Amagumo Newsletter, August 2024, 4th week, vol.13

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.

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.

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.

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.

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!

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.

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.

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.