從環保友善中往永續發展前進的櫻田野
Sakula Grange: From Eco-Friendly Practices to Sustainable Development
農莊主人陳櫻美，87年因罹患甲狀腺癌，到花蓮調養身體，講究健康飲食的她，意外發現野菜能使纖維增量，代謝順暢。於90年11月11日創立櫻田野野菜養生餐廳。在春天櫻花盛開時節出生的農莊主人Sakula是客家子弟，對於客家文化的傳承極為重視，店內的員工也在Sakura的渲染下學習說客語。園區四處可見富創意的客家裝置，以獨特的手法，將客家料理與野菜完美結合，製作出一系列健康美味的料理。以養生風味的調味呈現，用低油、低鹽、無味精的方式去做料理，希望能降低對身體上的負擔，並且能品嚐到最原始的食材美味。
Chen Ying-Mei, commonly known as Sakula, moved to Hualien in 1998 to recover from a thyroid cancer diagnosis. A passionate advocate for healthy eating, she discovered the nutritional value of wild vegetables, which are rich in fiber and can boost metabolism. This discovery inspired her to open Sakula Grange Restaurant on November 11, 2001. Born in the cherry blossom season and of Hakka heritage, Sakula is deeply committed to preserving Hakka culture. Under her influence, the restaurant staff is also learning the Hakka language. The restaurant boasts creative Hakka-themed decor and offers a unique menu that combines traditional Hakka cuisine with wild vegetables, providing a variety of healthy and delicious dishes. The food is prepared with low oil, low salt, and no MSG, allowing customers to savor the natural flavors of the ingredients while minimizing their impact on the body.
從103年開始規劃休閒農場，109年10月1日櫻田野野菜教室成立，提供遊客鮮採野菜的體驗活動。10年裡慢慢地建構與規畫農場該有的樣貌與人力的培訓。園區內一年四季更迭著40幾種野菜，隨著老天爺的作息栽種蔬果，透過各種體驗及解說的服務推廣食農教育的理念，傳遞客家與野菜文化。櫻田野期望與大地和平共處、尊重自然、愛護土地及透過蔬食分享健康、分享美食、分享快樂的核心價值傳遞給每一個人。秉持對環境與土地永續的態度，以環保友善的理念出發，往永續發展的目標前進，希望讓參與者了解資源循環再生的重要，並能從根本的惜福愛物不浪費做起，用行動力落實在生活中。
In 2014, plans for a recreational farm were initiated, leading to the establishment of Sakula Grange Wild Vegetable Classroom on October 1, 2020. This venture offers visitors the chance to engage in hands-on experiences, including harvesting fresh wild vegetables. Over the past decade, Sakula Grange has cultivated its infrastructure and trained staff to grow more than 40 varieties of wild vegetables year-round in harmony with nature. Through guided tours and interactive activities, the farm promotes food and agricultural education, sharing the rich traditions of Hakka cuisine and wild vegetables. The farm is committed to living in balance with the earth, respecting nature, caring for the land, and spreading the core values of health, nutrition, and happiness. With a focus on environmental sustainability, the farm operates according to eco-friendly principles and aims to inspire participants to consider resource conservation, gratitude, and care for their surroundings, encouraging them to integrate these values into their daily lives.
在自然生態中，秉持友善感恩的態度，透過野菜善耕、廚餘自行處理透過資源循環再生，轉化成肥料，調節地力，與天地萬物共存、共榮、共好。
In the natural ecosystem, wild vegetables are cultivated sustainably with a spirit of kindness and gratitude. Kitchen waste is transformed into nutrient-rich fertilizer, promoting soil health and fostering a harmonious coexistence with all living things. This approach ensures mutual prosperity and shared well-being within the ecosystem.