Have you ever eaten blacken fern?

It is called “warabi” in Japanese and very popular in Japan as wild spring food. Last week we visited our friend nearby and found them on her property. She told us they are poisonous but we couldn’t help picking them. As it is normally done in Japan, we soaked them in hot water with baking soda overnight, drain and rinse, and cooked them with seasoning. They tasted just like “warabi”! Next day, we even found some on our property. So happy. It’s been a week since we ate them and we are still alive, so we would say they are safe to eat, but please try at your own risk.

We wrote about one of our apple trees that bloomed last November (link here). We were wondering if it would bloom in spring, too … Looks like it is going to!

We have been busy planting these days. The biggest job last week for Kenji was planting potatoes. While he was working with potatoes, I (Yoko) was happy planting nasturtiums.

One more news. We had been baking our sourdough bread with spelt sourdough starter for spelt bread and rye sourdough starter for rye bread. From last week, we have changed to use rye sourdough starter for all our sourdough bread. We did trial before the change and found that the bread becomes softer and more moist with rye starter and we liked them. We hope you like them, too. For your information, all the ingredients are listed in the sourdough bread page in our website.

As usual, we will be at AGI market this Saturday from 10am to 1pm. For pre-order of our sourdough bread and koji bread, please click below and fill in the form, or send us an email to sorafarmveggie@gmail.com.

Have a beautiful warm week!