夏野菜たっぷり朝昼おうちごはん/丁寧な暮らし/夫婦の食卓/季節の手仕事/夏野菜レシピ/ひとり時間を楽しむ/料理と暮らしのvlog
HIGOTO TSUMUGU ～A Lifestyle That Enjoys the Seasons～ We will get up before the sun rises, get ready lightly, and then go to the beach together. The sea at dawn feels good and calms the mind. Ugo, who is in a good mood, also enjoyed playing with his favorite ball. There are lots of cheerful footprints🐾 I hope that everyone can spend today full of smiles. I came to the field to collect vegetables for breakfast. The rapidly growing cucumbers are starting to be too much to eat. The water eggplants that I plant every year are a delicious variety that is best eaten raw without cooking. The first harvest of midi tomatoes 🍅 The birds love them too, so we harvest them just before they ripen Purple cherry tomatoes, called Tuscan Violets, are also a regular visitor to the field every summer For breakfast, we have plenty of summer vegetables We’re making bukkake soba noodles. These shiny, freshly picked vegetables Vibrant Korean chili peppers and green shiso are also from the field. Cut the stems as finely as possible, like the tip of a pencil, to minimize the waste. We cut them by rolling them around like the tip of a pencil. Water eggplant is juicy with high moisture content, has a soft skin, and contains little bitterness, making it delicious to eat raw in pickles or salads without cooking. Cut the cucumber and eggplant into dice about 1 cm on each side, sprinkle with 1% salt by weight, and let them sit for a while. Alley produce that we look forward to every year It’s still a little while away, but plenty of my favorite ginger, chopped to a crisp＾＾ My family loves spicy food, so I’ve used a lot of Korean chili peppers. If you don’t like spicy food, sweet chili peppers or green peppers are also delicious. Drain the water from the cucumbers and eggplants without squeezing them too hard. I ordered some noodle soup that I’ve been interested in ＾＾ I’ll pour the summer vegetables and noodle soup over the soba noodles. I Cut the tomatoes into bite-sized pieces and chill them in the refrigerator. When I cut them, they turned into cute heart-shaped fruit tomatoes ＾＾ I shredded the green shiso and topped them with the tomatoes. The lively perilla will be active throughout the summer with both its leaves and flowers. We will make meat miso to be served on the same buckwheat noodles. I’ll finely chop the garlic and ginger. Ginger keeps longer when preserved in sake. Use up the ginger-flavored sake after you’ve finished using it as cooking sake. I won’t add any oil. Fry the minced meat in a cold starter pot, and when the color of the minced meat changes, add the garlic and ginger. Add the miso, cane sugar, and mirin and stir fry. Turn off the heat and finally add the black vinegar. Mix well and it’s done. The black vinegar makes this meat miso refreshing. I like it and have been ordering Shinshu 100% soba noodles for a while now. Boil them for 4 minutes, cover and steam for about 2 minutes. While the soba noodles are boiling, I will make a mint syrup marinade The bright red ripe plums that I bought and let ripen afterward. Syrup made from the lively mint in the garden.(recipe in #20) Add your preferred amount, and it’s ready to serve＾＾ When breakfast was ready, Tsuki was sleeping comfortably♡ Today’s breakfast * Soba noodles topped with plenty of summer vegetables and black vinegar and meat miso * Plums tossed in mint syrup * Herb water (Tulsi) This seasonal item, a hydrangea chopstick rest, comes with homemade prikkini yuzu chili pepper. The zinnia that came up from the spilled seeds, which I found while weeding❁ “Itadakimasu” Farm work can be a lot of hard work, but the vegetables that we have grown ourselves are precious and the joy is all the more ＾＾ With the hot days continuing, it’s the season for cool, refreshing noodles ＾＾ We each added extra noodle soup, but since it’s the straight type, it’s convenient and can be used right away ☆ Three coloured cherry tomatoes, midi tomatoes, large tomatoes, fruit tomatoes Tomatoes should be able to be harvested in large quantities from now on, so How should I eat it? It’s a tradition every summer to be preoccupied with consumption. I also came across some cute heart-shaped tomatoes, and it was a fun breakfast time ＾＾ After breakfast, I went to a beauty salon in Yokohama that I have been going to for over 20 years. I also took a detour to a nostalgic walking route that we walked a lot every day with my cute children Every spring, the beautiful tree-lined road with cherry blossoms in full bloom provides cool shade during this season. When I was living in two places, I felt like I was “going back to Yokohama”, but I suddenly realized that I had started to feel like I was “going to Yokohama”. A place filled with many, many memories of my beloved ones who have departed to the sky. The hydrangeas were also in full bloom, so I took a leisurely walk and had a good time. While I was shopping for Asian ingredients, I went to a Vietnamese restaurant that I often go to eat at. I always ordered the same thing, tapioca noodles with crab “Banh Canh Cua” Satay, which I like to eat with plenty of lemongrass sauce ＾＾ As evening falls, the birds also head home. I will relax and gaze at the beautiful sky for a while, then return home where everyone is waiting for me. The next morning, when I went for a walk, my lucky brother, Rocket, came to see us♡ He’s a very friendly and cute boy who always flies over when he sees me. Are you talking about “Good morning, how are you?”? ＾＾ When I see my brothers playing freely outside and flying around, there are times when I feel a complicated mix of emotions, wondering if Tsuki feels envious. However, I hope I can be a mother who makes Tsuki feel happy. The day before I went to Yokohama, I saw some pickled radishes at a farmer’s market and bought some. A few sprouts have come out, and their rapid growth shows their strong vitality. If you can peel off the thin skin, rub it with your hands to peel it off, then wash it well and separate any that are still stuck together. Cut off the very edge of the root and a little of the tip. My husband likes pickled radishes, so we make them every year. The longer you let them mature, the tastier they become, so in our home, we currently have 2-year and 3-year-old pickled garlic. The brine for pickling shallots is lightly boiled until the salt dissolves. Once cooled, pour it into a bowl with pickled scallions and leave it at room temperature for 3 days before storing it in the refrigerator. Various Asian ingredients I bought in Yokohama that are about to run out. The individually packaged Thai vermicelli that I’ve been buying for many years, and the Vietnamese rice noodles called Bun. Medium-thick rice noodles used for dishes like Pad Thai, Senlek. The fish sauce I’ve been using for years, along with my favorite Korean sesame oil. Noodles for jaja noodle dish and a large tub of red curry paste. My favorite perilla powder, and jolmyeon, which I want to eat with lots of vegetables. The overseas packaging is so cute that it lifts my spirits while I’m cooking ＾＾ Two milk tea-colored ones taking a nap together ♡ The first white eggplant harvest of the season The Korean chili peppers that were too abundant the year before last were not produced last year. Also the first lively mulukhiyah harvest of the season 🌿 I’d like to harvest a lot and prepare lunch. Namtaang, who likes to sleep around the kitchen regardless of the season ♡ I will make grilled white eggplant, which becomes soft and creamy when grilled. I’ll cut the stems of the white eggplants so as not to lose as much of the flesh as possible. These are vegetables that I’ve grown with great care, so I want to eat them without wasting any of it ＾＾ The sound of cutting eggplants, with a crisp ‘squeak-squeak ‘ … makes me feel that summer has arrived. Cut the eggplants to your desired size according to their type and shape. Heat a frying pan and cook slowly without moving it too much. When one side is golden brown, flip it over, cover and steam it. The eggplant has been grilled deliciously＾＾ Simply, adding bonito flakes and a drizzle of soy sauce is also delicious, It became a lightly spicy grilled dish with chopped Korean chili pepper in the dipping sauce. Whether served warm (with the dipping sauce heated) or served chilled, both are delicious＾＾ Zebra Apero, a variety of zucchini with cute striped patterns. The other day (#20), I grilled it with meat, but today I’m going to mix it with perilla powder. Sprinkle salt equal to 2% of the weight of the zucchini and let it sit for a while. Perilla powder, very fragrant Korean sesame oil, and Kanari extract (you can also use fish sauce or soy sauce) Add the zucchini that has been squeezed dry without squeezing it too much to the well-mixed batter. Add a little sesame oil to make it easier to mix. It’s ready once you mix it well. I will make a soup with molokhia and dried shrimp. Without eating the thick stems, break off only the leaves and thin stems by hand. If you leave the torn leaves as they are, they won’t produce much thickness, so to ensure a good stickiness, chop them coarsely. Put water, beef dashi(Dashida) powder, grated garlic, and molokheya into a pot and bring it to the heat. Molokhia which is highly nutritious, is said to contain many components with antioxidant effects, so it is a delightful vegetable that you can expect anti-aging benefits from＾＾ It’s a simple soup that you’ll love, as you just need to quickly warm it up after adding dried shrimp. Today’s main dish is a Thai-style stir-fry, so I will pair it with jasmine rice. Since it is fragile, wash it quickly and then cook it using the same method as Japanese rice. With the combination changing, here are Pepper and Tsuki happily napping together. zzz…♡ Tomatoes and ripe plums picked that morning are mixed with basil sauce (recipe in #20). I always make basil sauce without adding Parmesan cheese and nuts, so that it lasts longer and can be easily adjusted. Cucumbers that were salted in the morning. with XO sauce, chili bean paste, and sesame oil for a spicy salad. I often use XO sauce by adding it to rice porridge or mixing it into salads and stir-fries, etc. It easily enhances the umami and richness, so it’s one of the condiments that is always in my refrigerator. Once everything is well mixed, it’s ready. Using red curry paste, I will make a Thai side dish that goes well with rice. Fry the curry paste to bring out the aroma, then add the pork and stir fry while mixing well. Add plenty of blanched green beans along with water, cane sugar, and fish sauce. A delicious Thai stir fry that lets you eat lots of seasonal green beans ＾＾ Add the red bell peppers harvested last fall that you have frozen and stir fry until about 1/3 of the liquid has evaporated. Outside, the weather is clear and the summer sky is pleasant. The Cat Bus (This is a character that appears in ‘My Neighbor Totoro’) is passing over the rice fields. In the afternoon. My beloved children are each relaxing in their favorite places♡ Today’s lunch * Pad Phet Moo (Stir-fried pork and green beans with red curry) * Boiled okra in salt * Cucumber with spicy XO sauce * Plum and tomato with basil sauce * White eggplant Grilled marinated vegetables * Jasmine rice * Mulukhiya and Sakura shrimp soup Various vegetable side dishes are served in sky blue dishes with hot rooibos tea and cute pom-pom zinnia flowers ＾＾ Mulukhiya, okra, and morning glory… In summer, there are plenty of vegetables that are soft and smooth to the touch, and packed with nutrients ＾＾ This is a staple Asian side dish in my home that I make many times during the summer ＾＾ I topped Thai rice with hemp seeds and pumpkin seeds. To make dishes like these mixed salads or to add to soups, the powdered perilla leaves are essential for making dishes like Gamjatang and Samgyeopsal, which are often made in the upcoming season to consume the perilla leaves from the field. I make my own noodle soup all year round, but the one I bought for the first time in a while was easy to use and was a big hit ＾＾ I can’t keep up with the cucumbers, I have to keep eating them 🥒 If the harvest is delayed a little, they quickly turn into giant “ghost cucumbers” and it becomes even more difficult to keep up with eating them, as happens in the fields in summer… This time, I did not add Parmesan cheese or nuts, but instead tossed them in a simple basil sauce. The refreshing basil sauce goes well with fruit ＾＾ Because the growth is rapid, the summer fields are busy every day, but I want to enjoy the vegetables blessed with plenty of sunshine and spend this summer energetically＾＾ I would like to say that once the washing up and tidying up is done, it’s time to take a breather, but… Having things to do every day and having a place where I belong makes me very happy. Because I work with my heart, I feel that my time off and free time become fulfilling. Tsuki makes a lot of detours, so before I know it, the figures of his older brother and sister were far away.＾＾； I changed the course along the way so that I could meet big brothers and big sisters. I thought Tsuki had started to walk faster, and there was always everyone ahead♡ Going for a walk together is really fun ＾＾ In the changing seasons, let’s cherish this moment we can spend together. May everyone be able to spend today, tomorrow, and the days to come filled with smiles. HIGOTO TSUMUGU ～A Lifestyle That Enjoys the Seasons～ Thank you for watching until the end.
夫婦と9わんｓ+1にゃんで、
畑をしながら田舎暮らしをしています。
季節折々、夫婦で楽しむ日々の食卓風景や、
コドモたちとの時間を配信していきます。
いいお天気が続いたと思えば、スコールのように雨が降ったり。
夏本番もすぐそこ。。。畑の野菜たちは元気いっぱいです＾＾
成長の早い夏野菜たち。
夏の畑は毎日忙しいけれど、
自然の力に毎日感心し、感動しながら過ごしています。
懐かしい場所で過ごすひとり時間や、
海辺の散歩と田舎ののどかな風景、
コドモたち（わん＆にゃん）も登場します。
ゆっくりとした気分でご覧いただけたら嬉しいです。
ひごとつむぐ 〜季節を楽しむ暮らし〜
by..RIN*
＊＊＊Recipe Memo＊＊＊
■黒酢肉味噌
【材料】作りやすい分量
豚ひき肉 300ｇ
にんにく・生姜みじん切り 各1片分
味噌 大さじ２
みりん 大さじ１
きび砂糖 大さじ１
黒酢 小さじ２
■ミントシロップ
■バジルソース（ジェノベーゼ）
レシピは、どちらも「＃20」でご紹介しています
■らっきょうの塩漬け
【材料】作りやすい分量
らっきょう（皮付きで） 500ｇ
水 600 cc
粗塩 60ｇ
■パッ ペッ ムー（豚肉といんげんのレッドカレー炒め）
【材料】（2人分程度）
豚ひき肉 150ｇ
いんげん 100ｇ
赤ピーマン 25ｇ程度
レッドカレーペースト 20ｇ
ナンプラー 小さじ2
きび砂糖 小さじ1
水 50 cc
※動画内では、倍の分量で作っています
■きゅうりのピリ辛XO醤和え
【材料】※作りやすい分量
きゅうり（重量の1％の塩をしたもの） 1/2本分（水気を搾って80ｇ程度）
XO醤 小さじ１強
豆板醬 小さじ1/2
ごま油 小さじ1/2
■ズッキーニのえごま粉ナムル
【材料】※作りやすい分量
ズッキーニ 180ｇ（重量の1％の塩をする）
えごま粉 大さじ１と1/2
ごま油 小さじ２～大さじ1（お好みで）
カナリエキス（ｏｒ醤油・ナンプラーなど） 小さじ1/2弱
■モロヘイヤと桜海老のスープ
【材料】（2人分程度）
モロヘイヤ 80ｇ
桜海老 5ｇ
ダシダ 1袋
水 400 cc
おろしにんにく 小さじ1
粗塩（必要なら調味） 適量
#主婦の日常vlog
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#夫婦の暮らし
#おうちごはん
#季節の手仕事
#夏野菜レシピ
#ミントレシピ
#バジルレシピ
#なすレシピ
#モロヘイヤレシピ