自給暮らしvlog｜家庭菜園がある日常｜簡単カオマンガイ｜ラタトゥイユ｜#77

自給暮らしvlog｜家庭菜園がある日常｜簡単カオマンガイ｜ラタトゥイユ｜#77

The heat of summer is still lingering in the second half of August. How are you all doing? I’ve harvested a moderate amount of summer vegetables and am hard at work every day on the farm. The heat has eased a little, and with the rain, the vegetables are thriving. These perilla plants grow here every year. I planted some leftover leek seedlings and they’re very useful as a condiment. I harvest my ginger ginger from the bushes. Crows love melons, and if you don’t protect them, they’ll peck them almost every time. The melons, which were weak from the dry weather, have recovered very well after the rain. Last year’s seeds have scattered, and new seeds are sprouting everywhere. They are growing much healthier than when I first planted them. I bought some water spinach about a month ago to eat, but instead of eating it, I planted it. I’m finally ready to eat it! I’m going to try making kimchi with perilla. For the perilla sauce, I mix garlic, onion, green onion, honey, soy sauce, Korean chili peppers, and sesame seeds. I rarely measure out ingredients when cooking. It’s hard to remember the recipes, and it’s inconvenient to have to look at something before making them, so I adjust the seasoning by feel, checking the taste and the condition along the way. Let it sit in the refrigerator for a few days before serving! With an abundance of eggplants, I’ve been making grilled eggplants a lot lately. They ‘re incredibly delicious when chilled and served with grated ginger and soy sauce during the hot weather when appetites tend to be low. My mother usually makes them, but today I did it myself ^^ I score the skin to make it easier to peel, and bake it in a 250° oven for 15-20 minutes. Using thick eggplants takes longer to bake, but they’re hearty and easy to make. Striped melon, which is plentiful at this time of year, is lightly pickled. I add bell peppers, salt, roasted sesame seeds, and salted kelp. Today’s fish is salted mackerel. It’s delicious just grilled, so it often appears on the dinner table. I also grilled zucchini and bell peppers along with it. I topped the grilled eggplant with ginger after chilling it well in the refrigerator. Perilla seeds grow and develop naturally every year, but I haven’t been able to make much use of them, so this year is a big improvement! The grilled eggplants were very tender and delicious. Even though the temperature is around 35 degrees every day, it feels like midsummer, but I’m already preparing for winter vegetables. For fall and winter vegetables, I’m sowing them in the area I’ve tilled and filled with chicken bedding. It contains not only chicken manure but also a large amount of rice husks, making it smooth and easy to handle. I’m using a Bitchu hoe, flat hoe, and rake to prepare the soil. It’s a small area, so I’m doing it by hand, but in this heat, progress is slow. I’m working for 15 minutes, then taking a 5-minute break, and repeating this cycle ^ ^; There are about six rows, so I’m not rushing, and I’m going to work slowly over the course of about a week. This area has been untouched since last year’s taro harvest, so there’s a lot of perennial roots, which I’m removing as I go. Today, I’m sowing radishes. Sowing seeds is one of my favorite tasks, as I imagine the delicious vegetables I’ll be planting. I’d like to turn this into a fungus-producing row next year. It looks like it will be easier to care for, and I expect it to grow healthily. I want to start preparing now so I can continue working in the fields even when my physical strength declines. Once. germination is confirmed, I plan to cover them with insect repellent sheets. Since there’s no rain in the forecast for a while, I’ll leave the grass clippings on the ground until they germinate. After this, I’ll sow and transplant turnips, Chinese cabbage, komatsuna, and other vegetables one after another. Just as I was finishing, it started raining! It stopped after five minutes, but it was a nice rain! Even adults need a reward after hard farm work. Lately, my mother has been making coffee jelly. I enjoy it with condensed milk and milk. I bought some gelatin, so I’ll have her make it again! I’m going to use it to make ratatouille. Ratatouille is a summer staple these days. I’m sure each household has their own recipe, but if you’d like, please take a look at my recipe. For the appetizer, I’ll make carpaccio with basil sauce. I’ll toss the avocado with wasabi soy sauce. The tuna and salmon are tossed with salt, sudachi juice, and basil sauce. Each piece is then molded into a ring shape. I’ve been wanting to try this ring-shaped appetizer for a while now ^ ^ Just the way it’s presented on the plate creates a “wow!” feeling. For the drink, I mixed the peach compote syrup I made the other day with gin and soda. It was so delicious! It’s a peach cocktail ^ ^ I’m going to pot up the Chinese cabbage seeds I planted a few days ago. This year, I failed to germinate, so it’s finally time for my third try. I feel like it’s a little late, but I hope it will grow. If the seedlings are successful, they’re half done, so I’ll be careful! I’ll grow them in partial shade, making sure they don’t get any insects. The cabbage and broccoli I potted up earlier are also growing well. The meal for today is Khao Man Gai, a dish I crave every now and then. To make it as easy as possible, I’ll add chicken to the rice. Add the green part of the green onion, grated garlic, sliced ​​ginger, salt, and pepper. While the rice is cooking, make the salt sauce. Spring onions, salt and pepper, sesame oil, fish sauce. Fried egg and deep-fried tofu are added as garnishes. It’s cooked to perfection! Arrange it all on a plate. Season the water spinach with garlic, salt and pepper, and finally a little soy sauce. Toast with the extract of plums pickled in spices in early summer. Mei: I’m glad you watched until the end. Thank you very much ˃̵ᴗ˂̵

ご視聴ありがとうございます。
日々の暮らしの何気ない日常をお届けしています。
不定期の出来たら投稿というスタイルです。

まだまだ暑い毎日ですが、秋冬野菜の準備をしています。
キャベツやレタス類の種まきが終わり、白菜の鉢上げなどをしました。
これからどんどん種まきや移植が続きます。
そんな中、夏野菜の収穫が続き野菜料理を楽しんでいます。

今回も何気ない日常ですが楽しんでいただければ幸いです。

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