Spring is finally upon us at the ranch.

The farm is now in full bloom with flowers, including Chinese quince, daffodils, cherry blossoms and tulips.

When it comes to vegetables, leafy greens have become the focus.

Inside the greenhouse, the daily harvest of budded greens, mizuna, chrysanthemum, and other crops is so rapid that it is impossible to keep up.

For Tsubomi-na, it's a race against time until it reaches the customer.

Some people may find the bitterness and hardness to be bothersome over time.

Our restaurant serves dishes made from fresh produce harvested on the day it was harvested.

I bought some today and made some pickles from the buds and stems at home.

While boiled vegetables are common, pickles are delicious.

We hope to bring the feeling of spring to everyone through vegetables.

Agricultural Department Tamura