Watch out world. Look who has decided to pop up and say hello.
The sleepless nights, dark circles under our eyes, and uncontrollable meltdowns (okay, I’m the only one having the meltdowns Taylor keeps it together) have been worth it. Our onions and leeks are germinating and looking good.
It is a tiny victory but we feel very proud. One of the first things I did was text my farm friend Ellen (she worked at Hutchins Farm with us) to show her a photo of our progress. Ellen and I have seeded thousands of plants in the greenhouse together and have had many “oh thank god” moments when things finally germinate.
There we are harvesting our goods! Hard work in the greenhouse pays off in the fields. That’s for sure! Ellen and I have seen each other through a lot. When you work on a farm you go through hell and back on a daily basis. (sometimes hourly basis) We have survived snow storms in October, heat waves in July, broken backs, broken hamstrings, broken sprits, and of course never ending work. But it really is worth it. And when I am feeling doubtful about our decision to become farmers I have to remind myself of how good it feels to have these little successes. Our seedlings have me glowing!
This meal was inspired by Ellen. She gave me a recipe for a tamari ginger sauce that is out of this world. I make it all of the time and felt inspired to make it last night in celebration of our onions.
Warning: This sauce is addictive and you may end up eating it with a spoon. Be careful!
Tamari Ginger Vegetable Quinoa Bowls (seves 2-4)
2 tbs olive oil, divided
2 large carrots, chopped into 1 inch long pieces
1 small head of broccoli, chopped into florets
1 small head cauliflower, chopped into florets
1 large yellow onion, diced
2 cups of mixed mushrooms
1 cup of chickpeas, drained and rinsed
1 cup cooked quinoa
salt and pepper to taste
For the sauce:
1/2 cup tamari
1/2 cup water
1 tbs rice wine vinegar
1 tbs grated ginger (or more)
1 clove garlic, crushed (or more)
1/2 cup minced scallions
2 tsp sesame oil (or a little more)
1/4 cup tahini
2 tsp sugar or maple syrup
With an immersion blender or whisk, mix all ingredients together and set aside.
Preheat the oven to 400. Mix the carrots, broccoli and cauliflower in a bowl with 1 tbs olive oil and a sprinkle of salt and pepper. On a prepared baking sheet roast the veggies until they are tender. About 20 minutes. Turning once during the cooking process.
Meanwhile cook your quinoa according to package directions.
In a large skillet heat the remaining 1 TBS of oil over medium heat. Add the onion. Saute’ for about 8 minutes. Add the mushrooms and continue to cook for about 8 more minutes stirring every once in a while. Add the chickpeas. Mix to combine. Turn heat down to low.
Once the veggies are done roasting mix them with the onions and mushrooms. Combine everything with the quinoa and drizzle the sauce over everything. You may have sauce leftover. It keeps in the fridge for up to 1 week. Enjoy!