2020シャドークイン、北あかり、栗カボチャ 各2kg.jpeg

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.
In February, Furano Nature Farm’s special Ice Temperature Aged Kita Akari are particularly recommended. They are Kita Akari potatoes that have been harvested in the fall and stored in a natural refrigerator at -2ºC (28ºF) for three months. The saccharification of the starch adds to the sweetness, with a sugar content of 11ºBx.
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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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Lily Bulbs
Lily bulbs are harvested after being transplanted three times over three years. This time and effort results in a soft sweetness with a fluffy, chewy texture. They can be deep-fried or sautéed in butter. Peel off the amount you want to use, cover the remaining amount in sawdust and store in the refrigerator without washing.