夏の暮らしを楽しむ/夏野菜たっぷりレシピ/丁寧な暮らし/夫婦の食卓/野菜たっぷり朝昼おうちごはん/夫婦2人でお出かけ/料理と暮らしのvlog

夏の暮らしを楽しむ/夏野菜たっぷりレシピ/丁寧な暮らし/夫婦の食卓/野菜たっぷり朝昼おうちごはん/夫婦2人でお出かけ/料理と暮らしのvlog

HIGOTO TSUMUGU ～A Lifestyle That Enjoys the Seasons～ The chirping of birds and the sound of waves… A morning scene where nature relaxes the mind. For the past few days, I have been able to hear the pleasant sound of the evening cicadas. It’s a frog! Oh, there are insects too! Tsuki🐈️ is a very cute wanderer, so During our walk time, it’s often the case that we are looking forward to the return of our older brothers and sisters who went out together, waiting like this. Here come the big brothers and big sisters ＾＾ I was looking forward to the first bitter melon harvest this summer ＾＾ I planted 3 types of bitter melon, white and green… Behind them, there are shivering tiny bitter melons The shiso that grew up here and there in the field from scattered seeds has been carefully transplanted to the rows. It has grown quite a bit, and it seems like it will also add a nice aroma to the dining table this summer. We make breakfast with the tomatoes and three kinds of zucchini that we harvested together that morning. This is a simple, easy and delicious ratatouille that we make every summer, a staple in our house, using only two types of vegetables. The secret to its deliciousness is to cut them all into large pieces so that the vegetables have a strong presence＾＾ .The cute striped zebra apero, the vitamin-colored yellow zucchini, and the cute round green zucchini that we made into a whole gratin in #19 and grilled with meat in #20 are all doing great in the field and are full of energy. This year marks the sixth year since I started farming. I had heard from my neighbors that it was difficult to grow large tomatoes, but when I produced lots of big, bright red tomatoes for the first time two years ago, I was so happy that I’m doing well again this year. When I see the shiny, ripe tomatoes, I say “Wow!” with joy; they’re something special＾＾ Of course, for salads and chilled tomatoes enjoyed without heating, as well as for stews like ratatouille or making homemade tomato sauce (the recipe is in #16), during summer, using fresh raw tomatoes is definitely more delicious☆ Put extra virgin olive oil in a pot and heat it. Add the zucchini and stir-fry until the oil is evenly distributed, then cook without moving it too much until it’s golden brown. The browning is also important, so turn it occasionally and cook until it’s golden brown. Add the chopped garlic, tomatoes, cane sugar and salt, stir-fry until everything is well combined, then simmer for 10 to 15 minutes, covered, stirring occasionally. While the ratatouille is simmering, make some chilled miso soup. There are many types of bitter gourd, but this one is the kind that feels like ‘the bitter gourd’: the Abashigoya. It’s delicious to make it with the classic cucumber, but the bitter goya version is also a staple in our house ＾＾ You can also add zucchini, okra, and other summer vegetables to make it delicious ☆ Sprinkle 1% of the weight of the bitter melon with salt and leave it as is for a while Prepare the condiments to put in the cold miso soup I chop up my favorite myoga ginger into chunks and also shred the green shiso, which I can pick as much as I want from the field, into strips as well It’s a seasonal luxury that is irresistible for condiment lovers ＾＾ Grill the salted mackerel until it’s golden brown and shred it You can also use your favorite dried fish, such as horse mackerel or Atka mackerel Chilled miso soup from our home with tahini (or ground sesame) added for richness. You can grill some miso together with the fish to your liking. Ground sesame seeds and the kelp and bonito broth that was prepared and chilled the day before. Dissolve the tahini and miso well and It’s easier to mix if you add the dashi in several batches. Squeeze out the bitter melon and The tofu that has been drained in a colander is torn into suitable sizes by hand. Add the shredded grilled mackerel and mix well. Chill in the fridge until ready to serve. The ratatouille turned out delicious＾＾ The soup is full of flavor, as it’s only made from the water in the vegetables. Boil the somen noodles for the cold miso soup as directed and arrange on top. Beautiful down to the bottom of the dish, my favorite vessel. Cucumber pickled in Tosa vinegar, with plenty of sesame seeds. Ratatouille is topped with a little bit of basil from the garden. You can see outside well; it’s Tsuki’s favorite cat tower. By the time breakfast was ready, Tsuki was relaxing leisurely ♡ Today’s breakfast: Bitter melon cold soup somen and 3 kinds of zucchini and tomato ratatouille. Sesame pickled cucumber. Hot Sannen Bancha tea. 　　In the summer, the demand for cold drinks increases, but to avoid getting too cold from the air conditioning, hot drinks are also frequently consumed during the hot season. I make sure to always have a stock of various noodles, but somen is really convenient because it can be used in many ways, whether cold or hot, in soup or stir-fried, etc＾＾ Of course it’s delicious to add various vegetables, but I’m glad that you can make it easily with just two types of vegetables. Every summer, it’s a staple in our home, a simple ratatouille＾＾ The browning is also the secret to its deliciousness, so The key is to cut the vegetables into larger chunks, grill them well, and then simmer them. with the help of vegetables that are full of the blessings of the sun, I hope you can spend this summer healthy and vibrant. We play with toys that Tsuki selects for us each time. Just looking at her cute appearance is soothing, toy time with Tsuki♡ My first summer living with Tsuki… I hope there are lots of fun things＾＾ Outside, there is a summer-like blue sky, white clouds rising on the horizon and a dazzling sun. The rainy season is finally over, and it has become my favorite season of the year again. The flowers of my beloved ones who have left for the sky that I always buy at the direct sales store are also summer-like 🌻 Beautiful okra flowers, lively Korean chili peppers, and many kinds of eggplants I planted, including the major variety “Senryo eggplant” The energetic purple sweet potato vine that grows quickly… It seems to be about 1 meter long＾＾ And no matter how many weeds we pull, they just keep growing again… We’ll harvest cucumbers and white eggplants and prepare lunch. We also picked tulsi (holy basil) from the field. It’s a sweet, fragrant herb that grows every year from scattered seeds. We pour mineral water over it and chill it in the fridge. The main dish for lunch is fried chicken with a spicy sauce. Cut it into bite-sized pieces and season it heavily with soy sauce and sake. Rub it well and leave it to marinate for at least 30 minutes. We’ll make a side dish with seasonal edamame and corn. Boil for about 4-5 minutes (adjust depending on the size of the beans), then drain in a colander and once cooled, remove from the pods. The cute named corn called ‘hoshitsubu (=Grains like stars) corn’ that was steamed in a bamboo steamer the night before. First, take one grain at a time in a vertical line, and continue to loosen it vertically. This way, you can easily remove the grains without leaving any on the core☆ I’ve been removing the kernels this way ever since my husband taught me a long time ago ＾＾ I’m going to make sauteed edamame and corn in butter and soy sauce. When the grass-fed butter has melted, add the dried red chili pepper, then the edamame and corn, stir fry everything together quickly, then add the soy sauce and stir fry until it’s slightly burnt and fragrant. Burnt soy sauce on butter… undeniably delicious🤭 I cook rice with grains. I like grains, so I prepare several types and choose according to the menu and my mood for the day. Today, I blended 39 grain rice and buckwheat. On my stove, I cook it for 13 minutes and steam it for 10 minutes. I steamed the long eggplants that I harvested the previous evening in the microwave. After carefully cutting them so that I don’t throw away as much as possible, Wrap it softly in plastic wrap and heat in the microwave at 600W for 3 to 4 minutes (adjust according to the size of the eggplant and your microwave). .Maybe because there hasn’t been much rain, the eggplants haven’t been doing very well this year, but I’m still grateful that I can harvest them little by little like this. I mix them with pounded umeboshi plums, sesame oil, chopped salted kelp, and boiled mirin. Heat the mirin in the microwave, covered lightly with plastic wrap, for about 10 to 20 seconds. While the steamed eggplants are still hot, I cut them to the appropriate size and mix them well with the plum salted kelp dressing. It’s delicious either warm or chilled. I’m making miso soup with okra, morning glory, and tomatoes. It was small in the morning, but by evening it was ready for picking… I’m always surprised by how quickly the okra grows every summer. Similarly, the purple sweet potato vine absorbs plenty of summer sunlight and extends its tendrils; even when cut back, it quickly grows back vigorously, which is impressive. No matter how much I cut them, they grow back again quickly, which is impressive. The fruit tomatoes and medium-sized tomatoes are cut into bite-sized pieces, The tomatoes are also a huge success, and even sharing with the birds, the consumption can’t keep up 🦅 it’s a happy scream. If we don’t harvest it before it’s fully ripe, the birds will take them away, saying, “Thank you!” ＾＾； In the broth made with bonito and kelp that I prepared overnight, I will add okra, tomatoes, and water spinach in order, and once they are cooked, I will dissolve in the miso. I like to add red miso soup to the tomato miso soup ＾＾ In summer, I mix the nuka bed twice a day, keeping it in good condition. I pickled the leftover young ginger. I will make a spicy sauce to pour over the fried chicken. Chili peppers and green onions are finely chopped. We like spicy food in my house, so adjust the amount to your liking. Add brown sugar, chili bean paste, soy sauce, and vinegar and mix well. It goes well with sauteed meat, dressings like glass noodle salad, and cold tofu. Just before frying, coat the chicken in potato starch and fry it. Deep fry at medium temperature for about 80 minutes, then remove it and leave it for 1-2 minutes. Deep fry a second time and it’s done ☆ They were fried to a golden brown and delicious＾＾ By the time lunch was ready, Namtaan and Tsuki were happily relaxing together in the kitchen that Namatan loves so much♡ Today’s lunch*Fried chicken with HOT chili sauce*Fried dried corn and edamame with butter and soy sauce*Pickled in rice bran (fresh ginger and cucumber) *3-year aged Pickled scallions *Steamed eggplant with plum, salt and kelp oil *Red miso soup with summer vegetables (tomato, okra, purple asparagus) *Rice with 39 grains and buckwheat seeds I also used the pickled cucumbers and 3-year-old pickled scallions I set aside in the morning ＾＾ My family likes spicy food, so I adjusted the amount to suit my tastes. The sauce has a fresh spiciness and delicious aroma from Korean green chili peppers, but it has a strong flavor with a strong seasoning, so it’s also good for bento lunches ＾＾ It’s a side dish that’s sure to make you want to eat more rice ＾＾ It’s also fun to try different combinations of miso with different ingredients for miso soup ＾＾ I recommend red miso soup for tomatoes ☆ I feel like any ingredient becomes several times more delicious when steamed in a steamer, Especially during hot summers, it’s great to have something delicious and easy to make in the microwave, isn’t it? ＾＾ My husband, who eats everything without any likes or dislikes, says it’s delicious♪ but, It seems that I’m not very good with things that are too sour, so I try to make salads and side dishes etc. by adding mirin or sugar ＾＾ Fried chicken and salads… Everything goes well with alcohol, so it’s a lunch that makes me look forward to drinking time in the evening ＾＾ … The butter and soy sauce flavor also makes you want to drink beer 🤭 The matured scallions are really delicious, and I’m looking forward to eating the ones I made this year after letting them sit for a few years. The pickled fresh ginger has a refreshing kick. It was a delicious and enjoyable lunch that made me want to eat more rice＾＾ For an afternoon snack, the two of us went to eat shaved ice ＾＾ The store that we look forward to every year during this season, open only in summer. The tea and mango were both delicious 😊 I’m grateful that we were able to come together again this year ☆ We all went for an evening walk Tsuki🐈️ used a cart when going long distances and All together sniffing… It’s the beloved walk time that everyone is looking forward to🐾 I love watching everyone’s cute backs like this I wish that this happy moment lasts forever. Get off the cart, it’s just so much fun, Tsuki ＾＾ Being outside is really fun♪ His kind older brothers and sisters are waiting for Tsuki🐈️ to look for bugs ♡ When ｗe gets home, there’s a summery guest on the veranda… Have a great summer ＾＾ We all looked at the beautiful sky that was starting to turn red with the setting sun on a summer day 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。

ようやく梅雨も明けて、大好きな夏がやってきました＾＾
畑仕事の合間や、散歩中などに、
ふと見上げると気持ちのいい夏空が広がっています。

今回も、元気な畑の夏野菜たちを使って、
感謝しながら、大切に心を込めてあれこれ お料理しました。

毎夏恒例・楽しみにしている2人でのお出かけ時間と、
畑の様子や、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＊＊＊

■ズッキーニの肉挟み焼き　ジェノベーゼソース
レシピは、「＃20」でご紹介しています

■丸ズッキーニの肉詰め　トマトソース
レシピは、「＃19」でご紹介しています

■自家製トマト煮
レシピは、「＃16」でご紹介しています

■ゴーヤの冷や汁
【材料】（2人分程度）
塩鯖　1尾
豆腐　200ｇ
ゴーヤ　大きめ1本
ゴーヤの重量の1％の粗塩
韓国唐辛子　特大1本
みょうが　お好みの量
青紫蘇　お好みの量
だし汁　500 cc
味噌　大さじ3強
タヒニ　大さじ3強
白すりゴマ　大さじ3

■トマトとズッキーニのシンプルなラタトィユ
【材料】作りやすい分量
ズッキーニ（丸・ゼブラ・黄色）　合計550ｇ程度
トマト　2個・400ｇ程度
にんにくみじん切り　2片分
EXVオリーブ油　大さじ2
粗塩　小さじ１
きび砂糖　小さじ1/2
　※トマトの甘さ・仕上がりの水分により、塩・砂糖で調味を

■唐揚げ　HOT唐辛子ソース
【材料】（2～3人分）
鶏モモ肉　400ｇ程度
下味：醤油大さじ1・酒大さじ1
｛唐辛子入りソース｝※作りやすい分量
韓国青唐辛子　特大1本
長ねぎ　1/2本
醤油　大さじ3
酢　大さじ1
きび砂糖　小さじ2
豆板醬　小さじ1
　※濃いめの味付けです

■蒸しナスの梅塩昆布オイル和え
【材料】※作りやすい分量
長ナス　1本分
梅干し（小さめ）　１個
塩昆布　4ｇ
EXVオリーブ油　小1

■ほしつぶコーン（とうもろこし）と枝豆のバター醤油ソテー
【材料】※作りやすい分量
とうもろこし（芯から粒を取って）　150ｇ程度
枝豆（さやから出して）　100g程度
乾燥唐辛子　1本
グラスフェッドバター　大さじ1
醤油　小さじ2

■トマト・オクラ・紫ツルムラサキの赤だし味噌汁
【材料】（2人分程度）
トマト・オクラ・紫ツルムラサキ　各お好みの量
出し汁（かつおぶし＆昆布）　400 cc
赤だし味噌　大さじ2

#主婦の日常vlog
#丁寧な暮らし
#田舎暮らし
#夫婦の暮らし
#おうちごはん
#夏野菜レシピ
#トマトレシピ
#ズッキーニレシピ
#なすレシピ
#とうもろこしレシピ
#枝豆しレシピ
#ゴーヤレシピ
#冷や汁レシピ
#ラタトゥイユレシピ