Many dragonflies are dancing above the fields, the music of bell crickets and crickets can be heard, and chestnut burrs have begun to fall. Little by little, we can feel the signs of autumn. Obon is over, and summer is in its final stretch. Let's enjoy the midsummer heat as it draws to a close ♪
During Obon, I went to a local summer festival with my children. Due to COVID-19 and bad weather, this summer festival was not held for the first time in five years. We thoroughly enjoyed the festival, with food stalls and other vendors lined up, dancing the Bon Odori dance, and watching the fireworks. It was a small local festival, but it was nice to have a fun event nearby that we could easily visit during this busy time of year.
I was able to successfully dry the umeboshi after Obon, and it was nice to have freshly made umeboshi after my body had been exhausted from the heat. I had aimed for three consecutive sunny days, but the weather suddenly turned ominous on the second day, and it became cloudy. The next two days were sunny, and I was able to dry them properly. It ended up being a three-day, three-night Obon drying, rather than a doyo drying, but it was worth it to turn them over every morning before the sun rose, as the umeboshi turned out beautiful and delicious, just like always.
Now, here are the contents of this week's vegetable set.
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. But it's finally starting to come in. Fresh bitter melon has little bitterness, and if you rub it with salt and squeeze it, it's delicious even raw. It's refreshing with ponzu sauce or bonito flakes. You can also make tempura with the pulp intact, which is delicious! |
Green beans This is a variety of Koshigaya green beans that has been cultivated for many years. They are large and soft even when harvested, with a moderate texture and a subtle sweetness, making them a traditional green bean. Boil them until golden brown and dip them in miso or mayonnaise to enjoy the aroma of the beans. They are also great in tempura and stir-fries. |
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eggplant Due to the ongoing drought, there is not enough water, so the fruit does not grow in large quantities, but the taste is excellent. This is a variety called "shinkuro nasu" (pure black eggplant), which is now rare. It pairs extremely well with oil, and is delicious in classic deep-fried dishes and miso stir-fries. It has a subtle sweetness when eaten raw, and if you rub it with salt and lightly pickle it overnight, it becomes a delicious, crunchy pickle. |
Korinky It is a member of the pumpkin family, with a striking lemon yellow color. You can eat the skin and seeds raw, so slice it thinly or shred it and use it in salads. It is also delicious roasted or stewed. It has a unique aroma that will become addictive. |
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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. |
molokheiya This sticky vegetable is highly nutritious and has a great effect on relieving fatigue after a heat-related illness. Remove the leaves from the stems, boil them briefly, then chop them up to create a sticky texture. Mix them with natto or tomato. If you're adding them to soup, there's no need to pre-boil them. They make a delicious, thick soup. |
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carrot This year's carrots are growing slowly. Although they are small, they are fragrant and packed with sweetness. These soft and crunchy carrots become even sweeter when cooked slowly. They are delicious sautéed, roasted, or coated in batter to make carrot cutlets. The leaves have tough strings, so please use only the soft tips. |
cherry tomatoes This pack contains two varieties: the red fixed variety "Stella" cherry tomato and the dark pink black cherry tomato. Due to shipping restrictions, some tomatoes may not be fully ripe, so please wait until they reach their delicious color before enjoying them. Enjoy them as they are, add them to miso soup, or simmer them down to make a tomato sauce. |
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cucumber The second crop of cucumbers, which was a long time coming, is slowly starting to come in. These are traditional cucumbers with a low moisture content, firm flesh, and a crisp, crunchy texture. They have a strong flavor and only require a simple seasoning. They are delicious simply dipped in miso and crispy on their own. They are also delicious pickled, salted, and made into tempura. |
Green shiso This is a classic Japanese summer herb. Enjoy it chopped as is as a condiment. Pickled in soy sauce, it goes incredibly well with rice! |
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Green peppers and manganji Bell peppers have little bitterness and are delicious eaten raw! They are also delicious stuffed with meat or stewed. Manganji peppers are a staple at our barbecue. Grill them whole until browned, then drizzle with sauce to enjoy their sweetness and aroma. They are also delicious grilled, deep-fried, or stewed. Bell peppers with an unusual creamy color are |
beets They are so rich in nutrients and minerals that they are sometimes called "edible blood," and have hematopoietic and antioxidant properties. Cut them into small pieces, boil them until soft, and use them as a garnish for various dishes. The bright red boiling water is also packed with nutrients, so please use it. Other uses include stir-fries and soups, and thinly slice them raw to add color to salads. Boil them whole without peeling the skin, until they are soft enough to easily pierce with a skewer, then peel them, chop them, and use them in salads to ensure that the nutrients are not lost. |
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: We've grown seedlings from seasonal flower seeds, and we've included a small selection of the various flowers we have. Please enjoy placing them in a vase. Since they're organic, you can also sprinkle the petals in your bath for a soothing experience. |
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.
