【神奈川県/レモン(有機JAS)】レモンの森から、採れたてをお届けします / Delivered fresh from the lemon forest (Organic JAS)


販売時期:12月〜3月末 / Sales time: December-End of March

生産者:山下農園 / Yamashita Farm

代表者:山下一美 / Representative : Kazumi Yamashita
住 所:神奈川県小田原市根府川 / Address:Nebukawa, Odawara City, Kanagawa Prefecture

商品名 / Product name 有機レモン / Organic Lemon
農薬/ Pesticide 不使用 / non
肥料 / fertilizer 無化学肥料 / No chemical fertilizer
認証 / Authentication 有機JAS認証 / Organic JAS  Authentication
販売 / Sell 12月〜3月末 / December to End of March
消費目安 / Consumption standard / 冷暗所保存で約30日 / Approx. 30 days when stored in a cool dark place

お勧めする理由 / Reasons to recommend
  1. 注文後に収穫して発送するので、鮮度抜群 / Harvested and shipped after order, so fresh
  2. 自然栽培を二世代で継続、全圃場有機JAS認証 / Continued natural cultivation for two generations, all fields organic JAS certification
  3. 圃場は相模湾を見下ろす抜群のロケーション / An excellent location overlooking Sagami Bay

Fresh organic JAS lemon grown by soil, sun and sea breeze

  •  お勧めレシピ  料理研究家 林幸子(アトリエ・グー主宰)








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  •  Recommended recipe  Culinary researcher Sachiko Hayashi (Atelier Goo)

    Lemon cheese cake left baked

    Why don't you make a Basque cheesecake with fresh and fresh lemons? It seems a little difficult, but just bake the ingredients together. When you put it in your mouth, the flavor of the lemon spreads and seems to melt softly, and it is a sweet that spills unintentionally.

    Ingredients (1 sponge type 15cm in diameter)
    Lemon: 1 piece / cream cheese: 200 g / egg: 1 piece / soft flour: 10 g / sugar: 120g / Fresh cream: 1 pack / Oven paper: 30cm x 30cm

    ①The lemon squeezes the juice and scrapes the yellow parts of the skin.
    ②Put cream cheese in a heat-resistant bowl, heat in a microwave for about 1 minute, and mix well with a whisk until smooth. Add the beaten egg in two or three portions and mix.
    ③Sift flour flour into ② and mix, then add sugar and whipped cream. Finally add ① and mix.
    ④Wet the oven paper, crumpled it, spread it out and lay it in the mold. Pour ③ and bake it in an oven heated to 220 ° C for about 40 minutes, then let it cool.

     Odawara City, Kanagawa Prefecture, is formed by the mountains connected to the Hakone Mountains, the hills that extend from the Tanzawa Massif, and the Ashigara Plain of the Sakawa River basin that runs north and south through the city. It rarely snowed, and the mild climate of around 16 degrees a year and moderate rainfall supported the growth of agricultural products, and fruit cultivation such as tangerines and plums flourished.
    The Odawara Mayor is represented by the mayor of Odawara at the end of 2008 with the cooperation of local agriculture-related organizations in order to actively engage in natural farming and inherit organic farming techniques from the 1950s. Was launched. In 2009, he became a project adopter under the government-sponsored organic agriculture comprehensive support measures, and is acting as the only model town in Kanagawa Prefecture.
    Kazumi Yamashita has been cultivating citrus fruits for nearly 60 years at Yamashita Farm on a steep, sunny hill facing Sagami Bay, where the Kuroshio Current flows, using no pesticides or chemical fertilizers. In 2001, all fields acquired organic JAS certification. Today, she grows healthy oranges and fresh lemons with her wife, Fumiko, to enjoy the traditional natural flavor.

    Lemon harvest after order

    The lemon harvest season is from December 1st to March 31st. It is often said that "fresh and scented is really good" because it will be shipped immediately upon order. It has a thick skin and is also pleasing to those who want to use freshly cut lemon peel. We hope to expand our storage facilities in the future so that we can ship until the end of October when foreign lemons are cut. The annual schedule will include pruning in April, fertilizer in June, and pest control in April and June. In the typhoon, the skin of the skin is damaged by the spines of the lemon, which may cause ulcer disease.
    The field area of ​​lemons is about three. The result is a biennial result that alternates between high and low yielding years, so it is about 2 tons at most and 1 ton when it is low.
    I've been planting lemons for the last 10 years. It hasn't been that long since I started earnestly after my father passed away. I anticipated that demand would increase. I cut a tangerine tree and planted a lemon, but from the beginning it was made of fertilizer-free and pesticide because the soil was good.
    My father has always been using oranges in natural farming, so he has inherited no fertilizers and no pesticides, and has practiced organic farming for more than 60 years. At that time, he was soggy with pesticides and herbicides, saying, "It's not good for the body, this is bad." When my father was over 20 years old, he switched about one-third of the field to natural farming and gradually turned it all organic. Apparently. It was a natural farming run, so he didn't know anything about the cultivation method, and the surrounding area was a Modern farming method, so he seemed to have a hard time being treated as a weirdo.

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