Here is this week's lunch menu!

Weekly change
Salad vegetables (kale, kale stems, fresh onions, kuroda carrots, cucumbers, marinated beets, soybeans)
Andes Red Fries Spicy Cream Cheese
Braised vegetables and beef tendon
Japanese pasta with shiso and tuna
Keema Curry
Vichyssoise
Daily special
Tue Salted butter sweet potato
Water Pork and cucumber in soy sauce with aroma
Thu Seasonal vegetable chicken with black vinegar
Sung Ping Kim Stir-fried spicy green beans
DIRTILES Mabo-doufu with Manganji chili peppers
Sun Grilled carrots with mustard sauce
Woooooooooooooooooooooooooooooooooooooooooooooooooooooo!

Careful work

I always say, "Let's be careful on the farm.
Are containers used to hold harvested vegetables covered with mud?
They nag about things like whether the vegetables are neatly arranged in the container, but it is surprisingly difficult to understand the reason for this from the bottom of one's heart.
Perhaps it is too obvious to sound contrarian if I say that clean is better.

It is more important how you feel when you see it than that it is beautiful.
We are growing vegetables, but what we ultimately want to produce is not vegetables.
It is how the eater feels at that moment that creates his or her heart.

And in the meantime, it goes through the hands of members other than myself.
How the store members feel when they open a bag of vegetables is exactly how it is delivered to the customer.
If you do everything on your own, all's well that ends well.
But if we are going to do that as a team, we have to manifest our feelings into our work and connect them.

When it came to the discussion of how cleanly to do it,
Finally, there is no manual there.
How would you feel if you were in their shoes? is the only question that can be asked.
I want to do a job that makes people think, "Since I received such a beautiful thing, I should make it even more beautiful and pass it on to the next recipient.
It may sound old-fashioned, but I believe that there is more to work than what is conveyed in words.

I also don't want to dirty such beautiful vegetables with my own hands, and if possible, I don't even want to touch them.

This week we will gradually start bell peppers and manganji peppers.
It's going to be a very hot and humid season, but there are some vegetables that are delicious in this season, so please play with them. 🧑‍🌾