I often take some loquats off the hands of neighbors who can't seem to get rid of them quickly enough! I once stayed at a pension in Izu where, when I opened my upstairs room window, there were ripe loquats free for the snacking.
As for microseasons- I do have my own backyard microseasons as a gardener all year long. I'm inspired to start writing them down!
I recently received some loquats from my host's brother who lives in our neighborhood in Itoshima (Kyushu). Such a warm gift. Is there a better way to feel at home in a place than eating the local, seasonal food that you can see ripen on the trees and on the fields?
I like the idea of shichijuniko, the Seventy-Two Microseasons. Four seasons seem too limiting. 72 might be mind-blowing for "Four Seasoners" like me. Perhaps there's a happy medium between 4 & 72 we might each find. Is there a similar Japanese "calendar" for cyclical events in nature. I'm thinking, for example, of periodical cicadas with 13 and 17 year cycles. Here in the American Midwest when they are expected to emerge they get a lot of news coverage. I know some tree species also only shed seed or fruit every few years in a cyclical pattern.
Thank you! I was struggling to find an appropriate word to describe the tree. Its vitality evokes a feeling of awe, but in kind of a funny way. The comparison came to me when I picked up a head of broccoli to make a salad and was like, "This is it!"
This reminds of my grandfather, who often shared his homegrown fruits and vegetables with us. And the picture of the compote you made makes me wonder how loquat butter would taste...many folks here in Hawaii make and give away Lilikoi butter as gifts
I often take some loquats off the hands of neighbors who can't seem to get rid of them quickly enough! I once stayed at a pension in Izu where, when I opened my upstairs room window, there were ripe loquats free for the snacking.
As for microseasons- I do have my own backyard microseasons as a gardener all year long. I'm inspired to start writing them down!
I recently received some loquats from my host's brother who lives in our neighborhood in Itoshima (Kyushu). Such a warm gift. Is there a better way to feel at home in a place than eating the local, seasonal food that you can see ripen on the trees and on the fields?
I like the idea of shichijuniko, the Seventy-Two Microseasons. Four seasons seem too limiting. 72 might be mind-blowing for "Four Seasoners" like me. Perhaps there's a happy medium between 4 & 72 we might each find. Is there a similar Japanese "calendar" for cyclical events in nature. I'm thinking, for example, of periodical cicadas with 13 and 17 year cycles. Here in the American Midwest when they are expected to emerge they get a lot of news coverage. I know some tree species also only shed seed or fruit every few years in a cyclical pattern.
Would love to have a copy of the book. Sounds fascinating.
We are working on getting back in print right now! But you can see samples if you search the title on google books.
I had never heard about the loquat superstition— so interesting! I liked the broccoli description.
Thank you! I was struggling to find an appropriate word to describe the tree. Its vitality evokes a feeling of awe, but in kind of a funny way. The comparison came to me when I picked up a head of broccoli to make a salad and was like, "This is it!"
Mahalo for this wonderful post!
This reminds of my grandfather, who often shared his homegrown fruits and vegetables with us. And the picture of the compote you made makes me wonder how loquat butter would taste...many folks here in Hawaii make and give away Lilikoi butter as gifts
Lilikoi butter sounds very nice. If you ever make loquat butter, let us know how it is!