I received some vegetables.
The other day, when I visited my mother’s hometown, my cousin gave me fresh vegetables picked straight from his field.
My cousin, who started farming after retiring, occasionally shares vegetables like this with us. This time, it was bell peppers, snap peas, salad greens, and more—all plump and incredibly fresh. The moment I opened the bag, the earthy scent and the fresh, green aroma of the vegetables wafted out. It was so fresh, I could tell instantly, “Ah, this is definitely going to be delicious.”
🌿 Vegetables in Season Now in Okinawa
Before heading to my parents’ place, I stopped by the farmers’ market too, where bell peppers and snap peas were piled high.
Seems like they’re in season right now in Okinawa.
This time of year brings an abundance of leafy greens, with lots of locally grown cabbage and lettuce on display.
Winter in Okinawa has stable temperatures, making it an ideal season for leafy greens to thrive.
Just seeing the vegetables at the market lets you feel the changing seasons—that’s one of Okinawa’s charms.
🧺 The fridge is packed with vegetables
Since it’s just my mom and me living at home, using up this many vegetables at once is quite a challenge.
But the gifted vegetables are all so fresh, with a different aroma and firmness compared to supermarket produce.
Since we have them, I want to eat them all deliciously as soon as possible.
Opening the fridge and seeing the vegetable compartment bursting with green makes me feel a little happy just looking at it.
The time spent thinking, “What should I make today?” is enjoyable too, and it seems like my cooking repertoire will expand.
Bell peppers can be used in stir-fries or stuffed with meat, and snap peas are sweet and delicious just boiled.
Lettuce works for both breakfast and dinner, so it looks like our meals will be vegetable-centric for a while.
■ Simmered Bell Peppers (Make-Ahead Dish)
Method
Pierce the flesh of the bell peppers several times with a knife.
Add salad oil to a pot and lightly stir-fry the peppers.
Once the skin turns slightly brown,
add sake, sugar, soy sauce, mirin, and dashi stock.
Cover and simmer gently over low heat.
Turn off the heat and let cool to allow the flavors to soak in.
You can eat them seeds and all, so we recommend just biting right in.
■ Snap Peas: Parboiling
Method
Bring water with 1 teaspoon salt to a boil in a pot.
Add the snap peas.
Remove immediately once they turn a vibrant green.
Transfer to a bowl and run cold water over them to stop the cooking.
Delicious either in salads or stir-fried.
Blanching them allows convenient storage in containers.
■ Summary
Vegetables picked straight from the field have such rich flavor—they’re truly delicious.
Having plenty of seasonal vegetables in the fridge really expands your cooking possibilities.
It makes me want to visit my cousin’s garden again.
Finally, we enjoyed them for a delicious dinner.
