Last Tuesday, we harvested, cooked and ate Fuki.

Fuki (aka: Giant butterbur) is a “delicacy” of spring in Japan. When I was a child, there was a patch of Fuki right beside my path to school. They were taller than me (well, I was a small child even for my age) and leaves were huge. Every day I was imagining picking one leaf and using it as an umbrella. (I didn’t actually do it, though.) Edible part is the stem. Rub them with salt and boil for a few minutes to remove bitterness, remove the skin, then cook with seasoning. They taste mildly bitter with some distinctive flavor.

Miso has been eaten in Japan since 8th century. It has spread to all over the world including Gabriola Island 😊. Now it spread to space! We came across this article and thought to share with you. So exciting!

Fermenting miso in orbit reveals how space can affect a food’s taste

Last week, thanks to the sunshine we had, our over-winter kale, chard and parsley grew a lot and we were able to bring some to the market. This week seems to have a lot of rain, which will help the new crops to grow. Let’s see what we can bring this Saturday.

In any case, we will have our sourdough spelt and rye bread and koji bread for sure. For pre-order of sourdough bread, please click below and fill in the form or send us an email to sorafarmveggie@gmail.com.

Have a beautiful spring week!