2010年3月17日水曜日

Spring in my kitchen

Still no blossom or daffodils in the garden but Spring is creeping into the kitchen. Fuki no to- butterbur shoots are popping up here there and everywhere outside and Amy collected a whole lot to make fuki miso. I love the flavour of the shoots, very fragrant, floral almost. Amy loves them too so we have a pretty constant supply.

The vegetables we wintered had mixed results. The super cold snaps and then unbelievably mild snaps throughout the season rotted not just the usual outer leaves of the hakusai and cabbages but through to the core so they are going to the grateful chooks. The spinach survived well but is a bit stunted. Never mind- we are enjoying 'baby leaf salad' at the moment.

The super cold genkan is doing it's job and keeping the pickles well and unfermented. I finished making this year's miso and that is now sharing genkan space with the pickles.

But the sign of Spring in the kitchen that really makes me smile is the branch of plum blossoms my student gave me last week. The heavy snow ripped havoc through her plum orchard and she had gardeners in lopping and pruning. She offered/ ordered (it's tricky to tell sometimes) me to take some branches home and promised me that the tight brown buds would open into beautiful fluffy blossoms. I was incredibly dubious but have learnt it's more conducive to a quick getaway to simply agree so I brought some home.

And waddayaknow:


It makes me smile every time I walk in the kitchen.

Which is lucky as it keeps falling over, hitting the floor and spilling water everywhere.

Kind of a double dose of Spring I guess: my spring blossoms are facilitating a Spring cleaning of the floor.

One vase full of water size patch at a time.


6 件のコメント:

Sara さんのコメント...

yum! i like fuki too :D
pretty ume blossoms!!! i love the picture

achan さんのコメント...

I'd never heard of fuki so I had to do a search!!! uncultured I know!! I was surprised to see that they are an anitihistimine!! I think I might come and get some for my hayfever. Also great for asthma sufferers! The things you learn.

Our seasonal delicacy (cough cough) is tsukushi!!! At kindy the kids collect them and the lunch centre turns it into tsukushi rice!!! I want to be stuck with my daughter in the event of an earthquake because she knows what weeds to eat and what not to!!!

Yeh for spring cleaning, but I don't need a vase I have an 16 month old!!

Lulu さんのコメント...

I also didn`t know what Fuki was! You really do learn something new everyday.

Beautiful shot of the plum blossoms- spring makes you smile hey.

thefukases さんのコメント...

Hmmm wonder if fuki is a regional thing... It definitely grows well around here. Goes wild. They cook the stems in an awful soy sauce and sugar mix until it's like candy which does nothing for me but the shoots in miso? yummm....

And tsukushi? Wow achan, I bow down to your domestic prowess- peeling the tsukushi stems then doing the vinegar water thing then the snap boil then the cold water then the seasoning? I did it once and decided we could live without eating tsukushi...

achan さんのコメント...

I didn't say I did it-THE KYUSHOKU CENTRE does!!! Does it require that much effort? I can't even put the thought of eating it into my head!!

Sarah さんのコメント...

When I was in Matsumoto with on a class trip (ie excuse to drink lots and soak in onsen) the professor made sure to order the tempura fuki so I could try them - telling me they were a spring speciality of Nagano. Yummmmmm!