Here is the update of Kenji’s project in our newsletter in April.
It took a while but the washing station for salad mix for next season is ready! With triple sink, our salad mix will be even more cleaner and safer as well as tasty. Can’t wait for spring.
As we mentioned in our newsletter Vol.47, we harvested most of gobo (burdock) earlier than we were supposed to. However, among a few that we left, one of them grew really well.
It was more than 50cm in length. We dug very gently and carefully, not to break in the middle, in our soil full of rocks. Believe it or not, it took 2 hours to dig one gobo…
We made kimpira gobo and it was enough for two of us. We will post a recipe when we have gobo next season but basic procedure is to stir fry gobo and carrots in sesame oil until soft, add sugar, mirin or sake and soy sauce, and shimmer until most of the liquid evaporate.
We are going to host a rice koji making workshop on Nov.23 – 25. It is three-day process and 1st day should be attended in person. 2nd and 3rd days can be instructed by photos and/or videos. If you are interested, please contact us at yokoabe2000@gmail.com for more information,
For Wednesday pick up, we have radicchio(5), parsley(4), kale(4), chard(4), radish(4), red lettuce(4), mizuna(4)(Prices are in bracket). Please place an order by the end of Tuesday through sorafarmveggie@gmail.com and pick up at 1820 Seymour road. Please note: No more Wednesday market.
Saturday market is on at 10am – 1pm. We will be there, rain or shine.
For pre-order of our sourdough bread and koji bread for Saturday, please click below and fill in the form, or send us an email to sorafarmveggie@gmail.com.
Have a wonderful week!
Sora Farm 