When the time signal siren changes from 6pm to 5pm and the scent of osmanthus begins to spread, you know autumn is here. Persimmons ripen, chestnuts fall, and Akebia blossoms bloom, and the blessings of nature are overflowing.
Now, here is the content of this week's vegetable set. Summer vegetables are finally coming to an end, and autumn and winter vegetables are starting to arrive.
This week's vegetable set
Contains 8 to 9 of the following vegetables:
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bitter melon Due to the cool climate, bitter melon harvesting tends to begin at the end of summer each year. Fresh bitter melon has little bitterness, and is delicious even raw if rubbed with salt and squeezed tightly. It also tastes refreshing with ponzu sauce or bonito flakes. It is also delicious as tempura without removing the pith! The seeds are crispy and fragrant, with a nutty aroma. |
Crown chrysanthemum This year, the unusually hot and dry weather has made it difficult for the shungiku to grow, but as always, they are soft and not bitter, and are delicious enough to eat in salads. Please enjoy them raw. They are also great in miso soup, or boiled briefly and dressed with white or sesame sauce. |
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eggplant It has long been said that "don't let your daughter-in-law eat autumn eggplant," but this is a flavorful eggplant that we would like everyone to try. Shinkuro Nasu is a rare variety of eggplant these days. Personally, I find grilled eggplant to be overwhelmingly delicious. Grill the whole eggplant with the stem still attached until tender, then rinse in cold water to remove the skin. Drain the water from the flesh and top with seasonings, bonito flakes, and ponzu sauce to enjoy sweet and fragrant grilled eggplant. Green eggplant is called Ao-nasu, and when cooked, the flesh becomes melty and delicious. We recommend deep-frying it. After draining the water with salt, marinate it in the deep-frying sauce for about 10 minutes, then coat it with potato starch and deep fry. It's truly the best, so please give it a try! |
lettuce This year's unusually hot weather has caused an unprecedented situation where lettuce plants bolted before harvest (a physiological phenomenon that causes flower buds to appear in spring). We have delivered lettuce that managed to avoid bolting, but the leaves are a little tough and have a slight bitter taste. In Korea, lettuce is traditionally eaten wrapped around grilled meat. It has a chewy yet soft texture and a flat shape that is just right. Of course, you can tear it up and use it in salads, soups, stir-fries, and other dishes, and it is also delicious cooked. Sunny lettuce's frilly leaves and beautiful red accents add a nice accent to dishes. |
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Sixteen cowpeas The long green bean-like vegetable is called cowpea, a legume. It is soft and stringy, so you can use it in the same way as green beans. It has a unique flavor, and after boiling it, you can cut it up and enjoy it in salads, blanched dishes, stir-fries, simmered dishes, tempura, etc. |
Baby leaves We are currently thinning out and harvesting our healthy growing leafy vegetables. The young leaves are soft and packed with flavor, making them delicious. Enjoy them in salads. This time we're using thinned daikon radish. We're using thinned Odagiri Akakubi Daikon radish, which has a red root, and Miyagi Daikon radish, which has a white root. The soft leaves have a subtle spiciness and bitterness when eaten raw. Mix them into salads or use them as a green garnish in dishes. Rub them with salt for a refreshing taste. Stir-fry them with garlic and salt to go well with rice. They're also great in miso soup. |
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Pumpkin This black-skinned chestnut pumpkin is characterized by its black skin and fluffy texture. Simply steam it with salt and a small amount of dashi stock, and you can enjoy the pumpkin's natural sweetness and texture. It's also delicious in tempura, thinly sliced and baked, or steamed and mashed to make a pumpkin salad! |
taro The taste of autumn. Introducing freshly dug taro! Boiled taro is sticky, and deep-fried taro is fluffy and sweet. The skin of freshly dug taro is soft, so you can enjoy its deep flavor by deep-frying or steaming it with the skin on. |
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Turnip Although the fruit is still a little small, we are happy to present you with beautifully grown turnips! The skin is also soft, so you can cut them in half and enjoy them in a stew or saute. The leaves are also highly nutritious, and can be used in salads, mixed dishes, blanched dishes, or stir-fries to provide vitamins and minerals. They are perfect for this time of year when colds are more likely to occur! |
butternut squash Orange and gourd-shaped, butternut squash is now a standard pumpkin for making potage. It's salted and steamed with onions, then made into a paste. Mix it with hot water or milk to make a potage, and the sweet, rich flavor will melt in your mouth. It's also delicious in tempura or roasted dishes! |
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Green peppers and manganji Bell peppers have little bitterness and are delicious eaten raw! They're also delicious stuffed with meat or stewed. Manganji peppers are a staple at our barbecue. We grill them whole until they're browned, then drizzle them with sauce to enjoy their sweetness and aroma. They're also delicious grilled, deep-fried, or simmered. This time of year, we also have fully ripe, sweet, red Manganji peppers in stock. The unusual cream-colored bell peppers have almost no bitterness and a refreshing, floral scent even when eaten raw. The dish also contains small, bright red sweet peppers. They are sweet and fruity, and can be eaten raw, or mixed into an omelet for a vibrant color. |
Sukuna Pumpkin The traditional Gifu Prefecture vegetable "Sukunaka Pumpkin" is a smooth, fluffy, and sweet pumpkin. It is delicious when stewed, deep-fried, or thinly sliced and grilled. Personally, I like to eat grilled pumpkin tossed in balsamic vinegar, soy sauce, and maple syrup. It is also known as a pumpkin that is easy to use in sweets. |
Morning glory It's called "Indian spinach" in English, and like spinach, it's rich in minerals. It can be used in the same way as spinach, in stir-fries, miso soup, salads, and more, and can be used in both Japanese and Western dishes. When boiled and chopped, it becomes very soft and creamy, which is perfect for invigorating a tired stomach in the summer. I personally like to stir-fry it with tomatoes, eggs, and bonito flakes. |
Water spinach As its name suggests, this vegetable has a hollow stem. It is very popular in Southeast Asia and is mainly used in stir-fries. Simply season it with garlic, chili peppers, and fish sauce to enjoy its delightful crunchy texture and unique flavor. It wilts easily, so if it starts to lose its vitality, cutting off a small portion of the root and placing it in water will make it crisp again. |
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Bonus: Arugula
This herb has a slightly strong, spicy flavor and a sesame-like taste. As it originates from Italy, it goes well with pizza and pasta. You can add color and flavor by sprinkling chopped arugula on top. It also goes well with salads and marinades, and with fish dishes and prosciutto. Its unique flavor is also delicious when quickly boiled and dipped in water. |
The state of the fields
notice
-We are currently selling organic garden bouquets, which are popular as gifts.
You can find it in the [Products] tab on this page. It can be bundled with the vegetable set. Please take a look.
Without chemical fertilizers or pesticides
The main focus is on seasonal flowers grown in a field with a variety of vegetables, grasses, and insects.
We will deliver an organic garden bouquet with herbs, perennials, and branches, along with the scent of the soil and wind of Hokuto City.
There are many types of flowers that you don't often see in flower shops,
The main focus is on small flowers that are not too conspicuous but are like a microcosm, and flowers that look natural.
This is a bouquet that can be displayed casually in your everyday life.
We are now accepting new orders for our vegetable set subscription.
We still have spaces available for our popular vegetable set subscription, so please share it with your friends, family, and colleagues.
