The disaster prevention specialist works freelance and teaches disaster prevention drills in various locations. He also posts fun information about disaster prevention in everyday life on Instagram ( Makopi | Disaster prevention specialist who communicates disaster prevention in a happy way (@makopi_to_bosai) • Instagram photos and videos ).
As a farmer, I felt that disaster prevention and agriculture are closely connected .
Grow your own vegetables on a regular basis and build connections with nearby and far-flung farmers. By being connected to food production in some way on a regular basis, even in the event of a food shortage due to a natural disaster, the food that is absolutely necessary for survival will be supplied preferentially from those who have connections with farmers. As a farmer, you will also want to be the first to lend a hand to those who have helped you on a regular basis.
Connections are not just important for farmers; connections with neighbors are also very important. If you can't return home after an earthquake or your house collapses, you have a place to turn to. This could be a trusted friend or neighbor who you help out with and look after in everyday life. In this day and age where you can buy anything, it's hard to find people who help each other with small things, but belonging to a community and helping each other out, even if it's just for something you care about, a need, or a hobby, can lead to great mutual help when something happens.
I think this is the simplest and most effective form of disaster prevention.
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. Fresh bitter melon has little bitterness, and if you rub it with salt and squeeze it tightly, it's delicious even raw. You can also add ponzu sauce or bonito flakes for a refreshing taste. 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 Thanks to the abundant rain, they have finally reached their peak. This is a rare variety of eggplant called "shinkuro nasu" (pure black eggplant). It pairs extremely well with oil, making it delicious when deep-fried or stir-fried with miso. The skin is soft, so it can also be eaten raw! It has a subtle sweetness, and when rubbed with salt and lightly pickled, it makes a delicious, crunchy pickle. 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! |
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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potatoes *There are insect holes on the surface, which have turned black, so please remove them before eating. We will deliver extra portions to make up for the insect holes. Thank you for your understanding. This variety, Tokachi Kogane, is known for its versatility and hardiness. It's delicious whether boiled, baked, or fried, and it's highly storable, making it a valuable choice. I like to boil them whole, then lightly mash them to create cracks, and roast them in oil or butter until browned. |
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're 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're also delicious grilled, deep-fried, or simmered. These unusually creamy-colored peppers have almost no bitterness and are refreshing even when eaten raw, with a slightly floral aroma. They also contain small, bright red sweet peppers. They're sweet and fruity, and are great eaten raw, or mixed into an omelet for a vibrant color. |
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: Shiso
The green shiso leaves have started to appear. You can enjoy the floral scent of shiso. They are great for decoration. They can also be used as a condiment for cooking. They can also be used in tempura or pickled in soy sauce. |
The state of the fields
Now that the sowing of seeds and planting of seedlings are complete, the vegetables have been moved from their small pots to the large field, and are growing rapidly as if they have been waiting for this.
Around the vegetables, weeds have begun to sprout all at once, as if to compete with the vegetables. Vegetables and weeds are cute when they're small. However, if you're not careful, the vegetables will be swallowed up by the weeds in no time. Weeds are indigenous people who have been passing on seeds and adapting to this land of Japan for thousands of years. Vegetables have a much shorter history than grass, and they have a hard time growing without the help of farmers.
In the Amedorito fields, vegetables and weeds are cultivated with minimal care so that they can live at a comfortable distance from each other. Weeds around the vegetables are removed while they are still small so that they do not hinder the growth of the vegetables, and to provide the vegetables with the right amount of stimulation and a habitat for living creatures, we set a certain limit for the grass to thrive. How far we can let the grass grow, and when to cut it? This is the result of annual trial and error and observation.
↑ Morning glory growing among the grass
In the future, I would like to be able to grow crops in a way that requires almost no human intervention, like natural farming, and I continue to cultivate my fields and myself every day, dreaming of that day.
Blue corn is said to have been grown as a staple food by indigenous peoples of Latin America.
This month is rice harvest! The rice is growing well.
If you would like to participate in the rice harvest, please contact us.
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.
