[35th session] Parents and children held an experience of harvesting chrysanthemums.

On November 28, under the blue sky without clouds, with the cooperation of a farmer Katsunori Sato in a field in Toka Market Town, we held a local production for local consumption lecture "Parent and Child Harvest Experience". As a countermeasure against the new coronavirus infection, the harvest was divided into groups for one or two families and harvested while maintaining a distance.
Chrysanthemum is a vegetable of the Asteraceae family, which is in season in autumn. The plant height extends to about 1 meter long and the roots are shaped like ginger. I think there are people who are not familiar with it, but I also learned about chrysanthemum for the first time and experienced the harvest. With the advice of Mr. Sato, gripped the scoop for a while after a long time and dug the soil for a while, the roots of chrysanthemum gradually appeared, so if you pulled out the stem, the chrysanthemum came out one after another, I was overwhelmed by that amount.
On the day, everyone who participated seemed to be the first experience of harvesting chrysanthemums, and they were pleased to dig the chrysanthemum together with trial and error on the roots of the large chrysanthemum, and were pleased to harvest each basket full of baskets . In addition, it was memorable that the parents and children harvested in the group were immediately getting along with each other.
According to Mr. Sato, it is recommended to make chrysanthemums fried, miso soup, and raw salads, and I fully enjoyed the charm of seasonal vegetables harvested in Midori Ward.

The Green Recipe Collection also introduces recipes for grilled chrysanthemums with olive oil.

Green Recipe Collection Web Page
Recipe for olive oil grilled chrysanthemum (PDF: 214KB)

December 2020 Mayor Midori