Naturally grown zucchini (by Fukumoto)

Naturally grown zucchini by Mr. Fukumoto from Kagoshima Prefecture

Cook and eat without peeling the skin.
It goes well with oil, so it's delicious if you stir-fry it in olive oil and garlic and sprinkle some salt on it.
Zucchini itself has a mild flavor, so it pairs well with rich cheeses and tomato sauces.
Fried foods are also delicious.


Fukumoto Farm, Minamisatsuma City, Kagoshima Prefecture
Fukumoto is 24 years old and after working for an organic farming corporation, he started farming in Minamisatsuma City, Kagoshima Prefecture in 2016.
From the first year onwards, turnips, taro, eggplant, spinach, radishes, etc. have been grown without fertiliser or pesticides.

During our visit to the production area, we were shown mainly turnip, spinach, and radish fields.
The land had been abandoned for many years, but the reclaimed land was blessed with fertile black soil.
The field was soft and pleasant to touch, probably because there had been little fertilizer or pesticides used in the past.



 The fertile black soil has been nurtured by volcanic ash.


From the beginning, when he started farming, he had high aspirations that "anything other than agriculture without the use of pesticides is impossible," and he has been working on environmentally friendly agriculture.
Since learning about natural farming through his connection with Purely, he has been trying his hand at natural farming while also working on improving his soil.