"City of Conscience" Farmers' Marché is held at the hotel!

Agriculture in Kochi Prefecture

In the eastern part of Kochi Prefecture, where Geisei Village is located, intensive agriculture centered on greenhouse horticulture is being developed against the background of a warm and long sunshine time. In the plains, forced cultivation by greenhouses is the mainstream, and eggplants (variety: Taka Tosa and Shintaro, etc.) boast one of the largest production volumes in Japan, and are the main items that ship about 20,000 tons throughout the region. Pepper and shishito are also important crops, and shito occupies the largest production volume in Japan, all of which have an anniversary supply system that combines houses and open fields. In addition, leek (No. 1 in Japan) and tomatoes (Otama / Mini) are also shipped stably by facility cultivation.
In hilly and mountainous areas, open-air cultivation such as yuzu is carried out and distributed overseas for processing purposes. The introduction of technologies such as environmental control and nutrient cultivation has progressed, and high-value-added agriculture has been established.

What is the city of conscience?

In general, it seems that there are many areas called unmanned sales offices, but in Kochi Prefecture it is called conscience city.
It spread in the prefecture during the Showa era, and is still installed along roads, settlements, and farmland in various places. Vegetables such as eggplants and peppers and fruits such as mandarin oranges are sold mainly, and small-scale sales are set by individual farmers.
It is a sales form based on a relationship of trust, and it can be said that it is one of the important cultures of Kochi Prefecture that continues based on the "conscience" of both the seller and the buyer.

Shop for Farmers’ Marche

Vegetables to be sold vary depending on the season and the harvest situation at that time.
The main is the rice eggplant and pepper which Geisei Village is proud of.
In addition, we also have white eggplants and tomatoes.

Buying is simple.
①Choose what you want.
②Put the price in the price box.

Points to note
I don't get change.
Please prepare small change (100 yen is the best).
※We may not be able to exchange money at the front desk.
When purchasing, please prepare a shopping bag.

Comments from Teru Farm

Hello, this is a Teru farm that is growing vegetables in Geisei Village.
This land is a very suitable place for vegetable making, blessed with sunshine and abundant water. In our fields, we use natural water flowing from the mountains to grow while facing each vegetable firmly.
Eggs and peppers from Geisei Village are the best feast freshly harvested. You can feel the original sweetness of vegetables, fresh, low egumi.
In fact, eggplants and peppers are often mentioned as vegetables that children are not good at, but they often say, "I've eaten here." That's the greatest joy for us.
Please try the vegetables grown in this Geisei Village once. I think the image of vegetables will change. (From Mr. Yuichi Kunisawa, a farmer)

Eggplant in Geisei Village

Kochi Prefecture is one of the nation's leading eggplant production areas, and the season is reached from December to June by house cultivation that takes advantage of the warm climate even in winter.
It is produced mainly in Aki City and Geisei Village, and boasts the highest shipment volume in Japan.
Fresh and tasteful eggplant is ideal for heating dishes such as tataki and grilled eggplant.
In addition, it is attracting attention as a foodstuff that contains potassium, polyphenols, and GABA and is expected to function to suppress rising blood pressure.
Recommended way of eating (easy)
Unglazed eggplant with olive oil and rock salt
・Bake eggplant sliced into about 5 mm in a frying pan until lightly browned.
・Scorched eggplants are arranged on a plate, and rock salt is paradise. Take the olive oil lightly.

Simple and easy. You can enjoy the taste of fresh eggplant.
If it gets cold, it's good to make a salad.

Pepper of Geisei

Peppers in Kochi Prefecture are one of the nation's leading production areas that are shipped throughout the year through house cultivation and open field cultivation that make use of the warm climate.
There are green and red varieties, and it is characterized by a fresh and flavorful taste.
Suitable for a wide range of dishes such as salads and stir-fry, and rich in vitamin C and β-carotene. In particular, vitamin C is resistant to heating, and it is an ingredient that can efficiently take nutrients even for short-term cooking or raw food.

Recommended way to eat
A salad is perfect for a new one.
As soon as it is harvested, if you wrap it raw, you will feel sweeter than bitterness.
If it is more than 3 days, it will be more delicious to go through the fire.

"Fry salt koji of pepper and chicken"
・Chicken is cut into bite-sized pieces and soaked in salt koji.
※Even thigh meat as you like
※It is enough to pickle lightly, and if you pickle too much, it will be salty.
・Cut peppers to about 2 cm wide (appropriate)
・Burn the chicken first.
・When the chicken is cooked well, put the peppers in. It hurts lightly.
※We recommend that you leave a little sharpness of peppers.

Tomatoes in Kochi Prefecture

It is a winter and spring production area centered on house cultivation that makes use of the warm climate, and is shipped many from December to June.
There are various varieties such as Otama, Medium and Mini, and mini, and miniature tomato production is particularly popular.
It is cultivated in Nankoku City, Konan City, Aki City, etc., and is characterized by a fresh and good balance of sweetness and sourness.
One of the features is that all tomatoes have relatively high sugar content, depending on the variety.
Not only raw food such as salad, but also stewed dishes, sauces, juices, etc.

Recommended way to eat
After all, I think it's best to eat as it is.
Basically, there are many sweet tomatoes, so I want people who hate tomatoes to eat them.

Shishito in Kochi Prefecture

It boasts the largest production volume in Japan, and is the main production area, which accounts for the majority of the national market share especially in the winter and spring.
Taking advantage of the warm climate, it is shipped all year round by combining house cultivation and open-field cultivation.
One of the attractions is that the skin is soft and easy to eat, and in rare cases it has a spicy taste.
Suitable for a wide range of dishes such as pottery, stir-fry, and fried foods, contains vitamin C and can enjoy the flavor of ingredients with simple heating.

Recommended way to eat
Just bake it in an oven toaster!
It is best to bake on open fire, but you can still enjoy the taste.
・Please put a cut in advance.
※If you do not cut in, it may burst during heating.
・Spread aluminum foil and bake the dough side by side.
The heating time is ready when steam starts to come out for 10 to 15 minutes.
・Please take this product with your favorite condiments such as soy sauce, salt, and miso.