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Mikan time

Mikan time

Oranges ripening along the road near home. Not quite ready to pick yet. We can wait, because the other day we received this: A 10 kg gift of fancy mikan from Kagawa, in the citrus growing regions southwest of here. These are perfectly in season, delicious and...
Hoshigaki

Hoshigaki

I don’t like persimmon very much when it is fresh, but I love dried persimmon. Today I helped Naomi and Hitomi prepare persimmons for drying. We started by picking them from the Hatanakas’ tree. Then we sat on the kitchen floor at Monaca to trim and peel...
Spicy

Spicy

JalapeƱos, habaneros and jalokia (ghost) peppers, locally grown, are a highlight of our late summer farmer’s market shopping This year, we got our chilis right before the typhoon and power outage so we couldn’t freeze them. Instead I sun-dried half of them...
Ume chutney

Ume chutney

With so many plums on hand, I’ve gotten creative. There’s only so much jam you can make and give away when everyone else is also making it. It’s sort of like “zucchini season” in Pennsylvania when everyone is overwhelmed with their...

Ume-zing spiced plum jam

All the ume trees in our yard are producing plums like mad this year. We made ume-shu and with the remainder of the first harvest I cooked up this jam. It’s really good. I’ll be making some more because we’re harvesting plums every other day now....