Training Day 303 | Compost Turning: A Tractor Training Diary

Irankarapte! (That means "Hello!" in the Ainu language.)

My favorite fried rice is egg fried rice.
I'm trainee Hata, and I love simple fried rice made with just eggs and green onions.

Thank you as always for reading.

"Learning from an 88-year-old Master: Compost Turning 'Tractor Training Diary' and Haskap Reservation News"

The mountain of compost towering before me is the "black diamond" of Hatashima Haskap Farm. It is a vital resource that nurtures the fluffy soil that brings out the sweetness and acidity of our honeyberries (haskap). However, compost in the middle of fermentation still has a high nitrogen content, and if left alone, it could burn the roots. That is why "turning" is essential—a process that sends oxygen into the interior to activate the work of microorganisms.

—That said, the workload is immense. This is where a tractor with a front loader comes in handy. But operating the bucket exactly as intended isn't something you learn overnight, and I was struggling in the cabin again today. Just by tilting the tip slightly, the compost spills out, and if the center of gravity shifts, the tires spin in place. Every time my vision blurs with sweat and mud, I am reminded of the god-like skills of our 88-year-old farm owner, Akira-san.

—Akira-san operates the bucket as smoothly as a conductor waving a baton. He stabs it into the compost pile, scoops up a spoonful, lifts it into the air, and turns it around in one motion. In just about three breaths, the pile is beautifully turned over, and steam rises softly. To get closer to that level, I have no choice but to keep practicing today. I put strength into the foot pressing the accelerator, and while turning the steering wheel, I pushed back the "wave of compost." I felt like I moved a little more smoothly than yesterday, and when I looked up at the sky through the cabin glass, the light shining through a break in the clouds seemed to encourage me, saying, "You are growing properly."

Why does turning create "delicious haskap"?

1. Promoting fermentation through oxygen supply

   1. Aerobic bacteria become more active, and immature ammonia nitrogen is converted into gentle organic nitrogen. This prevents irritation to the roots.

2. Eliminating temperature unevenness

   1. By swapping the cold outer parts with the inner parts and the overheated inner parts with the outer parts, the whole pile matures uniformly. It also contributes to the eradication of pathogens.

3. Improving microbial diversity

   1. New microorganisms mix in with the air, activating diverse decomposition systems. As a result, the mineral balance of potassium, phosphorus, and others is adjusted, which enhances the flavor of the haskap.

The frequency of turning changes depending on the season and moisture content, but a good rule of thumb is when the fermentation heat begins to subside. The way the steam rises, the smell, and the temperature I feel in my palms—Akira-san's "craftsman's intuition" for judging these things is the greatest skill I want to master.

Three tips for tractor operation (Beginner's notes)

1. Always be conscious of keeping the bucket angle horizontal

   1. When turning, it is important not to dig into the ground but to scoop only the material. Maintaining a horizontal line reduces compost loss.

2. Get used to it with small amounts

   1. Don't be greedy all at once; by engraving the feeling of operation into your body with a load of about 1/2 of the bucket, the machine's shaking is reduced, making it safer.

3. Ease off the accelerator early

   1. Think of it as gliding by momentum. It prevents scattering the compost with unnecessary rotations and also leads to better fuel efficiency.

And so, today again, the vibration of the pedals and the sound of the engine are my pleasant background music. Beyond the scent of the compost, I can see the bittersweet future of the haskap berries. Beyond the blue net swaying slightly in the corner of the field—it is proof that the harvest season is approaching once again this year.

As proof of that, the online shop 'Squirrel, Stove, and Honeyberry' has started pre-orders for Honeyberry☆Haskap starting this month. We will deliver fruits grown with fully matured compost and the clear air of Hokkaido via refrigerated shipping. The varieties include 'Atsuma Mirai' and 'Yushige' with sugar content over 12 degrees, as well as traditional native varieties. Quantities are limited, so please check it out soon.

The tourist farm is scheduled to open on Monday, June 30th.

Haskap picking and special sweets & drinks at the farm cafe. July 5th and 12th, when you can enjoy both, are sure to be special days.

Please come and visit Hatashima Haskap Farm for a summer day.

○ Click here for the official Instagram
・Hatashima Haskap Farm
https://www.instagram.com/hatashima_haskap_farm/

・Cafe 'Squirrel, Stove, and Honeyberry'
https://www.instagram.com/risu_kamado_honeyberry/

○ Official LINE

Previous training diaries are summarized here.

Thank you for reading until the end this time as well.

Sui unukar-an ro! (Ainu for 'Let's meet again!')

End