Here is this week's lunch menu!

Weekly change
Salad vegetables (kale, kale stems, Kuroda Gosun carrot, Asahi Yamato water melon, okra, Okinawa pure white bitter gourd, marinated beets, soybeans)
grilled eggplant with grilled cheese
Bitter gourd fritters
Penne with Potato Cream
Green Curry with Summer Vegetables
Miso soup with eggplant and tofu
Daily special
Tue Soaked okra and vine mustard
water simmered long winter melon with minced chicken
Manganji red pepper stir-fry with green pepper
Fri. fried egg with Chinese cabbage and tomato
Soil Jako Infinite Bell Pepper 🫑.
Dashi" in Yamagata on Sun.

Woooooooooooooooooooooooooooooooooooooooooooooooooooooo!

I've been away from posting for two weeks💦.
Thank you to everyone who came during that time.

Every year at this time, harvesting & management of summer vegetables overlap with planting and preparation of fall and winter vegetables, and things get sloppy.
Under the scorching sun, with temperatures exceeding 35 degrees Celsius every day, even the slightest movement causes an unusual perspiration and a rise in body temperature, making us dizzy. When it rains, we are anxious, but when it rains suddenly, we are worried about submersion.
Too much wear and tear on both mind and body 😭.
Sometimes, when the skies are overcast, I think to myself, "Wow, my body moves like this?" and an unimportant impression, this also happens every year.
In the meantime, the season is moving on, and summer vegetables are beginning to settle down, and when pumpkins and winter melons start to be brought in, autumn is already in the air.

This year's pumpkin and winter melon cultivation has been incredibly bountiful, partly because the living mulch (barley) was perfectly set and the weeds were perfectly managed. I am very happy, but I can't finish taking in the pumpkins! And there is no place to put them!
So winter melon is also immediately on the menu.

An old-fashioned variety of winter melon called "Daichou Wudouri". It is literally a big wax gourd that is the size of a small child. It is thick and really tasty, but such a thing would never be sold in supermarkets nowadays (it's a muscle strain just to bring it home), and that's why I think there are hardly any people making it properly. It's crazy to think that such a delicious product can't be made because of logistical bottlenecks! That's why we are running the restaurant, WE ARE THE FARM is for the survival of the Oucho wax gourd (sorry for the exaggeration).

Eat lots of vegetables and feel the season from inside your body.
Thank you again for your support this week!