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July 07, 2009

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laura

That's really beautiful, Nancy--I love the phrase "listening to the vegetables." What a great love story!

joanne godley

Your writing is musical and is clearly powered by the subject matter. Your passion for food and listening to its source sings through the page! Don't stop writing, Nancy. Although I have never been to Japan, I can imagine through reading this blog.

Joanne

Karen McCann

What a delight! Reading your lyrical descriptions, I can almost hear and taste the vegetables, and feel their weight in my hand. I lived in the country for many years, raising much of the food we ate, and your words brought back the sheer delight of giving myself over to the rhythms of the earth rather than what is on sale at the supermarket. I loved this glimpse into your world. Keep writing! Keep sending me stuff! Thanks!

Karen

sharon jones

Inspiring piece, Nancy. Loved the way you wrote up the "recipe". Am off to the Tuesday market to buy gratin ingredients--whatever they may be.
Sharon

Sylee

I'm so glad that you've taken the plunge and begun a blog. I can't wait to try this!

Fred Bierman

What a lovely piece. Thanks Nancy.

Malena Watrous

I love your blog, from the name (Indigo Days--perfect--touch of Japanese but not an unfamiliar word) to the photo (if only I could reach into the screen to eat one of those carrots--no flaccidity there) to the writing, of course, of course. Keep it coming!

Yu-Ting Onozawa

Nancy, thanks for sharing me your blog. When I was reading this, my heart is getting warmer and warmer. Maybe it is because our families know well with eachother. Our husbands are very Japanese and organic lovers and our kids (3) are growing too.
"Listening to the vegetables" is really great phrase. This is Nasu/Kyuri season in Japan, I have to listening to them and think more different ways to eat them with appreciation.
Keeping writing, please.

Kathy

I, also, knew nothing about the seasons until I came to Japan.
That was and has continued to be the greatest satisfaction of
living in Japan--living with the seasons.
I'll never forget eating this gratin at your place a few years ago,
Nancy, and trying to imitate it at home.
Of course I failed. Now I can actually attempt to make it as you
do. Your writing is eloquent; I'm really looking forward to the next
posting.

Isobel

A joy to read Nancy!

Rodney Fong

I never thought I would be fascinated in reading about vegetables. It's funny how, except for the references to nasu and kyuri(not my favorite vegetables, especially turnip... But I digress.), that it almost has a European feel to what you were writing, down to the preparation of the gratin. This style of cooking, especially since the use of cheese in Japan is not common must have seemed different to your husband compared to what he may have experienced growing up. And no references about Los Arcos cooking? OK, I guess that was slightly below gourmet standards.

A great piece Nance. Thanks for sharing it with me.

Nancy Hachisu

Thank you all for your comments. They keep me going. It's amazing the energy I get from just seeing names from all of my lives: Stanford, writing groups, new friends, old friends. And by the way Rodney, I thought we were pretty "gourmet" in Los Arcos when Johnnie Mae was sick for a month. Cooking for 80 at Los Arcos didn't help my grades that quarter, but certainly was good practice for some of our larger Slow Food & Kindergarten events.

By the way tomorrow's menu at the Kindergarten BBQ: fresh coarse ground Japanese beef slapped into hamburgers, homemade buns from homegrown wheat, homemade ketchup, homemade mayonnaise from house raised eggs, Fukuda-san's onion, SSU! school garden lettuce...anyone coming?

Oh, and Iwata-san's edamame on the stalk. He'll pick them, then run them over to the school for everyone to strip. I'll boil them in batches for 3 minutes and toss them with sea salt. There may be a little beer involved as well. We're not the usual kindergarten.

Nancy Hachisu

...forgot to mention the homemade pickles

Nancy Hachisu

...and the homemade chocolate chip ice cream made from grass-fed cow's cream & milk, Tadaaki's eggs, organic sugar, Penzey's vanilla beans and Vahlrona chocolate

Sam Levin

What a beautiful story! Your connection to the land and to food pours out of your words- it's wonderful to read a tale about the love of edible things and their preparations. Thank you for writing this!

Olga Singleton

you have a simple, direct way of stating the beautiul. I would love to read the "complete book!

preeva tramiel

This is great! keep it up!
--Preeva

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