Parenthetical

A few weeks ago I read an article about South River Miso, “the only unpasteurized, certified organic miso that is entirely handcrafted in the centuries-old Japanese farmhouse tradition,” according to the jar — and it just happens to be made 100 miles away in Conway, MA.

I immediately informed Sherman Market, the little market just up the street from me that sells (almost) only local goodies. And just this week they announced that the miso had arrived! (When I went in this morning and made a beeline for the miso, they said, “Hey, are you Sam?”) How’s that for service?

So I picked up a jar of Sweet-Tasting Brown Rice Miso and a brick of my favorite tofu, made by 21st Century Foods across the city in Jamaica Plain. I cut the tofu into cubes and fried it in a pot (because I like the texture of fried tofu better than steamed/boiled), then added a couple of blobs of miso, a sliced onion from my pantry and the last of the (slightly pale and sad but still edible) kale from November.

Per the wise suggestion of a Sherman Market employee, I boiled some water and poured it directly over everything, so the kale steamed (and turned a nice perky green again!), but didn’t over-cook. Yum! All-local miso soup (well, ok, except for the original soybeans).

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