Here is this week's lunch menu!
Zucchini are appearing here and there in stores.
This year's start has been slower than usual due to the heavy damage caused by the recent strong winds, but it is recovering and beginning to bear fruit a little at a time.
We will start with dinner first, but we can't wait to bring it to you for lunch as well.
We grow three main varieties of zucchini, but my favorite is the striped "Wild Toscana," a fixed variety of zucchini. I have been growing my own zucchini for more than 10 years, since before I started farming for a living.
The uneven surface gives the skin a large surface area, which gives the skin a strong texture even when grilled.
Zucchini is a perfect vegetable because I enjoy the texture of the skin and the juices inside.
The best thing about homegrown vegetables is that you get to spend a lot of time with them.
While putting their own will into it through the selection of the mother book, they will continue to live in harmony with each other over time.
It makes us realize that life is not something that lasts for a lifetime, but continues from generation to generation.
It even makes me wonder how I myself will live this life that I have been given, and how I will be able to pass the baton to the next generation.
I can't do anything big, but I want to deliver as much happiness as possible in a single moment of deliciousness, and I want to put my heart and soul into each and every one of my daily tasks with this in mind. I thought about this again as I touched the soft and delicate skin of the zucchini.
We look forward to working with you this week!
Woooooooooooooooooooooooooooooooooooooooooooooooooo!
This week's menu
Weekly change
Salad vegetables (kale, fresh onion, late season thousand-striped kyo mizuna, rias mustard greens, spring cabbage, trevis, Miyamako-kabu, soybeans)
Broccoli and turnip fritters
Oven-baked Spring Cabbage with Butter
Pakuchi Tomato Pasta
Chicken cream stew with fava beans
Consomme soup with romaine lettuce and fresh onions
Daily special
Tue Fried romaine lettuce and bacon with mayo
mizuna rolled pork belly with ginger sauce
Thu Baked fresh onion with anchovy cheese
Garlic-roasted soy beans and fresh onion
Sat Pork shabu salad with red onion and broccoli
fried pak choi and vermicelli with oyster sauce
*Please check with the restaurant for details as some menu items may change depending on the vegetable harvest.
