Bento filler: Cucumber and Nashi (Asian pear) marinated salad
Cucumbers are a perennial staple for me. They are available at any time of the year, even in the depth of winter. Sure they are greenhouse grown, but they are for most of the year anyway. They add a nice refreshing crispy crunch to any meal, including bentos. This is an extremely easy to make-ahead salad or marinade. Make it at least an hour before you want to eat it, or the night before for bentos. It will stay nice and crunchy for a week if you keep it tightly covered in the refrigerator, and the flavors will mellow nicely. This kind of marinated salad or instant pickle is called an amasu-zuke (sweet vinegar marinade). I have added a nashi or Asian pear to the cucumbers – their sweetness allows me to reduce the amount of sugar normally used to half, and the crispy texture is really nice with the cucumber….More at Bento filler: Cucumber and Nashi (Asian pear) marinated sala
Some video for you to watch what could be done in the greenhouse within 30 days. That's a good factor to find a greenhouse near you and build one in your garden.
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