Skip to main content

Sunday Reading, July 10th

A bit all over the map as usual, here's a few picks from this week's reading.

Strawberries Guardian: A Good Mulch is a very succinct and nice piece about the values of mulch, particularly as they pertain to strawberries. As the temperatures rise here in Tokyo and only half of my rows are lined with tatami mats, mulch is definitely on my mind, too.

Ye Olde Kitchen Garden has been flying about on Twitter and other social media sites, but it's still worth mentioning. The perspective on how our tastes in food change and why is enough alone to merit a read.

This story of a Michigan woman being severely penalized for growing vegetables in her front yard is sobering. Being penalized in a state suffering from a recession well before the rest of the country started down that path is absurd.

Marion Nestle, one of the founding members of America's currently food movement, wrote this piece about how to shape food policy one forkful at a time. Many thanks to Nourishing Words for tweeting this one.

And if food policy's got you down, don't despair. Try making garlic wine or black raspberry shrub. A bit reminiscent of umehachimitsu, this one sounds divine. It's part of a week long series on homemade drinks that's well worth perusing like everything else at Food in Jars.


Tia Bach said…
I linked the story about the MI woman and couldn't believe it. Her front yard looks better than most, and I don't see anyone going to jail for pink flamingos and campers out front!

Always love stopping by your blog.
Thanks for stopping, Tia! I'm glad you linked the story. I've suggested to a MI blogging group I belong to that they gather the wagons around her, so to speak, but so far nothing. I might just run off and suggest it to them actually. Such ordinances need to be rethought.

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