• Wed
    Aug 02
    7:00 pm -
    8:00 pm
  • Fri
    Aug 04
    7:00 am -
    8:00 am


One of the dishes I really wanted to make Tuesday night at the LIVE show at GBS was a miso butter skillet corn.  Luckily, the sweet corn was ready at the MUM student farm, and it was delicious.  All you need to do is strip the kernals off the cob, put them in a skillet with a little water, and cook for 2-4 minutes to your kernal texture preference.  Drain the remaining water, stir in the miso butter, and enjoy.  The recipe for the miso butter is at the end of this post.

Kris Johnson, the farm manager, Dan Harvey, the assistant manager, and several of the students in the Regenerative Agriculture certificate program, joined us for an inspiring discussion about the future of food and farming.  Look for the farm's stand at the Saturday Farmer's Market.

 Several members of the audience assisted us, pounding a ton of fresh basil into a pesto that we added to three varieties of summer squash.  We munched on radishes, fresh-dug carrots, and Kris made an awesome raw beet cake for dessert.

Basil for Pesto

Miso Butter

Using a mortar and pestle pound a small clove of garlic until it is a paste.  Add 1/4 lb of softened butter and pound until the garlic is well incorporated.  Add 1 tablespoon of brown rice miso (or whatever type of miso you prefer), and incorporate it into the mixture.  That's it.  

You can do riffs with it-add a few drops of one or more of the following: hot sauce, Red Boat fish sauce, bacon, or vegan bacon from Organic Matters.  If you aren't going to use it right away store it in the refrigerator.  You could also mold it into a variety of shapes, and serve it on top of a protein or other vegetable.