Skip to main content

A Good Month for Visiting

This morning we are at long last getting some much needed rain and some very welcome cooler weather. Old friends who arrived yesterday must have brought it with them, and we're glad their touring days with us will be comfortable, albeit a bit damp.

That said, I've snuck in some time at the farm and garden and computer, but I've only got very rough drafts about our trip to Hakuba. And a recipe for squash butter is in the works while my recently harvested squash wait patiently on the counter. And the tulip and crocus bulbs are in the garden, but a small handful are waiting to be potted for the balcony gardens, too. And I've got a lovely bunch of seeds waiting to be set in the garden for winter eating, too. How is it possible there is so many wonderful and fun things to do everywhere I turn?

Meanwhile, though, we'll be off touring in the city and surrounding areas. I'll post as I can - promise!

Comments

~fer said…
With this rain and cold it certainly feels like autumn is here.
Have fun touring the city!

by the way, where do you get your bulbs?
We will have fun, and we're grateful for the cooler days. It's off to sumo shortly, as well as some other usual sights. I'm managing to catch sight of a few gardens - large and small, famous and everyday - along the way, too. It's good fun.

I got the bulbs at a garden center just south of our station. They seemed pretty reasonably priced and of pretty good quality, too. Fingers crossed they pop up next spring!

Popular posts from this blog

Finding Heirloom Seeds in Japan

Drying pods of heirloom Hutterite Soup Beans. Since moving to Japan eight years ago, one of my greatest challenges as a farmer-gardener has been to find heirloom or open-pollinated seeds. The majority of seeds available are not GMO (genetically modified organisms) as Japan, at this point, doesn't accept this material. Most seeds, though, are nearly all F1 varieties. Heirloom and F1 Varieties In plant breeding, F1 is the name given to the first generation of a cross between two true breeding parents. For example, if I decide to cross an Amish Paste Tomato with another heirloom variety tomato such as Emmy, in hopes of getting a gold paste tomato, the resulting generation of fruit is F1. In order to get that tomato of my culinary dreams, I'll need to choose members of that first generation that are headed in a direction I like - early ripening, medium-sized fruit, good taste - and save their seeds. I'll plant them and repeat the process again and again over time unti

Kamakura Farmers Market: Giant Buddhas and Good Vegetables

Kamakura Farmers Market entrance A little more than an hour train ride south of Tokyo sits Kamakura. Like Kyoto and Nara, Kamakura is a former capital full to the brim with temples, shrines, and a bounty of historical sites lining its winding streets. Nestled in a cozy bay with beaches and a giant Buddha tucked amongst the rest, it's a city that invites multiple visits if not at least one. And those seeking a farmers market well-stocked with traditional vegetables, skilled growers ready to share recipes and chat about their wares, along with some nifty prepared foods to rejuvenate themselves after so many temples surely won't be disappointed, either. Kamakura Farmers Market - right side full of signs Started nearly twenty years ago, the Kamakura Farmers Market or Kamakurasui Nyogyou Rensokubaijo, runs seven days a week nearly year-round. A ten-minute walk from the station, the market is located in what at first glance looks like nothing so much as a run-down w

Satoimo: One of Japan's Favorite Slimy Things

Satoimo in all their hairy glory. This post first appeared in slightly different form on Garden to Table as part of the 2012  Blogathon . The website has since moved on to the ether, but the post is still a good one. After all, people here are still eating satoimo on a daily basis, and many others are just seeing these little potato-like objects for the first time. Enjoy! Satoimo is one of Japan's odder vegetables. Under it's rough, slightly furry skin is white flesh that is a little bit slimy even raw, and with a gentle nutty flavor.* Baked, grilled, steamed with dashi, or deep-fried satoimo stands well on its own or paired up with other vegetables and meats in a wide variety of soups and stews . (The leaves are also edible.) Satoimo stores well, and like any root crop worth the effort, stocks are just running low on this household favorite as the farmers in my area of Tokyo get ready to put a new crop in the ground in May. I cannot say I was a fan of this l