Just until recently, it was hot. I was lamenting, ‘I wish it would rain.’
Now, I’ve changed my mind, thinking, ‘I hope the weather holds up.’
Today is a delightful Indian Summer.
Shining in the late autumn blue sky!
Pink camellias, persimmons ripe on the tree, yellow ginkgo nuts shining against the blue sky, all enhance the scenery, making work progress smoothly.
It seems like my mother planted these camellias about 40 years ago.
It seems to be a variety of persimmon called ‘Shirochichi.’ It’s a sweet persimmon that can be eaten after December. When it snows, the birds quickly devour them.
About 150 years old?
The taste of ginkgo nuts varies depending on the tree. The ginkgo nuts from this tree are delicious. The autumn leaves are still a bit early. We’ll start gathering the ginkgo nuts after the leaves have fallen.
In Niigata, they have been eating edible flowers since ancient times!
In Niigata Prefecture, they have been eating chrysanthemum flowers since ancient times. Nowadays, there’s a trend of edible flowers, but they were quite ahead of the curve. They are called ‘Omoi no hoka’, ‘Mottenohoka’, and ‘Kakinomoto’ but..
This year, there was a poor harvest due to intense heat and water shortages.
Still, we received plenty from our neighbors. Just like edamame, people from Niigata consume them in large quantities. Apparently, they used to be considered medicinal in China, so they seem to be good for the body. The color of anthocyanins is also nice.
Harvesting soybeans
Every year, the quality of autumn soybeans (black beans, edamame) is mediocre, but this year the black beans seem promising. Waiting until they wither risks them being battered by rain, so we harvest them early and let them dry. We roast soybeans, ginkgo nuts, and kaya fruit over the winter wood stove and eat them.
The old-fashioned way of drying soybeans is to spread them out.
“Round stones were lined up.
The person with extraordinary strength lined up the stepping stones, and they were nearly finished. A human bulldozer.
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