Unlike usual, this year, the days are warm like spring, and it's already January, and my body is eager to get active. The fields that are usually frozen over and impossible to plow are only partially frozen, so I'm thinking about starting to prepare the fields.
As a farmer, I feel like the weather is becoming increasingly extreme. Just when you think there's been a string of hot, dry days, there's torrential rain. Just when you think there's been a string of warm days in winter, there's a sudden cold wave and heavy snowfall. And then there are abnormally warm days.
Vegetable prices (cabbage in particular has been a hot topic) are soaring, but most of the vegetables on sale now were sown and grown between summer and autumn of last year, likely due to the effects of the prolonged high temperatures and dry weather that continued into autumn of last year.
In the case of mass-produced vegetables sold in supermarkets, most are sold wholesale rather than directly, so the quality of the vegetables is directly affected by the terms of the wholesaler. If the vegetables are small or the delivery lot is small, the margin increases, and the retail price goes up.
To begin with, the style of mass production and mass sales requires a large amount to be sold at once, so it's an environment where you have no choice but to rely on a system.
What I want to say is,
The best thing is to connect with small farmers.
That is what it means.
In the case of small-scale farms, vegetable prices rarely fluctuate because they often sell directly to customers. Of course, there are times when the vegetables are not of the best quality, so you can't always be sure to get the vegetables you want, but when you talk to the farmers, you can come to understand that this is also one of the laws of nature. The vegetables they sell to you on your behalf can sometimes be a new and unexpected discovery.
Rather than "0 or 100," you can feel the "fluctuations of nature" through the farmers, and you can purchase vegetables at a stable price, with almost all of the money you pay going towards supporting the farmer. As the connection deepens, it's in the nature of farmers to want to give away surplus vegetables. It's also people you're close with who want to help out when something happens.
------------------------------------------------------------
The other day, I took care of my miso.
Around this time last year, we gathered our friends and made a communal miso together.
The miso, which was made by both children and adults, was still young and only in its first year, but it had a sweet and deep flavor. Because the amount made was large (50 kg per barrel) and the temperature was low in the cold region, the fermentation proceeded slowly and carefully, so even now, a year later, it is still a yellowish color.
The top layer was made of Japanese laurel leaves. They were pitch black and almost completely prevented mold. Bamboo leaves are often used to prevent mold in miso, but there are few large bamboo leaves in Hokuto City, so for over 10 years now I've been using Japanese laurel leaves that grow nearby.
After removing the Aoki leaves and any mold visible on the surface, it's time to turn the pot over. The miso at the top is turned down, and the miso at the bottom is turned up. Since salt tends to move to the bottom due to gravity, this is done to even out the salt content, and by exposing the miso to air and human hands, a variety of bacteria become active, promoting fermentation and adding depth to the flavor. Children's resident bacteria are especially great. Even my 2-year-old helped out, so I have high expectations!
For lunch, we had miso soup made with miso that had been turned over, rice cooked in a kamado pot, and pickles! The fresh taste of young miso made us eat a lot!
If you want to connect with farmers, start a farming lifestyle, or make friends while connecting with nature, we are currently recruiting villagers for Pitara Village, so please come along to our information sessions!
