春キャベツ
【種類】
Brassica oleracea var. capitata
【生産地】
神奈川県横須賀市長井（JAよこすか葉山 冬春野菜出荷部会）
【名前の由来】
At the time of 2004, it seems that there was a need to establish a “Green Star（For green (color), [plant] lush, [like a lush plant] youthful, energetic, [fruit] blue, immature, environmental protection [related] ], Environmentally friendly, environmentally conscious, and pollution-free.）” brand, stabilize production, and consider varieties to meet diverse market demands. At the Miura Proving Ground, we are looking for varieties with higher quality and productivity that are as cold-resistant as “Haruharumaru cabbage”. “SC9-455 cabbage” (Sakata) and “T762 cabbage” (Takii) were found as promising varieties, and it seems that they were testing while changing the sowing time. Cold resistance is in the order of “SC9-455 cabbage”, “Haruharumaru cabbage”, “T762 cabbage”, and “Kinshun cabbage”. “SC9-455 cabbage” has the advantage that it produces less purple pigment even in the cold, but unlike other varieties, it seems to be a flat head. Therefore, I heard that it was shipped to the market as a test and was evaluated. In addition, it seems that it was found that the harvest within the year is suitable for “T762 cabbage”.
【主な特徴】
The oldest pit dwellings of the Jomon period in the Miura Peninsula have been discovered in the grounds of Nagai Junior High School in Yokosuka City. It was the earliest settlement on the Miura Peninsula, and its most prosperous period was during the Genroku era. It is a fact handed down that Nagai was a port town with thriving commerce. The history of Nagai, Yokosuka City is located on the western edge of the Miyata Plateau, with Odawa Bay to the north and Arasaki, a reef area that protrudes into the sea to the west. There are many undulating hills. Nagai Castle Ruins in Arasaki was ruled by Yoshizumi (1127-1200), the second son of Yoshiaki Miura, who was a government official in Sagami Province. He followed Minamoto no Yoshitomo during the Heiji Rebellion in 1159, and was active as one of the 17 horsemen of the Genji clan in the Battle of Taikenmon Gate against Taira no Shigemori. , MINAMOTO no Yoshitomo, and FUJIWARA no Nobuyori led a force of 500 cavalry to attack TAIRA no Shigemori’s army, and he went on a rampage with only 17 elite soldiers. In 1164, on the death of his older brother Sugimoto Yoshimune, he succeeded the Miura clan. In 1180, when Prince Mochihito issued an order to overthrow the Taira clan to the Minamoto clan all over the country, he visited Minamoto no Yoritomo in Izu Province on his way home from Obanyaku（From the end of the Heian period to the Kamakura period, he served as a security guard in the imperial court, the imperial palace, and throughout Kyoto. It was one of the roles of gokenin, in which samurai from various provinces took turns and followed the command of the shugo and soryo. After the Jokyu War, Kamakura Obanyaku, who guards the shogun’s palace, has also been institutionalized.）. This area was the territory of the shogunate all the way through the 10th year of the Kanei era, the 10th year of the Genroku era, and the end of the Edo period. 951 koku of rice for “Genroku kyocho”, and 970 koku of rice for “Tempo kyocho” and “Kyutaka Kyuryo”. According to “Zuso Kaihin Uraurazu”, the port is 1,527.27 m wide, 1,418.18 m deep, and 13.515 m deep. , a total of 75, including 20 pushing ships, and 37 consistent 500 sentences (500 sentences per ship). Other abalones are delivered. In “Shinpen Sagami”, 18 ri from Edo, 545 households, abalone are abundant and delicious. According to the “Buko Soshu Kaireki Nisshi,” most of the people were fishermen, and the seaweed harvested around here was used as fertilizer. There is a lot of poor soil called noppou, which is suitable for growing tobacco and sweet potatoes, but not for rice, mulberry, and tea. The shrine is Kumano Shrine, and the temples include Jodo Shinshu Chotokuji, Koseiji, Kanmyoji, Zenkeiji, Jodo Shinshu Nagaiji, Fudanji, Chokei-in, Keioji and Shugen Manpukuji Temple. According to a survey conducted in 1876, there were 666 households, 3769 population, 62 horses, and 525 ships, including 2 barges with 60 stones or less, 438 fishing boats, and 85 algae boats. The 14th Ward Ward Office, in which there was a mail handling office, seems to have been a public Nagai Elementary School with 4 teachers and 112 students. In 1889, due to the enforcement of the town and village system, it became Nagai Village independently, and the enclave became a part of Takeyama Village. There is a village fish market and the Nagai Tobacco Dealer of the Yokohama Branch of the Tokyo Regional Monopoly Bureau, and the main occupation seems to have been fishing and agriculture. In 1926, it became Nagai Town. The prefectural road connecting Zushi / Hayama and Misaki ran north-south through the eastern part of the city, so transportation seemed to be good. The eastern arable land was cultivated with rice, wheat, sweet potatoes, and potatoes. It also faces Odawara Bay. Soon, in March 2022, the JA will relocate its current head office in Hayashi 3-chome and establish a new “Kurihama branch” in Kurihama, which integrates the four branches of Kurihama, Kita-Kurihama, Uraga, and Sawara. In addition to consolidating management departments such as the finance and mutual aid business and the general affairs department, it seems that they are planning to hold a morning market by local producers using a part of the site. Construction is currently underway as a complex store that promotes locally grown and consumed and plays a role in revitalizing agriculture, and it seems that it will further strengthen management. Nonprofit organization Hayama Town Development Association (Horiuchi, Hayama Town, Miura District, Hayama Town Library 2F) issued a leaflet entitled “Hayama Wildflowers” in early March 2022. It seems that it is characterized by a size that can be seen in each season and can be folded into a pocket. 64 kinds of flowers are recorded on the front and back of A3 size. It seems that each plant name and Japanese name, classification and habitat, as well as characteristics, size, origin of the name, etc. are stored. It seems that each is divided into the seasons that you can actually see. From familiar species such as ferns, camellia japonica, and sarcandra glabra, to the semi-endangered species “Chelonopsis longipes” (a slightly large perennial plant that grows in the slightly moist valleys and watersides of hills and low mountains. The leaves are thin and the flower pattern is clearly longer than the leaf pattern. Also, the leaves are wide and the length of the flower pattern and the leaf pattern is about the same and short. There are also rare species that live in our daily lives, such as). Along with the completion of the leaflet, related exhibitions will be held until March 31 (Thursday) at the gallery of the town development museum. JA Yokosuka Hayama jurisdiction borders Sagami Bay and Tokyo Bay, and there are many lush hills, and it seems that agriculture is nurtured in an environment blessed with nature. The representative of “Yokosuka vegetables”, cabbage and radish from winter to spring is designated as a national production area, and major crops such as pumpkin, watermelon and melon in summer are evaluated by the market as a brand from the Miura Peninsula. It has gained. In addition, fattening of “Hayama beef（In addition to receiving the Minister of Agriculture, Forestry and Fisheries Award for the fifth consecutive year, the finest Japanese Black has been proven with numerous honors. A member of the “Miura Peninsula Dairy Association” selects excellent Japanese beef cow pedigree and raises each one with great care. High quality and stable production So, we systematically selected Tajima breeding bulls, which are said to have the best meat quality. Marbled meat is highly evaluated for its sweetness and deliciousness because it is grown on a unique feed containing cooked grains such as rice and tofu lees. It seems that the melting fat melts just by putting it on the palm of your hand.）”, a brand beef representing Kanagawa prefecture, is also carried out. In 2018, the “25th Ordinary General Assembly” was held on June 25th at Yokosuka Bayside Pocket (Honcho, Yokosuka City). At the table, 23 people, including members who have contributed to the agricultural and cooperative movement, were commended. I heard that six bills were submitted at the general assembly, and all the bills were approved by the majority and passed as originally proposed. “Sukanagosso” will hold an “Anniversary Festival” in June. The event was held for a month, and it seems that it was crowded with many visitors. It seems that each event was a great success, with special product sales by sister JA Aizu Yotsuba “Manma-ja” and all-you-can-eat vegetables. Salad purple, which can be eaten deliciously even with salad, is a public-private joint research with a private seed company by the Kanagawa Prefectural Agricultural Technology Center (200ha, 5,000t of eggplant is cultivated and produced in Kanagawa prefecture, but it is eaten as it is after harvesting. It is expected that the demand will increase at a stretch if new eggplant varieties can be cultivated. Therefore, from 2003, the Agricultural Technology Center will collaborate with Sakata Seed Co., Ltd. to cultivate a combination of excellent traits of parents. It seems that he worked on raising new varieties of juicy eggplants using the one-generation hybrid method. As a result of selection and test cultivation of more than 120 strains, the one-generation hybrid strain that was highly evaluated in the field trial was named “Salad Purple”. An eggplant that can be eaten deliciously with salad, which was developed by filing a variety registration application (application number 21565) on October 10, 2007 and registering on March 19, 2009 (registration number 18153). From 2003, we started to grow new varieties that can be easily cooked like salads, and registered the varieties in March 2009. The shape is a little small drawstring type, but because it is a variety that is mixed with water eggplant, it is juicy enough that the juice drips when you squeeze the fruit, and it seems to be heavy when you pick it up. Compared to general varieties, it has a higher sugar content (salad purple about 3.2%, general varieties about 2.8%), and it seems to have the characteristic that it is hard to discolor even after cutting the fruit. It looks the same as an ordinary eggplant, but the skin and flesh are soft, the inside is white when cut, and the crispy texture like an apple is fun when eaten raw. “Salad purple” has deep purple leaves and seems to have 4 to 5 more flowers than ordinary eggplants. Not only does the fruit have a characteristic purse-string shape, but it is so juicy that the juice drips when the fruit is squeezed. Therefore, the specific density is as high as 0.9 (about 0.6 for ordinary varieties). In addition, it has a higher sugar content than general varieties and does not easily discolor even after cutting the fruit, so it is a completely new type of eggplant that is very delicious even if you eat it as it is like a salad.（Trial cultivation started in Yokosuka City in 2006, and I hear that it is currently cultivated in various parts of Kanagawa Prefecture. JA Yokosuka Hayama, which has a large shipment volume, started co-sale in 2008, and it seems that 12 producers including direct sales are cultivating at 31.6a in 2013. The cultivation method is the same as for ordinary sardines, and the planting is done during the consecutive holidays in May, and the harvest is done in a size of 120 to 130 g that does not fade, but the harvest starts from the end of June and ships from July to October. It seems to be the peak. In addition to being sold at mass retailers in Kanagawa Prefecture via the market, it is also sold at JA direct sales offices. A soft impression with less lye and sweetness.）In order to raise the name and image of vegetables and fruits produced in Yokosuka City, we can see the logo mark that is used uniformly for PR activities and sales promotion of Yokosuka vegetables. This seems to be a simple and playful design that combines typical vegetables produced in the city with “Sukajan; Japanese souvenir jacket” that can imagine the city of Yokosuka nationwide. Yokosuka vegetables four commitments: Vegetables and fruits from Yokosuka that have been exposed to the sea breeze and the sun, the table is gorgeous with various kinds and colors, and the pride and affection of Yokosuka farmers are put into it. Anyone can easily get it in Yokosuka. There are two types of cabbage from the Miura Peninsula, “early spring cabbage” and spring cabbage. “Early spring” is made from late November to early March, and “spring” is made from early March to early May. It seems. Although it overlaps, the characteristic of “early spring cabbage” is that it is soft and sweet even though it is a midwinter cabbage. Thanks to the warm climate of the Miura Peninsula, it is possible to produce seeds cultivated as spring cabbage in other production areas in winter, soil preparation for farmers using a lot of compost, and selection of varieties by the Agricultural Experiment Station and JA. It can be said that it is the result of efforts. “Spring cabbage” is a cabbage that is suitable for raw food because of its softness and sweetness. JA Yokosuka Hayama’s “Winter / Spring Vegetable Shipping Subcommittee” has installed pheromone traps (pest traps) on almost the entire agricultural land in the jurisdiction to practice environment-friendly agriculture that reduces the frequency of spraying pesticides. It seems that one of the pests of cabbage is the larva of Spodoptera litura (Aomushi). In the past, pesticides were used to kill this larva directly, but the pheromone trap seems to be a completely different idea. Male moths, which are adults of Spodoptera litura, are attracted and caught by the female odor (sex pheromone agent), which seems to reduce the incidence of larvae by reducing the chances of mating and the number of eggs laid. Also, it seems that some farmers mix oolong tea grounds and coffee grounds discarded at beverage factories with compost, and use compost of leftover food made at a nearby training facility. The catchphrase for vegetables made on the Miura Peninsula is “natural taste and healthy vegetables.” I heard that the average temperature of cabbage is 20 ℃, which is a relatively cool climate. It seems that growth will decline even at high temperatures of 30 ° C or higher, but it will not die. On the contrary, it grows even at 5 ° C and seems to overwinter at -15 ° C. It seems that the people concerned think that the fact that they are extremely adaptable to the environment and have strong vitality is one of the reasons why they have acquired the status of important vegetables that are indispensable at present. After spending the cold winter months, the cabbage has a physiological phenomenon of trying to bloom when exposed to the warm spring sunshine. The flower buds in the center of the cabbage grow, and the flowers seem to bloom at the tips of the stems. It is often said that this is a “sprout”, but it seems that farmers dislike this phenomenon because the flower buds grow by breaking the rounded cabbage and the commercial value is lost. Currently, I buy and sow the selected F1 seeds, so it seems that there is no need to bloom and pick seeds. Is the important work of leaving offspring for cabbage disliked by farmers? There are many individualities in this agricultural product family, and in addition to the ordinary cabbage that you see on a daily basis, cauliflower, broccoli, Brussels sprouts, call rabies, and leaf peony Is also a member of the Brassicaceae family, and seems to be even more diverse when it comes to relatives. In addition, the scientific basis for the curling of the leaves of these agricultural products seems to be that research data says that the leaves bend inward because there is a difference in hormone formation between the inside and outside of the leaves due to the influence of light. The identity of the hormone is still opaque and has not been completely elucidated, but it is called auxin（The action of loosening the cell wall is known in many plant species. At the plant level, various physiological activities such as tropism to light and gravity, apical bud dominance, eccentric growth, root induction from callus, fruit fruiting, participatory fruiting, and organ detachment are prominent. It has also been elucidated that plants accumulate in the injured area and differentiate the soft cells around the severed vascular bundle into duct cells. Auxin-like active substances are classified into natural auxins and synthetic auxins according to the presence or absence in plants. Natural auxins include indole-3-acetic acid (IAA) and indole-3-butyric acid (IBA), and synthetic auxins include 2,4-dichlorophenoxyacetic acid (2,4-D) and 1-naphthalene acetate (NPA). It seems. IAA is generally polar auxin transport from shoot apex to root tip, and the fact that this auxin transport is inhibited by auxin polar auxin transport inhibitors has also been elucidated. The genes for transport proteins involved in migration have been cloned, and it seems that transport proteins can be divided into influx carrier protein and efflux carrier protein. Accepted by a nuclear-localized F-box protein called the TIR1 protein. It can be confirmed that the TIR1 receptor promotes proteolysis of the negative regulator Aux / IAA transcription inhibitor in the presence of auxin.）or ethylene; C2H4 ≒ CH2=CH2, and in the experiment, it seems that the amount of ethylene produced is the maximum immediately after the start of heading of cabbage. In other words, it seems that it is the plant hormone ethylene that triggers the rounding of the leaves. Cultivation of cabbage is the second oldest after radish, and it is said to be around 1892. In 1925, it seems that joint shipment of “early cabbage” was carried out in the Takeyama district of Yokosuka city. After that, the planted area gradually increased, but it seems that there were many nostalgic “winter cabbage” and “Kandama; Cold ball cabbage” in terms of varieties. As for the soft cabbage as it is now, a variety called “Kinteki” was cultivated in Miura City in 1966, and this seems to be the first cabbage in early spring. It seems that the cultivar “Kinshun（From Sakata Seed Corporation, it is most suitable for warm regions from the end of the year to early spring, and general regions for the year. Cold resistance is inferior to that of cold ball varieties, but it seems to be slightly stronger than Wase cabbage. The grass shape, balls, and meat quality are very similar to those of the autumn-sown Goku Wase variety. The mesophyll is soft, juicy and sweet, and is popular as an early-maturing cabbage in the market. Since the outer leaves are not too large, it seems to be easy to use for the spring cabbage cropping from April to May. Compared to “Kin type 201”, the grass is slightly larger and the leaves are darker. The ball is one size larger and seems to weigh around 1.5 kg. The tightness is good, but the maturity seems to be a little late. In early spring in warm regions, it seems good to keep in mind the cultivation of healthy seedlings and the timely planting of young seedlings. Planting seems to be done by early October. Since the cold resistance after heading is weak, it seems better to harvest early in the year after heading.）” that is currently being made was introduced in 1977. In 1966, Yokosuka City, along with Miura City, became a designated production area for cabbage based on the Vegetable Production and Shipment Stabilization Law, and more than 50 years have already passed. “Green Star” is the main item of early spring cabbage shipped from the latter half of October to March. While many hard cabbage are shipped in other production areas during the cold season, it seems that they are shipping soft and sweet cabbage by taking advantage of the warm climate of the Miura Peninsula. Spring cabbage is a very soft cabbage that ships from March to May. It’s the perfect variety to eat raw in the early spring when it gets warmer. It has been evaluated as a production area for a long time and is famous as a representative of agricultural products on the Miura Peninsula. The number of varieties called “Haruharumaru cabbage”, which is more cold-resistant, is increasing. Sour cabbage suitable for summer sowing in warm regions from January to March from Minamikatae, Jonan Ward, Fukuoka, where the head office of Nippon Agris Co., Ltd. is located. It has excellent low-temperature hypertrophy and cold resistance, and has excellent fieldability because it has a particularly slow fissure. The weight of the sphere is 1.3 to 1.5 kg, and it seems to be a well-matched oblate sphere with a good buttock shape. I heard that the grass is strong, it is resistant to diseases such as Sclerotinia sclerotiorum and Xanthomonas campestris pv. Campestris, and it is easy to cultivate.
JA Yokosuka Hayama produces about 1.2 million cases on about 400 hectares of farmland, and is promoting direct sales and production of new varieties for mass retailers that take advantage of local characteristics. 4.5 million cases are shipped annually across the Miura Peninsula, making it one of Japan’s leading cabbage-producing areas. Miura Peninsula cabbage, which is blessed with a warm climate, is registered as a Kanagawa brand under the name of “Yokosuka Cabbage.” The Kanagawa Brand Promotion Council and Kewpie Co., Ltd. have developed a recipe for deliciously eating Miura cabbage, which produces a large amount of Kanagawa brand cabbage and is characterized by its softness. In Kanagawa Prefecture, cultivation began in the Miura Peninsula in the 1887s, and both spring cabbage and winter cabbage are nationally designated production areas. In addition, it seems that Yokohama City is also working on production as a production area. Taking advantage of the difference in climate, autumn starts in Yokohama City, and relays the production areas to Yokosuka City and Miura City, and produces in Yokohama City and Shonan area for a long period from late autumn to early summer.
Since 2006, Yokosuka City has been a nationally designated production area based on the Vegetable Production and Shipment Stabilization Law. In particular, winter cabbage is also called “early spring cabbage”, and because other regions take advantage of the warm climate to produce spring-harvested varieties, it is soft and sweet for winter cabbage. Spring cabbage is softer and sweeter than early spring cabbage. Expected to ship from early March to early May.
Yokosuka City produces a wide variety of vegetables throughout the year, from familiar vegetables such as cabbage, radish, and pumpkin to colorful and unusual Western vegetables used in Italian and French cuisine. Yokosuka City is focusing on promoting the high-quality vegetables produced in the city as “Yokosuka vegetables.” Our four commitments are vegetables and fruits grown in Yokosuka, which is blessed with plenty of sea breeze and sunshine. Brighten up your dining table with a variety of colors and styles. The pride and affection of Yokosuka farmers are included. It is easy for anyone to get it in Yokosuka.
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