Hello everyone.
The number of warm days is increasing.
At the ranch house, as temperatures rise, lettuce, green vegetables, etc.
It's time to harvest spring vegetables.
It's starting to appear in many restaurants as well.

Using pesticide-free green vegetables
A fun cooking class was held on March 27th.

"Sag curry cooking class" 3rd time

A green curry made by mixing spinach into a paste.
It's light but has a deep flavor!

It contains milk and cashew nuts.

Add 4 types of spices to it.
Spicy and rich curry.
Combined with the umami of Tategamori Kogen pork
That's awesome

Accompanying curry
After all, it's carrot rapé.
And green leaves picked in the morning.
Fresh and soft, you don't even need dressing.

Try making your own naan bread as well.

It was a peaceful and fun cooking class.

Chie Kikuchi