

Looking for Adventure?

Know someone who is? In September 2000 the internship position of miso co-worker will be available at South River. The position requires active physical work, attention to details, and an interest in natural food production. Depending upon individual interest, there is opportunity for hands-on learning experience in all facets of our business. Private apartment provided. Become part of South River Farm community where these additional activities are ongoing: organic gardening, seed saving, draft horse and animal care, bread baking, building projects, working in the woods, community meals. Call or write for further information. (413) 369-4057.

NEW!

Spice Up Your Life

Try rich, red pepper paste from our friends at Tohum in southern Turkey. This traditional food is made from organically grown chili peppers, ground into a paste, and placed outside to bake in the Mediterranean sun.

High in vitamins A and C, red pepper paste gives a medium hot tang to many dishes. Try a quarter teaspoon in a bowl of miso soup. Mix a teaspoonful in heated olive oil and serve on rice or add to your favorite pasta dishes.

NEW!

Soak No More

You may receive a 3Year Barley or Dandelion Leek Miso that features a new label this Spring. To remove, soak in hot water for a minute and peel. Any remaining paper comes off easily with a little rubbing. (The old labels do not come off even if you soak them for two weeks! Sorry.) By sometime next year all varieties will be sporting these new labels. The empty jars serve well as storage for seeds, herbs, etc.

Unpasteurized miso is a living fermented food, which does not travel well in warm weather. Heat and vibration from road travel can activate fermentation causing the miso to expand, lids to swell or pop off, sometimes causing leakage. For this reason we do not ship our miso in the warm weather months.