In the Field Today


August is ending on a cool, wet, very fall like note. The lettuce are happy. And so is the Rucola Arugula, a slow growing, spicy arugula with deeply lobed leaves. This is a arugula which adds a touch of beauty to any salad.


The Tennouji Kabura are forming their showy white roots which will grow to three to four inches across. You can eat every part of this beautiful turnip. They have a long history and are named after the area around Shitennoji, a temple built in 593. Tennouji is now a ward of Osaka.


The last row of potatoes I planted are in full bloom. In the meantime, the earliest potatoes I planted are ready for harvest. The plants have died and look like nothing, but underneath their shriveled stalks are plump, colorful potatoes. They taste better when you get to dig them up for yourself.


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