tag:blogger.com,1999:blog-63832974983686119852024-03-05T19:26:41.487-08:00Echigo FarmEchigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-6383297498368611985.post-19235352852686598642015-06-30T05:30:00.002-07:002016-05-09T17:06:52.634-07:00Farm for sale<div class="MsoNormal">
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Our farm</span></b></div>
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The farm encompasses 18 acres, including 2 acres of outside market vegetable space,<span style="mso-spacerun: yes;"> </span>2 high tunnels, 5 acres of permanent structures and daily living/working space,<span style="mso-spacerun: yes;"> </span>and 11 acres of land for hay. We are also including lots of equipment and tools to help the next farmer get started. This is a "ready to work" farm for someone who is ready to farm full-time and make a living at it. You could be making money within weeks of moving in.<br />
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We have owned and operated this property as “Echigo Farm”
since 2010. During this time, we have made a full time living on the farm,
selling our produce and fermented foods in Springfield, MO and the surrounding
area. <o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Some key points about the farm:</span></b></div>
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<b style="mso-bidi-font-weight: normal;">Location</b>. Less
than half an hour from major retail and wholesale opportunities: farmers
markets, local supermarkets, restaurants, etc. <o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Flexibility</b>. With
numerous outbuildings, a state inspected kitchen with walk-in cooler, high
tunnels, and crop land, the farm lends itself to a variety of diverse
operations, making it possible to fashion a successful farm enterprise. Besides
doing market produce, here are some other possibilities: on-site sales of farm
products; agri-tourism destination; small animal operation; value-added and
processed foods operation; any combination of these.<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Ample living
quarters.</b> Interns, farm guests, and large families can be housed easily.<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Ready to farm now.</b>
After moving in, you could be farming the next day. This is a fully functional
farm, complete with the basic tools and infrastructure needed to get started.
This can jumpstart your farm business and save you thousands of dollars from
the beginning. <o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Inspected kitchen.</b>
This has been a boon to us. Having the ability to easily process produce
on-farm offers many more business opportunities than farming alone can. <o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The home<o:p></o:p></span></b><br />
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The main living quarters is a two-story, completely
modernized Amish home which maintains the distinctive character and
functionality of an Amish house with modern conveniences and sensibility.<o:p></o:p></div>
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<span style="mso-fareast-language: JA;">When we remodeled the
house in 2010, our goal was to create a home where family living is central: a space
were family and friends could enjoy rich and rewarding times. On a rural farm,
the farmhouse becomes the center of activity, and we designed the home and
amenities with this in mind. At the same time, we have striven to maintain the
Amish ideal of simplicity and multi-purpose functionality.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The first floor is
laid out in a round circuit, with all the rooms connected. Every room leads to
another and no room is cut off. We have found this layout to be conducive to
open living, perfect for families and shared life. Our children have enjoyed
playing and growing in this space.<o:p></o:p></span></div>
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We both enjoy cooking
and eating, and the kitchen is designed for those who love food. Two
cabinet/counter spaces along the walls are complemented by a large island
cabinet in the center of the room. The cabinets are custom built from naturally
finished hickory.</div>
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<span style="mso-fareast-language: JA;">The island cabinet in
particular is great for having children help with the meal prep, and could even
be used for doing small cooking demos and lessons in the home, with
participants sitting in the open dining room area. Track lighting provides
clean and clear light with few shadows. The kitchen includes a convection gas
oven/range and a large stainless steel sink.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">A walk-in pantry
provides ample storage for preserved foods, grains, pots and pans, etc.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The home is currently
wired for high speed Internet by the local telephone provider, Century Link. With
a standard router, all rooms of the house as well as the separate inspected
kitchen can join the Wi-fi network.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The second floor has 4
full sized bedrooms, a walk-in closet, and a full bathroom with shower. The
upstairs can be a perfect place for children’s rooms, guest rooms, or office
space. In the past, we have also used one of the rooms as a living quarters for
farm interns. <o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The home is fully
insulated and the walls are laid out on standard 16-inch centers. The single
high efficiency wood stove in the living room has been adequate for heating the
entire house, upstairs and downstairs. Ceiling fans in the living room and
master bedroom help distribute heat.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The 14 x 14 fully
finished mudroom is our multi-purpose room and laundry room.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">In the winter, it also
makes a perfect space to keep firewood and other necessities.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The full basement can
be accessed from the kitchen as well as from the mud room. While unfinished, we
have used this space as a lighted seed starting room for our spring and summer
vegetables. The basement is wired with lights and electrical outlets.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The large attic is
wired and partially floored. It is easily accessible from the second floor and
makes an easy to use, clean storage area.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The inspected kitchen<o:p></o:p></span></b></div>
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<span style="mso-fareast-language: JA;">The heart of our food
operation is the state inspected kitchen and walk-in cooler facility that is
located in a separate building about 50 feet from the main house.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The main kitchen is a 20’
by 20’ insulated space, with an oversized triple sink, hand washing station,
refrigerator, gas range, stainless steel work table, washable wall covering,
shielded lights, and shelving. It has been built according to Missouri
Department of Health and Human Services standards as well as USDA regulations
and is fully inspected by the State of Missouri. <o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The kitchen is entered
via a large adjoining room which we use to store packaging materials and other
kitchen supplies. This separate entrance provides a barrier that helps keep the
kitchen free of dirt, debris, and contamination.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The walk in cooler is
located behind the kitchen. A former Amish ice house, it is a 10’ by 10’ space enclosed
by 8 inches of blown insulation and an insulated floor. It is cooled with a 220-volt
window unit air conditioner powered by a Cool-Bot device. The cooler also includes
built-in, finished shelf space.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The workshop<o:p></o:p></span></b></div>
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Next to the kitchen is the main workshop. This is where we
keep most of our farming equipment and supplies. The large size makes it ample
for nearly any project. Several season’s worth of row cover, drip tape, seed
trays, etc. can be stored here easily. With two large bay doors, this structure
can also be used as a two-car garage or tractor storage space. <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The two high tunnels<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPFcPedn3AVOku_6_TK8sjcGAf3HN7jXdaS1W3YfJwH3x1Uq20TOEiN4Zw2CCkfUAWzXfBE_Ffuxj09ji2OdailNf1x-JT6f4IrKJLX0MU_jc6b2pk12jfSHn2MQmyRGJewZoccFxMeA/s1600/155550_480379345327110_1969514457_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPFcPedn3AVOku_6_TK8sjcGAf3HN7jXdaS1W3YfJwH3x1Uq20TOEiN4Zw2CCkfUAWzXfBE_Ffuxj09ji2OdailNf1x-JT6f4IrKJLX0MU_jc6b2pk12jfSHn2MQmyRGJewZoccFxMeA/s320/155550_480379345327110_1969514457_n.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYR34YmNqGmVrlziIsmEX3_xCTXvGH3GkYtnNHjylsmBYNAdDs_VmjlGu8CRu-e3FFLraaQHhnrnq-CcKLapC081sTLa9-82uFWFgH3MfrjIBlZkdBctFesO_vX-d5rjKoUxNvY3YmN8/s1600/737140_510096575688720_1716103405_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYR34YmNqGmVrlziIsmEX3_xCTXvGH3GkYtnNHjylsmBYNAdDs_VmjlGu8CRu-e3FFLraaQHhnrnq-CcKLapC081sTLa9-82uFWFgH3MfrjIBlZkdBctFesO_vX-d5rjKoUxNvY3YmN8/s320/737140_510096575688720_1716103405_o.jpg" width="241" /></a></div>
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<span style="mso-fareast-language: JA;">The farm has two 30’
by 96’ high tunnels, produced by Zimmerman Welding in Versailles, MO, one of
the most respected and well-reviewed high tunnel manufacturers in the Midwest.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The first high tunnel
was constructed in 2011 and the second in 2012. We have used the tunnels for
tomato and cucumber production in the summer months, followed by greens and
root crops in the winter.<o:p></o:p></span></div>
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<br /></div>
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<span style="mso-fareast-language: JA;">During the winter, we have
used low tunnels inside the high tunnels, with up to 4 layers of floating row
cover to regulate and modulate heat. With this inexpensive, passive system and
no supplemental heat, we have been able to harvest daikon radish, turnips,
lettuce, and Asian green mixes from fall to early summer, even during prolonged
cold snaps. </span>There is strong demand in southwest Missouri for anything
fresh in the winter, and the cold months have proven as busy and profitable as
summer for us.<span style="mso-fareast-language: JA;"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The dairy barn<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;"><br /></span></b>
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<br /></div>
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<span style="mso-fareast-language: JA;">Though we have never
had a specific use for the barn besides storage, we appreciate the character
and presence it adds to the farm. The Amish kept their horses and milk cows
here, and the stanchions for milking remain. It is a good, low maintenance
building despite its size and provides a strong visual anchor to the farm. <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The enclosed pole barn<o:p></o:p></span></b></div>
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<br /></div>
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<span style="mso-fareast-language: JA;">This is a good all-purpose
storage shed. The Amish children who lived on the farm before kept baby goats
and rabbits here, and the small stalls remain. The roof and walls are simply
insulated to protect the building from temperature extremes, especially heat. This
could be a good place for a small rabbit or other animal operation.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The roosting barn<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLarkjChP990qjqzPLm8g_n0L0h9r2pf00sfnrARQUYWEaUPJhpWf2K4lY0B6G6dZjVKELPX7tL93FBrB7IHxJU8OZcRi1KKGexowcWQfP-zXiGaKHKIUoLTm_1_GLP0Z75LIMH_j8rw/s1600/ISl2spz0e7q5qx1000000000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLarkjChP990qjqzPLm8g_n0L0h9r2pf00sfnrARQUYWEaUPJhpWf2K4lY0B6G6dZjVKELPX7tL93FBrB7IHxJU8OZcRi1KKGexowcWQfP-zXiGaKHKIUoLTm_1_GLP0Z75LIMH_j8rw/s320/ISl2spz0e7q5qx1000000000.jpg" width="320" /></a></div>
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<span style="mso-fareast-language: JA;">This is a hog
farrowing barn that we repurposed to be a roosting home for our laying hens. We
raised barred Plymouth rocks free range and encouraged them to roost in here at
night. Open and well-ventilated, the barn can accommodate over 100 birds for
sleeping and laying. It is predator-tight and will provide a safe nighttime
home for your birds.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The open pole barn<o:p></o:p></span></b></div>
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This partially enclosed structure has been a good storage
area for our T-posts, wood stove kindling, trellis stakes, and other supplies.<o:p></o:p></div>
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<b style="font-size: 21px;">A work in progress</b><br />
<br />
When you come to our farm, you will surely find many flaws and rough patches. As with any project of this size, there are some projects that remain unfinished. We have taken a Joel Salatin approach, focusing on the success of the business before the polish of the cosmetic details. Currently we are in the process of finishing the second floor of the main house, specifically the window trim and baseboard, and the door to the upstairs bathroom. Outside, we are currently waiting for good weather to change the plastic on the roof of our first high tunnel. The plastic is rated for four years and we got five good years out of ours. We have the plastic on the farm and it takes about 3 hours or so to change. We are also changing out the air conditioning unit for our walk in cooler. We expect to have that done by January 15th. We have always focused on (1) making a good living first, that is, concentrating on the areas of the farm that are most profitable, and (2) making a comfortable space, that is, taking care of the spaces that we use every day and ensuring that these are enjoyable, safe, and pleasing. We hope you understand!<br />
<span style="font-size: 21px;"><b><br /></b></span>
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Crop land</span></b></div>
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During our first two years, we maintained nearly 4 acres of
market vegetables in mulched beds. While the harvest was bounteous and
supported our CSA, it proved to be too much work for us and we cut gradually back
to two acres. We have found that a well-planned 2 acre operation is actually
more than adequate for market and CSA needs. We have grown outside from early
spring all the way into January, depending on how cold the winter is that year.
With sufficient row cover and mulching, some crops can be overwintered outside.<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">No-till<o:p></o:p></span></b></div>
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Since the fall of 2010, we have been fully no-till. We use
an approach based on the one outlined by Masanobu Fukuoka in “The One Straw
Revolution,” utilizing a system of straw mulch to clear the surface of the
ground while building the soil from the bottom up as nature does. Our no-till
approach has helped suppress aggressive weed growth, prevent erosion and
nutrient loss, and maintain the structure of the soil. In the 5 years we have
used intensive non-mechanized no-till practices, the condition of our soil has
exceeded our expectations. <o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Soil amendments, pest control, and farm practices<o:p></o:p></span></b></div>
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<br /></div>
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<span style="mso-fareast-language: JA;">We have used composted
chicken manure and organic sea minerals as our main soil supplements. During
our first two years, we applied rice hulls under the mulch to help aerate the
soil. We have relied on the straw mulch to provide the bulk of nutrients to our
soil, as well as cover crops, particularly tillage daikon.<o:p></o:p></span><br />
<span style="mso-fareast-language: JA;"><br /></span></div>
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<span style="mso-fareast-language: JA;">We have also practiced
regular crop rotation, for balance nutrient distribution and avoid outbreaks of
soil-borne diseases.<o:p></o:p></span></div>
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<br /></div>
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<span style="mso-fareast-language: JA;">We farm in such a way
that we do not need many machines. Our main farm equipment is a small lawn mower.
<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">For insect control
outside, we rely on floating row cover, timing, and environmental management
rather than synthetic chemicals. The only exception is that we have applied
USDA certified organic PyGanic pyrethrin spray for cucumber beetle control in
the high tunnels. There is no large scale spraying on other farms in our area,
so pesticide or herbicide drift has not been an issue.<o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">As far as animal
pests, we have groundhogs and deer. The deer population is not large, and they
are deterred with floating row cover. We trap one or two ground hogs per
season.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Crop history<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;"><br /></span></b>
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This was hay and pasture land up until 2010 when we
purchased the place. We have grown around 70 different varieties of Asian
vegetables since then, focusing on cucumbers, tomatoes, watermelon, eggplant,
and edamame in the summer and greens and root crops in the fall and winter. The
soil is not overly rocky (for the Ozarks) and we have not found anything that
could not be grown well here.<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Irrigation<o:p></o:p></span></b></div>
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<span style="mso-fareast-language: JA;">There is a 2 inch main
line running off the well head to the north side of the outside fields. From
there, we have used 2 inch lay flat irrigation pipe, spin filtered and
regulated to 10 pounds per square inch, to run header lines to all our outside
beds and the two high tunnels. From there, we use 2 or 3 strips of plastic drip
tape per bed. The spin filter and regulator as well as all lay flat irrigation
line are included with the farm, as is. This system has been more than adequate
for our needs; we have irrigated up to 4 acres in the past, divided into
quadrants.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Hay land<o:p></o:p></span></b></div>
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<span style="mso-fareast-language: JA;">Twice a year, we have
the hay baled on the back 10 acres, yielding between 500~600 small square bales
per harvest. These can be sold off the field for an average net profit of $1.50~$2.00
per bale, but we have used most of ours for mulching.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">The community<o:p></o:p></span></b></div>
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<span style="mso-fareast-language: JA;">The farm is located 6
miles west of Seymour, MO, and 3 miles east of Fordland, MO. We have always
been thankful for the helpful neighbors and the comfort of this rural
community. Whenever we have needed anything, we have found help and advice
right away. <o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The cost of living in
Southwest Missouri is low, and property taxes in Webster County, where the farm
is located, are quite reasonable for the area. <o:p></o:p></span></div>
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<span style="mso-fareast-language: JA;">The Springfield/SW
Missouri area is a growing market for local and specialty crops. In the 5 years
we have been farming here, we have seen tremendous expansion of the demand and
awareness of local products. </span><o:p></o:p></div>
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<span style="mso-fareast-language: JA;">We sell over 60% of
our produce and value-added products at Farmers Market of the Ozarks (FMO), a
large farmers market located on the south side of Springfield, 22 miles from
the farm. </span>With around 100 vendors, FMO gets over 5000 visitors every
Saturday morning. It is one of the largest farmers markets in the state of
Missouri now, and has been consistently ranked as one of the best in the
country.<span style="mso-fareast-language: JA;"> </span>This has been the main
source of our business, and we have enjoyed watching the market grow over the
three years of its existence.<span style="mso-fareast-language: JA;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRq8mIGzA-NMS5JUL6gvRs1nNIv141IOXVKHXnlL-9tVgwrULwUQ4OqjdGoWC3urIYOW9z5xYO2m6UyKfPHX-ZXo17W8N4pIAiS_zwdILXLLQdPFomBC41q4DZ4DfCTSr-JIS_c0TDkQ/s1600/539727_635234623174914_1382789200_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRq8mIGzA-NMS5JUL6gvRs1nNIv141IOXVKHXnlL-9tVgwrULwUQ4OqjdGoWC3urIYOW9z5xYO2m6UyKfPHX-ZXo17W8N4pIAiS_zwdILXLLQdPFomBC41q4DZ4DfCTSr-JIS_c0TDkQ/s320/539727_635234623174914_1382789200_n.jpg" width="320" /></a></div>
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We sell our products wholesale to three different stores in
Springfield. Our main business has been with Mama Jean’s Natural Market, a
locally owned chain of three stores. Mama Jean’s carries a wide selection of
natural foods, bulk foods, health supplements, fresh produce, and local meats. The
customer base is very loyal and progressive minded, and our products have found
much support there. Selling at Mama Jean’s has been a wonderful complement to
selling at the farmers’ market. Thanks to Mama Jean’s support, we have been
able to host cooking classes and participate in several large food events.<o:p></o:p></div>
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Homegrown Food is another local supermarket that strives to
be a traditional neighborhood market while focusing on Missouri-made products.
This store has also built a strong, loyal, and local following in its location
near Missouri State University.<o:p></o:p></div>
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The Springfield metropolitan area has a population of
250,000 and the food culture is still growing in both demand and diversity; there
is a large potential for nearly any kind of local food enterprise.<o:p></o:p></div>
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Kansas City and St. Louis are both only a few hours away,
and many farmers and value-added food makers have expanded into these markets
as well.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAAJIIn1yK3nwFajgtMTBym0imV3JpvBiRAgj9jBzvD5aIm7LswE1_4sJj_BjTpbumyF7TcuP9RXiKzbqbouX4OE6OFgC-BDxFAp9pNqm_pR0ACgjHF0-0R4u53OhyMQoZkiUjNQ-5BI/s1600/424362_454170474614664_269305244_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAAJIIn1yK3nwFajgtMTBym0imV3JpvBiRAgj9jBzvD5aIm7LswE1_4sJj_BjTpbumyF7TcuP9RXiKzbqbouX4OE6OFgC-BDxFAp9pNqm_pR0ACgjHF0-0R4u53OhyMQoZkiUjNQ-5BI/s320/424362_454170474614664_269305244_n.jpg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Organic certification<o:p></o:p></span></b></div>
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We considered getting USDA organic certification at the
beginning, but determined that our revenue streams (farmers market and local
supermarkets) relied more on word-of-mouth and direct contact rather than
national certification, making the certification an unnecessary expense. We
follow the organic standards and make sure that we meet and usually exceed all
national regulations. If the buyer of our farm would like to become organically
certified, we can provide detailed information on cropping histories, inputs,
etc. We will do whatever we can to assist in any future certification process.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tVTegKPDfcwqsXhNSP7aHGtHpptwJ1vg5TgTa_1LAyfSXDRVDVqOA3Dk0D_3uWmIBymBajw_YJMfHxpb-SQKeDr6KN_n9ALQ8VhvnA1b5so1qmpsM2R_-39ETKq8AOZ51YgBdanAIR4/s1600/1908372_787711414593900_5577248117734702833_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tVTegKPDfcwqsXhNSP7aHGtHpptwJ1vg5TgTa_1LAyfSXDRVDVqOA3Dk0D_3uWmIBymBajw_YJMfHxpb-SQKeDr6KN_n9ALQ8VhvnA1b5so1qmpsM2R_-39ETKq8AOZ51YgBdanAIR4/s320/1908372_787711414593900_5577248117734702833_n.jpg" width="320" /></a></div>
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<span style="font-size: 21px;"><b>Why are we selling?</b></span><br />
<span style="font-size: 21px;"><b><br /></b></span></div>
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You may be wondering why we are selling our farm. We are an international family, with family and friends in Japan and the U.S. From now, we are wanting to transition into a life that will allow us to move back and forth between the two countries a little more easily. We would like to continue our project of introducing Japanese food culture and fermentation culture in different arenas. The farm has been a deeply felt and essential experience for us these past five years, and we would love to pass it on to new owners who are looking for the opportunity that we found here.</div>
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Price:$214,900<br />
<br />
Questions or inquiries?<o:p></o:p><br />
<br />
You can e-mail us at: <a href="mailto:echigofarm@gmail.com">echigofarm@gmail.com</a><br />
<a href="mailto:echigofarm@gmail.com"><br /></a>
<a href="mailto:echigofarm@gmail.com">Or call 417-849-4000</a><br />
<br />
<a href="http://www.caroljones.com/homes-for-sale/3502-Normandy-Road-Seymour-MO-65746-150703660">Follow this link for the full listing, including price and contact information.</a><br />
<br />
<span style="background-color: #fafafa; color: #5c5c5c; font-family: "arial"; font-size: 15px; line-height: 20px; text-align: center;">MLS# 60027154</span><br />
<span style="background-color: #fafafa; color: #5c5c5c; font-family: "arial"; font-size: 15px; line-height: 20px; text-align: center;"><br /></span>
<span style="background-color: #fafafa; color: #5c5c5c; font-family: "arial"; font-size: 15px; line-height: 20px; text-align: center;"><a href="https://onestrawmanyweeds.wordpress.com/2015/07/22/why-we-dont-till/">If you want to read more about our philosophy of farming and experiences on the farm, check out the short essays on Mark's blog, "One straw, many weeds."</a></span><br />
<br />
<br />
Thank you for your interest!</div>
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Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-51112590891155564102013-03-01T08:28:00.001-08:002013-03-01T08:32:32.095-08:00Oven baked daikon seasoned with soy sauce and butter<div class="separator" style="clear: both; text-align: center;">
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<br />
<i>Prepping the daikon in the microwave before baking helps maintain a juicy, tender texture. </i><br />
<h3>
</h3>
<h3>
ingredients</h3>
<br />
<i>(for 2)</i><br />
<br />
daikon, 250 g (1/2 lb.), peeled and cut into 2 cm wide quarters<br />
<br />
bacon, 2 slices, cut into thin strips<br />
<br />
olive oil, 1 tbsp<br />
<br />
garlic, 1 clove, minced<br />
<br />
soy sauce, 1 tsp<br />
<br />
salt, to taste<br />
<br />
butter, 1 tbsp<br />
<br />
toppings (use any or all):<br />
<br />
green onion, chopped<br />
<br />
black sesame<br />
<br />
lemon juice<br />
<br />
<h3>
directions</h3>
<br />
1 Heat the daikon in the microwave for 5 minutes or until tender enough to poke easily with a toothpick. Drain off any excess water after heating.<br />
<br />
2 Pre-heat the oven to 430 degrees F.<br />
<br />
3 Cook the garlic and olive oil in a frying pan over a low flame until the aroma of the garlic is strong. Add the bacon and daikon and cook until the daikon just starts to brown. Don’t stir too much.<br />
<br />
4 Add the soy sauce and salt (optional) and then the butter. After the butter has melted, transfer everything to an oven-safe dish. Arrange so that the daikon slices are as flat as possible and not piled up.<br />
<br />
5 Bake uncovered at 430 degrees for 10 minutes. When the entire top surface is lightly browned and there are some crispy parts, it is done.<br />
<br />
6 Top with green onions, black sesame, lemon juice, etc. <br />
<br />Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-50747990800836734392013-02-22T07:46:00.003-08:002013-02-22T07:50:16.746-08:00Spinach, chicken, and chickpea curry<div class="separator" style="clear: both; text-align: center;">
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<br />
<i>A very mild curry that the whole family can enjoy.</i><br />
<br />
<br />
<h2>
Ingredients</h2>
<br />
chicken, 6 wings or 2 thighs (dark meat preferable)<br />
<br />
olive oil, 1 tbsp<br />
<br />
chickpeas, cooked and drained, 1 cup<br />
<br />
spinach, 1 medium sized bag<br />
<br />
garlic, 3 cloves<br />
<br />
ginger, 1/2 inch node<br />
<br />
red wine, 1 tbsp<br />
<br />
water, 100 ml<br />
<br />
rice vinegar, 1 tbsp<br />
<br />
curry powder, 1 tsp<br />
<br />
cumin seeds, 1 tsp<br />
<br />
salt, 1/2 tsp (adjust to taste)<br />
<br />
fresh ground white pepper, a little<br />
<br />
<h2>
</h2>
<h2>
Directions</h2>
<h2>
</h2>
(1) Wash and cut the spinach into 1 inch sections<br />
<br />
(2) Chop the garlic and ginger finely.<br />
<br />
(3) If using chicken thighs, cut into bite-sized pieces.<br />
<br />
(4) Heat the olive oil in a large pot and add the chicken, browning it on all sides.<br />
<br />
(5) Add the garlic and ginger. When the aroma of the garlic arises, add the spinach and red wine and allow to simmer for 2 or 3 minutes.<br />
<br />
(6) Add the chick peas and cumin seeds and stir. Add the curry powder, salt, and rice vinegar and stir again.<br />
<br />
(7) When the curry powder is well mixed with the other ingredients, add the water. Simmer on a low to medium flame until slightly reduced, between 10 and 15 minutes.<br />
<br />
(8) Add the fresh ground white pepper and adjust seasoning to taste. Serve with rice and a fresh salad.<br />
<br />Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-33827331923478262722013-02-18T17:22:00.001-08:002013-02-18T17:22:10.439-08:00Wasabina, natto, and umeboshi aemono<div class="separator" style="clear: both; text-align: center;">
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<br />
Wasabina is a winter green in the brassica family. It has a crisp, satisfying texture with a gentle spiciness reminiscent of wasabi. Though it is most often eaten raw in salads, it is also a delicious addition to soups, stir-fries, or this lightly blanched recipe.<br /><br />The taste of wasabina is said to go well with the cheese-like overtones of natto. Natto is fermented soybeans, similar to tempeh but with a soft and sticky texture. It can be found in the refrigerator section of most Asian food supermarkets.<br /><br />The other component of this recipe is umeboshi. Umeboshi is Japanese pickled plum, a long-fermented and extremely healthy apricot-like fruit with a pronounced combination of sweet, sour, and salty flavors. Umeboshi can be found in many Asian supermarkets and health food stores.<br /><br />This combination of fresh greens and two kinds of fermented foods packs a lot of nutrition into a relatively small dish. Wasabina provides a good supply of Vitamins B and C as well as calcium and iron. Natto supplies easily digestible plant protein, Vitamin K, and possesses several cancer-fighting properties. Umeboshi is good for digestion and systemic toxicity.<br /><br />“Aemono” means “dressed foods” and refers to a wide range of traditional salad-like dishes in Japanese cuisine. Vegetables are often used raw or lightly blanched and combined with a light dressing. Aemono ingredients often include seasonal delicacies and provide a simple means to stay connected to both time and place in daily eating.<br /><br />Unlike large American salads, aemono is intended to be served in small portions as an appetizer, a light side dish, or a companion to sake or beer.<br /><br /><b>Ingredients</b><br /><br />wasabina, one bag<br />natto, one pack (40 g)<br />umeboshi (pickled plum), 1 (seed removed)<br /><br />tare (sauce) If the natto came with a pack of tare, use that. If not, you can make your own--use the easy recipe at the end of this article.<br />
<br />
<b>Directions</b><br />
<br />
(1) Quickly submerge the wasabina in a pot of boiling water. Between two and five seconds will be sufficient--the wasabina should be soft and limp but not boiled.<br /><br />(2) Rinse in cold water to cool, then squeeze lightly to remove excess water and set aside.<br /><br />(3) Chop the natto and umeboshi .<br /><br />(4) In a mixing bowl, mix the natto, the umeboshi, and the tare.<br /><br />(5) Chop the wasabina roughly into small bite-sized pieces, add to the mixing bowl, and combine with the other ingredients.<br /><br />(6) Move to a serving dish and top with nori, sesame, or other garnishes as you wish.<br /><br /><i>Aemono is best eaten right away. <br /><br />This dish works well as a side dish at any meal of the day as well as a healthy snack or drinking companion with sake or beer.</i><br /><br /><br /><b><i>Easy “tare” recipe for natto</i></b><br /><br />soy sauce, 1 tbsp<br />mirin, 1/2 tbsp<br />dashi, 1.5 tbsp of water combined with a large pinch of powdered hondashi<br /><br />Combine all ingredients, then heat in the microwave for 20 seconds.<br /><br /><br /><br /><br /><br />Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-54574918874536816102013-02-07T10:53:00.000-08:002013-02-07T10:53:19.341-08:00The Science Behind Fermentation: slides from the class<div class="separator" style="clear: both; text-align: center;">
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<br />
These are a few of the slides from our Science Behind Fermentation class, presented at the Discovery Center in Springfield, MO, on February 7, 2013. We'll be adding more information soon, as this is an ongoing project for us. Please keep in mind that there are many variations on fermenting techniques, and it is good to do adequate research on anything you are planning to ferment before starting. Enjoy!<br />
<br />
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<br />Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-78516851116139514522013-01-29T08:22:00.001-08:002013-01-30T08:40:04.333-08:00Echigo Farm Asian Greens Salad Mix<h3>
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How is Echigo Farm salad mix different?<br />
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The answer is in the blend of greens, and the way of harvesting/packaging.<br />
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Our mix features a seasonal blend of between 5 and 8 different varieties of ancient, traditional Japanese greens, chosen carefully for variety of texture and flavor as well as balance of nutrients. We also look for varieties which are easily grown here without the need for expensive and non-sustainable inputs.<br />
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In the winter, we grow our mix greens in our high tunnels to provide them protection from the wind and cold, and extra warmth during the day. However, the greens in the tunnels are grown on the same natural, no-till, original soil beds that we use outside. We build our soil from the top down with organic rice hulls, sea minerals, fish emulsions, and other certified organic amendments. We also use cover crops and careful crop rotations to insure that our soils remain balanced and healthy. Because of the risk of e-coli contamination, we use no raw manures or other animal products in our soils.<br />
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When harvesting the mix, we leave the greens whole and uncut, connected at the crown when possible. This keeps the greens fresher, locking in flavors and nutrients.<br />
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Less processing and no cutting also means a reduced chance of contamination. We keep our greens as clean and simple as we can for your health, safety, and enjoyment.<br />
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We pre-wash all of our greens when packing them; after cutting them for your salad, please lightly wash them again to remove any residual grit. As always, we never use any dangerous or synthetic chemicals on our plants or in our soils--you can be assured that Echigo Farm greens are clean and safe. <br />
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Here is what the mix contains:<br />
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wasabina--rich in iron and calcium, with a taste like wasabi<br />
red karashina--a traditional mustard green<br />
bekana--a loose-leaf cousin of napa cabbage<br />
mizuna--an ancient cultivated green high in fiber and minerals<br />
rocket--a sesame-like variety of arugula<br />
mibuna--a delicate traditional green from Kyoto<br />
spinach--unique Japanese variety with rich, umami taste<br />
sweet white baby turnip--slice up the turnip and the greens both in your salad. <br />
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Together, this combination will provide you with a good supply of calcium, iron, magnesium, potassium, vitamins A, B, C, and K, as well as dietary fiber. <br />
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You can use the mix in salads, stir-fries, or on tacos & sandwiches instead of lettuce.<br />
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On the farm, this is our favorite dressing recipe:<br />
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Vinegar, 80 ml <br />
Vegetable oil, 160 ml<br />
Sugar, 1 tbsp <br />
Salt, 1 tsp<br />
Onion, 1/2 <br />
Grated ginger<br />
Soy sauce, 1 tsp <br />
Minced garlic <br />
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Mix in food processor or blender until smooth.<br />
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Add a tbsp of tahini for a creamier, richer taste. <br />
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You can also experiment with adding miso, ground sesame, and more.<br />
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<br />Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-28744769288599625192013-01-25T08:52:00.003-08:002013-01-30T08:31:23.834-08:00春菊 Shungiku (edible chrysanthemum greens)<b>"Cold medicine you can eat"</b><br />
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Shungiku (literally, “Spring Chrysanthemum”) is also known as Garland Chrysanthemum and refers to the edible leaves of the species Chrysanthemum coronarium.<br />
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Shungiku has a long culinary history in Japan, where it was first recorded in 17th century agricultural journals. <br />
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Today shungiku is a common part of many Asian cuisines, including China, Hong Kong, Korea, Japan, and Vietnam. <br />
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Shungiku also has a long standing role in Chinese medicine, where it has been used to control hot flashes as well as to build both resistance and resilience. In China, shungiku is known as “edible cold medicine.”<br />
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<h3>
Shungiku nutrition </h3>
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Shungiku is a representative cool weather green, rich in beta-carotene,
vitamin B complex, vitamin C, iron, calcium, potassium, and dietary
fiber. <br />
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100 g of shungiku contains:<br />
<br />
4700 μg of carotene<br />
0.1 mg of vitamin B1<br />
21 mg of vitamin C <br />
120 mg of calcium<br />
1.9 mg of iron<br />
610 mg of potassium<br />
1.0 g of dietary fiber<br />
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Particularly, shungiku contains more beta-carotene than spinach and other winter leafy greens. The beta-carotene in shungiku has an antioxidant action that helps control the function of free radicals and provides protection against cancer as well as having an anti-aging effect.<br />
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The balance of nutrients in shungiku has been shown to be effective against arteriosclerosis and high blood pressure. It is also good for easing constipation, protecting against colds, and increasing the appetite.<br />
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The distinct herb-like aroma of shungiku is produced by a combination of alpha-pinene (a compound also found in coniferous trees, rosemary, and eucalyptus oil) and benzaldehyde (the same compound found in bitter almonds). These two aromatic compounds together work on the autonomic nervous system (ANS) to promote the proper functioning of the stomach and intestines, resulting in better digestion and absorption of nutrients. It can also help stop excess mucus production and control coughing.<br />
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<h3>
How to eat shungiku</h3>
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Shungiku is more enjoyable and effective when used raw or very lightly cooked. Overcooking will destroy the aroma and result in a less satisfying texture. Think of it as somewhere halfway between a vegetable and a fresh herb.<br />
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Eat raw in salads.<br />
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Chop it up and add to soups in the last few minutes (2 or 3 minutes).<br />
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Blanch lightly and serve with a dressing.<br />
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Shungiku also makes a good addition to omelettes, pasta sauces, and more.<br />
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<br />Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-20886766829063057382013-01-24T07:46:00.001-08:002013-01-24T09:14:17.373-08:00大根 A daikon a day keeps the doctor away<h2>
<b> </b></h2>
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<h3>
<b>Daikon, health, and nutrition</b></h3>
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In China, it is said, “A daikon a day keeps the doctor away.”<br />
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In Japan, daikon is considered one of the “Seven Herb of Spring,” and plays an indispensable role in cuisine, culture, and health.<br />
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In well tended, natural, no-till beds, daikon will send tiny roots down 6 feet deep in the soil, pulling up many minerals and micro-nutrients that other plants may not have access to. Slow growing winter daikon is like a nutritional storehouse perfectly designed to get humans safely and healthily through the cold months of the year. Fresh, robust spring daikon has a reviving effect and can help shake off the lethargy of winter hibernation, while fast growing late summer daikon helps bodies ease out of summer and into fall.<br />
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Daikon is abundant in vitamin C; just 100 g contains 100% of the daily recommended vitamin C intake for adults.<br />
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Daikon is also well known as a source of the digestive enzyme amylase (a diastase), which breaks down complex starches into maltose. This enzyme is heat sensitive and is destroyed quickly when daikon is cooked, so eating daikon raw will allow you to take full advantage of it.<br />
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The presence of amylase combined with daikon’s high amount of dietary fiber makes raw daikon a great aid in digestion. <br />
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It is also effective against heartburn, hangovers, acid indigestion, and a general “heavy stomach” feeling, <br />
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The spiciness of the daikon has a disinfecting property, which is useful in fighting off colds and other winter illness.<br />
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To peel or not to peel? Peeling the daikon will result in a more visually appealing dish, and provide a more consistent texture, especially when eaten raw. <br />
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On the other hand, many of the nutrients are concentrated in the skin. For example, the skin has twice as much Vitamin C as the root, and it also contains vitamin P. Vitamin P strengthens capillaries and is said to be effective in helping prevent strokes.<br />
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The edible leaves have carotene (vitamin A), vitamin C, and calcium. The leaves can be used in soups, stir-fries, or just lightly braised. Fresh spring daikon leave can even be eaten raw, though they may be a little tough.<br />
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<h3>
<b>Medicinal uses of daikon</b></h3>
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Daikon plays an important role in traditional medicine in Japan, China, and Korea.<br />
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A wet compress using grated radish can help ease joint pain and inflammation<br />
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Juice from the grated radish is effective on pimples and acne inflammations when applied to the face after washing.<br />
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Sliced or grated daikon combined with honey makes an soothing cold and sore throat medicine. It can also be used as a compress.<br />
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Soaking juice from a grated daikon in a cotton cloth and applying it to the nostril can help relieve nasal inflammation.<br />
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<h3>
<b>How to store daikon</b></h3>
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If properly stored, daikon can last for weeks at home. The root may become softer and more pliable over time, but it is still quite edible and delicious.<br />
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If the leaves are still attached when you buy the daikon, cut them off about 1 cm above the root when you get home.<br />
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Then, both the leaves and the root can be stored together, wrapped in a newspaper and kept in a <br />
cool, indoor place.<br />
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If only using a portion of the daikon, wrap the cut end with plastic wrap and keep the rest of the daikon in the refrigerator.<br />
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Traditionally, daikon is also preserved by burying it in soil.<br />
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Pickling is another effective preservation strategy--daikon makes great kimchi, and is a welcome addition to sauerkraut as well.<br />
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If you aren’t planning on eating the greens right away, boil them lightly and keep them in the refrigerator.<br />
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<h3>
<b>The tastes of daikon </b></h3>
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The flavor of daikon changes from leaf to tip. <br />
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The top, near the leaves, is usually the mildest and well suited to eating raw. There is almost no sharpness here.<br />
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The middle section tends to be sweeter and is usually said to be the best tasting part of the daikon, with an ideal balance of spice and sweetness.<br />
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The tip is the spiciest part and also contains the most dietary fiber. It is very good in pickles.<br />
If you find the tip to be too spicy raw, it can be used in soups, stews, or simmered dishes, as cooking will remove much of the heat and bite.<br />
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The best way to discover the flavors of daikon is to cut one into thirds and sample from each of the three sections yourself.<br />
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Of course, spiciness will also differ with variety and season. For example, uncommonly warm winters and springs can cause a little more spiciness than usual in some daikon.<br />
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We like to grow the milder Japanese varieties of daikon, but Missouri’s wildly changing temperatures can sometimes produce unpredictable results, and occasionally we will end up with a spicy daikon mixed in with the mild ones.<br />
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<h3>
<b>The art of grated daikon</b></h3>
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Grated daikon can be used in nearly every meal. A spoonful of grated radish with a dab of soy sauce mixed in makes a great garnish or topping for meat and fish dishes. We like to add grated daikon to soups just before eating. It is also a good ingredient for smoothies and vegetable juices.<br />
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Grated daikon is particularly good for digestion. <br />
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Leaving the skin on when grating will preserve more nutrients. After a short time, the vitamin C will break down, and the spiciness and flavor will fade. Daikon should always be grated immediately before use. Only grate as much as you will need at the time, use it all, and store the rest of the daikon for later.<br />
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To get the best results, hold the daikon perpindicular (at a right angle to the grater) and move in a steady, circular motion on the grater without pressing too hard.<br />
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Holding the daikon at a right angle to the grater will result in shorter fibers, which are more easily broken down while chewing.<br />
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Depending on the part of the daikon used and how it is grated, the spiciness of the grated daikon will vary.<br />
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If you like spicy daikon, use the tip and grate it forcefully in a linear motion. On the other hand, if you want a milder grated daikon, use the upper and middle portions and grate in a circular motion.<br />
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It is said that personality and mood will affect the flavor of grated daikon. For example, grating daikon when angry might make it spicier!<br />
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Strain the grated daikon in a wire mesh strainer to separate out the juice if you wish.<br />
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We love the beautiful simplicity of a grated daikon. Ancient vegetable, simple tool, mindful action: pure, delicious result. Use grated daikon anywhere, on anything. There are no limits.<br />
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<br />Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-46340547601123111292012-04-19T19:19:00.001-07:002012-04-19T19:19:05.918-07:00Welcome to Echigo Farm!<br />
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<span style="letter-spacing: 0.0px;">Welcome to Echigo Farm’s blog! We are a small, family farm about 25 miles east of Springfield. We specialize in authentic Japanese produce and we grow everything using traditional and organic Japanese techniques.</span></div>
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<span style="letter-spacing: 0.0px;">We also have a Facebook page where we post our harvest and delivery schedules, many photographs and recipes, and also thoughts and observations from the farm. You can find our page here: </span></div>
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<a href="https://www.facebook.com/pages/Echigo-Farm/120342311330817">Echigo Farm on Facebook</a></div>
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<span style="letter-spacing: 0.0px;">Be sure to check us out and become a fan if you’d like.</span></div>
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<span style="letter-spacing: 0.0px;">If you are interested in purchasing our produce, either for home or restaurant use, or would like to contact us for any other kind of project or collaboration, please call us at 417-849-4000. You can also reach us by e-mail as echigofarm@gmail.com.</span></div>
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<span style="letter-spacing: 0.0px;">We don’t update this blog as much as we should, but please feel free to look around. Let us know if you have any questions or feedback, and thanks again for stopping by!</span></div>
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<span style="letter-spacing: 0.0px;">Mark Frank & Kumiko Nagai</span></div>
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<span style="letter-spacing: 0.0px;">Echigo Farm</span></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-68023722944128760952011-11-13T12:15:00.001-08:002011-11-13T12:30:07.095-08:00Recipes from the 9th Annual Mama Jean's Customer Appreciation Tasting Fair<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWD8UgJtVvz512qSLAt4jW-V9MzS2YzrQ7Eu5eSeAdOw0I-mcQhU3qcVLmhBoqnU9s-XrFLZhuto2wF-ewbkLHFZYMWxTOdjEvEATbVmPNXiLFdjZM1t2iJuarfQ5YqBoCpd1a9X-oNs/s1600/kumiko.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWD8UgJtVvz512qSLAt4jW-V9MzS2YzrQ7Eu5eSeAdOw0I-mcQhU3qcVLmhBoqnU9s-XrFLZhuto2wF-ewbkLHFZYMWxTOdjEvEATbVmPNXiLFdjZM1t2iJuarfQ5YqBoCpd1a9X-oNs/s320/kumiko.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674577350237413554" /></a><br />We were happy to take part in Customer Appreciation Tasting Fair at Mama Jean's Natural Market yesterday. We really enjoyed seeing old friends, making new ones, and sharing some of our produce with everyone. We'd also like to give a big thanks to the staff who worked so hard to make this event a success.<div><br /></div><div>We've uploaded recipes for the 4 sample dishes we had yesterday. Just follow the links below, and happy cooking! Of course, you can always contact us if you have any questions about the recipes. And don't forget to look for our Echigo Farm naturally grown produce at both Mama Jean's locations in Springfield.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVH8ZkIOq75g7OzrfCTL1xlREiJvEIODLFEtjeMz8Skf978Uj72g_e_OD_LnL-GBXa7nC2FzGkyMud3GI-rtmErkLBQR9wh40n_ZbytFp-DJQ-BTXqPefHLm6FnDNfkNmmnfy7Eun0_t4/s1600/kimchimain.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVH8ZkIOq75g7OzrfCTL1xlREiJvEIODLFEtjeMz8Skf978Uj72g_e_OD_LnL-GBXa7nC2FzGkyMud3GI-rtmErkLBQR9wh40n_ZbytFp-DJQ-BTXqPefHLm6FnDNfkNmmnfy7Eun0_t4/s320/kimchimain.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674578830607376706" /></a><br /></div><div style="text-align: center;"><a href="http://echigofarm.blogspot.com/2011/11/daikon-kimchi.html">Daikon kimchi</a></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYiXShEio65RKy79v4crhVeyjz79YyFLSn8WmUW0HM_6UmYYR0BAgnbOvze56iGenXKawdjlSOlkGpQQ_wFNjEdU1ZxH6nNN-LwC7FWVENhuAfIuDPUy2LTO3DhepmpFGDV19D8Zb0Ow/s1600/konbu+kabu+pickles.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYiXShEio65RKy79v4crhVeyjz79YyFLSn8WmUW0HM_6UmYYR0BAgnbOvze56iGenXKawdjlSOlkGpQQ_wFNjEdU1ZxH6nNN-LwC7FWVENhuAfIuDPUy2LTO3DhepmpFGDV19D8Zb0Ow/s320/konbu+kabu+pickles.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674579173991106818" /></a><br /></div><div style="text-align: center;"><a href="http://echigofarm.blogspot.com/2011/11/sweet-turnips-pickled-with-salt-and.html">Sweet turnips pickled with salt and konbu seaweed</a></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqi1NRVfUXi_iqV_tUFwmJJjXE1dJiO41VvuQhyUFZPFw4wohb7ACaOiyCTduvpqKD7lp3X_s5cGhmv4-zJRrYJVHZYVjBiWyHJ-DyqulSd4ua0_HFgZp9lq8mNzz2wF4WpTjJXF6avNc/s1600/%25E7%2599%25BD%25E8%258F%259C%25E6%25BC%25AC%25E3%2581%2591.JPG.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqi1NRVfUXi_iqV_tUFwmJJjXE1dJiO41VvuQhyUFZPFw4wohb7ACaOiyCTduvpqKD7lp3X_s5cGhmv4-zJRrYJVHZYVjBiWyHJ-DyqulSd4ua0_HFgZp9lq8mNzz2wF4WpTjJXF6avNc/s320/%25E7%2599%25BD%25E8%258F%259C%25E6%25BC%25AC%25E3%2581%2591.JPG.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674579473094029058" /></a><br /></div><div style="text-align: center;"><a href="http://echigofarm.blogspot.com/2011/11/pickled-napa-cabbage.html">Pickled napa cabbage</a></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYPUTzgx_rdGS2YfPZghRkR9T4_tEperUjSrG2PbvwY6Fq2fhYoQiCojNHV8Z_-WheGlXieIuw4VzpRmKKZOqdTbQJBP9iYwUkt6tVGzz7o0jbXwfBgYqEF4p4p-UasH6sdYqOH6UV5A/s1600/ohitashi.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYPUTzgx_rdGS2YfPZghRkR9T4_tEperUjSrG2PbvwY6Fq2fhYoQiCojNHV8Z_-WheGlXieIuw4VzpRmKKZOqdTbQJBP9iYwUkt6tVGzz7o0jbXwfBgYqEF4p4p-UasH6sdYqOH6UV5A/s320/ohitashi.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674579838283539874" /></a><br /></div><div style="text-align: center;"><a href="http://echigofarm.blogspot.com/2011/05/blog-post_02.html">Komatsuna ohitashi</a></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-63494815628781874302011-11-13T11:40:00.001-08:002011-11-13T12:05:01.497-08:00Daikon kimchi<div style="text-align: left;"><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">This is a modern day, quick version of kimchi that can be made without any special fermenting crocks or other equipment. The spiciness can be adjusted by reducing or increasing the amount of red pepper, or by changing the variety of pepper used. On the farm, the children make their own "kid's kimchi" without any pepper at all. </span></span></i></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiUdp13fVhbloLZaQ539NKBmXVCgz3LFGJUitI5iag8wlvUG9aehBmGbv6eTsFWRlYKUkIOf7NxKa5sxwkhHjEjDOjS9acN-MwTv6Z1br6Uq_HYfEiNCbpGfLQLtWSq6BgACR_5Ymz9s/s320/kimchimain.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674567783902811506" /><div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><div><span class="Apple-style-span" style="color:#000000;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial, fantasy;"><span class="Apple-style-span" style="font-size:medium;"><i><b>Ingredients</b></i></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial, -webkit-fantasy;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>daikon, 1 (2 lbs.)</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>salt, 30 g (3% of daikon weight)</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>powdered red pepper, 1 tbsp</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>carrot, 1/4</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>apple, 1/2</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>ginger, 1 small piece</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>garlic, 1 clove</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>crushed red pepper, 2 tbsp</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>salted fermented baby shrimp, 50g</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>long onion, 1/2, cut into 1 inch strips</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>sugar, 1 tsp</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>konbu, 4 inches</i></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial, -webkit-fantasy;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial, fantasy;"><br /></span></span></span></p></span></div></span></div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><b>Directions</b></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vsfsl3c9jc0DqGM4NHjY1hoiQGzynXftbtZq8G0w7-bxu1GTPCSf2CC8dmRbblxPXpH1dSMmST50_g-4castVl2SgB26ej_d19GtEjN0aus2YmWliABvkk7FXgTPnscymj2kD4vNM48/s1600/kimchi1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 155px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vsfsl3c9jc0DqGM4NHjY1hoiQGzynXftbtZq8G0w7-bxu1GTPCSf2CC8dmRbblxPXpH1dSMmST50_g-4castVl2SgB26ej_d19GtEjN0aus2YmWliABvkk7FXgTPnscymj2kD4vNM48/s320/kimchi1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674567919155731714" /></a></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:Helvetica, fantasy;font-size:12px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">(1) Peel the daikon and cut into 1/2 inch (or larger) cubes. Place in a plastic bag with salt, rub well, seal the bag, and set aside for several minutes. </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Drain the water and pat the daikon dry with a clean towel.</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR5heQyGYz3msBzlks1iR7uJ6OiAuIZ1iNiLUIzNw24T1itKY5xQYUJl8KFKcTcYNL8E22xiVnllF_eRpp8Dt4EQATq5gAjFRJE1f6GS8j76J_v1QAjzdI4zu5t2G1x2L33fpx4dTEJU/s1600/kimchi2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 155px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR5heQyGYz3msBzlks1iR7uJ6OiAuIZ1iNiLUIzNw24T1itKY5xQYUJl8KFKcTcYNL8E22xiVnllF_eRpp8Dt4EQATq5gAjFRJE1f6GS8j76J_v1QAjzdI4zu5t2G1x2L33fpx4dTEJU/s320/kimchi2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674568394008283954" /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, fantasy;color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-family:arial, fantasy;"><br /></span></span></span></div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">(2) Put the daikon in a large bowl, add 1 tbsp of powdered red pepper, mix well, and set aside for 30 minutes. </span></span></span></p><div><span class="Apple-style-span" style="font-family:arial, fantasy;"><span class="Apple-style-span" style="font-family:arial, fantasy;"><b><br /></b></span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLaoLffWy2pyweKBJomYPUfPEERxoPMMpia4orNAb8F07BUReWmQSbq2nzaAEARlwJ5AKYBeqPixIPk_wba-JulOLgth2OmbwGFaAp_LX-UmQxhBftcRgi4P-aQ-dv0IUk5lqDv4UT9w/s1600/kimchi3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 155px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLaoLffWy2pyweKBJomYPUfPEERxoPMMpia4orNAb8F07BUReWmQSbq2nzaAEARlwJ5AKYBeqPixIPk_wba-JulOLgth2OmbwGFaAp_LX-UmQxhBftcRgi4P-aQ-dv0IUk5lqDv4UT9w/s320/kimchi3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674568244607130754" /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">(3) Chop the carrot, apple, ginger, and garlic, and puree in a food processor. Put in a bowl, and add crushed red pepper, salted shrimp, long onion, and sugar. </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Mix well.</span></span><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></b></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><b><br /></b></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ddnSe_gRFh_MgflNM5hlefd4PCn9IHEHIQixBc8bqC1lPOxQd6fqKP11GzOOeILF0g-bEoylbG5K4Bp6bjK5YSEDmvr-eqN_lxc1uzwD7lowJJ4SUeHAh5JtHKNqAVyxyYcxxtLRYII/s1600/kimchi4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 155px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ddnSe_gRFh_MgflNM5hlefd4PCn9IHEHIQixBc8bqC1lPOxQd6fqKP11GzOOeILF0g-bEoylbG5K4Bp6bjK5YSEDmvr-eqN_lxc1uzwD7lowJJ4SUeHAh5JtHKNqAVyxyYcxxtLRYII/s320/kimchi4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674568188709021522" /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">(4) Combine the seasoning mix with the daikon. Add the konbu and mix well. </span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahqA7HnTvFvv4xixmd1k6RfZSF_YGvFUs6maLwHppWIqnJWzkvExcOrb_C6Fidz_WJ2dpji5HJu3vA4ygJt558IlX5KchXTLH63LuW6pTyzumpMpqhqJV_-mE1VdSD_0atNG375jNBjc/s1600/kimchi6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 155px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahqA7HnTvFvv4xixmd1k6RfZSF_YGvFUs6maLwHppWIqnJWzkvExcOrb_C6Fidz_WJ2dpji5HJu3vA4ygJt558IlX5KchXTLH63LuW6pTyzumpMpqhqJV_-mE1VdSD_0atNG375jNBjc/s320/kimchi6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674568046828825650" /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, fantasy;color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-family:arial, fantasy;"><br /></span></span></span></div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">(5) Place in a food grade plastic bag and seal, squeezing out any air in the bag. Keep</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> in the refrigerator for 2 days.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><i>We like to add a dollop of sesame oil to the kimchi for extra flavor and a great aroma.<br /></i></span></span><br /></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-17834342063046397732011-11-13T11:14:00.001-08:002011-11-13T12:51:25.212-08:00Sweet turnips pickled with salt and konbu seaweed<div><i><span class="Apple-style-span" style="font-size: medium;">This quick and easy dish is a great served alone as an appetizer or as a complement to light meals. It goes particularly well with fish, and is a worthy companion to Japanese sake.</span></i></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUukorjYmf1tDQiok9AndyzgEDAfEZEF74ceqowK7WQpSuSeduwad-jRHDkZPNH48V4aVKvcBQ2SP2SM1QQwKxlxbXE6TEAa8Lu_xsZH5YqH3vMFI4OmUcDVL4leG8dfJ7oWo7sskjMds/s1600/konbu+kabu+pickles.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUukorjYmf1tDQiok9AndyzgEDAfEZEF74ceqowK7WQpSuSeduwad-jRHDkZPNH48V4aVKvcBQ2SP2SM1QQwKxlxbXE6TEAa8Lu_xsZH5YqH3vMFI4OmUcDVL4leG8dfJ7oWo7sskjMds/s320/konbu+kabu+pickles.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674561068001474434" /></a><div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><p class="MsoNormal" style="text-decoration: underline;"><span class="Apple-style-span" style="font-family:Helvetica, fantasy;"><i><span class="Apple-style-span" style="font-family:Georgia, fantasy;"><span class="Apple-style-span" style="font-style: normal;"> <!--StartFragment--> </span></span></i></span></p><span class="Apple-style-span" style="font-family:Helvetica, fantasy;"><i><span class="Apple-style-span" style="font-family:Georgia, fantasy;"><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Arial, -webkit-fantasy;"><i> <!--StartFragment--> </i></span></p><span class="Apple-style-span" style="font-family:Arial, -webkit-fantasy;"><i><p class="MsoNormal"><!--StartFragment--> </p><p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Ingredients</span></span></b></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">sweet white turnips, 1 bunch (5~6 medium sized turnips)</span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">shiokonbu, 10 g</span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">turnip greens, 1/2 bunch</span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">salt, one pinch (about 1/4 tsp)</span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Directions</span></span></b></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">(1) Slice the turnips, and cut the turnip greens into thin strips.</span></span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">(2) In a sealable plastic bag, combine all ingredients. Rub to mix the ingredients.</span></span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">(3) Set aside for a while to allow the flavors to soak in.</span></span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"> <span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">“Shiokonbu” is a mix of salt and konbu seaweed that can be found at any Asian supermarket with a good selection of Japanese products. Fish stock can be substituted for shiokonbu; the recipe can also be made with salt only, though the “umami” taste will be lost.</span></span></span><o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <!--EndFragment--> <p></p> <!--EndFragment--> </i></span><p></p> <!--EndFragment--> </span></i></span></span><span class="Apple-style-span" style="font-family:Helvetica, fantasy;"><i><span class="Apple-style-span" style="font-family:Georgia, fantasy;"></span><p class="MsoBodyText"><o:p></o:p></p> <!--EndFragment--> </i></span><p></p></span></div></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-15490934234609646792011-11-13T10:46:00.001-08:002011-11-13T11:08:41.822-08:00Pickled napa cabbage<div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><i>This is a delicious "quick" pickle recipe that be made in advance and enjoyed for several days. The mild fermentation process will improve the nutritional profile of the napa.</i></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNiJ50qL1_TC_8ofVmsUUCAVRryxKZAWfFraUX1HQtCzTaKBlbwtoK7TlV5Ex-gI9jcZt8dP9VDDboi6AGgRwMEgh855J_UvPRMGafc9EXjprMrHugDBrL2xayUbFp-tsthnc18YdlZY/s1600/%25E7%2599%25BD%25E8%258F%259C%25E6%25BC%25AC%25E3%2581%2591.JPG.jpeg" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNiJ50qL1_TC_8ofVmsUUCAVRryxKZAWfFraUX1HQtCzTaKBlbwtoK7TlV5Ex-gI9jcZt8dP9VDDboi6AGgRwMEgh855J_UvPRMGafc9EXjprMrHugDBrL2xayUbFp-tsthnc18YdlZY/s320/%25E7%2599%25BD%25E8%258F%259C%25E6%25BC%25AC%25E3%2581%2591.JPG.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5674553797514267506" /></a><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><!--StartFragment--> <p class="MsoNormal"><span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><b>Ingredients</b></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></i></span></p> <p class="MsoNormal"><span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></i></span></p> <p class="MsoNormal"><span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">napa cabbage, 1 medium or 1/2 large</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></i></span></p> <p class="MsoNormal"><span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> salt, 1/2 tsp~</span></span></i></span></p> <p class="MsoNormal"><span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Chinese chicken stock, 2 tsp</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></i></span></p> <p class="MsoNormal"><span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">sesame oil, 1 tsp</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></i></span></p> <p class="MsoNormal"><span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">garlic, 1 clove, grated</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></i></span></p> <p class="MsoNormal"><span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">ginger, 1/2 inch or so, peeled and grated</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></i></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial, fantasy;"><b><span class="Apple-style-span" style="font-size: medium;">Directions</span></b></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">(1) Shred the napa, or cut it into bite-sized pieces.</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">(2) Combine napa and all other ingredients.</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">(3) Chill and eat. The flavors will continue to improve for several days.</span></span><o:p></o:p></span></p> <!--EndFragment--> </div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-60695507402912558722011-10-07T04:53:00.000-07:002011-10-07T05:04:26.841-07:00Minced meat & daikon greens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb0eEcxScq1TEBKtceUM-a3LnUu1z_6ID4GbHdw_r0SeYr00upIL060weekNkox0wVyXZlqutZz39zBtCSgmPM5DJDKXDRDDOmAysdOKs5TJ-bdyL-5gqvI_GgXmWDEudJ8fxrCKqcqA/s1600/daikon+leaves.JPG" style="text-decoration: none;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb0eEcxScq1TEBKtceUM-a3LnUu1z_6ID4GbHdw_r0SeYr00upIL060weekNkox0wVyXZlqutZz39zBtCSgmPM5DJDKXDRDDOmAysdOKs5TJ-bdyL-5gqvI_GgXmWDEudJ8fxrCKqcqA/s320/daikon+leaves.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660718341916343186" /></a><br /><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">Daikon greens are not only edible, they are delicious, and an excellent source of Vitamin A.</span></span></p><div><span class="Apple-style-span" style=" font-style: italic;font-family:Helvetica;font-size:12px;"><br /></span></div></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold; font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: medium;">Ingredients</span></span><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">greens from one daikon</span></span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;"> </span></span></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style=" ;font-family:'lucida grande';"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style="font-style: italic; ">ground or minced meat, 1/2 lb.</span></span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style=" ;font-family:'lucida grande';"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style="font-style: italic; "></span></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style=" ;font-family:'lucida grande';"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style="font-style: italic; "> </span></span></span></span><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">soy sauce, 4 tbsp</span></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style=" font-style: italic;font-family:'lucida grande';font-size:16px;">sugar, 2 tbsp<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style=" font-style: italic;font-family:'lucida grande';font-size:16px;">mirin, 2 tbsp<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style=" font-style: italic;font-family:'lucida grande';font-size:16px;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">sesame oil, 1/2 tbsp</span></span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;"> </span></span></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">sesame seeds, 2 tbsp (to taste)</span></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;"> </span></span></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;">oyster sauce, 1 tsp (to taste)</span></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">(An additional 1 tbsp of sugar can be substituted for the mirin)</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Directions</span></span></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"> </p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">(1) Wash the greens well, remove any bad (yellowed) leaves, and chop into 1/4~1/2 inch pieces.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">(2) Heat the sesame oil in a frying pan, add the greens, then add the minced meat and saute well.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">(3) Add mirin, sugar, soy sauce and saute. </span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">Add sesame seeds and oyster sauce, and it’s ready to eat!</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">Best served on a generous portion of steamed white or brown rice.</span></span></span></p><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><p></p><div><span class="Apple-style-span" style=" font-style: italic;font-family:Helvetica;font-size:12px;"><br /></span></div></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-32100735184238172862011-10-05T05:10:00.001-07:002011-10-05T05:23:11.984-07:00Simmered daikon and ground pork<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsOwws1OSqWPwA_f40QYrkbU71R3kEl1XqBwX9EgFe_2dktiWquaxqTKEGkRja-5YU1T_NplJ5dI7Vb0ZquBD_fnuV5veYvTrvUZg13exTDWWhbvhxGXWM50me4ACuZZWhsaTZLM31PY/s1600/daikon+group+pork.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsOwws1OSqWPwA_f40QYrkbU71R3kEl1XqBwX9EgFe_2dktiWquaxqTKEGkRja-5YU1T_NplJ5dI7Vb0ZquBD_fnuV5veYvTrvUZg13exTDWWhbvhxGXWM50me4ACuZZWhsaTZLM31PY/s320/daikon+group+pork.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5659981649057803970" /></a><br /><div><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Daikon, 4 inch length, peeled</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Ground pork, 1/3 lb.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Fresh ginger, grated</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Sugar, 1.5 tbsp</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Mirin, 2 tbsp</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Soy sauce, 2 tbsp</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Sake, 2 tbsp (can substitute white wine)</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> Fish stock (1 cup water plus 1 tsp hondashi)</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> Cornstarch mixture (1 tbsp of corn starch mixed with 1 tbsp of water)</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(1) Cut the daikon in to bite-sized pieces (any shape is fine).</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(2) In a pan or frying pan, add daikon, sugar, mirin, soy sauce, sake, fish stock, ground pork, ginger</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size: medium;"> </span></span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(3) Stir together, cover, and simmer over a medium flame. Scoop out any foam that rises to the surface.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(4) Cook over a low flame for about 20 minutes, until the daikon is fully seasoned and the broth tastes just right.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(5) Stir in the corn starch mixture and let thicken.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">This is great served with white or brown rice and a fresh salad.</span></span><o:p></o:p></p> <!--EndFragment--> </div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-67260798607225072432011-09-15T03:50:00.000-07:002011-09-15T03:59:37.911-07:00Komatsuna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHb2xiVKlK1VONuMEbuj7tV95aFLfuDayVzGHum7gG-kFpfPR6LewnJ1eUfuRybb9_T-m8bg6cGtz9OLVntLEyvCW79n0IU7_MtmHFyMQCKnYLL0DLx7gaikPXMW9UBEYID-FgD9qr20I/s1600/komatsuna.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 124px; height: 117px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHb2xiVKlK1VONuMEbuj7tV95aFLfuDayVzGHum7gG-kFpfPR6LewnJ1eUfuRybb9_T-m8bg6cGtz9OLVntLEyvCW79n0IU7_MtmHFyMQCKnYLL0DLx7gaikPXMW9UBEYID-FgD9qr20I/s320/komatsuna.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5652538045013088658" /></a><p style="margin: 0.0px 0.0px 12.0px 0.0px; line-height: 11.0px; font: 9.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: large;">Komatsuna has, to us, the representative taste of Japanese greens. It does best in cooler weather, from autumn through spring, when its roots have time to absorb the many minerals that give komatsuna its rich, satisfying flavor. Komatsuna can be boiled, steamed, stir fried, or used in soups. It also makes a delicious juice, both alone or with a piece of apple to provide some sweetness. </span></span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; line-height: 11.0px; font: 9.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: large;">Komatusna is rich in iron and other minerals, with more vitamin C and beta carotene than spinach.</span></span></p><div><span class="Apple-style-span" style="font-family: Helvetica; font-size: 9px;"><br /></span></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-43784485335672169532011-08-27T12:11:00.000-07:002011-08-27T12:19:02.348-07:00Moroheiya<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-X4Xkv1wiRwpLm_eTPEEOLkP-9WSokQ6bQHX_69m-UGAz6aHIuQ7Fzl4idRuCfXgLMML9Xl8pBv-KAgTzP1sEQXwc02BjZb8NC5xvnuR6GT-gqP93UEPy1ft8P8SGbRsCtLaY4GqMGIs/s1600/moroheiya.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-X4Xkv1wiRwpLm_eTPEEOLkP-9WSokQ6bQHX_69m-UGAz6aHIuQ7Fzl4idRuCfXgLMML9Xl8pBv-KAgTzP1sEQXwc02BjZb8NC5xvnuR6GT-gqP93UEPy1ft8P8SGbRsCtLaY4GqMGIs/s320/moroheiya.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5645617331551011010" /></a><p class="MsoNormal"><b>Moroheiya</b><span style="font-weight:normal">, also known as mulukhiya, has been cultivated in Egypt since ancient times. Its fibers are spun into jute while its young shoots and leaves are harvested as a vegetable and used in traditional Egyptian dishes and stews. The taste is mild and similar to spinach, while the consistency is sticky like okra. It can be used in salads, soups, or juices. When added to soup, it makes a thick, gumbo-like dish. Japanese style is to parboil it (20 seconds to 1 minute), chop it finely, and serve it on rice or noodles with soy sauce, ponzu, mentsuyu, wasabi, etc. Moroheiya can also be enjoyed raw or in juices.<o:p></o:p></span></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal">Moroheiya contains great amounts of vitamins, minerals and dietary fibers in quantities that surpass most known vegetables and herbs; it is a great way to eat healthily when other greens may be out of season.<o:p></o:p></p> <p class="MsoNormal"> </p> <h1>Egyptian style Moroheiya<o:p></o:p></h1> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal">4 cups chicken stock<span style="mso-tab-count:2"> </span><span style="mso-tab-count:1"> </span><o:p></o:p></p> <p class="MsoNormal">2 bags fresh moroheiya leaves<span style="mso-tab-count:1"> </span><span style="mso-tab-count:1"> </span><o:p></o:p></p> <p class="MsoNormal">black pepper<span style="mso-tab-count:1"> </span><span style="mso-tab-count:2"> </span><span style="mso-tab-count:1"> </span><o:p></o:p></p> <p class="MsoNormal">two tablespoons of butter<o:p></o:p></p><p class="MsoNormal">several cloves of garlic, minced
<br /></p><p class="MsoNormal">one teaspoon ground coriander
<br /></p><p class="MsoNormal">one teaspoon salt
<br /></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal">Directions <o:p></o:p></p> <p class="MsoNormal">(1) Chop the moroheiya leaves as finely as possible. <o:p></o:p></p> <p class="MsoNormal">(2) Over high heat, bring the chicken stock to a near boil in a large pot. Add the moroheiya, and black pepper, stirring well. Reduce heat and simmer. The moroheiya will simmer for 20 minutes.<o:p></o:p></p> <p class="MsoNormal">(3) After the chicken stock and moroheiya have simmered for about ten minutes: heat the butter in a skillet. Grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.<o:p></o:p></p> <p class="MsoNormal">(4) After the moroheiya has been simmering for about twenty minutes and has broken down to make a thick soup, add the garlic mixture and the butter it was fried in to the simmering molokhia. Stir well.<o:p></o:p></p> <p class="MsoNormal">(5) Continue simmering and stirring occasionally for a few more minutes.<o:p></o:p></p> <p class="MsoNormal">Serve immediately, hot. Moroheiya soup is often served over boiled rice and sometimes with boiled chicken.<o:p></o:p></p> <h1>Moroheiya and tomato salad<o:p></o:p></h1> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal">Fresh moroheiya, 1 bag<o:p></o:p></p> <p class="MsoNormal">One large tomato<o:p></o:p></p> <p class="MsoNormal">1/2 onion<o:p></o:p></p> <p class="MsoNormal">Olive oil, 2 tsp<o:p></o:p></p> <p class="MsoNormal">Black pepper, a little<o:p></o:p></p> <p class="MsoNormal">Mustard powder, 1 tsp<o:p></o:p></p> <p class="MsoNormal">Lemon juice, 1 tsp<o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l3 level1 lfo4">(1) Chop onion finely and boil quickly, just until the color starts to change.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l3 level1 lfo4">(2) Remove onion from water; add moroheiya leaves and boil about 20 seconds.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l3 level1 lfo4">(3) Remove moroheiya, drop in cold water, then squeeze out excess water.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l3 level1 lfo4">(4) Cut moroheiya into strips, or chop.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l3 level1 lfo4">(5) Cut tomato into medium-sized pieces.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l3 level1 lfo4">(6) Mix moroheiya & tomato in a bowl until it starts to get sticky.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l3 level1 lfo4">(7) Add remaining ingredients and mix; adjust seasoning to taste.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l3 level1 lfo4">(8) Can be eaten as is or chilled first.<o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <h1>Moroheiya and chicken salad<o:p></o:p></h1> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal">Cooked chicken breast<o:p></o:p></p> <p class="MsoNormal">Moroheiya, 1 bag<o:p></o:p></p> <p class="MsoNormal">Ponzu, 3 tbsp (lemon juice can be substituted)<o:p></o:p></p> <p class="MsoNormal">Salt, to taste<o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l4 level1 lfo5">(1) Parboil moroheiya and chop into thin strips.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l4 level1 lfo5">(2) Cut the cooked chicken into bite-sized pieces.<o:p></o:p></p> <p class="MsoNormal" style="margin-left:17.0pt;text-indent:-17.0pt;mso-list:l4 level1 lfo5">(3) Mix moroheiya, chicken, and ponzu.<o:p></o:p></p> <!--EndFragment--> Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-75943473182315090362011-07-15T12:04:00.001-07:002011-07-15T12:13:16.638-07:00Echigo Farm Summer Salsa<div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">This is a summer favorite at the farm. We use our own sweet Momotaro tomatoes and Japanese piman (shishito would work well, too).</span></span></div><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4yhv8zjUrg-Bd7WTymfJPgNYBgN-wOlBkaPRYDEDykpIkDeCgaWDpFymwm5No2URhRpcvcvSckFyHObjE4tpdhIUHP57evLx4o1ROUOL8sWJnPCRnIUv_OuKhIWfNwOYo5w9BQq1wzs/s1600/salsa.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4yhv8zjUrg-Bd7WTymfJPgNYBgN-wOlBkaPRYDEDykpIkDeCgaWDpFymwm5No2URhRpcvcvSckFyHObjE4tpdhIUHP57evLx4o1ROUOL8sWJnPCRnIUv_OuKhIWfNwOYo5w9BQq1wzs/s320/salsa.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629657349401965282" /></a><div><p class="MsoNormal"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:17px;"><br /></span></p> <p class="MsoNormal"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:17px;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Onion 1/3 cup, chopped finely</span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Cilantro 1/2 cup (measure 1/2 cup first, then chop finely)</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Tomato, 4 small or medium, chopped finely</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style=" font-style: italic;font-family:Verdana;font-size:17px;">"Piman" Japanese peppers, 3, chopped finely</span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Oil, 2 tbsp (don’t use olive oil)</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Vinegar, 1 tbsp</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Lemon juice, 1 tbsp (lime will work)</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Garlic, 1 large clove, grated</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Salt (1/2 tsp to start, and then more to taste)</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Black pepper, 1/4 tsp </span></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-style: italic;">Tabasco or other hot sauce, 1 tbsp or to taste)</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:17px;"><br /></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-weight: bold;">Directions </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;">Just mix everything in a bowl, and it’s ready!</span></p> <p class="MsoNormal"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:17px;"><br /></span></p><p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"><span class="Apple-style-span" style="font-weight: bold;">Notes and Hints</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:17px;"><br /></span></p><p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;">(1) Put the salsa in the refrigerator for 3 hours before serving for a better balanced, more delicous flavor.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;">(2) In Japan, raw onions are often soaked in water for 5 or 6 minutes after chopping and then drained and squeezed before use. This will make the onion milder and take away some of the “bite.”<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;">(3) The amount of salt and other seasonings will change depending on the size of the tomatoes—sample often, and adjust to taste.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;">(4) When we make it for our family, we leave out the hot sauce. That way, our young children can enjoy it, too, and the adults can add hot sauce to heat up their own portion.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Verdana;font-size:13.0pt;"> <o:p></o:p></span></p> <!--EndFragment--> </div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-82837050510255474602011-06-30T08:11:00.000-07:002011-06-30T08:18:09.695-07:00Japanese eggplant sauteed with miso paste and shiso<div><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">Another Japanese summer staple--the shiso gives this dish a cooling effect, while the miso provides stamina on hot days. </span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"> </span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">This is made from the small Japanese eggplants—they tend to be softer than the large Italian varieties, and can be eaten as is.</span></p></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxu5DMEYrXRM3OGxAOAOj5vTew3HBKZDuqpt_RrwfK4vdvxz1fWDC7dZqwzxZ3KbKZMzM7r3xFA57mh2TWknv3QaYFYAU39TnDJhwOPeG443mt51QcTv_picO8PcsJVnrHcR1EXs2rMtA/s1600/nasu+shiso+2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxu5DMEYrXRM3OGxAOAOj5vTew3HBKZDuqpt_RrwfK4vdvxz1fWDC7dZqwzxZ3KbKZMzM7r3xFA57mh2TWknv3QaYFYAU39TnDJhwOPeG443mt51QcTv_picO8PcsJVnrHcR1EXs2rMtA/s320/nasu+shiso+2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624031150856401666" /></a><br /><div><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Ingredients</span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">eggplant, 4 or 5 small Japanese variety, sliced lengthwise (don’t peel)</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">shiso, 10 leaves, cut into thin strips</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">miso, 2 tbsp</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">vegetable oil</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Japanese sake, 2 tbsp (white wine or water can be substituted)</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">sugar, 2 tbsp</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">sesame oil 1/4 tsp</span></span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Directions</span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(1) Mix the miso, sake, and sugar and set aside.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(2) Rub the sliced eggplant in vegetable oil until well coated.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(3) Saute eggplant in vegetable oil until soft, about 4 or 5 minutes</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(4) Add shiso and mix.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(5) Add the miso/sake/sugar and mix well with the eggplant while sautéing.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(6) When it becomes a little thick, add sesame oil.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">(7) Serve hot or cold with rice.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><br /></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Can be made saltier or sweeter to taste—feel free to experiment!</span></span><o:p></o:p></p> <!--EndFragment--> </div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-11850502856113126132011-06-29T08:26:00.000-07:002011-06-29T08:35:07.799-07:00Cold spaghetti with tomato and anchovy sauce<div>This makes a cool, refreshing lunch on the first hot days of summer when the tomatoes start coming in.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikyGApwnaR1CDM8NuRQk9vqLdwvaQ5YiNIzd278x_sXRb7BvAn552ysq0O_VZ2YM3ouC8x6LPhEvE_JwWly4_NUg1I4favNCKeip6_He2EB5jZHixB8o9DJvbDORXlsd8oa_rIU3SC2Ck/s1600/anchovy+pasta.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikyGApwnaR1CDM8NuRQk9vqLdwvaQ5YiNIzd278x_sXRb7BvAn552ysq0O_VZ2YM3ouC8x6LPhEvE_JwWly4_NUg1I4favNCKeip6_He2EB5jZHixB8o9DJvbDORXlsd8oa_rIU3SC2Ck/s320/anchovy+pasta.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5623664023966444578" /></a><br /><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Ingredients</span></span></div><div><br /></div><div><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">3 tbsp olive oil</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">1 clove minced garlic </span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">1/2 can anchovies (about 3 filets), minced</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">2 medium tomatoes, diced</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">5 leaves, shiso, cut into thin strips</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">Salt and black pepper, to taste</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-style: italic;">Pasta (spaghetti), enough for 2 (about 200 grams)</span><span class="Apple-style-span" style="font-style: italic;"><o:p></o:p></span></p> <!--EndFragment--> </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Directions</span></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"> <!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(1) Soak shiso strips in cold water for 3 minutes, drain, and put in refrigerator.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(2) Add minced anchovies, olive oil, and garlic to an unheated frying pan.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(3) Turn the flame on low and sauté gently.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(4) When the anchovy aroma becomes stronger, add diced tomatoes and sauté for 4 minutes.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(5) Add salt and pepper to taste.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(6) Put sauce in bowl and put in refrigerator (or freezer) fifteen minutes before cooking pasta.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(7) Cook spaghetti in salted water 1 or 2 minutes longer than usual.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(8) Drain and wash in cold water.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(9) Drain again and then plunge into ice water to chill.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(10) Drain well and mix with sauce.</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">(11) Garnish with cold shiso strips and serve immediately.</span></span></p></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Notes</span></span><br /></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"> <!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;">Shiso is easier to cut into thin strips if rolled up first.</span><span class="Apple-style-span" style="font-weight: normal;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;">For an anchovy sauce, and with cold pasta, a slightly saltier sauce is more delicious.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;">This method of making cold spaghetti can be used with any sauce of your choice.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;">Sweet tomatoes are recommended, but if you are using more acidic tomatoes, you may want to add a little sugar while making the sauce.</span></p> <!--EndFragment--> </span></div><div><br /></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-31303402860805588792011-06-06T21:45:00.001-07:002011-06-06T21:52:39.104-07:00Wilted shungiku salad<div><span class="Apple-style-span" style="font-style: italic;">An Asian version of the wilted salad.</span></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSi9SAY6S6ZZzGGyWtinjmjgZrNQNJG8hbBo7KhkRB6TLm_Pd-0ExOFyvj5889zu9c08KNAhbIyzxZaKAvIE8KHIzlPMaoRn4ql0ltfUUiCPWi9PGVLWFg56mUP9OtV_MpVcfjFsq-mg/s1600/shungiku+salad.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSi9SAY6S6ZZzGGyWtinjmjgZrNQNJG8hbBo7KhkRB6TLm_Pd-0ExOFyvj5889zu9c08KNAhbIyzxZaKAvIE8KHIzlPMaoRn4ql0ltfUUiCPWi9PGVLWFg56mUP9OtV_MpVcfjFsq-mg/s320/shungiku+salad.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5615334660086122658" /></a><br /><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Shungiku, 1 bag</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Sesame oil, 3 tbsp</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Sesame, to taste (2~3 tbsp)</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Korean seasoned nori, 1 pack</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Salt, a small pinch</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Directions</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">(1) Cut shungiku into bite sized pieces and place on large plate.</span></div><div><span class="Apple-style-span" style="font-size: medium;">(2) Sprinkle a pinch of salt on the shungiku.</span></div><div><span class="Apple-style-span" style="font-size: medium;">(3) Heat sesame oil until it is nearly smoking.</span></div><div><span class="Apple-style-span" style="font-size: medium;">(4) Pour hot oil over the shungiku.</span></div><div><span class="Apple-style-span" style="font-size: medium;">(5) Sprinkle sesame and Korean nori over the top.</span></div><div><br /></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-79240849901681904672011-06-06T21:27:00.000-07:002011-06-06T21:44:35.795-07:00Mizuna salad<div><span class="Apple-style-span" style="font-style: italic; ">This makes a cool and refreshing summer salad.</span><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTP2mjhJ8O5ESjHD2-SZP6l-8xNhz_NJHFGtCmq2q-QqAkm-pDNmHwfMBRcK2SbFNRdadhtHro6d2NyGRQpnilkuAU4OBrQigVQfWq0BkaXgWj6Cq84rhRrbBqUczjnbHWS7KsGoOBJA/s1600/mizuna+salad.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTP2mjhJ8O5ESjHD2-SZP6l-8xNhz_NJHFGtCmq2q-QqAkm-pDNmHwfMBRcK2SbFNRdadhtHro6d2NyGRQpnilkuAU4OBrQigVQfWq0BkaXgWj6Cq84rhRrbBqUczjnbHWS7KsGoOBJA/s320/mizuna+salad.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5615331070153626354" /></a><br /><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Mizuna, 1 bag</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Sesame, 2~3 tbsp</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Bonito flakes (katsuo bushi), to taste</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Nori, half a sheet as a garnish</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Olive oil, 2 tbsp</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Soy sauce, 1 tbsp</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Directions</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1. Cut mizuna into 1 inch pieces.</span></div><div><span class="Apple-style-span" style="font-size:medium;">2. Put mizuna on a large plate.</span></div><div><span class="Apple-style-span" style="font-size:medium;">3. Add sesame, bonito flakes and nori.</span></div><div><span class="Apple-style-span" style="font-size:medium;">4. Pour olive oil and soy sauce over the top.</span></div><div><span class="Apple-style-span" style="font-size:medium;">5. Mix when ready to eat.</span></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-43917197745637697012011-06-06T07:45:00.000-07:002011-06-06T08:22:44.649-07:00Shungiku stir-fried rice<div><i>Stir-frying brings out the distinctive, herby taste of "shungiku," an edible chrysanthemum green and one of the most prized greens in Japan. Packed with B vitamins, potassium, and other minerals, t's one of our favorites here at the farm.</i></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmo0uM5QXNfPOsWU3DjKCW2ng3EWmH_UD7edZxXE1QLQLHyjgQTC5mBaN_4gZbfE8EBYptijVxzE58xY7OsE2JztXTYzVqwS8dw8jg1AVFji0mrorxH1uOSOtEZudj7gd5PFNXZDDU42s/s1600/shungiku+friend+rice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmo0uM5QXNfPOsWU3DjKCW2ng3EWmH_UD7edZxXE1QLQLHyjgQTC5mBaN_4gZbfE8EBYptijVxzE58xY7OsE2JztXTYzVqwS8dw8jg1AVFji0mrorxH1uOSOtEZudj7gd5PFNXZDDU42s/s320/shungiku+friend+rice.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5615118348083477586" /></a><br /><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: medium;">Ingredients (for 2~3 people)</span></b></span></p><p></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size: medium;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Shungiku (1/3 to 1/2 bag)</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Eggs, 2</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Rice, two bowls of cooked rice (1.5 cups of uncooked rice)***</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Hondashi (Japanese fish stock), 1 tsp</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Salt, 1/4~1/3 tsp</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Soy sauce, 1 tsp</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Sesame oil, 1/2 tsp or to taste</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Vegetable oil, 1 tbsp</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">***(Fried rice is usually made with day-old cooked rice)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><b><span class="Apple-style-span" style="font-size: medium;">Directions</span></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size: medium;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;"> (1) Cut shungiku into 1/2 inch~1 inch pieces</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;"> (2) Heat half of the vegetable oil in wok or frying pan</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;"> (3) Scramble the eggs and remove from pan.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;"> (4) Heat the other half of the oil and saute shungiku until half-tender (about 2 minutes).</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;"> (5) Add rice, hondashi, salt, egg, and saute for 2~3 more minutes. </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size: medium;"> (6) Drizzle soy sauce around the edge of the pan along with sesame oil and stir well</span><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;"> (7) Remove from heat and serve</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Add salt or other seasonings to taste,</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><i><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></i></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Soy sauces burns easily, so don’t cook it long.</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><i><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></i></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: medium;">Chicken or vegetable stock may be subsituted for hondashi.</span></i></span></p></div><div><br /></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-3860432446057284582011-06-05T20:34:00.001-07:002011-06-05T20:40:11.437-07:00Meikena and egg soup in Korean beef broth<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfMsEU5qUjgnfTniy9HZRPhQNvmtx-NXSJti26Z_4vEa2sKj6_FVw_XuXw5yTfVKsPbvMM1V2-sfbMjnvT3TcnMioHlJVZTy-AbwngiNryqQHrwss0foI4fCNbBk3Jua_-bBvp56pSKU/s1600/meikena+egg+soup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfMsEU5qUjgnfTniy9HZRPhQNvmtx-NXSJti26Z_4vEa2sKj6_FVw_XuXw5yTfVKsPbvMM1V2-sfbMjnvT3TcnMioHlJVZTy-AbwngiNryqQHrwss0foI4fCNbBk3Jua_-bBvp56pSKU/s320/meikena+egg+soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614945194746254498" /></a><br /><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><b>Ingredients</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><span class="Apple-style-span" style="font-family: Georgia, fantasy; font-size: 16px; "></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><i>meikena, 1 bag</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><i>egg, 1</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><i>black pepper, to taste</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><i>Korean beef stock, 2 tbsp (available at most Asian food markets)</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><i>corn starch, 2 tbsp</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><i>oyster sauce, to taste</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span style="letter-spacing: 0px; "><i>water</i></span></p><div><span class="Apple-style-span" style="font-family:Helvetica, -webkit-fantasy;font-size:100%;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div><p></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><b>Directions</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"></p><ol><li>Cut meikena into 1 inch pieces</li><li>Bring 6 cups of water to a boil</li><li>Add beef stock, meikena, and oyster sauce</li><li>Cook until the meikena is tender (but not too soft)--about 3 minutes</li><li>Dissolve 2 tbsp of corn starch into 2 tbsp of water & add to soup</li><li>Beat the egg and pour over soup</li><li>When the egg is hard, the soup is finished</li><li>Add salt, black pepper, or other seasonings to taste (optional)</li></ol><p></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">A dollop of sesame oil at the end will add to the taste</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Chinese chicken stock, chicken stock, or vegetable stock can be substituted for Korean beef stock</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <br /></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.comtag:blogger.com,1999:blog-6383297498368611985.post-7677657862710337642011-06-05T20:15:00.000-07:002011-06-05T20:25:30.977-07:00Daikon soy sauce pickles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFP-OmujVDL6iRub0PM5y-VTItXZtGXAPALdOs7mnLkeeX2d9-j0VBtOOThz2osEZOjGbQShkK5CjVsymGpLYgP9Hp3xxA-kTLL5C9RrmoAOpYRIrkTU5u94Toyy_OOXUW4flWju-pBIQ/s1600/252382_213523738679340_120342311330817_655298_4541269_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFP-OmujVDL6iRub0PM5y-VTItXZtGXAPALdOs7mnLkeeX2d9-j0VBtOOThz2osEZOjGbQShkK5CjVsymGpLYgP9Hp3xxA-kTLL5C9RrmoAOpYRIrkTU5u94Toyy_OOXUW4flWju-pBIQ/s320/252382_213523738679340_120342311330817_655298_4541269_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614940497721517266" /></a><br /><div><b><span class="Apple-style-span" style="font-size:medium;">Ingredients</span></b></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;"><i>Daikon, 1 (peeled or unpeeled)</i></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;"><i>Soy sauce, 7 tbsp</i></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;"><i>Vinegar, 2 tbsp</i></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;"><i>Sugar, 5 tbsp</i></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><b><span class="Apple-style-span" style="font-size:medium;">Directions</span></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"></p><ol><li><span class="Apple-style-span" style=" ;font-size:medium;">Cut daikon into 1/2 inch slices, then cut into quarters.</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Bring soy sauce and sugar to a boil then remove from heat.</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Add vinegar and daikon to the soy sauce and sugar mixture while it is still hot.</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Let cool.</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Pour into a sealable container (wide-mouthed jar, zip-lock bag, tupperware, etc.)</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Refrigerate.</span></li><li><span class="Apple-style-span" style=" ;font-size:medium;">Mix occasionally to make sure all daikon is soaked in the liquid.</span></li></ol><p></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"> </span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;">T</span><span class="Apple-style-span" style="font-size:medium;">h</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">p</span><span class="Apple-style-span" style="font-size:medium;">i</span><span class="Apple-style-span" style="font-size:medium;">c</span><span class="Apple-style-span" style="font-size:medium;">k</span><span class="Apple-style-span" style="font-size:medium;">l</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;">s</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">w</span><span class="Apple-style-span" style="font-size:medium;">i</span><span class="Apple-style-span" style="font-size:medium;">l</span><span class="Apple-style-span" style="font-size:medium;">l</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">b</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">r</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;">a</span><span class="Apple-style-span" style="font-size:medium;">d</span><span class="Apple-style-span" style="font-size:medium;">y</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">t</span><span class="Apple-style-span" style="font-size:medium;">o</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;">a</span><span class="Apple-style-span" style="font-size:medium;">t</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">i</span><span class="Apple-style-span" style="font-size:medium;">n</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">o</span><span class="Apple-style-span" style="font-size:medium;">n</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">d</span><span class="Apple-style-span" style="font-size:medium;">a</span><span class="Apple-style-span" style="font-size:medium;">y</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">a</span><span class="Apple-style-span" style="font-size:medium;">n</span><span class="Apple-style-span" style="font-size:medium;">d</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">w</span><span class="Apple-style-span" style="font-size:medium;">i</span><span class="Apple-style-span" style="font-size:medium;">l</span><span class="Apple-style-span" style="font-size:medium;">l</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">k</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;">p</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">i</span><span class="Apple-style-span" style="font-size:medium;">n</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">t</span><span class="Apple-style-span" style="font-size:medium;">h</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">f</span><span class="Apple-style-span" style="font-size:medium;">r</span><span class="Apple-style-span" style="font-size:medium;">i</span><span class="Apple-style-span" style="font-size:medium;">d</span><span class="Apple-style-span" style="font-size:medium;">g</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">f</span><span class="Apple-style-span" style="font-size:medium;">o</span><span class="Apple-style-span" style="font-size:medium;">r</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">s</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;">v</span><span class="Apple-style-span" style="font-size:medium;">e</span><span class="Apple-style-span" style="font-size:medium;">r</span><span class="Apple-style-span" style="font-size:medium;">a</span><span class="Apple-style-span" style="font-size:medium;">l</span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-size:medium;">d</span><span class="Apple-style-span" style="font-size:medium;">a</span><span class="Apple-style-span" style="font-size:medium;">y</span><span class="Apple-style-span" style="font-size:medium;">s</span><span class="Apple-style-span" style="font-size:medium;">.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;">This make a cool, refreshing side dish for the hot summer days to come. In Japan, workers will snack on cool pickles and warm green tea in the afternoon as an invigorating pick-me-up.</span></p><br /><p></p><br /></div>Echigo Farmhttp://www.blogger.com/profile/11700796666718809090noreply@blogger.com