#Repost 📷 @my_garden_obsession ・・・
I started with snowpea a couple of years ago and it’s been such a rewarding experience seeing them being so productive in little spaces. So this year I challenged myself by sowing some sugar snap peas as well, hoping they’d do as well as the snowpeas. Now these are two of my favourite winter crops.
I sow them in autumn, 5-7cm apart per seed. Location being anywhere with 4-5 hours direct sunlight per day (more is better if space isn’t the limitation)
Leave them alone to germinate as overwatering may cause the peas to rot. Progressively build the trellis as the plants gets bigger and more crowded.
Then wait patiently until they flower and produce sweet and delicious peas.. 😋🤤🤗
Summer harvesting - brother in law teaching his kiddos, niece and nephew a few things about fish gutting & cleaning.
We started out gutting, kids bumped us out to the cleaning stations & they started the gutting.
Every morning I make a big cup of tea and walk through our garden. It's amazing to see how everything has grown from a tiny seed to big, lush plants that are giving us food to eat every day! At the moment we are harvesting a lot of salad, zucchini, onions and our first cucumbers and beans. Still (kind of impatiently) waiting for our tomatoes to ripen and for the eggplants and peppers to grow! But we are eating veggies out of our garden on a daily basis now, I love it and it makes me feel so grateful and connected to nature in a way I can't really explain 🌱💚
BNDES disponibiliza R$ 23 bilhões para Plano Safra 2019/2020, sendo R$ 19,6 bilhões para agricultura empresarial e R$ 3,3 bilhões para agricultura familiar.
O total supera em R$ 700 milhões o valor destinado ao setor pelo banco no ano passado.
BNDES destinates R$ 23 billions for the next harvest plan 2019/2020, with R$ 19,6 billions for enterprises and R$ 3,3 billions for family agriculture.
The amount exceeds in R$ 700 millions the value offered by the bank in the last year.
A wide variety of fruits are available in Japan, many of which have been introduced from abroad and are recognizable to foreigners while others are native to Japan and not as well known outside of East Asia. The most common way to encounter fruits in Japan is as dessert at the end of a meal.
The Japanese have a different relationship with fruit than most cultures. Fruit are given as gifts, and some fruits are even cultivated as luxury items. But beyond Japan’s luxury fruit market, there’s also a lot of common, everyday fruit in Japan that you’ll be hard-pressed to find anywhere else. Some are rarities that occur naturally in Japan; others, specifically engineered to taste delicious or look just the right way.
Come try authentic and luxurious fruit here at Kyoto Yaoichi!
Mamma Bray’s Mushrooms growing beautiful oysters for the local farmers markets ~ using our circular economy growing solution ♻️ there’s a big team working hard in the background to make this all happen and we’re grateful for everyone’s contributions 🙂 so impressed with the amazing farmers markets displays everyone is creating 😍🍄👩🏼🌾 and how great is it to see how the whole family is getting involved with this project!
Scroll to see: Lewis and Crystal at the Orange farmers markets - Anthony and Lewis putting the Shroom Room together - Mamma Bray’s at the markets - mushroom Jerky and chips - Anthony at the Blamey markets ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Amazing work, keep it up Mamma Bray’s and Family 🍄 #mammabraysmushrooms
Today I got a small pea harvest. The way these things are blooming, I think it is only a matter of time before I start having large pea harvests! To keep up with daily harvests, please feel free to follow me!
I will grow up in a glass
Introduction of seedlings of very nice houseplants from 2F Harmonias. However, it does not seem to grow as big as that, but it will be something that enjoys the growth that fits roughly with this glass. You can enjoy it for a busy person as the price is about 1000 yen and you don't need any appreciable and detailed care. Please contact us as we will answer if you ask the staff in the store about the details.
My #passionfruit is starting to flower. I thought they fruited in spring. There you go. I learnt something! #fruiting
Kyoto was founded in 794, and through 1868 was the capital of Japan. Kyoto sits in a valley which is surrounded by mountains 🗻
Because fresh seafood was challenging to transport promptly for the Emperor and the population, cultivating quality vegetables became an alternative source of food. Seeds were imported throughout Asia, and throughout many generations, the farming industry produced high-quality vegetables in abundance. During this time farming methods evolved, innovative grafting techniques were developed, selection methods were improved where abundance and variety of vegetables were commonly called Kyo Yasai.
Nature is very favorable to Kyoto. Surrounded by mountains, fresh water flows from the north and south. The climate is diverse, and the land incredibly fertile where it yields vegetables in abundance and diversity.
Presently, Kyoto is a modern city with a rich ancient history, which includes farming. When visiting Kyoto Katsuzo wants everyone to enjoy the fresh vegetables in season and experience Kyoto’s farming legacy. But finding a farm in Kyoto is nearly impossible because there is only one. This farm is called Rokaku Farm and is located on the third floor at Yaoichi Honkan.
We hope to see you soon!
Happiness is a basket of fresh picked food still warm from the sun 🌞
Rokkaku Farm Salad at Savory Restaurant
It’s harvest time at the Rokkaku Farm and SAVORY Restaurant has prepared a seasonal favorite, the Rokkaku Farm Salad.
The Rokkaku Farm Salad features a variety of seasonal vegetables, all brightly colored. They are ripened to perfection with incredible taste, and texture. The vegetables are neatly cut, arranged and presented in rows to portray a ridge on a farm.
The Rokkaku Farm Salad is served for both lunchtime and dinner time, enjoy the taste of the season at SAVORY Restaurant located on the third floor.
Spring Boiled Bamboo Shoots
The 2nd-floor restaurant, Kyo No Okazu will include “boiled with bamboo shoots” to announce the arrival of spring this year.
Today’s side dish of Wakatake, which keeps the taste of the ingredients while keeping the taste of the ingredients, is a perfect combination of rice and rice since it has a strong soup stock.
Please enjoy today’s seasonal taste with a side dish by all means.
Since we opened, we have been able to celebrate the sixth anniversary of our patronage. The anniversary festival will be held from today until May 6th.
In addition, we present basil seedling or Italian parsley seedling grown in our own farm, 8001-1 towns to the first 2000 people of purchase more than 1000 yen each day from today until 22nd.
Please come by all means.
In the Heart of Kyoto, Japan
In the heart of Kyoto, it operates a nationwide chain of produce stores involving agricultural production. The 3-story building features a mini-farm on its third floor where seasonal vegetables are grown in 60 cm-deep soil. Customers can enjoy the freshly harvested produce, which is processed and sold on the premises. 🌱
Remembering Our Roots
Are we forgetting our connection to the land and the essential processes by which it sustains us all? Have we become so insulated in our cities, living on prepackaged and fast foods, that we no longer give the least thought to the relationship between soil, water and air, and the health of our bodies, minds, and spirits? These are questions that Kyoto Yaoichi wants everyone to consider.
The Spirit of the Produce Seller 八百屋の精神
The produce seller builds his business relationships on trust, loyalty and doing right by his customers. His first and final thought must always be “what can I do to better serve this customer?” Another mark of the produce seller is his or her willingness to make sacrifices, and always “do the work.” If it is of benefit to the community, there is no task or effort that is too great.
Mr. Tanaka explains that the vegetables of rural Kyoto are unlike any others in Japan, because the land itself is different. Compared to the farmland around Tokyo, and other coastal plains, where deep alluvial soil is mixed with rich volcanic ash, the soil of Kyoto is a more challenging grow medium. Yet for thousands of years this land has been farmed, and over time has come to yield hardier vegetables of robust flavor and delicious texture.
Water for All 水
By the entrance to Yaoichi Honkan is this stone water basin. It contains artesian water that rises from a subterranean stream that originates in the nearby mountains and is as pure today as it was more than twelve hundred years ago when Kyoto was founded. This water is available for all in case of emergency and is the same delicious water enjoyed at all the tables of restaurants in Yaoichi Honkan
Almost everyone in Japan eats tofu, but when the Japanese think of tofu cuisine, it is Kyoto that comes to mind. Bean curd has been served in the temples and palaces of Kyoto for centuries, and it is here that more ways have developed to prepare and enjoy this simple food than anywhere else in Japan. It first became an essential ingredient of temple food (shojin ryori = 精進料理), and later gained popularity amongst nobles and samurai. By the end of the Edo period, it was eaten throughout Japan.