I got my biweekly delivery of organic vegetable on the first week of February. This was my final winter veggie delivery until the summer veggies are available. In May!!!! In my area this change of season, or pre harvest month are usually from Mar till Apr during the spring time and Aug till Sept during the Autumn. I didn’t expect the delivery will take a break so early in the spring but the farm that I’m in touch with is a small farm and I’ll just have to depend on other source for a while. As you can see in the picture, there weren’t much selection, and even added a large Amanatsu mandarin to the set.

２月の第一週にお野菜が配達されてきました。そして、なんと、この配達を最後に畑は端境期に入るので５月の連休明けまでお野菜の配達はないと。今までの経験からいくと、端境期は春の場合は３月〜４月、秋の場合は８月〜９月。２月の頭とは早い！しかも５月までお届けが無いのはきついが、自然に近い形で育てているファーム故しょうがないです。しばらくは母がお裾分けしてくれる農家さんのお野菜と近くのスーパーのお野菜で過ごします。とりあえず、今月のセレクションは下に書いておきます。その下に続く写真は２月に作った料理のダイジェスト。いっとき大根が３本、キャベツが丸ごと２個冷蔵庫にありまして、大根食べまくったなぁ。昨年は千切りサラダとか煮て食べることが多かったのですが、今年はおろし大根にハマって、毎日せっせとおろしていました。（笑）

This month’s veggies was:

• Komatsuna or Japanese spinach小松菜
• Spinachほうれん草
• Daikon radish大根
• Turnipsかぶ
• Burdock root牛蒡
• Spring onion長ネギ
• Amanatsu mandarin甘夏
• Lemonレモン

Some pictures of foods I cooked on Feb:

Karaage (Japanese style deep fried chicken) with chopped cabbage, deep fried tofu topped with shredded daikon, bonito flakes and drizzled soy sauce, miso soup with leftover veggies.

I had around 3 daikon in my fridge and had to do something about it so, (from left to right) I shredded and topped on deep fried tofu, slice in miso soup, topped on hot pot with udon noodles as a garnish, (bottom row from left to right) simmered in with fish balls in an oden style, topped on cold soba noodles with tempura of maitake mushroom, spring onions and burdock root.

This was a plain Japanese dinner of, grilled salt cured salmon, simple potato salad, grated daikon (to be eaten with a drizzle of soy sauce, pan fried carrot & burdock root with soy sauce (a Japanese dish called kimpira Goboh), rape blossom dressed with tofu and a bowl of miso soup with leftover veggies.