Yamamatsu Suzuki Farm grows herbs and Western vegetables using farming methods passed down from generation to generation

It has been improved based on the farming method that has been passed down from generation to generation、It is mainly grown with herbs and Western vegetables."Yamamatsu Suzuki FarmI went to visit the farm!

We have been delivering lifestyle-related information centered on luxury resort hotels and Michelin-class restaurants in Japan and overseas.、Currently, there is a corona disaster, so I do not go abroad as I think, let of traveling abroad.。In there、To start what we can do even though it's coronal、Based in Shizuoka Prefecture, where we live, we have started activities to connect producers and chefs from all over Japan.。

Let's show the farm to Shigenori Suzuki, the owner of the farm for about 30 years, who has been making vegetables!

It is also cultivated in alleys while being mainly used for house cultivation.、Including seasonal vegetables grown every season of spring, summer, autumn and winter、Herbs and vegetables that can be cultivated on the 20th anniversary are also visible!

First of all,、5Harvest experience at the house of summer vegetable "Zucchini with flowers" that can be cultivated from early July to July!
Original、The harvest of zucchini with flowers is special this time because it is said that it is the most delicious state to be harvested before the morning sun rises.。

"Zucchini" is a companion called Pepo pumpkin of the Uri family and is also known as "no-belled pumpkin"。
As the name says, there is no tinge.、It does not grow vertically, but you can see that large leaves spread widely on the side、It seems that you need enough space for each turnip per share!

Zucchini with flowers is characterized by the texture of petals and the slight sweetness of juvenile fruit.、French and Italian restaurants often use it for dishes such as "stuffed flower zucchini" and "frites of flower zucchini".、Because it is not so common in general supermarkets、It is very fresh to see the cultivation process with flowers!

By pollination work performed by hand、a fruit that is enlarged by pollination with stass pollen on a pistplist。
Because the frit made with a small zucchini baby before it was enlarged was the most delicious and made me have cute children of different sizes、I would like to try it at home!

When harvesting zucchini with flowers、Because if the petals are damaged, the value will be ruined.、It is shipped as an important product with great care in handling。

By removing the flowers, it became the figure of zucchini that we usually see!

Next, go to the house of "striped green beans"!

Chefs who know Mr. Suzuki's passion for vegetables sometimes ask us to make vegetables like this or that.、At first, we stock seeds and grow them by hand.、Select only delicious food while having chefs who go to go to you taste it.、From there, we have established the current quality over a long period of time by self-seeding and growing it。Repeat the interaction with such chefs、Mr. Suzuki is said to have made this vegetable.。

By the way, Mr. Suzuki referred to the chefs as "cooks"。
That nostalgic sound is gently engraved in my memory.、I felt that I was touched by Mr. Suzuki's gentle personality。

Vegetable making in cooperation with farmers on the side of actually growing vegetables and chefs on the side that cooks them deliciously。まさに理想の形がこの農園にはあります！

Striped green beans with black stripes on the pods、It is said that it is treated as the finest green beans in France.。

To harvest in slender、a striped green beans who can take their delicacy into their hands。
This stripe disappears when heated、Become a bright green、その食感はシャキシャキと柔らかで細身で収穫するため筋張ったところはなく豆本来の甘味が楽しめます！

We check the growth process in detail every day.、While keeping the field in good condition、agricultural work that is mostly manual in the process。
The burden on the body is also felt by repeatedly bending down and stretching。
No matter how much time and effort you spend carefully raising it、It doesn't start without a place for harvested vegetables.。
This farm also received the aori of coronal evil、In March last year, we were hit hard by the severe conditions.、This place is a stepping place and it is carefully cultivated by facing forward.。

In the vacant space, it is called "experiment" and a new seed is sprinkled and raised、We are also focusing on discovering new vegetables with the desire to make and eat delicious vegetables not only in Japan but also around the world.。

こちらは小振りな玉が愛らしい「オニオンブランシュ」
水分量が多く、生でかじらせてもらうとジューシィーな瑞々しさがあり甘味を楽しめます！
後味に多少の辛みがあるものの、It can also be eaten raw。
By adding heat, you can enjoy a sweeter texture、小振りなその容姿からガルニチュール（garniture）に採用されることの多い野菜となります。

In fact, there is "Onion Nouveau" which is registered as a trademark as one of the vegetables representing this farm.、This is december to March, so I would like to see it again for fun until next year!

「錦爽鶏もも肉のロースト　筍、オニオンブランシュ、カラフルキャロットのグリル　新玉葱のソース」

収穫したばかりのオニオンブランシュやカラフルキャロットは早速おうちのメインディッシュのガルニチュールとして登場！錦爽鶏もも肉は筍と一緒にカリッと香ばしく焼き上げ身はふっくらとロースト。オニオンブランシュとカラフルキャロットは石窯ロースターにセットし400度の釜でじっくりグリルすると、オニオンブランシュのその味わいは甘味があり、とろとろ食感で主役級の美味しさとなり、皮ごとグリルしたカラフルキャロットは芋のようにほっくほくの食感で甘味も香りも抜群の美味しさです！もし野菜嫌いな子がいたとしても、この野菜なら絶対食べれるんだろうな…と思わせてくれる味わいを前に、こうした野菜を食卓に並べることが食育に繋がるのはないかと心底感じる晩餐となりました！

It is "arugula (rocket salad)" of the anniversary herb that was put on the net so as not to be hit by the wind.。

With arugula that you can enjoy a sesame-like taste with a delicious herb with a tangy spicy accent of salad、This place is finished softly for salad、Improved to reduce bitterness and hotness。

Arugula growing up in the net (right)、If you compare the arugula (left) that has grown up outside the net、The hardness and taste of the leaves are wonderfully different!
Arugula that has grown up without permission blown by the wind is hard in the leaves and has astringency and bitterness.、Arugula raised in the net is soft and delicate leaves and fragrant、While it is full of freshness, the bittersweet accent is also used and you can taste it deliciously!

Compost, which is the basis of soil making, is possible to live like a mountain in a compost house.、I'm sleeping quietly waiting for that time of activity.。

The compost of "Kawai Ranch" of three days is adopted here.、The ranch provides the high-quality food necessary for the health of the cows.、The feces are mixed with ogakzu and carefully cut back again and again (stirring) It becomes compost made so that there is no fermentation shortage.。As a result、こちらの堆肥の匂いは全く臭くありません！これには驚きました！近隣の方に御迷惑がかからないように匂いや音に関しては特に気を配られているそうです。

The farm uses high-quality ripe compost that can be slept in this compost house for several months.。
If compost is sown in the field during fermentation, it will ferment in the soil, and the ground temperature will go up and the roots of the vegetables will be damaged.、Because feces and urine are raw materials, strong ammonia is not good for vegetables.。

In order to grow by taking advantage of the nature of the land called dune immature soil in this area、Thorough soil improvement by spraying plenty of finished high-quality ripe compost。Supplement nitrogen and minerals by adding compost、We will raise the sand dunes peculiar to this area to a good state.。By doing so, the rooting of the vegetables will also be better and delicious vegetables can be made!

土壌改良された土地をぐっと踏んでみるとスポンジのように戻ってきます！砂地に堆肥を混ぜることでスポンジのような状態を作り出し適度な水分を保つことができるそうです。Also、In the surrounding area, safe and secure tenryu water well water, which is also used as drinking water, is used for cultivation.、Can properly nourish the field。

Let's see the fields of alley cultivation!

A fennel field where fluffy leaves are swayed by the wind!
Fennel in English、Fenouil in French、In Italian, it's called Finocchio.、The Japanese name in Japan is a plant of the genus Seri family Ukyo called 茴ka, a herb that has been widely used for food and medicinal purposes since ancient Greek and Roman times.。

Fennel is often used as a spice or herb.、Marinated salads and fish、a part of a leaf used in meat dishes、Delicious stems and rhephil parts can be used for soups, etc. even if eaten raw or pickled、The part of the flower can be eaten not only in appreciation.、Because aroma oil can also be extracted from seeds、花・葉・茎・根球・種と上から下まで全て無駄にすることなく使うことができる万能ハーブです！

While delicate feathery leaves spread、Yellow buds are in bloom.。The parasol-like gleas become adorable even if they accompany the dishes、It is characterized by a sweet and refreshing scent similar to anise, and you will be intoxicated by this goodness.。

The red one here is "Ubitsuki-oja(Uzumaki Beets)"

イタリアはキオッジャ地方発祥のビーツで、中は白とピンクのうずまき状になっており断面美が映えるためサラダなどにお勧めです！

「旬野菜のシーザーサラダ　ビーツキオッジャ（うずまきビーツ）、フリルレタス、Kale、赤と黄のパプリカ、縞インゲン、ラブリーさくら（赤と黄のミニトマト）」

I tried to make a salad at home.、この「ビーツキオッジャ（うずまきビーツ）」が入るだけでインパクト大！｜
風味豊かな味わいを存分に楽しめました！

While inging the harvest experience、A fulfilling day will pass quickly by listening to the experience story of a farmhouse。

紫色の花が美しいジャガイモ「インカのめざめ」

北海道産がメインのジャガイモですが端境期にはこちらで栽培したものを出荷されています。果肉は鮮やかな黄金色で栗のようにねっとりとした甘味と濃厚な味わいが特徴となるためマッシュポテトなどにお勧めです！

こちらのオリジナル栽培となり、エシャロットと玉葱を掛け合わせて品種改良した葉玉ねぎ、その名も「浜松の雫」

生のままだと辛味がありますが、火を入れるとねっとりとした食感で甘味とコク深さが楽しめます！
オニオンヌーボーが終わる頃の3月～5月に楽しめる葉玉ねぎとなります。

日暮れ前の農園はとても静かで、朝が早い農園にとって、During this time, the vegetables also seem to be resting in the ground.。

A green onion boy with a cute round figure like a dandelion cotton hat。
I've heard that tempura is delicious.、This is not edible because it is left for seeding.。

There are still other fields on the farm.、Let's have you visit in a different season!

The harvesting experience while studying the flow until vegetables were made became very study!
Mr. Suzuki、Thank you very much for your valuable harvest experience!

When I returned to the office shed,、"Earl Grey-kun" of Waimanaler, managing director of Yamamatsu Suzuki Farm, greeted me with a cheerful cry♪
Waimanaler is a hound with a glossy and beautiful gray hair color with drooping ears。
A muscular body with a solid skeleton and beautiful lines, and has a dignified and elegant posture。

Waimanaler is very clever and affectionate about his family.、It is a breed that is often vigilant and distanced from others.。
"If you show up two or three more times, you'll get used to it," Suzuki says.。Let's let Gray get used to it!

別日になりますが、農園見学の御礼に鈴木さんを我が家のおうちBBQにお招きしたところ、たくさんの採れたて野菜を抱えてお越しくださいました！

細長く美しいカラフルキャラットに朝採れズッキーニとズッキーニの赤ちゃん、世界一早く収穫される期間限定のオニオンヌーボー、立派なそら豆と春～夏にかけて代表する旬野菜ばかり！

今回のBBQは、愛知県豊橋市の「Toriichi Meat Shop」が誇る希少ブランドの合鴨「あいち鴨」と他では味わえない美味しさと安心安全を追求した「ヤママツ鈴木農園」の旬野菜と共に味わいます！

「あいち鴨の生ハム　金柑のマーマレード　クリームチーズのカナッペ」

手で塩を打ち天然ブナ材チップで冷温燻製した後に熟成庫でじっくりと寝かせた生ハムは、あいち鴨の旨味を存分に味わえるように2.5mmと少々厚くスライスされており、脂肪融点26度のあっさりとした脂が舌先でとろけ、噛めば噛むほどに味わえる鴨の旨味が広がります！自家製の爽やかな香りを放つ金柑のマーマレードとクリチと合わせることで美味しさ倍増！

「あいち鴨の低温調理　サラダ添え」

低温調理したあいち鴨は下味が付いているので、厚切りにし粗挽き黒胡椒をかけていただきます！じっくりと低温で火入れしているため、しっとりとした食感がたたきのように楽しめ、ずっとずっと噛みしめていたい美味しさ！
サラダにはちぎったレタスに胡瓜、ラデッシュ、黄うずまきビーツを千切りにして色鮮やかに仕上げます。うずまきビーツの土の香りと風味豊かなほろ苦さが良いアクセントに！

「飛騨牛シンシン　茗荷　大葉添え」

シンシンは1頭から2kg程しか取れない希少部位で肉質はきめが細かくとても柔らかく歯がいりません。適度な脂の旨味があり、風味ある赤身肉で唸る美味しさです。歳を取るとカルビより断然赤肉が恋しくなります。

備長炭で焼く野菜は水分を保ったまま中までふっくらと焼き上がり、香ばしさと甘さが尋常なく、肉と肉の間の箸休めというよりも御馳走のレベルに！

「あいち鴨ロースのグリル」

皮面に隠し包丁を入れ、皮は香ばしく身はふっくらと何とも美味しそうに焼きあがりました！
脂肪融点26度のあいち鴨は脂がヘルシーで旨味があり、The mellow and rich taste is exquisite!

半身ずつ焼いて、少々レア気味とミディアムレアの両方の火入れを試し、さらに食べ方も薄切りと厚切りの両方の味わいを試してみましょう！
ポテンシャルの高い鴨肉ですのでシンプルに塩胡椒のみで楽しんでみましたが、焼き方、切り方を変えることで肉質の奥深さが異なり、どちらも最高に美味しかったのです！強いて言うならば個人的な好みとしては口に収まらないぐらいの厚切りにしていつまでも頬張っていたいというのが本音かもしれません（笑）