My son and I visited a farm restaurant in Nara in Japan owned by a couple who is a pioneer in cataloging and collecting seeds of native vegetables in the region.
I later interviewed them for my new project, which is still in works, and was really impressed with their passion and efforts in what has become their lifework.
So after we had a successful growing season of vegetables such as summer squash, green beans, mini tomatoes, cucumbers, Shiso leaves, Mizuna and sweet bell peppers (we relied on starter plants from Seattle Tilth Plant Sale), my 7-year old and I decided to let one of our Mizuna grow out to collect seeds to plant them year round.
I'm dreaming of hot pot with lots of Mizuna in winter...!
Sure, we can buy them at stores, but growing them on your own makes you appreciate it even more.
"Amazing," he said as we took out the little black seeds from the skinny pea pods that all dried up on our straw tray. "How does this grow into that big Mizuna?"
We will find out!
夏の水菜が終わり、秋から冬にかけても育てられるように、水菜を一蕪そのままにしておいて、種ができるまで待ちました。
ぐんぐん伸びた水菜は硬くなって、見事に鞘ができてきます。
鞘がはじけてしまう前に茎から切って家の中に取り込みました。
9月5日に学校が始まってからバタバタしていて忘れてたのですが、先日、カラカラに乾いた鞘から種を出してみることに。
本当に小さいんですねー！
子どもの指でもつかみにくいほどです。
「おもしろいねー」と息子。
「これがどうやってあの大きな水菜になるの？」
というわけで、やってみようー。
シアトルでは水菜が売られてますけど、やっぱり自分で育ててみると違いますね。
庭で育てた水菜をたくさん入れた鍋、いい感じです！