Spring brings a surge of new life and soon tender green shoots grow rapidly into spinach, salad greens of many hues and plump red radishes. A dressing made from sweet miso enhances the fresh tastes of spring. Miso is also great for marinating fish and meats for cookouts on the grill. In every spoonful of miso you get delicious flavor, a boost of vegetable protein, as well as natural probiotics and enzymes. May you enjoy good health in the beautiful summertime.
Order at southrivermiso.com. We do not ship our unpasteurized miso without refrigeration in the warmer months. See shipping deadlines below.
Order by April 25th for UPS ground shipping to southern and western states (including TN, NC, all states south of these, and to all states west of the Mississippi River.)
Order by May 25th for all other states and for UPS 2nd Day Air shipments to any location.
Our regular shipping season will resume September 15th, 2016.
Serves three or four
Ingredients:
2 cups of chopped broccoli
4 cloves pressed or minced garlic
2 tsp pressed ginger
1 tsp olive oil
1 heaping tbsp of Three Year Barley Miso (or any of our varieties)
Directions:
1. Steam broccoli for 3-4 minutes until crispy-tender.
2. Remove from steamer and put in a bowl. Add garlic, ginger, olive oil and miso. Toss to coat.
3. Enjoy with broiled fish or chicken and rice for a light, healthy meal.
Recently Christian Elwell, co-founder/co-owner of South River Miso was interviewed here by Mari Uyehara, a former senior editor at Saveur, food & drink editor at Time Out New York, and food editor for Martha Stewart Living Radio. She grew up in Massachusetts not far from the miso company and currently lives in Brooklyn, New York. Read her delightful and insightful article about her life-long love of miso soup and her family stories at www.seriouseats.com.
PH: 413.369.4057
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