Training Day 304 | Honeyberry☆Haskap: The Moment It Turns Purple
Irankarapte! (Ainu for "Hello!")
My favorite side dish to eat with sardines and ginger is pickled plum (umeboshi).
I'm trainee Hata, and I just remembered that when I was a teacher, the school lunch side dish for grilled sardines was pickled plum.
Thank you as always for reading.
While doing my usual farm rounds, I happened to glance at a branch and discovered a berry dyed in deep purple.
Even though it should still be in the "fruit enlargement phase," this impatient honeyberry had started to color before anyone else.
When I gently turned the berry with my fingertips, two small dots appeared at the tip—looking just like a pig's nose.
It is the hallmark of the honeysuckle family, where "a single fruit is born from two flowers." The white bells that swayed like lanterns during the flowering season are now transforming into jewels filled with sweetness and acidity.
Come to think of it, this spring, the Hatashima Haskap Farm in Atsuma, Hokkaido, got off to a ten-day late start. However, the May weather helped us catch up all at once, and before I knew it, we were back on the usual pace.
Three weeks until the start of haskap picking. From now on, it is an important finishing period where the sugar content in the fruit increases rapidly and the anthocyanin becomes more concentrated. The signs of full ripeness are a "deep ultramarine color" and "soft, taut skin."
I must make my rounds every morning so I don't miss the perfect timing for picking.
Honeyberries are more fragrant than blueberries and are packed with anthocyanin, which is also good for the eyes. Since the flesh doesn't easily fall apart even when frozen, I recommend topping them on yogurt or ice cream, or enjoying them as a sherbet while semi-thawed. The day is approaching when we can share with you once again that moment when the balance of sweetness and refreshing acidity reaches its peak.
Oh, by the way, pre-orders for Honeyberry☆Haskap started this month.
Please stop by our online shop, "Squirrel, Stove, and Honeyberry."
Farm information is posted as needed on Instagram and our official LINE account.
We will also provide the latest information on the cafe we are currently preparing to open.
Please follow our Instagram and add our official LINE account as a friend!
↓↓↓↓ Click here for Instagram ↓↓↓↓
Farm Information https://www.instagram.com/hatashima_haskap_farm/
Cafe Information https://www.instagram.com/risu_kamado_honeyberry/
↓↓↓↓ Click here for official LINE ↓↓↓↓
https://lin.ee/sIZGNW4
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 the Hatashima Haskap Farm on a summer day.
Thank you once again for reading until the end.
Sui unukar-an ro! (Ainu for "Let's meet again!")
End