Apricots and ripe Ume both in season. Harvest of apricots come with at a very short window, possibly a 2-3 weeks during the middle ~ end of June, suddenly disappears from the market.
On a cloudless sunny day………we decided to adventure north, about a two hour or so drive up north which will take you to Gunma prefecture – one of the leading producers and suppliers of vegetables in the country and Tokyo district.
‘Cheese Curry Bread’, a recipe trial from one of my favorite bakery chef. His shop is located in a residential area of Takanawa (near Shinagawa Station) which his link to fb site – BOULANGERIE SEIJI ASAKURA. He seems to be French Bread baker studied in France and opened up his own shop in the posh residential area of Tokyo.
Still in the midst of winter, perhaps KIWI may be one of the handy available few fruits for jam and compotes.
Fresh apricots only come around in June for a bare three or two weeks in June. Since I was absent from a two week vacation this year, I asked whether the apricot farm can store the last batch of the fruit and send it to me when I returned back to Japan in early July. They were kind enough to do so. Apricot jam is my husband’s favorite jam so dare not miss the timing. Good job!!!! (to myself) The jam is delicious!!! 今年は丁度、「杏（アプリコット）シーズン」にハワイに休暇をすることになり、杏は６月にものの２〜３週間の期間しか出回らない短いフルーツ。毎年作るアプリコットジャムは主人の大好物。 今年はどうしよう〜と調べると中、長野のアンズ農家が７月の帰国日程でも送れるという杏の種類を予約。今年は冬が温かったせいなのか果実が２週間ばかり早い傾向があるみたいですが何とか冷蔵保存して頂いたのでしょうか。立派な杏が届きました。ジャム向けの商品ですが美味しいジャムができました。 北原農園 長野県中野市大字永江1933-1 電話：0269-38-2595 The recipe for making Apricot Jam is here （レシピはここ）! 保存 保存
White Liver Confit | 白レーバーのコンフィ Happy New Year to all my kind readers. This is the year of the MONKEY in our Japanese zodiac
The hot sun, the hot summer yields an abundant amount of summer vegetables. More than one can consume at once in a household. My friend from our ad agency days drops by now and then, very so often on a late Saturday after spending a full day at his ‘organic farm’.
Our apricot quest was fruitful than I expected. Lots of apricots, lots of ume (the soft pulp – nanko ume) and some red rhubarb along the way home through an different area of Nagano prefecture, the Hara Mura area.
it’s mostly raining in June but the good thing is it becomes a busy month for fruit jams. starting the with the japanese plum….it’s called ‘ume’ in japanese which is a very common very sour fruit when pickled. ‘ume’ is used for making sake, ume shu (shu = sake);