Pack wasteful vegetables in a bottle! FARM CANNING ・Chie Nishimura

FARM CANNING operates a catering business and manufactures and sells bottled vegetables using organic and non-standard vegetables in Zushi City.
This time, we spoke to Chie Nishimura, the representative of the company, who deals with circular agriculture and substandard vegetables, based on the concept of "making the fields more part of everyday life."

Chie Nishimura, representative of FARM CANNING

The beginning is bottling up the memories of the fields.
Mr. Nishimura originally has experience in starting and operating organic cafes in Tokyo. After giving birth to her second child, she wanted to eat locally grown vegetables for local consumption, so she moved from Tokyo to Hayama Town looking forward to that. However, when he actually lived there, he found it difficult to find local vegetables grown without pesticides.

One day, I met a farmer who cultivated crops without using pesticides or chemical fertilizers. At the same time as learning about the difficulty and necessity of pesticide-free cultivation and the beauty of life, I learned that substandard, so-called ``goods'' that still end up being produced are often unsaleable, even if you take the time and effort to grow them. It seems like it is.

Cute carrots that are beyond standard

Is there something we can do about it, or can we return even a little bit to the farmers? With this in mind, I decided to start FARM CANNING by myself to try bottling substandard vegetables.
“Canning” means bottling. I thought, ``I want to take home the memories of the fields in a bottle!'' While making many prototypes at home, I started selling bottled products at Marche.

Something good for your mind and body
``Food and health are closely related, so I want to spread the word about foods that I think are good for the body,'' says Nishimura.
Jams and pickles are often seen as bottled products, but jams themselves are high in carbohydrates and are preferred with bread and sweets, and pickles are also products that are preferred as an accompaniment to bread and meat.
The first thing that Mr. Nishimura values when developing products is ``products that are good for the mind and body.'' The second is ``something that can be used as a side dish to go with rice that suits the Japanese body.''

Just add flavored oil to vegetables or fish to make rice better.

Failed to make a prototype! Huge complaints from family!
Mr. Nishimura says that it was a series of failures and successes until he created his signature product, Bagna Cauda Sauce.

The pumpkin in particular was a huge failure, as it began to ferment and emit a strange odor within a day, causing immediate uproar from my family, who said, ``It smells weird!'' He nostalgically told me about his mistake at the time: he didn't know that pumpkin has a high number of indigenous bacteria, and that it was necessary to add vinegar and lemon to stabilize the pH to prevent the bacteria from activating. .

Make a sauce by making a paste of a large amount of carrots at once.

After repeated failures, he felt helpless each time he ended up ruining substandard vegetables at the prototype stage, which he thought he had saved from being thrown away.
Mr. Nishimura emphatically states that the reason he has been able to continue without quitting despite this is, ``I can continue because the world needs me.''

Signature bagna cauda sauce

Bagna cauda sauce (beetroot, carrot), Genovese sauce (komatsuna)

We spent four years developing various products to bottle, but the bagna cauda sauce made with salted malt has become a standard product.
``Not only is it delicious, it maintains its quality no matter who cooks it, it can be stored without fermenting like pumpkins (lol), and since it doesn't use anchovies, it can be made with only plant-based ingredients.'' ” As he spoke, Mr. Nishimura's expression seemed to be filled with relief and joy.

This bagna cauda sauce is sold not only as a standard item but also as a seasonal item.

Currently, a new addition is the seasonal cauliflower bagna cauda sauce. It's sweet and very delicious. It goes well with bitter vegetables such as rape blossoms, which are becoming increasingly popular!

In addition, this yuzu miso can be enjoyed not only with konnyaku and daikon radish, but also with boiled tofu and hot pot dishes. On a cold day, Farm Canning's homemade miso is sure to warm your heart.

Use colorful vegetables and try to express the beauty of nature, and depending on the season, actively incorporate non-standard fruits.

Mr. Nishimura is also running a catering business called ``Mottainai Catering'' that makes use of substandard vegetables. The business model is to avoid generating paper plates and other waste as much as possible, and because the vegetables are purchased and prepared after receiving a request, there is no leftovers.

I want you to think about the background of food.

At the Field Club, you can learn about the cycles of nature through working in the fields with your friends.

Mr. Nishimura continues to learn with an inquisitive mind and respect for the connection between agriculture, the environment, food, and our health, so he says, ``I want to convey the beauty of the cycle of life in a bright and fun way.''
continue,
Mr. Nishimura hopes that ``people will take some time to think about local food, and think about the background behind the food.''

For example, Kanagawa Prefecture has a history of prospering suburban agriculture after the war, and is said to be a region where a variety of crops can be harvested, as it is surrounded by mountains and the sea. I'm wondering what kind of seafood I can no longer eat due to changes. Or, you can enjoy it as if it were a game and just buy and eat foods made in Kanagawa Prefecture.

Harvested vegetables come in various shapes.

``If each person becomes conscious of production and food, they will also become conscious of the environment and health, and little by little things will change for the better.The number of organic farmers will increase, while food loss will decrease, "I believe that each of us is in charge of a future where this becomes commonplace," he answered with a smile.

FARM CANNING official website here
ONLINE SHOP here
*You can purchase FARM CANNING bottled products and Mr. Nishimura's books.
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*Check here for the latest information such as new product information!
Recruiting members for Hata Club from April