Tokyo Farmers Market Outing!

A sampling of the farmers you'll meet at the Earth Day Market!

It's been a long time coming, but I'm finally planning a little outing to the September 23rd Earth Day Market in Yoyogi Park. September's Earth Day Market promises to be as good as usual with its fantastic selection of organic and fair trade items with the addition of a ceramic art fair. Nothing wrong with a pretty bowl to serve up those fresh, seasonal fruits and vegetables, I always say!

Earth Day Market Outing Details
Sunday, September 23rd
10am - 2pm

Where: Meet on the bridge to Meiji Shrine and Yoyogi Park at 10am. (I'll have something distinct, like a red umbrella, with me so you can find me.) We'll walk over to the market where I'll offer a brief overview of vendors and produce, and then let you loose. I'll be on hand to help answer questions about various items, too. Surely, though, the vendors friendly faces and great products will speak for themselves.
Lunch: Plan to buy it there. You'll find some of the best onigiri, breads, curries, and more from vendors and food trucks alike.
RSVP : Comment below and leave me your email (I'll keep it top secret, of course.) so I can confirm, let you know about any updates or changes as the date approaches.
RSVP Deadline: Saturday, September 22nd.

Questions? Don't hesitate to give a shout in the comment section below. I'll get back to you as quick as I can, although I will be away and have limited internet access.

Looking forward to seeing you there!

Comments

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

Japan Farmers Markets

Search This Blog