５月８日（水曜日）２０２４
大型連休はそれなりに賑わっていた絵馬通りも連休が終わって再びひっそりした街並みに戻りました。気温も低めで初夏に行きつ戻りつという感じです。
一方、駅前のもんぜん市では、季節のイキイキした野菜や花々が並んでいます。今回はわらびを買ってきました。筍、ふき、わらびなど初夏ならではの野菜ですが、どれもアク抜きが必要。今回のわらびにはアク抜き用の灰が袋に入って添えられていました。レジの方に教えてもらったように、鍋に蕨を並べ、灰をかけ、そこに熱湯を注ぎ、数時間放置。それから、水でよく洗って、新たに水につけて冷蔵庫で保存。今日はわらびの卵とじを作ってみました。
昔は特に考えもなく食べていた山菜ですが、少し粘りのあるサクっとしたわらびをあらためて味わい深くいただきました。
During the long holidays from the end of April to May, we had many tourists walking on the street toward Taga Taisha, but after the holidays the street got quiet again. It's rather cold these days as if we are still in winter.
At the local morning market, I see many fresh seasonal vegetables and flowers. Among them, I bought a bunch of Warabi (bracken). Takenoko (bamboo shoot), Fuki (butterbur) and Warabi are all spring vegetables which one needs to remove the foam of before cooking individually. This time, a pack of ash was attached to the Warabi for that, so I followed the suggestion of the woman at the register on how to remove foam.
First, I put them in the pan. Next, pour the ash on them. Third, pour very hot water there and leave for several hours. Fourth, wash them thoroughly with water. Then, I cooked with egg.
When I was a child, I ate them without thinking about anything, but I enjoyed the texture of these wild vegetables this time.
When I was a child, I ate them without thinking about anything, but I enjoyed the texture of these wild vegetables this time.
