ハンガリー生まれの農業家ゲルゲイが耕すグルメガーデンGG FARMの旬やハンガリーの食などを綴っています。


by GG FARM
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<   2011年 03月 ( 6 )   > この月の画像一覧

春のガーデン

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梅の花々が開花し、
ウグイスが声を響き渡らせて
気持ちのよい春のガーデンです。

震災で辛い思いをされている方や
原発事故で家や仕事を失った方のことが心配で
気持ちがまだ春まで追いついてきませんが、

停電が実施される中でも
通常営業をされている南青山のレ・クレアシヨン・ドナリサワ様や
所沢市のotto様、
チャリティーマルシェを企画してくださるaila様、

「西から頑張りましょう!」と
オーダー下さるお客様、
普段どおりにお料理下さるお客様、
皆様に私達は支えて頂いています。

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お彼岸後、陽の長さが変化し、
春雨で目を覚まし始めた
柔らかなベジ&ハーブは
苦味も主張し始めました。


自然のなりゆきにまかせきってしまうことと、
自然のリズムの中でクリエイトすることの違いを認識して
‘春味’を最大限に引き出すことを努めています。

いろいろなみどりで染まるガーデンの旬を
しっかりお届けできるように、
頑張りたいと思います。
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いろいろなみどり 3月25日 GG FARM
[PR]
by gg-farm | 2011-03-25 12:45 | 日々のこと☆Dialy | Comments(0)

御見舞い申し上げます

東日本大震災で
被災された皆様方、ご家族の方々に
心よりお見舞い申し上げます。

今回は無事であった関西から
何かできるためにも
まずは節電や、資源の節約を考えながら
冷静に活動を続けたいと思います。

ずっと山、海、畑を守ってきた方をはじめ、
被災された方はこれからずっと、
この災害を受け入れていかなければならない・・・

長い目で、
日本、地球を考えて行動したいと思います。

一日でも早く早急な復旧を願うと共に、
一人でも多くの命が助かりますように願っています。

総務省消防庁公式ツイッター
@FDMA_JAPAN
https://twitter.com/FDMA_JAPAN

ソフトバンクの携帯から義援金を寄付できます。
http://www.softbankmobile.co.jp/ja/news/press/2011/20110312_04/

iPhoneで災害用伝言板サービス
(安否情報の登録・確認・削除・自動Eメール送信設定)
を利用できるアプリ「災害用伝言板」
[PR]
by gg-farm | 2011-03-14 12:16 | 日々のこと☆Dialy | Comments(2)

新ニンニク

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ねぎ?
リーク?

さてさて何でしょう。

答えは、
[PR]
by gg-farm | 2011-03-10 17:10 | 日々のこと☆Dialy | Comments(0)
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Dear All,

Today I bought the latest March issue of Semmon Royri.
What a shock was to see a hiding garden creature on the opening page
of the magazine What did you improvise again, my dear friend, Shinya?
Combining such ingredients, t is surely beyond my fantasy.
Soon we are both going to go astray, if we continue this trend
of marvelous madness.

Do you remember how much we had struggled with this `primitive’
but lively flavoured plant, called Plantago lanceolata (Ribwort plantain).
Are you interested how this plant came to that plate of Ca Sento,
then please keep on reading.

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One day, it was a cold January morning two years ago,
when I was riding bicycle from the old garden to the new one.
Suddenly I was forced by a large vehicle next to the road to stop.
Suddenly I spotted many bunches of these superbly green
and lavish plants between the dead grass next to a paddy.
Next day I scoped out some of them from soil
(as considered a dangerous weed for the farmers),
and planted a couple of them to the garden.
They survived the transplanting very well,
but this was the easiest part of the story.

The textures and flavors of the transplanted plantains...
as usual, kept on dissatisfying me.
The flavour was too sharply bitter,
even the small leaves often got woody.
The flavour was improved by planting Chinese leeks (nira in Japanese)
and the texture as the plants are maturing
(as perennials here in the garden) are getting softer and kinder.

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But beyond the various growing puzzles in the garden,
I rather had a long battle with chefs, especially with Shinya.
First time, 2 years ago we sent him the first lot of these plantains
(I have been growing for ages another type,
much easier species of plantains called Erba Stella).
We received no comments from Shinya in the following weeks,
but we just kept sending him.

Recommended music from Rosalia De Souza:
[PR]
by gg-farm | 2011-03-08 14:38 | レストラン☆Restaurants | Comments(0)
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先日スペインで行われた料理学会へ向けて
GG FARMのベジ&ハーブが初めて国境を越えました。

サスティナビリティー&ガストロノミーをテーマに
ご活躍されている成澤シェフとスタッフの方々に

収穫されたままの土付ベジ&ハーブを
クーラーボックスに入れて運んで頂き、

現地で冷水につけ、元気を取り戻した後
デモンストレーション&トークにお使いいただきました。

学会では成澤シェフのお料理に参加させて頂いた
GG FARMのことも
太田カメラマンに撮って頂いた写真や
GGサスティナブル農業のコンセプトと共に
ご紹介頂きました。

関係者の皆様、
貴重なチャンスを頂き誠にありがとうございました。

GG Farm and sustainability
[PR]
by gg-farm | 2011-03-03 16:03 | イベント☆Event | Comments(0)

Visit in south coastal Vietnam

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Dear All,

Last week we took a short break close to Saigon, Nha Trang.
The weather was just perfect with some constant cool breeze
from the South China Sea reaching daily about 33 Celsius degree.

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The excursion was for me to discover South East Asian food culture
in more detail.
The visit to the market revealed the paradise conditions
which the countless types of tropical fruits provided.

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The fresh leaf vegetables were the usual stuff
I often grow during the crazily hot August at GG Farm.
The dried seeds and spices did more engage me.
The carob tree`s pods were a common feature,
a classic sweetener from Egypt.

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The thin stem sugar cane were also in black and white variations
(certainly uncommon on the Japanese Isles).
The fenugreek was much smaller seed and less fragrant
than my garden type, which originates from Greece.
The white and green peppers are exceptionally hot and fragrant.
The cocoa and coffee taste very mild,
often brandy notes appear on the palate,
basically there is nothing resemblance
with their African or American produces.

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My conclusion was, after having read through Tannahill`s Food in History
and related botanical works,
that the Southern Vietnamese food culture largely
must have been influenced by the Middle Eastern merchants,
who brought with them the sugarcane from Ethiopia,
the carob pods from Egypt and of course the whole culture of coffee.
The Vietnamese might have received these ingredients
from southern India, where the thin sugarcane was simply peeled and given as an appetizer. In Vietnam it remained an appetizer,
but it was deep fried with scampi mince,
therefore a sophisticated alternative was created!

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[PR]
by gg-farm | 2011-03-01 20:14 | English Dialy | Comments(0)