Peach is not only eaten raw, but also an excellent ingredient. For example, cold spaghetti with peaches and mint. A slightly luxurious and luxurious dish. Actually it is very easy. Cut the peaches into large pieces, add lemon juice and olive oil, and season with salt and pepper. Presence of fruit and pasta are entangled, and the taste and aroma of peach spread in the mouth. I feel the happiness that peaches exist in this world.
Mitsuo Moriya from the Fruit Forest Moriya Orchard, which cultivates over 17 varieties of peaches from the end of August to October. Since the harvest period for each variety is very short, many varieties have been cultivated from the desire to enjoy peaches for as long as possible. Peaches are harvested in Okayama Prefecture from late June to mid-August. And in Yamagata Prefecture, we can harvest until October, so we can enjoy peaches for about 4 months. A peach that has a sweet and mellow feel that melts in your mouth.Mr. Moriya's granddaughter uses the freshly harvested peach as a snack in the park. Because it does not use pesticides, it can be delivered to grandchildren with peace of mind. At the Marche event (September 2019), Moriya's peach was exhibited, and it was so popular that repeaters came to buy it every day.
In the center of the city, it is known as “Shogi-koma Toideyu and Fruit Village”, with a beautiful natural environment looking up at Mt. Charming Tendo City, Yamagata Prefecture. La France, the highest peak of western pear, praised as the queen of fruits, boasts the highest production volume in Japan, and harvests seasonal fruits abundantly such as cherry cherries, peaches, grapes, and apples, representing Yamagata Prefecture. A fruit kingdom.
Fruit Forest Moriya Orchard has been growing peaches, cherries, la france, and apples in special cultivation since 1998 without using chemical fertilizers and minimizing pesticides. Tsukiyama and Asahi mountain ranges west of the park, and Crystal Mountain rises to the east. From the Shiramizu and Ran rivers of the Ou Mountain Range, nourishing mineral water pours into a fan at an altitude of 140 meters.
Utilizing the characteristics of natural science and wood, healthy peaches grown with natural microbial materials are less susceptible to oxidation and degradation, and are rich in nutrients such as anthocyanins and pectin. It is hard to leave fibers on the teeth and you can eat the whole skin.
Interview with Mitsuo Moriya
Relay cultivation of 20 peaches
In the hot summer, life activities are active and the natural world is full of dynamism. The peaches harvested in summer are rich in dietary fiber and have various excellent functions.
The peach field that has been certified for special cultivation is 2 fields, including the joint management, the total number of natural peach fields is 8 fields and 2400 tsubo. I think that Tendo's climate and topography are suitable for fruits, such as seasonal and day / night temperature differences, westerly westerly winds, river ions, and mountain minerals. Although not fertile, the well-drained fan is clean and has a very good tour of the fruit trees.
From the end of July to the beginning of August, the first harvest is my original peach called Yume Crystal. Kodama is used as a dessert by a famous pastry chef in Tokyo. Then, Hikawa hakuho, Misato, Akatsuki, Madoka, Youkahi, Takinosawa Gold, Shimizu White Peach, Red Golden Peach, Golden Peach, Sweet Huang Peach, Ripe Yellow Peach, Kawanakajima, Red Nishiki, Miharu White Peach, Sakura, Kosai , October CX, Kogetsu and about 20 varieties, I make what I want to eat, what you want to eat. If you don't want to make it, hesitate and plant the next one.
Usually, the type and system are narrowed down to a few. However, since one varieties, one week to 10 days, to supply for about two months, we connect the varieties little by little in a relay format while having fun, and cherish the food edge of farming.
Challenging the shrub hybrid
The varieties called “Kawanakajima” were harvested too much in the tray, and it was delicious and innovative even if it was picked and eaten or ripened. When I met Kawanakajima, I woke up and got stuck in the peach. The deep red “Kinnishika”, which inherited the blood of Kawanakajima, is a fragrant sweet peach characterized by a small amount of fiber and silky fine flesh.
Red Nishika is grown in a shrub hybrid. Normally, the height is doubled, but by lowering the height of the tree, accidents such as falling from the ladder and getting injured can be prevented. It is safe to pick without using a ladder.
Numerous branches are generated from a low position, so the nutrients from the root are transmitted to the whole tree. I usually pruned with scissors and a saw, but no one in the mountain has cut me. Leave it to the tree and do not mess with it as much as possible. Artificially, it will be suspended from the top like a pear next year.
I don't ask for anything in the tree and I'm pouring free love, but by using the tree, the tree will give me back to me with a paid love saying "I'll give you" Can deliver delicious peaches to customers. It is such a repetition. The best part of the hybrid is to make the best use of the safety aspects and the characteristics of wood, and this is the method for the last 5-6 years. From now on, shrub cultivation will be the mainstream for peaches and anything.
Ripe peaches around the seeds
After working for about 4 years each, working for Tendo's Meiji Dairy, Tendo woodworking, pickles shop, etc., I started working at 32 years old. Before getting a job, I went from Yamagata to Kyushu by hitchhiking for a month from the day after the graduation ceremony. It's an interesting and curious personality to experience something.
I decided not to use pesticides and chemical fertilizers as much as possible from the beginning. I had a chance to meet Mr. Koji Hoshi, who was trained in organic farming, and I was influenced by Sawako Ariyoshi. No matter how delicious it is, only thoughts will lead, and it is thought that things that can not be realized as products in damaged worm-eaten states can not be left to the next generation, aiming for organic and natural cultivation systems including the economic aspect of agriculture .
Just like the stratosphere, which is the source of life that covers the earth, the fluff that protects fruits and vegetables protects the surface by creating a barrier layer. Peach fluff falls naturally, slips when touched, and the surface is shimmering and shining.
When we ship to the market, we put it out in a hard state, but we try to pick the varieties that “pick me and eat” in the moment. If you enjoy the real taste that can be eaten by the enthusiasts without gummy and even around the seeds, the peaches will be the hope. The underlying idea is that we want to provide delicious peaches with a good flavor and flavor that will not deteriorate and are reasonably priced.
1 work per year, polishing fruit art
From a comprehensive point of view, I would like to aim for the revitalization and renaissance of Japanese agriculture. I think that this industry will not be so worried if it is born again and heads for renewal. 30 years after farming, the idea of natural cultivation has been over 40 years ago, and I feel like there were invisible rails. In the last 20 years, the cultivation system has been completed, and I am now struggling with how to eat deliciously. I would like to return what I received from various people, while cherishing the relationship of the things I have connected with.
The best producers can make it with the health of you and your family. I would like to explore the world of agriculture from a variety of perspectives and have fun laughing. From hundreds to hundreds of times, I've been working on this one fruit many times. Every year, one fruit, one fruit per piece, is an art, and I am striving to improve the “fruit art” so that those who eat will be happy.