The sayote fruits are abundant this time of year in my garden, I don’t know if it is the season for sayote.
I love sayote. I used it in all kinds of recipes like Chicken Tinola, Chop Suey or stir fry mix vegetables, pancit and fresh vegetable lumpia or fried vegetable lumpia.
One thing about sayote, when you peel it, it leaves a sticky residue in your hands. It will go away eventually.
I sowed seeds of pumpkins (kalabasa) along with winged beans (sigarilyas) and hyacinth beans (bataw) about a week and this is how they look like. The larger leaf is the pumpkin, the ones on the left is hyacinth beans, and the farthest left are the winged beans.
I have been experimenting on almost every new things that come out of seed catalogs. I find it very interesting and challenging at the same time. One of those experiments is planting this “watermelon” radish. I planted them just like other radish seeds. They grow fast and as soon as you can see the roots…
Chinese Broccoli also known as Kai-lan or Gai-lan is one of my favorite vegetable to grow. It is also my favorite vegetable to stir-fry. I first encountered these delectable leafy vegetable when I traveled to Hongkong a decade or so ago. Most of the restaurants in Hongkong serve these delicious leafy greens mixed with meat,…
Kohlrabi is in the family of brassicas which includes cabbages, brocolli, cauliflower, kale, collard greens and brussel sprouts. The word kohlrabi is a German word meaning cabbage and turnip. I guess its because it look like a turnip but tastes like a cabbage. I decided to plant Kohlrabi because I was curious about the taste…
Upo or Long gourd (Lagenaria Siceraria) belongs to the family of cucurbits. The gourd had been used primarily as a water container. There are different shapes and sizes to choose from. Cucuzzi is an Italian long gourd that also belongs to the same family. Some are long and gnarly that they call it snake gourd. …
Bixa Orellana Achuete is probably the most important ingredient in the Filipino cuisine. The bright red color that imparts in the food makes the food more palatable and presentable. It is most used in recipes that we inherited from the Spaniards like the dish we call “menudo” or the famous “paella”. Achuete is an evergreen,…