Tofu and Cabbage in Miso Broth

I don't think he used any of our farm veggies, but for Wednesday dinner, Matt made some tofu and napa cabbage in a gingery miso broth and served it over short-grain brown rice.

For tonight I am planning to make a gratin of summer squash and potatoes and maybe some kale, with a little arugula pesto and gruyere, based on this recipe.