Naturally grown turnip (by Sakata)

Naturally grown turnips by Masahiko Sakata of Ueki Town, Kumamoto Prefecture

If you cook it quickly it will become sweeter and have a creamy texture. You can also stir fry the leaves, or just chop them up and rub them with salt to make a great side dish to go with rice.

 Masahiko Sakata, Ueki Town, Kumamoto Prefecture

"I want to become a natural farmer!" said Masahiko Sakata, who graduated from Purely in 2015. As expected, persistence is power!

First of all, since several years of farming experience was required to become a new farmer, he worked hard as a part-timer in the production department of a large company that used chemical fertilizers and pesticides, a world different from Purely. He says that he was able to build up both his physical and mental strength during that time.

Despite facing poor and hard soil where even wheat could not grow, they continued to cultivate the soil for natural cultivation. Sakata-san's personality connected him with connections and the kindness of those around him, and he told us about the five years he has overcome.
Of course, he would occasionally bring vegetables to Purely and say, "I've finished it!", but in the spring of 2020, he finally made his debut as a Purely producer.