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 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. |
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 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. This is a rare variety of eggplant called "shinkuro nasu." It pairs extremely well with oil and is 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. |
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 have two types of cabbage: Shandong cabbage, a type of Chinese cabbage that does not head, and baby lettuce. |
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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. |
radish This type of radish comes in a variety of colors, including red, purple, and pink. It has a strong spiciness, so if you plan to eat it raw, slice it as thinly as possible. As it is a member of the daikon radish family, it can also be used in simmered dishes. The nutritious leaves can be used in tsukudani (simmered food) or as an ingredient in miso soup. |
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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. 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. |
Melon Cucumber It looks like a melon (water melon), tastes like a cucumber, and has a slightly sour taste with a fun crunchy texture. It can be eaten raw, and when added to a salad, the sour taste is delicious. It also looks cute when pickled. |
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 flowers of the green shiso plant have finished blooming and the fruit has begun to appear. You can enjoy the floral scent of shiso. It is good for decoration. You can also squeeze out the fruit and blanch it to remove the bitterness. You can also pickle it in soy sauce or salt, which goes well with rice. |
The state of the fields
The leafy vegetables that I pulled and weeded last week are growing well, and have probably tripled in size. The image below shows a small turnip. It has been eaten by some insects, but it is growing without any problems. It's hot, so summer weeds will still grow, but I want to take action while they are still small so I don't regret it later. At this point, I'll weed it again and again!
Radishes also develop large cotyledons and grow rapidly. Three stalks are grown as a clump, and the plants are thinned out as they grow. This is because cruciferous vegetables like to grow in groups.
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.
