Fall vegetables produced by friends of Furano Nature Farm
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Kita Akari (potatoes)
These delicious yellow potatoes are sweeter and stickier than Danshaku potatoes. They are suitable for making croquettes and salads. You can also try using them to make baked potatoes with the skin on.
Ice Temperature Aged Kita Akari
Overwintered at -2.6℃ for double the sweetness and outstanding flavor
After being harvested in the fall, these Kita Akari potatoes are stored over winter in a natural refrigerator at -2.6ºC (28ºF), just above their freezing point. As the potatoes gradually age over the course of three months, their sugar content doubles to about 11ºBx, giving them their sweet flavor and fine texture.
Potatoes with low starch content cannot withstand the cold and freeze. Those that make it through the winter take on the impressive flavor that sets Ice Temperature Aged Kita Akari apart.
This seasonal specialty is only available in February and March.
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May Queen (potatoes)
May Queen potatoes have a fine texture and aren’t prone to crumbling during cooking. Their lack of strong potato flavor makes them suitable for stewed dishes such as stew, oden, and pot-au-feu.
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Danshaku (potatoes)
A distinguished variety of potato that has not changed since the early twentieth century, these white potatoes are soft and flaky. Danshaku potatoes are suitable for croquettes and stews.
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Inca no Mezame (potatoes)
Inca no Mezame potatoes have yellow flesh with a smooth texture and sweet flavor reminiscent of sweet potatoes. They can be used to make buttered potatoes or baked potatoes with the skin on. These potatoes tend to sprout easily, so store them in the refrigerator and remove any sprouts before cooking.
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Sweet Onion
Onions fertilized to ensure sweetness while reducing sharpness as much as possible. They can be sliced and rinsed in water for use in salads.
The sweetness of these delicious onions increases when they are cooked, Making them suitable for use in curries, hamburg steaks and hot-pots.
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Hokkuri Pumpkins
Soft and flaky pumpkins with a rich flavor and sweet taste. Boiling them in salt helps the flavor to stand out. We recommend boiling them with salt or cooking them in a microwave oven before topping with butter.
* The condition of both Hokkuri Pumpkins and Yukigesho Pumpkins deteriorates over time.
Store them in a dry place and eat as soon as possible.
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Yukigesho Pumpkins
The name Yukigesho (“blanket of snow”) comes from the white color of the outer skin. The harvesting of these pumpkins is delayed to allow them to ripen in the colder weather. The soft and flaky flesh has a smooth texture. They are recommended for use in dishes such as soup and stew.
* The condition of both Hokkuri Pumpkins and Yukigesho Pumpkins deteriorates over time.
Store them in a dry place and eat as soon as possible.
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