A Record of a Day Spent Harvesting, Planting Green Onions, and Implementing Deer Countermeasures

June 14, 2026

In the cool morning air, the day at Hidamari Farm began quietly.
On this day, three of us started working at 7:00 AM. The time before the temperature rises is gentle on the body and is a precious moment to engage carefully with the fields.

The Morning Air and the Start of the Harvest

The season is definitely progressing, and the signs of early summer are becoming more pronounced.
Harvesting in such an atmosphere makes one feel the freshness of the vegetables even more.

Today's Harvested Vegetables

Today we harvested lettuce, kakina, wasabi greens, turnips, beets, and zucchini.
Every vegetable is wrapped in the freshness unique to this time of year, making us truly appreciate the bounty of the field.

Trial Harvesting of Onions and Garlic

In addition, this time we did a trial harvest of 8 onions and 20 garlic bulbs a little early.
By actually digging them up, we can assess their growth so far and determine the timing for future harvests.
This kind of verification work is also an important time to think about our next steps.

Planting Green Onions and the Expanding Field

The green onions we had been raising in seedling trays were planted in a newly added row.
As the scenery of the field gradually expands, our expectations for future harvests naturally grow.

A Quiet Battle with Deer

During our work, we discovered that the new sprouts of the poleless Moroccan beans had been eaten by deer.
In farming that exists alongside nature, such events are unavoidable.

As an emergency measure this time, we installed fiberglass stakes at an angle so they would hit the deer's noses.
Although it is not a large-scale solution, the accumulation of small efforts becomes the strength that protects the field.
We carefully leveled the furrows with the 'Komame' cultivator and plan to check tomorrow if the intrusion has been prevented.

Sowing Seeds for the Future

While the harvest continues, preparations for the future are also underway.
On Saturday, members sowed seeds for leafy vegetables scheduled for harvest in September in the greenhouse.

The harvest I hold in my hands now, and the future crops that are yet to grow.
The fact that both exist at the same time is what makes agriculture so interesting.