The Edible Garden

New Year, New Blog

2012-01-03T06:59:00.003+08:00

This year I hope to write more often. Since I've started this blog in 2005 it seems little has changed in my interest in food and the environment. Now more than ever my interest is going strong. The culmination of my environmental journey has led me to Antique, Panay Island where I do work to preserve biodiversity. The organization in which I am the founder and President has its roots in Antique, where I now live most of the time. Since I've moved, I've been living a sustainable life in my bahay kubo by the beach, fully made of sustainable materials, no refrigerator, no airconditioning. My electric bill is more or less 1,000php. My water comes from Mag-aba springs. And I am fully wired. So life couldn't be more wonderful!

Next step for me would be to acquire some farmland. Do some bee farming, some goat herding, some chicken cooping... In the meantime I am looking into make organic soaps, detergent, and cleaning products to sell in the local market. The plastic garbage situation is dire. The Mayor has stopped garbage collection and left it to residents to dispose of their garbage. While biodegradables such as fruit peelings, leftovers, etc. is easily disposed by giving it to those who have pigs to raise, it is much harder to dispose of plastic. Most of the time it's either burned or left there. The accumulation of plastic garbage on the beaches and streets is not only unsanitary it also poses a danger to wildlife who mistake it as food or get caught in the debris. It would be a great benefit to be able to acquire household products using reusable containers, lessening the amount of disposable plastic. My idea is to sell organic household products wholesale, where customers bring their own containers and products are sold by weight. I no longer use plastic bags or any disposable containers, bringing reusable bags and containers with me to market.

Food & History

2010-03-02T12:25:00.014+08:00

Exciting things are happening in Metro Manila. I attended two forums on Philippine Food, one on Green Tropical Architecture and a revealing historical tour of Intramuros.

It's a great feeling to know that something I advocate, local sustainable food (wherever I am), is finally gaining some ground in the metropolis. Although, it is far from the mainstream, important and influential people in the world of Phil. food are talking about it and spreading the word. Good food is appreciated by everyone, so I am not of the belief that local sustainable food is an exercise in failure or an out-of-date concept. Other factors lie in the demise of small farms growing heritage crops and "artisan" producers. But I won't go there just yet.

All the speakers in both food forums had intriguing and well thought out ideas on the state of Philippine food. The talks, although about food, delved into culture, business and history. The last to talk in the first forum I attended, Alain Ducasse: Before Cuisine There Was Nature, was the famous French Chef himself who summed up the forum by talking about the concept of Glocal food. Glocal in a nutshell means to, “think globally, act locally.” In the world of food and cuisine, it means to use global techniques in cooking while using local sustainable produce. In this age of Climate Change, this is a wise attitude to take.

Straight from the food forum I went to another forum this time by Green Architecture Advocacy Philippines. Each time a practicing green architect gives a talk on the different aspects of Tropical Green Architecture. The one I went to was about cooling buildings and homes. Arch. Raymond Sih explained the why’s and how’s of cooling structures in an urban setting. These talks occur every month as advocates of green architecture explain the necessity and practicality of building or retrofitting with the environment in mind.

The second food forum on Phil. food, Ang Sariling Atin, conducted by Amy Besa of The Purple Yam restaurant in New York and author of the award winning cookbook Memories of Philippine Kitchens, was bittersweet. It was pure delight seeing the different local Filipino food processes and listening to Ambeth Ocampo on Filipino food in history. It was interesting to learn that ube comes in a number of varieties from white to deep purple in color, white being the more flavorful. I never knew that and will now make it my mission to try all the ube varieties I can! In the same forum we sadly heard of the vanishing local delicacies. Arenga vinegar and the different varieties of Negros suman which can no longer be obtained have lost it’s appeal for producers. The Negros suman brought over by Lyn Besa-Gamboa were just delicious: Alupi, Sundol, Latik, Pururutong and Mais, all of which had to be made special for that day by artisan producers. It really is a pity.

That evening, the icing on the cake for that day, was the sunset Intramuros Tour of Carlos Celdran, to mark the 65th Anniversary of the Battle of Manila. The moon was out and it was a lovely way to spend the evening. The tour began at the Manila Cathedral then we walked around moonlit Intramuros, stopping at particular Hispanic and American buildings where Carlos would give an entertaining history of the Spanish-American War of Phil. Independence. The way it really happened. We then proceeded to the Bamboo Gardens for dinner and the mellow music of a Flamenco guitar band. The evening ended with more than a hundred people lighting up the skies with “spirit balloons”. Here are some snapshots of the tour...

For Your Garden & Farm

2009-10-07T07:42:00.003+08:00

A critical part of organic gardening is dealing with pests. Here is a great guide to natural pesticides by Planet Green: Homemade Organic Gardening Sprays and Concoctions That Actually Work.

For those seriously thinking of going into farming as a business. Here is an online course from Cornell University.

Back in the Philippines

2009-09-12T07:30:00.002+08:00

It's been a year since I've posted anything, a year filled with hikes/camping, cooking/baking and graduation. I finally finished my course in Geography last Dec. What a thrill! I was ready to conquer the world. Then what a let down when I couldn't find a job, not even an internship. 2009 is probably the worst year for graduates in the USA. And a forty year old one at that (I know I know, I don't look it). I had to come back to the Philippines sooner than I thought, but I think it would have been the right thing to do regardless. There is so much to do, so little time.

I have ideas about what I would like to accomplish and have verbalized it to a few close relatives I knew have the same interest. Now there is no turning back. I'm very much in the early stages of conceptualizing and trying to get people to join me in my worthy endeavor. But at this stage I already have a very clear vision of what it is I would like to accomplish. I'm also very aware that it will be a long and hard road ahead. Am I up for the challenge? Do I have what it takes? No choice now but to move ahead.

Hiking in Marin Headlands

2008-09-03T01:24:00.008+08:00

Gorgeous scenery. We hiked through winding, steep hills and valleys starting from the Miwok trail off Bunker Road, on through Wolf Ridge, up the coastal trail, on to Green Gulch where we ended our hike. We ate a late lunch at Pelican Inn. Afterwards, most of the group continued hiking a loop back to Bunker Road. I was exhausted, this being my first high elevation hike. I made it though and I would do it again.

Hiking Hayward's Shoreline Regional Trail

2008-08-16T03:44:00.009+08:00

Hiking the Shoreline Trail was a truly pleasant experience. I languidly walked the 7-mile trail, taking it all in, stopping many times to observe the hazy colors of the landscape. We started out at 10am which is the perfect time to take pictures on a sunny day. The warm breeze tickled my face as I started out briskly following the 30 some group. Not very long afterwards, about 3-minutes into the hike actually, I fell behind barely hearing the distant chatter of my group. I couldn't help having to take a slow walk from that point on as I gazed at the splash of earthy colors surrounding me. I felt warm and fuzzy. Later on we crossed two bridges. One long rustic wooden bridge with fading blue-green paint and one art deco (?) metal bridge. I don't know what it is about bridges that fascinate me. Especially old rustic ones. The trail led us through mud flats, salt marshes and grasslands usually abundant with birds. Early morning was a peaceful, languid landscape. Caught two birds snoozing in the sun. As we walked back in the early afternoon, the tide was low and birds were all around feeding on the tiny creatures in the mud. Bikers, joggers, more hikers, fishermen and children dotted the scene. We walked approximately 3 miles of the 7-mile trail. I'm thinking of moving to Hayward.

The Shoreline is one of very few areas in SF bay remaining that are protected. As a consequence these protected areas have become a haven for common and endangered birds.

Summer Produce

2008-06-19T21:12:00.002+08:00

Eating food that grows naturally during the season and is grown locally not only saves the earth by not requiring more energy to grow and transport, but also tastes a lot better. I bought some juicy ripe cherries and strawberries yesterday at Rainbow Grocery. There is nothing like eating fruit that was picked ripe.

Here are several guides to summer's produce:

CUESA: Vegetable Calendar (there are links to the season's fruit, nuts, flowers, plants, meats and cheeses as well)

Food Network: Summer Fruit & Veggies

Epicurious: Seasonal Ingredient Map (find seasonal produce by month and by state)

KQED: What's in Season? (seasonal guide that shows newly in season, peak season and winding down)

SF Farmer's Markets

2008-05-18T12:42:00.002+08:00

The New York Times' Escapes section featured San Francisco farmer's markets, I had no idea there were that many, four to be exact. I sometimes go to the Ferry Plaza especially when fresh beans are available. I bought 5 pounds of fresh lima beans for $9 the last time I was there. Lima beans are a pain to prepare but really worth it in the end if you make a big batch. I fully intend to explore these markets as soon as I finish with school, which is a week from now. Here's the schedule:

Saturdays - Alemany Market on Alemany Blvd. (6am-5pm)
Wednesdays (7am-5:30pm) & Sundays (7am-5pm) - The Heart of the City Farmer's Market at the Civic Center
Thursdays - Crocker Galleria Market (11am-3pm)
Saturdays (8am-2pm) & Tuesdays (10am-2pm) - Ferry Plaza Market

Climate Change Short-Film

2008-04-19T12:33:00.001+08:00

Together, National Geographic, the IPCC, the UN and the UN Foundation produced a new short film outlining the facts, showing the impacts and providing a way forward in combating catastrophic climate change.

A Forest Oasis Amidst the Farmlands

2008-04-14T20:49:00.004+08:00

Tabukol is a wonderful oasis in Negros, one of the Philippine plantation capitals of the country, and a sanctuary for endangered endemic wildlife such as the Visayan Taritic Hornbill and Philippine Leopard Cat. Tabukol was once a dry, barren land before the Sagemullers reforested and consequently brought back to life a natural spring which now irrigates the farmlands that sprouted in the area. It took about 10 years for the forest to regenerate. Not bad and a prime example of the viability of reforestation. A great article in the Inquirer this week tells us more. An important thing to note is in order to successfully reforest an area one must keep in mind the use of native species.

I do wish more reforestation would happen in idle land. Aside from the environmental aspect of reforestation there is a social aspect as well. The two almost always goes hand in hand.

Earth Hour San Francisco

2008-03-28T23:06:00.001+08:00

WWF: Earth Hour

2008-03-17T14:02:00.004+08:00

Environmental issues can be overwhelming for most people. How we can help and make a difference is a question that is not easy to answer. Sometimes the simplest things are what can make a huge difference. Earth Hour is one of those things. It doesn't take much effort and collectively we can make a huge difference by simply turning off our lights for one hour.

I am planning to host a candlelight dinner for Earth Hour which is on March 29, 8pm. Ok, have to go and make my lists for grocery, guests, menu...

Josef's Speech on the Illegal Hunting of Wildlife (Birds) in the Philippines

2007-12-17T03:54:00.000+08:00

Hooray for Josef! Josef's petition on stopping hunters from killing wild birds has been successful in bringing attention to this illegal activity that seems to be happening in many of the provinces around the archipelago. Hunting is second to habitat loss as the cause of species extinctions around the world. A few days ago he gave a speech at the Dutch embassy that I found to be eloquent, passionate and very well informed. I wasn't there of course, since I'm here in SF, but he sent me a copy of his speech which I want to share with all of you.

Before I get to the hunting issue I would like to share a little something about myself. My name is Josef M. Sagemuller, my father is German and my mom is from Negros. I am no expert on birds or wildlife nor am I a conservationist or activist I am simply a fat guy who spends too much time on the internet. My educational background has nothing to do with birds, I am a jewelry designer and gemologist by trade and just stumbled into this issue gradually. However I must say I have always loved birds and as a teenager had an aviary of birds of prey in our home...a huge boo boo as the cage was overstocked with different species some quite incompatible. But I have learned since then and have realized one thing. Birds do not belong in cages.

We have a “farm” in the mountains near the Kanlaon National Park at the foothills of Mt Kanlaon at an elevation of 375m. It has been with my family for well over 100years and actually used to be a carabao pasture with a 4ha remnant of virgin forest. For some time we tried to plant it to sugar cane but the terrain proved challenging. In the early 70s my parents decided to plant trees instead. They started off with Mahogany, Gmelina and Narra as well as fruit trees and coffee. Since then just maintaining the farm has been very frustrating. In the mid 80s illegal logging and slash an burn farming was very rampant in the area. And we were one of their victims and occasionally still are. At one point the slashed and burnt 20,000 ten year old Narra trees in a matter of less than a week. Because of the insurgency problem at that time there was little we could do. Thank god times have changed but unfortunately many people’s mindset hasnt. Since 1997 we were forced to employ armed guards to secure the area because of illegal logging and hunting. We have been catching loggers, hunters and thieves before reporting them to the police and DENR but trying to get some action out of them has been futile.The amount of reports of illegal logging, trapping of birds, hunting of birds, confiscation of airguns (which by the way need licenses just like any firearm) must be nearing 100 already. We have filed cases left and right some we even won but inaction has always been the common denominator among the local government. Recently a 100foot high Bita tree, a Philippine endemic tree in the farm was scorched by honey collectors who dipped a whole palm frond in kerosense and lit it up to smoke the bees out thereby burning half the tree and all the ephiphytes growing on it. It was in the middle of dry season and I thank God that the fire didnt spread as the forest was so dry it would have gone up like a tinderbox. We used to have a colony of macaques in the property but the hunters made a quick meal of them as well. Inspite of these and many appalling stories that have been going on thru the years we have been blessed as well.The guards have been quite effective to a certain degree because the birdlife has resurged. Pavel Hospodarsky(conservationist volunteer who used to work at prague zoo and now in resident of negros) with his biologist wife Marisol prepared a list of the bird species sighted in the farm and to date we have over 80 different species confirmed sighted,quite a feat if you think that just under 40 years ago the farm was a bald hill with a tiny patch of virgin growth forest. I am very proud of my parents for having the foresight in planting these trees and not cutting them down. A man from DENR once told me this is the only place in Negros where the fallen branches and logs just lie around in the forest to decay helping in the cycle of life. This does not even happen in Kanlaon National Park which to my knowledge has had most of it old growth trees cut and made into charcoal to supply the barbecue chicken industry in Bacolod City.This is just the tip of the iceberg considering these stories only cover a minute area of Negros Occ . I am sure this and more is going on in all areas of the Philippines. It really is alarming to think of what we have lost forever and stand to lose in this country. A lady from Spain who signed my petition said and I quote: “Extreme poverty in the Philippines brings on most of its difficulties today. If a starving person sees an endangered species, he´ll just see it as FOOD” this may be true insome cases but most certainly not in this case. These men use sophisticated weaponry, airguns that appear to be custom made and some appearing to accommodate shotgun bullets that house hundreds of pellet which when shot can take outdozen s of birds at a time.Even their internet access is proof that they are not starving. These men are organized and they have means to pursue their “sport”. One of the hunters even identified himself in the hunting forum as a councilor and vice chairman for the Commitee of Environment in Coron, Palawan. Doesnt sound like poverty to me. As a matter of fact in the forum the hunters did use the poverty angle and the rift between the classes a lot saying they were the ones close to the poor people because they were the ones who understood their problems saying the doves and mallards were eating their grains. And that they were thankful to have the hunters over and get rid of their problem. ...this reminds me of the great sparrow campaign one of the first actions taken during Mao Zedongs great leap forward from 1958-1962. Sparrows were included on the list because they ate grain seeds, causing disruption to agriculture. It was decided that all the peasants in China should bang pots and pans and run around to make the sparrows fly away in fear. Sparrow nests were torn down, eggs were broken, their nestling were also killed.

Initially, the campaign did improve the harvest. By April 1960 the National Academy of Science issued that sparrows ate insects more than seeds. Mao declared "forget it”, and ordered the end of the campaign against sparrows By this time, however, it was too late. With no sparrows to eat them, locust populations ballooned, swarming the country and compounding the problems already caused by the Great Leap Forward and adverse weather conditions leading to the famine. From 1959 to 1961, an estimated 38 million people died of starvation.

In a changing global climate we need all the allies we can get. And birds are an important ally .

These hunters are obviously grasping at straws with their rationale, but I’ll give them the benefit of the doubt since they call themselves nature lovers then again the moon could be made of blue cheese. They say that by experiencing the rawness of nature, listening to the raindrops in the rainforest and the morning dew settle on the leaves and all of that romanticized hogwash they have a right to take what GOD has given them. There is nothing romantic about people in camouflage uniform tracking down defenceless and harmless birds a fraction of their size. I find it blasphemous to even mention the name of GOD to justify the callous destruction of his creation. ALL that in the name of sport. The name of GOD is always very convenient to use if you’ve run out of excuses.

One guy in the forum suggested they should hunt us “birdies” as they so lovingly call us.

Another claimed to know me...and used as his surname my mother’s maiden name. Suppose I can expect more impertinent comments in the future. My fear is that they will get back at me by sabotaging the farm and the animals since it is quite well known in the area, especially for hunters. I must admit to you that this is my greatest fear.

It is funny because the law is decidedly on the side of wildlife yet we still need to put up with these buffoons who act is if GOD and the law are on their side. We must make sure we unite and pursue this as the hunters are banking on the Filipino “ningas cogon” trait or in English boundless enthusiasm in the beginning that quickly fizzles out. I am with issue for the long haul and I’m sure you are as well. We must unite and find a way to make sure that the LAW is implemented and ENFORCED by the corresponding agencies. If we could only see to the implementation of half the provisions of RA 9147 we would already be at a decided advantage. Seeing that I don’t really have many answers and just complain a lot I really need your help and advice on how to proceed, only know that I am dedicated to this cause.

I could go on and on talking about things that are wrong and depressing but in the spirit of this season of hope together we can perhaps find solutions. The most important thing would be education especially of the younger generation. We need to find a way to reach the more remote barangays not just the schools in the big cities to inform them of the importance of preserving our flora and fauna and let them realize the benefit of protecting their ever shrinking habitats.

Although the work is not done and there are quite a few troublemakers, the barangay surrounding our farm area has become more aware of this issue simply because they directly benefit from it most especially from the abundant water that comes from our farm. People in the drier parts of Negros are lucky if they can harvest 2 palay crops a year, in our area they have 3 harvests in the same timeframe.

Eventually they will also benefit from my family’s plans to convert the area into an ecotourism destination, so that we may set an example in educating everyone about the benefits conservation of wildlife and their habitats. I am currently applying for permits to put up a rescue centre in the farm as I plan to release the birds once they have been rehabilitated and a plan for a Negros spotted deer enclosure is in the works.

This past week has been encouraging and annoying. But more encouraging as a whole, I have come across some amazingly dedicated people who share the shame vision. I am so honoured to be with you all today. I would also like to specially thank Mr. Mike Lu for sticking his neck out for me since day one. He has been a great source of support and encouragement. So much for a short speech. Thank you for bearing with me.
~ Josef M. Sagemuller

Help Stop the Hunting of Endemic Birds

2007-12-16T14:04:00.000+08:00

It is incredible what some people do for enjoyment. A hunting group in the Philippines was discovered to be wantonly shooting endemic and some endangered birds for sport. Josef, one of my blog guests, happened to come across their website by accident. His outrage and sorrow spurred him to action. An online petition he created explains and shows the atrocities occurring under our very noses. It really is very sad and disturbing. We need more signatures to reach the 10,000 mark. Please sign!

Bali Climate Change Talks End

2007-12-16T13:32:00.000+08:00

There was quite a lot of drama, and it seems the talks ended on a good note with the US agreeing to 2-years of negotiations on decreasing greenhouse gas emissions together with the rest of the world. It wasn't Al Gore, whose criticism of his country's behavior garnered a round of applause, nor was it the scathing remarks of green NGO's, nor was it the threat of political suicide at home, that at the very last minute changed the mind of the US delegate and join the rest of the world in legally binding negotiations to avert further climate change. It was the very stern reprimand of Papua New Guinea that changed the tides.

Although, I am skeptical about how thing will proceed in the next two years, I am hopeful because IPCC chairman Rajendra Pachauri is satisfied with the outcome of the talks. The IPCC, together with Al Gore, have jointly been awarded the Nobel Peace Prize for their work on the film An Inconvenient Truth.

Watch the last days of Bali on video.

Press Conference on UN Climate Change Meeting

2007-12-15T12:01:00.000+08:00

The consensus at the Bali UN Climate Change Meeting is that there is one country whose seems to have come to the meeting with a sinister attitude of destroying the talks that all other countries have come to with an attitude of goodwill. That country is the USA. The US is the top emitter of greenhouse gases, yet is unwilling to cooperate with other countries in placing caps that will significantly lower emissions. The Bush administration even had the absurd idea that countries should meet with them at a meeting in the Whitehouse and take talks on climate change from there. The United Nations is the only place that countries can meet and make decisions that are legally binding. Not only is the administration isolated from the talks but from their own country as well. Back in the US historic legislation and laws on reducing CO2 emissions have just been passed into law by individual states and the senate.

Watch the press conference with representatives of NGO's that are involved on OneClimate Virtual Bali.

Wildlife Photographs

2007-11-11T01:49:00.000+08:00

These images of wildlife by National Geographic are beautiful. My favorite is the one of the penguins surfing the arctic waves.

Download for desktop is available on their website.

Point Reyes National Park

2007-11-09T23:12:00.000+08:00

Like a girlscout on an adventure, I went with my Biogeography class on a field trip to Point Reyes. Kurt, our enthusiastic and very knowledgeable professor, showed us the different biomes and types of disturbances that exist in this relatively small area. Biomes usually describe the different plant communities on a global level, but PR happens to have several biomes going on around the area. This is usually the case when mountains are present. We have the Forest, Shrubland, Grassland and the coastline.

Correction from my Professor:

Cool to see that on-line! I especially like the composition of that one marsh shot.

One note, however (since it is on-line for all to see...I can't help suggesting a clarification): the entire field trip was in one biome--the Mediterranean Biome--but we were in different biotic communities (oak savannah, redwood forest, pine forest, coastal sage and scrub).

I need to pay more attention!

Fire is a disturbance that occurs in this area. Although most people think of fire as an environmental hazard, it actually allows the forest to regenerate. Some plants, like Pine trees, need fire to release the seeds from its cones.

The most amazing thing I've seen on my field trip to Point Reyes is the separation of a creek by a man-made walking path and the resulting creation of a new and distinct biota. These two pictures are of the same creek, I took the pictures of both sides while standing on the walking path. One side has dry grasses and shrub growing around the water's edge, while the otherside seemed lush with tall grasses, green groundcover and fauna such as deer and birds.

A sad phenomenon is happening in this grassland, and that's the proliferation of an invasive specie from Africa. I forget what it's called but it's the pretty red and green plant in the middle picture. Invasive species are a sad occurrence because they dominate the landscape destroying the original vegetation and consequently the animal life as well.

We ended the trip at the beach where it was warm and windless. It almost felt like I was in a tropical beach. I would have stayed to veg-out and enjoy the sun if I didn't have a wedding to attend that night.

IPCC & World Governments Will Meet On Climate Change Issues

2007-11-09T22:31:00.000+08:00

The UN climate panel will meet with 130 governments in Valencia, Spain next week. The panel will seek tougher measures from countries, especially the US and China, in curbing climate change. There is no doubt as to the cause of climate change and to the solutions that need to be applied. According to the scientists, climate change can still be averted with tougher measures.

"There is no reason to question the science any longer," said Achim Steiner, head of the U.N. Environment Programme, who said states should act "in the collective interest of humanity."

The fear of environmentalists is that pressure from some governments might water down the conclusion of the IPCC 20-page summary for policy makers in order to stall action.

full story: UN Climate Panel to Meet, Add Pressure for Action

Al Gore & the IPCC Win the Nobel Peace Prize

2007-10-15T23:41:00.000+08:00

The Nobel Peace Prize for 2007 went to Al Gore and the United Nation's Intergovernmental Panel on Climate Change.

Gore in a statement said he was " deeply honored ... We face a true planetary emergency. The climate crisis is not a political issue, it is a moral and spiritual challenge to all of humanity."

"It is the most dangerous challenge we've ever faced, but it is also the greatest opportunity we have had to make changes," he later said at a brief news conference in Palo Alto, Calif.

~ MSNBC, Oct. 12, 2007

This really gives me hope for the future of our environment. I was beginning to see this fight for environmental causes as an exercise in futility.

Thanks Al.

Gorbachev - Fashion Model

2007-08-26T06:29:00.000+08:00

Did I hear right? The big news in the fashion industry is that Mikhail Gorbachev, former President of the Soviet Union, will be modeling for Louis Vuitton’s new luggage line. If that’s not enough to make you do a double take, he will be donating all proceeds from his modeling gig to Conservation International, whose spokesperson is none other than Al Gore. Talk about crossing political, ideological and stereotypical barriers, this really takes the cake. Go Gorby!

Hello SF!

2007-08-24T22:52:00.000+08:00

I am all settled in beautiful San Francisco and truly enjoying this wonderful city. My arrival on the other hand wasn’t so pleasant… I arrived on Aug. 14 at eight in the evening and got home at 10 pm because I was sent to the Homeland Security room. Why why why??? What took up most of my time there was the waiting, and then I was asked some incredibly inane questions that took all of three minutes. I have absolutely no idea why they called me in and I had no intention of prolonging my stay at the airport by demanding to know the reasons why I was directed to them. I’ve been coming to SF for the past twenty years and staying in the same apartment. Whatever reasons they may have, it’s insane. And to top it all, when I got home to the apartment my keys didn’t work because, apparently, the locks were changed a year ago and no one bothered to tell me. Luckily my neighbors, the Ziegler’s, were awake and let me in. Still none of that could bring me down. I was glad to be in SF and that was the last of my bad luck.

The next day I cleaned up the apartment and shopped for my necessities. The first place I went to was Whole Foods and I bought some of the things I love about SF – unpasteurized raw milk, artisan bread, miso mayo, soup in a carton (wasn’t to good, but very convenient), salmon smoked in ginger and tea, sliced turkey with bits of chipotle pepper, parma ham, some very fresh veggies and Odwalla juices. I think I have enough food for two weeks.

The weather is perfect and everything is working out smoothly. It took me some time to decide what laptop to get and to order internet access. I finally decided on a MacBook, I love it! My PC in Manila was giving me to much trouble, which is one of the reasons I hardly updated my blogs. Well, that all changes now…

As for my garden/farm, I left it as is and told the remaining farmers they could plant their own produce and sell it on their own. In return they are caretakers of my property. Before I left, Mario planted corn and I got a batch of delicious sweet corn in time for my Bon Voyage party. I had to leave my pets, who will be well taken care of, at my apartment with my helper. I miss them terribly. Thank god my cousin will be moving in with her fiancé in a couple of months. Hopefully they have a happy home life once again. My Mom and sister Marta took me to the airport, lots of hugs all around.

Open-faced Smoked Salmon Sandwich

a slice of Italian rustic bread
miso mayonnaise or plain mayo
mixed clover & radish sprouts
smoked wild salmon

Spread mayo on lightly toasted bread. Top with sprouts and smoked salmon. Delish.

Recipe: Zucchini, Caper & Anchovy Salad

2007-05-24T05:26:00.000+08:00

I found this recipe in an old cookbook given to me as a birthday gift by my youngest cousin a few years back. This salad is easy to make, refreshing and absolutely delicious! It's also a bit unusual for me because it uses raw zucchini which I've never had before.

Zucchini, Caper & Anchovy Salad
from Classic Italian Cuisine edited by Rosemary Moon

450 - 500 grams zucchini
1 small onion, thinly sliced
1 tablespoon capers
4-6 anchovies, chopped
1 tablespoon anchovy oil
2 tablespoons olive oil
2 tablespoons tarragon vinegar
juice of half a lemon
salt & pepper

Trim the zucchini and slice them very thinly (by hand or machine). Mix with the onion, capers and chopped anchovies. Make the dressing by mixing the oils, vinegar, lemon juice, salt and pepper. Toss the dressing with the salad ingredients.

Salad Days

2007-04-26T12:36:00.000+08:00

Who said dieting had to be a dreary undertaking? I need to lose 1o pounds to get back to my normal weight and I was well on my way to losing the weight I put on a couple of years ago, but visiting J in Bacolod last week for a week of pure gluttony was no help at all. The food in Bacolod is irresistible and hanging out with another foodie spelled disaster for my figure. So I'm back in the city, exercising and dieting. My diet consists of lots of fruits and vegetables from the organic market (using organic produce makes a huge difference in terms of flavor and when your dieting flavor counts a lot!) and absolutely no starch. In the mornings I have a bowl of pineapple and cottage cheese or granola with low-fat milk. For lunch I have a big salad and in the evenings, it varies, sometimes I have an omelet or fish or some more salad or cereal. The two salads I've made so far are really good and I'm not missing anything by being on this diet. This could be a habit...

Tuna & Green Bean Salad

1 can tuna in brine, drained
1 can anchovies, chopped, reserve oil
a handful of green beans
salad greens mix
a good extra-virgin olive oil
a good balsamic vinegar

Steam the green beans for 3 minutes. Cut into 1 inch pieces.

Toss the salad greens with some olive oil. Then toss everything else together with the greens.

Eggplant & Sardine Salad

3 Japanese eggplants (the long kind)
3 sardines in oil, chopped
1 large tomato, chopped
extra-virgin olive oil
a good balsamic vinegar
seafood seasoning

Grill the eggplants until charred, peel and chop to 1-inch pieces. Toss everything in a bowl.

Delicious!

Victims and Survivors

2007-02-02T06:55:00.000+08:00

I'm glad to announce that my garden is recovering from last month's erratic weather. The unexpected rains and uncommon heat were too much for my tomato seedlings and cauliflower, but my greens, surprisingly, survived. The past two weeks I harvested mustard greens, bok choy and romaine lettuce. I've actually been having a steady supply of salad greens since I decided to leave them in the propagation house/greenhouse to grow. This month's harvest of lettuce had a normal appearance, unlike last month's and the months before when the lettuce seedlings core grew into a stem which gave the plants an alien appearance. It was still delicious though and didn't stop me from making my salads.

Growing one's own vegetables certainly gives one a first hand look at Climate Change. I was certainly brutally aware of the unusual weather's effects. November thru February are usually the cool-dry months of the year. So it was quite disturbing when the heat reached 90 degrees F and at the same time storms were still brewing way past their season. On the BBC's environmental report today, the Intergovernmental Panel on Climate Change (IPCC) has concluded, with 90% accuracy, that Climate Change is caused by humans. Despite scientists persistent declarations of the reality of Climate Change it seems that the US government is consistently politicizing scientific reports on the matter (The US is the largest contributor of greenhouse gas emissions in the world and is the only first world country that hasn't agreed to the Kyoto Protocol), according to The Union of Concerned Scientists. Because of this, the world is having a hard time controlling or reversing Climate Change. The greatest fear is that sea levels are rising which is causing havoc to climates all over the world. It is quite scary. Especially when it is causing damage to our food supply.

EU's New Climate Change Target

2007-01-11T06:02:00.000+08:00

On the news today is the EU’s new proposal for targets on Climate Change emission standards. It seems like they are proposing a 20% decrease on greenhouse gas emissions by the year 2020. Although this has just been proposed and not yet approved by the member countries they seem to be patting themselves on the back and proudly stating that this is “the most ambitious policy ever”.

"If this was adopted it would be by far the most ambitious policy ever -- not only in Europe but the world -- against climate change," European Commission President Jose Manuel Barroso told a news conference.

Whether these policies ever get implemented is anybody’s guess. Sadly, even if these policies come to fruition, the targets are not nearly enough to make significant progress in the fight against Climate Change.

"Scientific findings show that it simply won't be enough for the EU to only reduce CO2 emissions by 20 percent by 2020 if we want to avoid catastrophic climate change," said Jan Kowalzig, climate campaigner at Friends of the Earth Europe.

When will policy makers actually listen to the scientists? It would take cooperation between all countries of the world and drastic measures to affect Climate Change. Considering the catastrophic impact of neglecting what scientists have been saying for decades about Climate Change it is mind-boggling that governments are not more inclined to make the environment the top of their agenda.

Climate Change websites:
Union of Concerned Scientists
An Inconvenient Truth
Fight Global Warming

2007-01-01T08:17:00.000+08:00

Happy New Year and a Wonderful 2007!

Disaster

2006-10-22T12:29:00.000+08:00

My poor vegetables were wiped out by the brief but unusually strong storm last month. The only thing that survived were some Japanese eggplants which I'm harvesting today. Its such a pity and I was devastated. I won't be posting as often until I have more produce. So in the meantime you can check my other, recently created, blog - still about food of course.

Postcards From Vienna

2006-08-11T15:10:00.000+08:00

In my last post I joined the Blogger Postcards of the World exchange and yesterday I got some in my mail. What a pleasant surprise to find not one but 4 postcards from my secret sender. Johanna of The Passionate Cook wrote all about her homeland Vienna although she lives in London. I love to travel and discover new things and places so her write up was much appreciated. I must admit Vienna was not one of my list of places to visit and that's because I didn't know much about it. Thank you Johanna for sparking an interest in me. Vienna has much to offer in the way of culture and architecture which spans from the Baroque period to the present modern day. It is the birthplace of Johann Strauss, whose music, according to Johanna, "embodies everything that is Vienna and the Viennese". She adds, that the Viennese concert every New Year is transmitted to over 40 nations. I will certainly try to catch that this New Year's. What a wonderful thing! Johanna also wrote about Vienna's coffee culture. I do love hanging out in cafes and I do have an awful sweet tooth for good pastry. She writes that the foremost intellectuals 100 years ago use to spend hours lingering in cafes over a cup of coffee, sharing thoughts. Nowadays, friends gather in cafes for coffee, pastry and chatting. Not a bad idea. Johanna shall I meet you there someday?

Blogger Postcards From The World Event

2006-08-03T14:33:00.000+08:00

Meeta from blog What's For Lunch Honey? has come up with a fun blog event wherein each participant sends and recieves a post card from a randomly picked blogger. Here's my postcard...

I took this picture a month ago while attending an organic food convention in Bacolod. This creek runs through my cousin's 100 hectare land which he converted from agricultural land to a wildlife sanctuary. Indegenous trees were planted about 10 years ago when this property was stripped bare. See how lush it is now?

Recipe: Prawn with Chives & Fenugreek Leaves

2006-07-26T13:24:00.000+08:00

Adapted from the cookbook 50 Great Curries of India by Camelia Panjabi. The book failed to say that the vegetables needed draining so I went ahead and added the whole bowl of soaking chives and methi (fenugreek leaves). I then added cream to the dish because I felt the dish needed it. If you want a dry dish, which would be the case if done correctly, drain the soaking chives and methi before adding it to the pan and omit the cream. Although I have to say, this version turned out pretty good.

1 1/2 cups chopped chives
2 tablespoons dried methi, crushed fine
3/4 teaspoon salt
3/4 teaspoon turmeric powder
1/4 teaspoon chili powder
1 tablespoon calamansi or lemon or lime juice
400 grams shelled prawns
3 tablespoons virgin coconut oil or vegetable oil
1 - 2 jalapeno chilies
4 large cloves garlic
1 inch piece ginger
1/4 cup cream
*3/4 cup coriander leaves

Soak the chives, methi and salt in a bowl of water. In another bowl add the turmeric, chili powder and calamansi juice and marinate the prawns for about 30 minutes.

Chop jalapeno, garlic and ginger in food processor. Saute this mixture in oil. Add 1 tablespoon water. Add (drained) chives mixture and cook 5 minutes. Add the prawns, just before serving, and cook another 5 minutes. Mix in cream.

*the original recipe called for coriander and was added with the chives

Quote Of The Day

2006-07-24T06:49:00.000+08:00

If you want to make an apple pie from scratch, you must first create the universe.

Carl Sagan

Environmental Booklist

2006-07-21T06:59:00.000+08:00

Environmental issues are all over the news media. To get a better grasp of what the issues are all about I would recommend reading more on the topic. But where to start? The Environmental Defense Fund has come out with their new booklist. The book Natural Capitalism: Creating the Next Industrial Revolution by Paul Hawken, et al. looks interesting. Can capitalism walk hand in hand with environmentalism?

If there is one book I personally recommend it is Silent Spring by Rachel Carson. Although set in the 50's rural America and first published as a series in the New Yorker in 1962, the story she tells is a global one and a story that still continues today in Asia. RC writes with eloquence, making complicated scientific theories easy to understand. I was engrossed with this book which was text book reading in one of my Environmental Studies courses. The new edition has a forward by Al Gore who was himself changed as a young man after reading the book when it first came out.

Rachel Carson made environmentalism respectable. Before Silent Spring, nearly all Americans believed that science was a force for good. Carson's work exposed the dark side of science. It showed that DDT and other chemicals we were using to enhance agricultural productivity were poisoning our lakes, rivers, oceans, and ourselves. Thanks to her, progress can no longer be measured solely in tons of wheat produced and millions of insects killed. Thanks to her, the destruction of nature can no longer be called progress.

- Ecotopia

Philippine Birds

2006-07-20T08:43:00.000+08:00

As I was surfing the net looking for possible names for a new company I'm forming I came across Romy Ocon's website of Philippine birds. He truly captures the beauty of these wonderful animals, many of which are endemic. At the same time I am saddened by the thought that these birds are swiftly loosing their habitat because of urban sprawl, illegal logging and mining operations. Endemic birds are the most worrisome because they are found only in the Philippines and would be impossible to recover once the species dies out.

There are organizations like Haribon Foundation that advocate biodiversity conservation. So all is not lost, but certainly these organizations need the support of communities and individuals to help save these animals from becoming endangered. So go out there and take action!

Here are some of my favorite photos.

Mixology Monday V: Lemon

2006-07-15T07:20:00.000+08:00

Lemon is the main ingredient for this month's Mixology Monday hosted by Jiggle The Handle. At first I thought of making a Lemon Drop cocktail but that was too obvious. So I searched for something else, a drink that had some mystery. The name of this drink caught my attention. I even found a song that goes with it.

A Night In Old Mandalay
A very refreshing drink that would go perfectly with barbeque.

1 oz Tanduay rum
2 oz Añejo Tanduay rum
2 oz Orange juice
1 oz Lemon juice
6 oz Ginger ale
2 twists of Lemon peel

In a shaker half-filled with ice cubes, combine the light rum, añejo rum, orange juice, and lemon juice. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the ginger ale. Garnish with the lemon twist.

Nelly The Elephant

To Bombay
A travelling circus came
They brought an intelligent elephant
and Nellie was her name

One dark night
she slipt her iron chain, and of she ran
to Hindustan and was never seen again

oooooooooooooooooo...
Nellie the elephant pack her trunk and
said goodbye to the circus
of she rode with a trumety trump
trump trump trump

Nellie the elephant packed her trunk
and trumbled of to the jungle
of she road with a thrumety trump
trump trump trump

Night by night she danced to the circus band
When Nellie was leading the big parade she looked
so proud and grand

No more tricks for Nellie to perform
They taught her how to take a bow and she took
to crowd by storm

oooooooooooooooooo...
Nellie the elephant pack her trunk and
said goodbye to the circus
of she rode with a trumety trump
trump trump trump

Nellie the elephant packed her trunk
and trumbled of to the jungle
of she rode with a thrumety trump
trump trump trump

The head of the heard was calling far far away
they met one night in silver light
on the road to Mandalay

oooooooooooooooooo...
Nellie the elephant pack her trunk and
said goodbye to the circus
of she road with a trumety trump
trump trump trump

Nellie the elephant packed her trunk
and trumbled of to the jungle
of she road with a thrumety trump
trump trump trump

Roundup 1 - lemon mixology

Roundup 2 - lemon mixology

Recipe: Apple & Walnut Cake

2006-07-13T09:23:00.000+08:00

I adapted this recipe from Nigela Lawson's "How To Be A Domestic Goddess". The cake can be baked in a round cake pan as well. It is so good we've been having it everyday. This cake can keep for about 5 days without refrigeration. I suggest its eaten before then because the consistency of the cake changes when refrigerated, it becomes pasty and dense. The fresh cake is moist, airy and utterly delicious!

7 tablespoons raisins
75 ml water [or rum]
150 ml extra-virgin coconut oil [can use walnut oil or olive oil]
14 tablespoons muscovado sugar [can use white sugar]
2 large eggs
1 1/4 cup + 1 tablespoon AP flour
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 (450 grams) apples, peeled, cored and cut into small dice
7 tablespoons chopped walnuts

Bring the water and raisins to a boil, remove from heat and set it aside to macerate.

Preheat oven to 180 degrees C. Butter and flour a loaf pan or 9" cake pan.

Beat sugar and oil in a bowl, add eggs one at a time and continue beating until lightly thickened. Fold in the dry ingredients, then the apples, drained raisins and walnuts. Pour the thick batter into the prepared pan, smooth the top and bake for 1 hour.

The Spice Is Right 4: Its Too Darn Hot: Chilis

2006-07-10T23:25:00.000+08:00

July is both a hot and rainy month. The humidity sometimes feels like your wrapped in a hot wet blanket! I do love the rain though. The best thing about the sultry weather are days when it rains early in the morning and you wake up to a clear sunny day and everything looks fresh and clean.

For this months theme of The Spice Is Right, I made something hot and sticky to match the weather. I adapted this delicious jam from Lex Culinaria.

Spicy Onion Jam

2 lagre red onions chopped (about 5 cups)
1 + 1/4 cup golden sugar
2 teaspoons white peppercorns or 1 teaspoon red pepper flakes
1 teaspoon cumin seeds
1 + 1/2 cups red wine vinegar
1 cup water
1/4 cup tomato paste
1 +1/2 tablespoons cornstarch dissolved in 1/2 cup cold water

Place onions in a large saucepan and saute over medium heat for 5- 10 minutes, stirring constantly until onions begin to soften and sweat. Add remaining ingredients, except cornstarch/water mixture, and bring to a simmer. Simmer for 10 - 15 minutes or until flavours are well blended and onions are fairly soft, but retain some crunch. Stir through cornstarch mixture and cook a couple of minutes more. Pour into clean hot jars. Loosely apply lids and set aside to cool. When cool, tighten lids and refrigerate. Jam should keep in the fridge for 4 to 6 weeks. Serve with cream cheese and crackers.

Makes 5 x 250ml jars.

Roundup Part 1
Roundup Part II
Roundup Part III

Slow Food

2006-07-03T12:43:00.000+08:00

I've just read a wonderful book called Slow Food: Philippine Culinary Traditions. The book is a compilation of essays written about culinary techniques and dishes of the past. The term "slow food" describes food that has been cooked from scratch using fresh local ingredients usually from the backyard or fresh from the sea, as opposed to fast food wherein food is highly processed and where one is unlikely to know its origins. The authors are all members of the Slow Food Movement that began in Italy and now has members from all over the world.

The essays are beautifully written, focusing on a particular type of food, province or family tradition and each providing a detailed recipe. It's interesting to note that there are some tastes and flavors that most provinces share. For example, sinigang is a dish you can find in any province. Yet each province has a particular fruit or vegetable indigenous to the area that is used to flavor this same dish. In Manila tamarind is the most commonly used ingredient to make the base of the soup. In Bacolod the native fruit batuan is used, others use guava, santol or calamansi. I myself happen to love it all! Although these are all different souring ingredients, each tastes different and brings a uniqueness to the dish.

The book shows how slow food is important in creating harmonious relationships with individuals, family and the environment because food and the way we cook and eat it permeates every aspect of our lives.

Recipe: Santol Preserves

2006-07-02T16:26:00.000+08:00

I managed to get the last batch of santol for the season from my cousins trees in Bacolod in order to make these delicious preserves.

Blanch whole santols in boiling water for about 10 minutes. Drain and peel. Quarter peeled santols and remove seeds. Place in a large bowl and cover with filtered water. Let it soak for 12 hours in the refrigerator. Drain and repeat 2 more times.

about 6 cups seedless diced santol
12 cups water
3 cups muscovado sugar
3 cups white sugar

Bring sugars and water to a boil. Add santol and simmer for about 3-4 hours. Let it cool.

Place in clean bottles.

The preserves filled two bottles. Notice the syrup doesn't cover the santol? So I added rum to one bottle as an experiment...

Recipe: Amaranth and Portabello Fettucine

2006-06-30T14:46:00.000+08:00

I didn't take any measurements but I suspect this is a very forgiving recipe. I used green amaranth leaves which taste more like spinach than the purple ones. I'm glad my farm is overrun with 7 foot stalks of amaranth! The leaves are tasty, I'll be trying them in more recipes.

Amaranth leaves, stems removed and cut in about 1-inch pieces
portabello mushrooms, diced
garlic, chopped
butter
flour
milk
Parmesan cheese
fettucine
salt

Saute mushrooms and garlic in butter. Add amaranth, stir until wilted. Set aside.

In the same pan, add flour and equal amount of butter to make a roux (approximately 1/2 tablespoon each for a sauce serving 2 persons). Slowly add some warmed milk and whisk until thickened. Add amaranth mixture.

Boil fettucine in salted water. Add pasta to creamy amaranth mixture and heat until very hot, mixing constantly. Stir in some cheese. At this point the sauce may get too thick, thin pasta sauce by adding some of the salted water.

*Cooked amaranth leaves contain about 8% protein, 4% carbohydrates and are rich in calcium, iron and vitamins B and C in higher concentrations that spinach. For example, only 47 g of cooked leaves contains 100% of the minimum daily requirement of Vitamin C.

Lasang Pinoy #11: Summertime Coolers & Memories of Summer

2006-06-30T13:18:00.000+08:00

Cool drinks are what I love in the summer, especially coconut juice and drinks with coconut milk. A last hoorah for the end of summer...

Batida
I first had this drink when I was living in Boracay (yes, I was actually living on this beautiful island beach resort) about 10 years back. Gosh! Has it been that long? I lived in a cottage fronting the white sand beach for two sun-kissed years. I would have this drink in the late afternoons just before the sun begins to set. This is actually a Brazilian drink but uses ingredients easily and commonly used in the Philippines. If I didn't know better I'd think this was a Pinoy creation. I have an ex-boyfriend to thank for this one, he substituted Tanduay rum for cachaca in the original recipe . I think he's still lounging in Boracay...

1 13.5-0z can coconut cream
filtered water
approximately 2 shots Tanduay rum
6 tablespoons muscovado sugar
ice cubes

Shake coconut cream, rum, 1 can of water and sugar in a bottle until sugar dissolves.

Fill shaker with ice cubes and cream mixture.

Pour into glasses and add ice cubes.

This is my entry for Lasang Pinoy #11 which is being hosted by JMom at In My Kitchen.

Bibingka for Breakfast

2006-06-30T10:09:00.000+08:00

I came back a few days ago from a one week stay with cousins in Bacolod and brought back a large box full of goodies. In my opinion, Bacolod has some of the best food in the country. On this trip I tried original variations on local dishes. The bibinka from Sweet Greens Garden Cafe on 9th and Lacson Streets was amazing. Made by leaving the dough out to be naturally yeasted and cooked with the addition of makapuno instead of cheese. As I understand it, this bibinka is done the old way before commercial yeast or cheese was available, imparting the bibinka with another flavor dimension I can't quite describe. I placed it in the oven to be heated before eating it for breakfast this morning.

Mixology Monday IV: Apéritif

2006-06-26T20:50:00.000+08:00

I know this is a food blog but I couldn't resist joining Mixology Monday, hosted by Jimmy Patrick of Jimmy's Cocktail Hour. Besides, whoever heard of eating without drinking?

The theme for this event is aperitif.

First impressions last longest. The downbeat of the conductor's baton, the first step in a tango, the opening words in a flirtation these initial moves can make or break.

William Grimes of the New York Times couldn’t have said it better when describing the role of the aperitif when entertaining. Although I wouldn't go so far as to say it would make or break your dinner party. It's a pleasant way to start the evening. Your choice of having before dinner drinks sets the tone and mood whether its a casual get-together or a more formal soiree. Serving an aperitif when guests arrive is an invitation to an enjoyably long evening.

To start the evening in a festive mood, my aperitif of choice is Cava, a Spanish sparkling wine that can be served with an assortment of tapas. Cava is made in the tradional way, the same method of making sparkling wine as Champagne. My favorite is the semiseco Oro Rondel Cava. It goes with almost anything you serve - vegetable sticks, strong and mild cheeses, spicy shrimp, parma ham or Chinese dumplings. Cava is also light enough for you to enjoy more than one glass, but don't get carried away there's still dinner to consume.

Amaranth: From the Farm to the Frying Pan

2006-06-20T22:20:00.000+08:00

Amaranth plants just sproated everywhere right after a few days of heavy rain, coming from plants I uprooted a few months ago. The variety I'm using has reddish purple and green leaves. I've never tried eating these so I wanted to try it in its simplest form. I adapted a recipe for Sichuan Stir-Fried Amaranth Leaves with Garlic.

Amaranth has a very interesting history and has many food uses as the entire plant is edible, including the stalk. It also has an impressive amount of nutritional value.

Steamed Amaranth Leaves with Garlic
It taste amazingly like alugbati, a native edible vine, whose leaves are also of the same color as the amaranth. It has an intense smoky sweet spinach flavor and can therefore be substituted for any spinach dish.

300 g bunch of fresh amaranth leaves
1 tablespoons butter
1 tablespoon extra-virgin olive oil
1 teaspoons finely chopped garlic
salt to tast

Place leaves in a steamer for 2 minutes or until leaves wilt and shrink to about a fourth of its original quantity.

Heat butter, salt and garlic in a saucepan on low heat, just until garlic starts to sizzle and salt dissolves. Garlic should not change color.

You may either remove garlic from the oil or leave it in (I leave it in), then add the steamed amaranth.

*The cooked leaves contain about 8% protein, 4% carbohydrates and are rich in calcium, iron and vitamins B and C in higher concentrations that spinach. For example, only 47 g of cooked leaves contains 100% of the minimum daily requirement of Vitamin C.

Garden Flora and Fauna

2006-06-18T21:47:00.000+08:00

Little critters...

After the rains flowers are blooming all over the farm...

coleus

lima beans

this flowering vine was growing on the rocks and is less than 1 cm

African marigold (edible)

red amaranth

papaya

Recipe: Portugese Kale and Chorizo Soup

2006-06-16T18:59:00.000+08:00

A very simple and satisfying soup to make.

2 medium potatoes, diced
1 chorizo, sliced in 1/4-inch thick rounds and halved
4-6 leaves giant kale, cut in 1-2 inch squares
3 cloves of garlic, sliced
1 vegetable bouillon cube

Cook chorizo in a hot pan until lightly browned. Add potatoes and stir to coat with the fat that has come out of the chorizo. Pour about 4 cups of water and bring to a boil. Lower heat and simmer until potatoes are done. Add the kale and boulion cube, continue to simmer for a minute or two.

Probiotics

2006-06-15T08:38:00.000+08:00

The world of natural medicine never fails to amaze me. What amazes me most is that many of these remedies have been around for centuries and they work extremely well without any side-effects. So why aren’t they more popular? Instead we turn to what is now conventional medicine which, in my experience, is not as effective.

My number one cure-all natural medicine that I endorse to anyone that will listen is Bee Propolis, a probiotic syrup. Probiotics, “…refers to foods or supplements containing live beneficial microbes, primarily bacterial strains, that are used to fortify or rebuild our natural gut flora.” I discovered the probiotic supplement Bee Propolis at the Ilog Maria shop in Tagaytay. And am I ever grateful! I take it whenever I feel like I’m coming down with something and when I’ve actually come down with something. But taking it at the onset of a cold or flu is nipping it in the bud. When I’m already sick with a cold I take it every two hours for a day (3-5 days for a flu, much harder to cure if its full blown though) and I’m as good as new.

You don’t have to wait to be sick to take probiotic products or foods. Taking probiotic foods or supplements keeps the intestinal flora healthy which is necessary in keeping or rebuilding a strong immune system and aiding in the digestion process. Fermented foods such as saerkraut, miso, yogurt and soy sauce have these beneficial bacteria.

Another important factor in keeping healthy flora is our diet. Foods rich in fiber feed beneficial bacteria. Intrestingly, the “bad” bacteria feed on simple sugars. We've all heard it before - eat your veggies! Beans and fruits are also rich in fiber.

Try out this recipe for Pithale, an Indian curry dip made with besan (chickpea flour), which is delicious and fiber rich. This is the second time I try out a recipe from blog One Hot Stove. Thanks Nupur!

*100 grams of besan gives you 11 grams of soluble fiber. The average adult needs about 25-30 grams of fiber a day.

DDT

2006-06-12T08:55:00.000+08:00

Today in 1972 the EPA banned DDT in the USA (oh my, thats a lot of acronyms!). DDT was used as an agricultural pesticide after the second World War. Although its been banned,DDT residue is still found in some foods grown in the U.S. in 2002. It is still used by other countries, especially in the third world.

Rachel Carson's book "Silent Spring" tells of the dangers of the pesticide DDT and was ultimately responsible for its banning and consequently began environmental movement. DDT was also used as an insecticide against the malaria carrying mosquito. I found this secondary school online module that explains DDT's chemistry and its effects and this fact sheet and evaluation from a University.

Having taken courses in Environmental Studies I know a little about the DDT issue. Carson's book was required reading and it was also taken up in chemistry and ecology classes. But for arguments sake lets take a look at this article and this one which are for the use of DDT.

Definitely, biologists are against DDT because of its impact on bird populations and the resulting chain effect on other species populations. But according to the articles DDT may be applied to the environment in a way that is safe and responsible. The articles fails to tell us how. Mostly, it attacks the suggestion that DDT is a carcinogen and fails to address the issue of environmental damage. I'm inclined to stay on Carson's side, who is herself a chemist, because she explains, in a way anyone can understand, exactly how DDT affects the environment and ultimately us humans.

This document written by Dr. Romeo Quijano, founding Director of PAN (Pesticide Action Network) Philippines, clarifies the issues regarding the use of DDT which has been banned in the Philippines since 1994. He tells us first hand of the dangers to health and his skepticism regarding those touting its use. (Read about Dr. Quijano's plite with the government in 2003).

The good news is that scientists have discovered that waters polluted with DDT can be controlled by the unlikely seeweed which somehow absorbs DDT much like it does other toxins.

Fruits of the Farm

2006-06-12T05:28:00.000+08:00

This pretty flower is from my okra plant. I won't be eating this batch of okra, they're being grown for collecting the seed which I will plant the next time around.

The Spice Is Right 3: The Perfumed Garden: Rosewater

2006-06-11T14:42:00.000+08:00

The day I read about the theme for this month’s The Spice Is Right I had drank a Singaporean beverage made with shaved ice, condensed milk and rosewater. I remember thinking that there has to be a better way to use rosewater syrup. The drink was sickeningly sweet but I could taste the floral essence of the rosewater and I wanted to try using it in another dish. Then here comes the announcement for the new theme of the The Spice Is Right and I new it was in the stars…

Fereni Starch Pudding
This is an adaptation of a recipe I found online and the author says that this may be eaten during Ramadan, a Muslim fast that lasts a month. It is eaten before the main meal of the night to "break the fast". Could this be where the English word and ritual "breakfast" comes from?

I found this lovely white pudding to stiff and would recommend using half the amount of cornstarch called for in the recipe. Otherwise I liked it and will make it again. The bites of cardamom seeds is the perfect addition to the subtle flavors of this dish. I used the clear colored rosewater in this recipe, which is probably why I could use the amount I did. If using the red colored rosewater syrup, adjust the amount keeping in mind that it is much sweeter than the colorless syrup.

2/3 cup cornstarch
2 cups carabao’s milk (or organic cow's milk)
6 whole green cardamom pods, slightly crushed to open the pods
1/2 cup ground almonds
½ cup rosewater or to taste
1/4 cup blanched slivered almonds (I used sliced almonds)
1/4 cup raw honey

Dissolve corn starch in 1 cup of cold milk. Bring remaining milk to boil with cardamom and ground almonds. Then add corn starch mixture and stir continuously with a whisk. Remove from heat when it starts to thicken and add honey and rosewater. Remove cardamom seeds from the mixture. Squeeze out the black seeds from the cardamom pods and mix seeds into pudding. Pour (I spooned mine into a bowl) it into serving dishes. Garnish with slivered almonds and serve warm or cold.

Mastering the Art of French Cuisine

2006-06-08T12:29:00.000+08:00

I watched an episode of Martha Stewart's Living last night and one of her guests was Julie Powell author of Julie & Julia. Julie's book chronicles her experiences while cooking every recipe in Louisette Berthole, Simone Beck and Julia Child's classic book Mastering the Art of French Cuisine. Quite a feat and written with humor and wit. Her project was actually first chronicled on her food blog The Julie/Julia Project which she started in August 2002. On the show she cooked a mouthwatering Beef Bourginogne that made me want to go straight to the grocery for ingredients. Only I couldn't because it was late at night. Why can't we have a 24-hour grocery??

Julia Child brought the art of cooking and eating to the American household. Her enthusiasm and dedication to good food has made her an American icon and she is known to every cook worth his salt. On the show, Martha revealed that she too had cooked every recipe on the book and that is how she learned to cook well. I would think anyone who wants to learn how to be a chef would learn by doing what Julie and Martha did in place of going to culinary school.

I own a 1964 edition of Mastering the Art of French Cuisine which belonged to my great-grandmother whom I was named after. My great-grandmother is a cooking legend in my clan and this book was one of two books that she owned (the other was The Joy of Cooking). In her memory and for the benefit of anyone in her family who want to recreate the food, cakes, pastries and preserves she served in her summer house in Baguio or her home in San Rafael, Manila my Aunt recopied all her personal recipes and distributed them to all the family members. The only problem is that most of the recipes have no measurements. She died after her third great-grandchild was born. Me being her first great-grandchild. My favorites were esaymadas, guava paste, strawberry jam, mango jam and food for the gods. I remember summers in Bagiuo when I was very young and she would be doing cross-stich in her living room and I would sneak into the pantry and finish all the guava paste. Her ensaymadas would melt in your mouth. When I tried to make it years later, I realized why it was so delicate and melty, it had tons of butter incorporated with flour, much like a puff pastry except it was moist, cheesy and light at the same time. Incredible!

In memory of these two great women whose culinary skills have had a profound influence on me and to Julie who is destined for cooking greatness I will cook the book's recipe for Fish Quenelles in Normandy Sauce Gratinee. Now, I'm off to the grocery.

Julia Child's kitchen, the wall used to hang her pots and pans was built for her by her husband 40 years ago. Go here to see more of her kitchen which is on display at the Smithsonian.

Three Emperors Dinner

2006-06-07T07:00:00.000+08:00

The most illustrious of all 19th-century Paris restaurants was the Café Anglais, on the Boulevard des Italiens at the corner of the rue Marivaux, where the chef, Adolphe Dugléré, created classic dishes such as sole Dugléré (filets poached with tomatoes and served with a cream sauce having a fish stock base) and the famous sorrel soup potage Germiny. On June 7, 1867, the Café Anglais served the now-famous “Three Emperors Dinner” for three royal guests visiting Paris to attend the Universal Exposition. The diners included Tsar Alexander II of Russia; his son the tsarevich (later the tsar Alexander III); and King William I of Prussia, later the first emperor of Germany. The meal included soufflés with creamed chicken (à la reine), Venetian fillets of sole, escalloped turbot, chicken à la portugaise (cooked with tomatoes, onions, and garlic), lobster à la parisienne (round, flat medallions glazed with a gelatin-mayonnaise mixture and elaborately decorated), ducklings à la rouennaise (the carcasses stuffed with liver and pressed, presented on a platter with boned slices of the breast and the grilled legs, and served with a red wine sauce containing pureed liver), ortolans (small game birds) on toast, and eight different wines.

Although the Café Anglais closed in 1913, when the building was demolished, the table setting for this dinner is now displayed at La Tour d'Argent, the oldest surviving restaurant in Paris.

-Encyclopædia Britannica

Chef Dugléré also created the now classic dish Pommes Anna for the famous and well-loved Parisian cortesan Anna Deslions.

Recipe: Baingan ka Bharta (Indian Roasted Eggplant Spread)

2006-05-26T08:03:00.000+08:00

Ok ok don’t panic. I have eggplants piling up in my kitchen and I don’t want any going to waste.

Here’s an adaptation of a recipe from a fellow blogger I’ve been meaning to try. I would serve this the day after it is made to allow the flavors to develop.

Baingan ka Bharta

3 large eggplant or 6 medium eggplant or 1 dozen small Japanese eggplant
3 onion, finely chopped
1 can plum tomatoes, chopped
3-inch chunk of ginger, finely chopped
1 tsp red chili paste
3/4 tsp turmeric powder
3/4 tsp garam masala
3 tsp cumin seeds
salt, to taste
2 tbsp olive oil
fresh chopped coriander leaves, for garnish

1. Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
2. Remove the charred skin and chop eggplant meat. Place in a strainer over a bowl to allow liquid to drain. Set aside.
3. Heat oil in a pan and saute cumin seeds and ginger until they begin to sizzle.
4. Add in onions and fry till brown. Season with some salt, red chili paste and turmeric and fry spices till fragrant.
5. Add tomatoes and cook until reduced, about 10-15 minutes.
6. Add mashed drained eggplant and garam masala. Cook for another 10-15 minutes, stirring constantly to blend in well.
7. Garnish with coriander leaves. Serve with naan or pita bread.

Organic Farming Solutions

2006-05-20T16:39:00.000+08:00

I learned a lot today about organic farming from Mrs. Rosalina Tan who is one of the founders of OPTA and from Ed Samaniego who gave a seminar on Biointensive Organic Farming. I had five problems dealing with my vegetable plants and each one was answered today.

1. Some of my plant's leaves are turning yellow -- this is a sign of nitrogen deficiency.

2. My squash and melons die after growing healthily for 2-3 weeks after being transplanted -- might be a fungal infection due to overwatering.

3. I have an infestation of some powdery white substance underneath the leaves of some plants -- these are aphids which can be terminated with a product OPTA was selling called Bioneem, a natural insecticide made of neem extract, lemongrass, citronella and atis extract. The citronella in this mixture makes this product dangerous to all insects on the farm which includes beneficial ones. This product should only be sprayed on the affected plants.

4. Some of my tomatoes turned brown at the bottom -- calcium deficiency: add egg shells or dolomite to soil. I read a bit on dolomite as a supplement to calcium deficient soil and found out that it is not recommended in organic farming. A good source of calcium used by organic farmers is gypsum (calcium sulfate), mined limestone, legume green manure, rock (tricalcium) phosphate, wood ash, clam & oyster shells. Calcium apparently solves many organic farming problems such as resistance to disease and poor crop yield.
5. What to mix with coco coir as a mix for fertilizing soil -- vermiculture or chicken manure.

Will apply these solutions and see what happens. I had a long and pleasant conversation with Mrs. Tan who is quite dedicated in advocating organic agriculture. I'm glad to have met such an admirable woman. Cheers to you Mrs. Tan! Check this site for information on OPTA's history and mission.

Endocrine Disruptors

2006-05-14T08:34:00.000+08:00

Here is an article that shows how the insane amount of man-made chemicals in our environment directly affects our health. Unfortunately none of our human senses can detect the presence of these chemicals that surround us and have become part of the air we breathe and the food we eat. We feel the adverse symptoms from unconsiously injesting this chemical cocktail of endocrine disruptors. The symptoms of which is a hormonal imbalance for women in their 20's and 30's. I myself was diagnosed with a hormonal inbalance which my doctor wanted to treat with injections of hormones. Aside from the fact that I am terrified of injections I also didn't like the side-effects she enumerated. I looked for a gentler and natural way of treating it so instead I took Evening Primrose Oil which helped tremendously. I then went on a fast called the Master Cleanse by Stanley Burroughs and my hormonal imbalance was cured.

Typhoon Season

2006-05-14T07:01:00.000+08:00

The typhoon season is upon us. The winds are pretty strong and it looks like it will be strong typhoons this year. Most people stayed in town for the weekend as typoons already started in some provinces. Here in the city its been raining and last night the winds were howling but no typhoon yet. Well, looks like my tomato plants will have an early retirement. Time to start planting water hungry vegetables and fruits. Although typhoons do hit the city pretty badly, my farm in Antipolo will be safe from them. Or thats what its geograhic climate suggests, I hope global warming hasn't changed that.

The Spice Is Right 2: Sweet & Savory: Chili Pepper

2006-05-12T12:56:00.000+08:00

Barbara of Tigers & Strawberries has come up with another great theme for the second round of the Spice Is Right. It didn’t take me long to think of a spice for this event - Chili Peppers! As bizaare as this may sound chilis can be used in a dessert, something I found out a year ago when I tried the Chili Chocolate Crème Brulee at M Café (I’m quite adventurous when it comes to food). To my surprise, the combination of chili and chocolate went really well together. It’s now one of my favorite desserts.

Chilis or Sili, as we call it in the Pilippines, is used sparingly in some native savory dishes especially in the provinces of Bicol and Mindanao. Bicol is in the northern part of the Philippines and Mindanao in the southern part. Although, most Philippine dishes do not use sili, many of our condiments do and usually come in either plain, sweet or spicy flavors. For example vinegar is either plain or spicy. Spicy vinegar is made by infusing vinegar with whole chilis and leaving it in the bottle giving it a decorative look. Bagoong (fermented shrimp paste) comes in plain, sweet and spicy flavors. Soy sauce is mixed with chopped chilis or chili oil and served on the side. The amount of heat depends more on the variety of chili being used. The spiciest being sili labuyo and the milder one just plain sili. Siling labuyo which was in the Guiness Book of World Records for being the hottest chili in the world with a heat scale rating of up to 100,000 Scoville Units, but that was corrected and Mexican habanero chilis are found to be the hottest with a heat scale range of 100,000 to 500,000 Scoville Units. Whatever the case, this gives you an idea of how hot silis are! The other variety, called sili, is a mild chili and is usually used in cooking spicy dishes. One thing I found out is that the longer you leave a dish that has chili in it the spicier it gets so don’t leave leftovers for too long.

My first experience with siling labuyo was not a pleasant one. When I was a child I was playing at a neighbors house and happened to see a chili pepper plant. Thinking my yaya (thats nanny in plain English) said “cherries” I quickly grabbed one and popped it in my mouth. The resulting explosion, and that’s what it felt like, left me in pain for a couple of hours. That’s one experience I will never forget. But, the past being the past I now enjoy spicy food to the extent of adding it to sweets. So here I bring you Chili Chocolate Truffles. Trust me, it really is good.

Chili-Chocolate Truffles
These are delicious, but the recipe can be improved. I will change the use of cayenne the next time around. The flavor of chili peppers just didn’t come through. It had a hint of spiciness but lacked flavor. The next time I make these truffles I’m infusing the cream with fresh whole chilis. I also added 2 teaspoons of powdered sugar to the cocoa powder, I find covering the chocolate balls with pure cocoa too bitter.

Makes 18 to 20 small truffles

10 oz (280 g) bittersweet chocolate
1/4 cup (50 mL) butter, at room temperature
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) liquid honey or maple syrup
1/2 tsp (2 mL) cayenne pepper
1/4 cup (50 mL) cocoa powder + 2 tsp. powdered sugar

1. Finely chop chocolate with a knife or in a food processor. Place in a large bowl with butter. Pour cream into a small saucepan and set over medium heat. As soon as cream boils, remove from heat. Then pour over chocolate and butter. Stir until melted and mixture is smooth. Stir in honey and cayenne. Refrigerate until set, about 4 hours.

2. To make truffles, scoop out a small amount of mixture with a melon baller. Use your hands to shape chocolate into 1- to 2-inch (2.5- to 5-cm) balls. Set each ball on plate or in a container. If your in a warm climate like I am, you will have to return the bowl of chocolate and the balls of chocolate to the fridge and continue when chocolate has hardened, about 15-20 minutes. I had to do this about 4 times.

3. Sift cocoa powder and powdered sugar into a small bowl, whisk well to combine. Place one truffle in bowl. Gently roll to completely coat. Shake off excess. Return to container. Repeat with remaining truffles. Separate truffles by layering between sheets of wax paper. Refrigerate. Truffles keep well up to 5 days.

Gentle Rains

2006-05-12T08:10:00.000+08:00

Its a welcome respite from the intense heat we've been experiencing this summer, the gentle rain. All night thru this morning it continues to drizzle. The air is still warm though. The plants are loving it and so am I.

Recipe: Tomato Parmesan Bread Pudding

2006-05-11T17:14:00.000+08:00

I used french bread that was a couple of days old for this recipe. The bread was devoid of moisture, hard and crusty. The pudding turned out nice and chewy, the way I like it. I didn't measure anything so I'm guessing at the amounts I used.

1 cup chopped tomato
3 cloves garlic, sliced
1 tsp. extra-virgin olive oil
days-old demi-baguette, cubed
1/2 cup AP cream
1 egg
1/4 cup water
4 heaping tsp. Parmesan cheese

Beat cream, water and egg with a fork. Add bread cubes and leave it to soak. Mixing it several times to make sure all the cubes are evenly soaking up the liquid.

Briefly cook tomato and garlic in a pan with oil,season with salt (not to much because cheese is already salty). Sauce should be wet. Let cool for 10-15 minutes, then add to soaking bread. Add 3 tsp. cheese. Mix well. Sprinkle remaining cheese on top.

Bake in 350 degree F oven until golden brown and puffy, about 20 minutes.

Fruits of the Farm

2006-05-08T08:58:00.000+08:00

I spent the afternoon with my friend J at the farm yesterday. Had some drinks and music playing while I checked out the veggies.

Mangoes Galore!

2006-05-04T13:39:00.000+08:00

It's the season of mangoes and I was given a kaong (a large basket) of green mangoes! Aside from eating it with bagoong, which I will surely do, I will try some new recipes using this sour fruit. Already I have found some Indian pickles and Indonesian salad recipes on the net. Looks like mangoes are in season all around SEA.

Some of them are turning yellow. Mango jam is next on the list.

Recipe: Steamed Fish Filet with Scallions & Ginger

2006-04-30T07:19:00.000+08:00

4 tilapia filet
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons rice wine, dry white wine or dry sherry
1 teaspoon Asian sesame oil + 1 tbsp
5 scallions, chopped, including green part

Mix ginger, soy sauce, rice wine and 1 tsp sesame oil in a small bowl. Place filets in a plate and pour sauce over. Top with scallions. Steam for 10 - 15 minutes.

Before serving drizzle 1 tbsp of remaining sesame oil over fish.

Recipe: Bamboo Shoot & Mushroom Stir-Fry

2006-04-30T07:03:00.000+08:00

bamboo shoot, drained
garlic, chopped
oyster mushroom
camote tops (or any greens such as spinach)
Bragg's amino acid or soy sauce
vegetable oil (I use virgin coconut oil)

Cook garlic in hot oil, do not brown. Add mushroom, cook until most of the liquid evaporates. Add bamboo shoot, season with Bragg's, cover for 2 minutes on medium low heat. Add greens and remove from heat.

Recipe: Arugula Salad

2006-04-29T16:10:00.000+08:00

arugula leaves, washed and dried
cherry tomatoes, halved or quartered
extra-virgin olive oil
balsamic vinegar
parmesan cheese

Toss arugula with oil until leaves are lightly coated. Add tomatoes and drizzle with vinegar (oil to vinegar ratio 3:1), toss to combine. Top with shavings of parmesan cheese or toss in several teaspoons of grated parmesan cheese.

* To make parmesan shavings: Use a vegetable peeler and "shave" cheese like you would peel a vegetable.

Recipe: Mussel & Arugula Brown Rice Salad

2006-04-27T07:34:00.000+08:00

I purchased a bottle of cooked mussels in oil from my supplier of natural and organic processed products. The mussels come in 3 flavors - garlic, hot & spicy, and plain. All the mussels have a sweetish flavor due to the sugar used in cooking it. I thought it went perfectly with the arugula and Kalinga rice mix which I had in hand to make a quick lunch. I've used brown rice and the rice mix in making this salad and they're both delicious. The nutty rice, sweet mussels and spicy arugula turned out to be a good combination of flavors.

Take equal amounts of torn arugula and cooked brown rice or Kalinga rice (or you may make your own combination of 3 different kinds of rice varieties to make a rice mix). Drizzle with extra-virgin olive oil and toss. Top with mussels.

A good substitute for the mussels would be a sweet chili or sweet garlic shrimp saute. Hmmm, I'll try that next time...

Recipe: Muscovado Lemongrass Iced Tea

2006-04-24T13:41:00.000+08:00

This recipe is an improvement of my first recipe for lemongrass iced tea.

1 cup chopped lemongrass, cleaned, discarding tough outer leaves; use white and light green parts only (discard tough green part or you may use it to stuff a roast chicken)
1/2 cup muscovado sugar
8 cups water

Place all ingredients in a pot and bring to a boil. Simmer for 5 minutes. Remove from heat and let it cool. Strain into a pitcher and discard solids. Cover pitcher and refrigerate. Serve with or without ice.

A Niche Market

2006-04-24T07:47:00.000+08:00

I am passionate about organic food because I believe in health and I want to save the environment (baby steps). I'm hoping more people become aware of the dangers of conventional agriculture to their personal health, to the environment and to society as a whole. Failing to reach others intellectually or emotionally, there's always the flavor of conventionally grown produce compared to ones organically-grown. Organic food taste a LOT better. It's a world of difference. I was first and foremost a lover of good food and eventually I became concerned about the state of the environment. In my studies I learned of the connection between the environment and the food we eat which led me to start an organic garden last year. So far there have been few ups and many downs.

Yesterday I joined the Organic Market for the 3rd time. I had vine-ripened red cherry tomatoes, Italian arugula, chrysanthemum leaves, mustard greens, flat-leaf parsley, lemongrass and scallions. Well, I made enough to pay for the stall I rented and buy some groceries for myself but I'm beginning to have doubts about this venture. It doesn't seem to me like there are enough people out there who want to eat organic food. Also, the market is only open on Sundays which is a rest day in this country. I asked Mara, our organizer, and she said the "powers that be" won't allow the market to open on Saturdays because there is already a Saturday market going on. Completely ridiculous and a decision based on that premise should be illegal! But frankly I don't know what to do about it. So I told myself that we just have to make do with what we've got. Which is Sunday 7am to 2pm. Luckily, I don't give up easily and I've come up with some ideas to attract people over on Sundays. I will write about it if all goes well, or doesn't, but right now it's still forming in my head.

The other problem I'm having at the moment is that I am not producing enough to tap a wider market. The problem isn't a lack of land area but the people I'm dealing with. Mistakes made in agriculture has big and time consuming repercussions. So its a slow process when things don't go right. One of my farmers misunderstood me and cut off all the branches and most of the leaves off my fruiting cherry tomato plants. Needless to say, the plants are now dying. Bloody idiot. After having to calm down for a couple of days, I thought of a way for this to never happen again. All instructions I give will be written down on the whiteboard before I leave the farm. I also gave each farmer something that he alone is responsible for. Hopefully I've organized things so the farm will run more smoothly.

On the up side, I've been cooking more than usual with all the vegetables I have on hand. Eating something I've grown and knowing how fresh and toxin-free my fruits and vegetables are gives me a sense of well-being. And the flavors are truly astonishing after eating bland tomatoes and not-so-fresh produce for a year. This morning I made some lemongrass iced tea using fresh lemongrass from my farm and organic muscovado sugar instead of regular granulated sugar. Yum!

Sugar High Friday - Liquors

2006-04-21T11:49:00.000+08:00

I love cooking with liquors! And I'll be doing just that for Sugar High Fridays. Yes, I'm joining another food blogging event. The theme this month is "Liquors", hosted by Chandra of Lick The Spoon. Sugar High Fridays was started by Jennifer of Domestic Goddess who chooses the host for this monthly event. Joining these events gives me the chance to try out recipes from my embarrassingly large library of cookbooks. Embarrassing because I haven't used most of the books. I read them like novels and off they go to the bookshelf never to be opened again. So here I give them new life.

I'll be baking a Guinness Stout Ginger Cake from the book The Last Course by Claudia Fleming and Melissa Clark. I used San Miguel Cerveza Negra instead of Guinness Stout because I couldn't find any at the grocery. So this should actually be called Cerveza Negra Ginger Cake. Cerveza Negra is Spanish for dark beer.

I used virgin coconut oil for this recipe because I thought the flavor of coconut would go well with the spices and ginger. The cake turned out really well and the smells emanating from the kitchen while it was baking... well, you know what I'm talking about.

One thing I would change when I make this cake again is to use a nonstick baking pan and forgo buttering and dusting the loaf pan with flour. The cake had streaks and patches of flour when I turned it over a serving plate. Although, it did not affect the flavor of the cake it didn't look appetizing.

Cerveza Negra Ginger Cake

1 cup Cerveza Negra
1 cup molasses
1/2 tbsp baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup muscovado sugar or brown sugar
3/4 cup virgin coconut oil or grapeseed oil or vegetable oil
2 cups all-purpose flour
2 tbsp ground ginger
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1/8 tsp ground cardamom
1 tbsp grated, peeled fresh gingerroot

Preheat oven to 350 degrees F.

Butter and flour a loaf pan or bundt pan.

Pour beer and molasses in a large saucepan. Make sure its large because the mixture will foam up and spill over. Bring it to a boil. Remove from heat and add the baking soda. This mixture will foam up again after adding the baking soda so I can't stress enough using a large pan to do this in.

Whisk flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom together in a bowl.

Whisk the eggs and sugars together in another bowl. Add oil and whisk until well combined.

Pour the egg mixture into the beer mixture and whisk well.

Pour half of the liquid mixture into the bowl of dry ingredients and whisk thoroughly. It will get stiff, continue whisking until its well combined. Pour in the rest of the liquid mixture and slowly whisk to combine.

Pour batter into prepared loaf or bundt pan and bake in preheated oven for 1 hour.

I served slices of this cake with dulce de leche ice cream.

Recipe: Egg Sandwich

2006-04-20T20:36:00.000+08:00

This sandwich is a variation of one my sister often makes. It is soooo good.

You boil an egg. Peel and slice it. Quarter a bunch of cherry tomatoes and toss it with a finely chopped scallion, use the white and green parts. Spread some Japanese mayonaisse on two pieces of bread. On one piece place the sliced egg, top the egg with a sheet of nori (seaweed used to wrap sushi), then top the nori with the cherry tomato salad and top this with the remaining piece of bread. Enjoy!

A Poem

2006-04-20T06:10:00.000+08:00

I came across this poem this morning and liked it a lot.

Time to plant trees is when you're young,

So you will have them to walk among -

So, aging, you can walk in shade

That you and time together made.

X.J. Kennedy

Hot Weather

2006-04-19T15:42:00.000+08:00

The weather nowadays is wilting my poor plants. It is so hot, I've had to put nets all over the farm to shield the plants form the intense heat. Despite the stifling weather my tomatoes are fruiting nicely. The herbs, mustard greens and arugula are also doing well, even without the nets. The problem is the soil dries much faster so we have to water more often and the leaves of the fruiting plants droop and some turn brown. The netting should shield the plants from to much sun. One thing that's thriving in this heat are the African Marigolds. I had more of the marigolds seeded and will plant them in borders. These marigolds are also edible so I'm eager to try them on salads and use them to decorate sweets. What I'm having a hard time with are the peppers and eggplant and the problem has nothing to do with the heat. These plants bear one fruit at a time and take a long time for even that one fruit to come about. I figured it is from the way the pants are being watered. The pepper and eggplant plants do bear numerous flowers but then come to bear single fruits. I think the farmers probably water the flowers off, so I gave instructions to water only the ground around the plants and not the tops. Hope that works. Being in the farming business certainly teaches one a lot of patience.

Recipe: Italian Vegetable Soup

2006-04-17T05:02:00.000+08:00

I made vegetable soup for Easter lunch together with a Roast Leg of Lamb, Mashed Potatoes and Cheesecake with Passionfruit Sauce. Of course I took a picture of everything, including the bouquet of flowers, and forgot to take one of the soup. Anyway, here's the recipe.

Italian Vegetable Soup

4 stalks celery (the small kind) or 1 stalk of the large celery, sliced thin
1 carrot, quartered lengthwise then sliced thin
1 zucchini, diced
1/2 radish, diced
10 cups vegetable broth
1 cup dried cheese ravioli
8 Italian plum tomatoes in can, crushed

Grated Parmesan cheese

Bring broth to a boil. Add celery and carrot, simmer for 1 minute. Add zucchini, radish and tomato, simmer for 10 minutes. Add cheese ravioli and continue to simmer until pasta is done. Serve with Parmesan cheese.

Good Friday in Town

2006-04-15T18:59:00.000+08:00

A friend and I went walking around the village last night after drinking tea and munching on oatmeal raisin cookies all afternoon. I took pictures of a once-a-year phenomenon in the city of Makati. Empty streets and sidewalks.

This is Greg walking infront of me.

A full moon.

I didn't realize how lovely the city is. The absence of loud noise, traffic and swarms of people shows the city in a new light.

Recipe: Century Egg Salad

2006-04-14T07:27:00.000+08:00

I have always liked century eggs. Even as a child when most children were squimish about eating the black and grey egg that was a hundred years old. I actually believed it took a hundred years for the egg to turn that way, hence the name century egg. Of course it doesn't, if it did it would be in a museum and not on the dinner plate!

You will need some Chinese cabbage, also called Napa cabbage, 1 century egg per person and Miso Dressing. Very simple recipe, quick to prepare and satisfying. The crunchy cabbage and miso dressing goes well with the bite size pieces of century egg.

Cook the century egg the way you would for a hard boiled chicken egg, leaving the outer layer of hardened brown clay on. Then peel the way you would an ordinary boiled egg.

Sliced the cabbage crosswise into thin strips. Then slice the egg in half and quarter each half.

Fill a bowl with half of the cabbage, drizzle with miso dressing (not too much, it could get too salty), top with the rest of the cabbage and century egg. Drizzle with more dressing.

The Spice Is Right: Ancient Spices: Star Anise

2006-04-13T11:24:00.000+08:00

I’m participating in a food blog event for the first time. This event, called “The Spice is Right” is hosted by Barbara Fisher of Tigers & Strawberries and its theme for this month is Ancient Spices. This event will occur monthly.

I chose the spice star anise as my entry and will be cooking and posting a recipe from Food & Wine magazine for Star Anise Pork. I’ve had a package of star anise in my cupboard for awhile now and have been meaning to use it but never came around to it. When I came across this event I thought now is my chance to experiment with star anise in terms of flavor as I’ve never had a dish using this particular spice. Although this is a common spice in the Philippines and can be found in any grocery, it is not commonly used in native Philippine dishes. It is more commonly used in Chinese dishes. Although the Chinese are a minority, 1% of the population, they are an important segment of Phil. society and so it is quite common to find Chinese ingredients in grocery stores and markets. Globally, star anise is used in Asian, European, English and Middle Eastern cuisines.

Star anise has the flavor of licorice or anise and can be used for sweet or savory dishes. I found so many dishes on the net using star anise, it was hard to decide! In my enthusiasm I thought of doing an entire 4-course dinner based on star anise but the rules of this event specifically stated entering only one entry. There’s always next month…

I substituted vegetable stock for chicken stock, rice wine for the sherry and muscovado sugar for brown sugar.

Star Anise Pork
serves 6

ingredients
1/2 cup vegetable stock from boullion cubes (I used mushroom broth granules)
1/4 cup rice wine
1/4 cup soy sauce
2 tbsp tightly packed muscovado sugar
3 whole star anise pods
2 garlic cloves, minced
1/4 teaspoon Chinese five-spice powder
One 3-pound boneless pork shoulder, tied
Salt and freshly ground pepper
1 tablespoon virgin coconut oil
2 tablespoons coarsely chopped cilantro

Mix together the rice wine, soy sauce, muscovado sugar, star anise, garlic and five-spice powder.

Season the pork with salt and pepper. Browned all over on medium high heat for about 15 minutes. Add the sauce mixture and bring to a boil, scraping up any browned bits from the bottom of the casserole. Cover tightly and cook over low heat for about 3 hours, turning the roast every 30 minutes, until very tender. Add water if the sauce begins to dry up.

Remove the pork and boil the sauce until it is reduced to 1 cup, about 5 minutes. Discard the strings. Pull the pork into long shreds and return to the casserole.

Garnish with the cilantro and serve with either mashed potatoes, polenta, congee, in a burrito or in a sandwich with mayonaisse.

Recipe: Fish Filet with Green Salad & Miso Dressing

2006-04-11T21:00:00.000+08:00

A simple low-carb dinner. The greens were picked from my farm this morning, I used arugula and Shinjuku chrysanthemum leaves. The dressing is a combination of several recipes. Next time I will add some cherry tomatoes to the salad greens.

Miso Dressing

1/4 cup yellow miso paste
3 tbsp muscovado sugar
3 tbsp rice wine
2 tbsp hot water
2 tsp Bragg's amino acid (or light soy sauce)
1/4 tsp expeller pressed toasted sesame oil
1 tbsp sesame seeds
1 tsp minced ginger
1 tsp minced garlic

Place all ingredients in a wide rimmed bottle and shake well to combine. This makes around 1 cup of dressing.

Salad Greens

mixed salad
cold pressed grapeseed oil(or any unrefined cold pressed vegetable oil)

Toss greens with oil, using just enough to lightly coat the leaves.

Just before serving, toss salad greens with some miso dressing.

Fish Filet

1 tilapia fish filet
salt
egg, beaten
unbleached flour

unrefined vegetable oil for frying (I used virgin coconut oil)

Dredge filet in flour, patting out excess. Dip in beaten egg then coat with more flour.

Fry fish in hot oil until golden brown, about 2 minutes each side.

Serve with salad greens.

My New Blog

2006-04-08T10:55:00.000+08:00

I finished the 10-day fast (plus 3 days extra to wean myself to eating solids) five days ago and I feel great! I don't know if its the effects of the fast but I decided to revamp my blog. So here it is the new and improved...

Seafood & Mercury

2006-04-07T07:51:00.000+08:00

I like seafood. But recently I've been hesitant to buy or eat seafood because of the health risks involved. I wasn't sure which kinds of fish or shellfish had the toxic mercury I heard were found in seafood. This is something I didn't worry about when I lived in San Francisco because I bought my seafood at Whole Foods Market. Now that I live in Manila I have to be more careful because there are no indicators to what the mercury level is, if any, in the seafood bought anywhere in the country. So I did a bit of research for my peace of mind and so I may make informed decisions.

Mercury is found in all sea creatures. So there isn't a single seafood found in any market in any part of the world that will be free of mercury contamination. That’s sad isn't it? The implications of this is no longer merely ones health but extends to the health of the planet in general. Mercury is found in the atmosphere, soil, seas and lakes. It enters water systems mainly through rain and surface water run-off. Much of the mercury acquired by sea life comes from toxic heavy metals in the air and water, along with sediment that reaches aquatic life. Mercury comes from multiple sources, the most pervasive of which is from acid rain caused by powerplant emissions and from gold mining operations. Mercury contamination affects us globally since mercury can be transported through the atmosphere over large distances.

Mercury contamination poses health risks to adults and especially children and the unborn fetus. In adults, symptoms of mercury toxicity are hair loss, upset stomach, difficulty concentrating; numbness, burning or tingling of the extremities (lips, fingers, toes); fatigue; weakness; irritability; shyness; loss of memory and coordination; tremors; and changes in hearing and blurred vision. Extremely high mercury levels can permanently damage an adult's brain and kidneys, or even lead to circulatory failure. In the unborn child, infants and children, high levels of mercury can harm the developing nervous system, kidneys, liver and cause neurological damage.

Some fish have higher levels of mercury than others. Predatory, large and long-lived fish such as shark, swordfish, tilefish, orange roughy, tuna, marlin and king mackerel have the highest levels of mercury and should be avoided altogether. The lowest levels of mercury are found in shrimp, sole, tilapia, clams, oysters, herring, hake, scallops, anchovies, squid, flounder and sardines. In general, the smaller the fish the lower the level of mercury.

The good news is that mercury is released from our bodies through perspiration. But, this isn’t enough if one eats contaminated seafood regularly. The only other way to eliminate mercury from our bodies is to stop eating fish. It will take 2 to 3 months for the toxin be expelled but this is only for mercury we consumed recently. Mercury that has lodged itself in tissue is much harder to remove from our system. I would suppose fasting and taking bentonite would remove mercury together with other toxins from our bodies. The other thing is that we should not altogether eliminate seafood from our diets because we need to consume foods with omega 3 oils, which our bodies don’t produce naturally. So the best thing to do is to eat fish that has very low levels of mercury and consume more foods, such as nuts and seeds, that are high in omega 3 oils.

Works Cited:

BusinessWeek, “Time To Scale Back On Big Fish?”
by Carol Marie Cropper, Jan 19, 2004
http://www.keepmedia.com/pubs/BusinessWeek/2004/
01/19/347852?extID=10038&data=mercury_levels

University of Kentucky - College of Agriculture,
“Mercury in Fish: Advice for Consumers”,
http://www.ca.uky.edu/enri/pubs/enri_220.pdf

Oceans Alive, “Mercury in Fish and Shellfish”,
http://www.oceansalive.org/eat.cfm?subnav=mercury

Natural Resources Defense Council, “Mercury
Contamination in Fish”,
http://www.nrdc.org/health/effects/mercury/
protect.asp

8th Day Lemonade Diet

2006-04-01T07:20:00.000+08:00

I can't believe I'm on my 8th day! I haven't eaten anything solid for 8 days. I start my day with a cup of laxative tea and as I steep my bag of Senna Tea I began to wonder about the availability of local ingredients for my spicy lemonade. Particularly the availability of maple syrup and the lack of sugarcane juice. Here I am indulging in imported and expensive maple syrup because I can't find sugarcane in a country full of sugarcane plantations. Fresh sugarcane juice is full of nutrients and is a refreshing, delicious drink. I would really like to see a sugercane juice stand in my neighborhood grocery...

Here is a nutritional analysis for 100 ml of sugarcane juice.

Sucrose: 16-18%
Glucose 7 Fructose: 0.5-1.0%
Ash: 1.0-2.0%
Nitrogen: 30-160mg
Protein: 180-960mg
Phosphorus: 13-28mg
Potassium: 200-400mg
Sodium: 5-15mg
Calcium: 20-40mg
Magnesium: 40-80mg
Sulphur: 30-80mg
Chloride: 200-400mg
Amino acids: 40-100mg
Phenolic acids: 100-300mg
Iron: Traces
Vitamins: Traces

Solanum Lycopersicum

2006-03-31T07:10:00.000+08:00

This is a beautiful tomato from my farm. This plant was planted 4 months ago and has produced some fruits just this week. Too bad I'm still on my fast so I can't taste the gorgeous fruit.

Tomato (Solanum lycopersicum) is technically a fruit - the ripened ovaries of a plant, as are squash and peppers. Researchers have traced the tomato to South America and are thought to have originated in the west coast making its way to Central America. After the conquest of South America by the Spanish, the tomato was distributed to Europe and the colonies in the Caribbean and the Philippines. From the Philippines it traveled to Southeast Asia then to the entire Asian continent. The tomato is not only a delicious fruit used in many dishes around the world but is highly nutritious as well. Tomatoes are high in antioxidants that help prevent heart decease and several forms of cancer. The most potent cancer fighting component in tomatoes is found in the gene that makes a tomato red. This gene contains the antioxidant lycopene which is found in all red tomatoes, the redder the tomato the higher the concentration of lycopene. Tomatoes are also high in vitamins C & A, potassium and fiber.

Antioxidants "neutralize", or render harmless, oxygen free radical molecules. Free radicals in our body are precursors of cancer, atherosclerosis, cataracts, and age-related muscular degeneration as well as premature aging. Free radicals are highly reactive toxic by-products of bio-chemical reactions that occur both as a part of normal cell metabolism and when our bodies are exposed to smoking, pollution and other damaging environmental influences. Antioxidants also helps to prevent formation of oxidized LDL, the 'bad' cholesterol in blood, which contributes to the build up of plaque that narrows, stiffens and constricts arteries and can lead to heart attacks.

Our bodies do not naturally produce lycopene so we must get it from other sources. Lycopene is found in pink grapefruit, watermelon, mango and tomato.

Unlike some fruits and vegetables that are nutritionally better when eaten raw, tomatoes are better eaten when cooked. Processing tomatoes decreases its water content making a product that has more lycopene per unit than a fresh tomato. Cooked tomatoes increase the concentration of lycopene so the best way to get a healthy dose of antioxidants from tomatoes is to cook them into sauces. Since tomatoes are lipophilic, which means their nutritional value is increased when cooked in some fat, add a little olive oil or cheese in order for your body to better absorb the lycopene and other vitamins. Yum!

The flavor of the tomato needs to develop by ripening on the vine. Tomatoes are bland when plucked from the vine when it is still green or unripe. Most grocery bought tomatoes are plucked green for a longer shelf life. Purchase tomatoes that are vine-ripened and organic. Storing tomatoes in the fridge will also cause it to loose flavor. The best is to keep tomatoes in a basket at room temperature; it will last for about a week. I've kept mine for a lot longer that way. Over ripe tomatoes are excellent for sauces.

3rd Day Lemonade Diet

2006-03-27T09:56:00.000+08:00

Today is my third day on the lemonade diet and I am sick of spicy lemonade! I'm on my 15th glass so far. Its not so much the hunger, which is satisfied by yet another glass of lemonade, its not the chili pepper that gets stuck in my throat and causes me to cough... its the dull and endless monotony of having only one thing to drink several times a day for days on end. All I've been thinking about is what I'm going to eat when this diet ends in 7 days. Brined Pork Roast with White Beans, Shrimp and Bacalao with rice, Waffles... It doesn't help that I peruse other food blogs and surf the net for recipes. But I prevail with grim determination.

Master Cleanse

2006-03-25T09:40:00.000+08:00

I started the Lemonade Diet today. For those not in the know, the diet is actually a detox cleanse that thoroughly removes toxins from your system. Feeling great and healthy are the after effects of the cleanse, not to mention loosing about 10 pounds if one is overweight. The diet/cleanse calls for organic ingredients. You'll need non-iodized sea salt, lemons, maple syrup, cayenne, filtered water and a laxative tea. Thank goodness for the organic lemons and non-iodized sea salt available at the Organic Market. I was able to find organic Maple syrup at Rustan's Supermarket. The original recipe for the Master Cleanse Lemonade called for organic sugarcane juice which was what I wanted to use. The only source I had for organic sugarcane juice had just sold all their canes so I had to get the Maple syrup. The Master Cleanse is a detox cleansing program where no solid food is eaten for a minimum of 10 days (click title for detailed info). Lemonade with a dash of cayenne is packed with nutrients and, apparently, will sustain you for 40 days if you wanted to go that far. The Cleanse will remove toxins from your body, in the process removing all symptoms of decease and sickness. It promises no lose of energy and no hunger pangs. Although this diet can be done with regular supermarket ingredients, its advisable to use organic ingredients.

Earth Day

2006-03-21T07:27:00.000+08:00

Today at 2:26 am the sun crossed the celestial equator, making today's day and night of equal length. This event is called the Vernal Equinox. Beginning tomorrow the days will be longer than the nights. Meaning, summer is here! I will start my day at 9am with a 2 hour class of Tai Chi. Then I'm off to the farm to seed and plant some veggies. Planting today is believed to produce a greater yield of fruits when harvest time comes.

Today is also the day that Earth Day is celebrated by the United Nations and other countries around the world (for more info click on title). It's founder is John McConnell and it was first celebrated in San Francisco. Earth Day is a day of reflection and renewal of our commitment to the earth. Now, more than ever, we need to do our part in supporting environmental causes and issues.

It's funny but when I surfed the web on more info about Earth Day I went on sites that said Earth Day is celebrated on April 22 by the USA. The sites also claimed that a former New York mayor was the founder of Earth Day. Strange.

Saturday Market Finds

2006-03-18T23:04:00.000+08:00

My sister has moved in, temporarily, and so I've been enjoying the pleasure of her company and will continue to do so for a month. This morning we strolled over to the Salcedo Market, which is a block away from my condo, and went looking for lunch. Didn't find anything interesting, the same usual stuff - paella, inihaw, lechon, and the like. Then just as I was giving up we came to a stall selling authentic provincial food. I was so excited I bought way to much food. Dishes were Bicol home cooking. I got a dish made with ground santol rind with shrimp and pork, manta ray in gingery spicy coconut milk, a sweet pork with spicy coconut milk and Bicol's most famous dish - laing. Actually all the dishes had hot chili and coconut milk. I particularly liked the santol and manta ray dishes. I don't much like sweet dishes...
Here are pictures of my two favorites and a vegetarian lumpia with seaweed my sister was eating.

Recipe: Nasi Lemak (Indonesian Rice)

2006-03-16T13:36:00.000+08:00

I made this for an Indonesian luncheon I hosted. It turned out really well. The original recipe did not include coconut oil and called for white rice. I served it with pork curry but this would go well with any grilled food.

1 kilo brown or red rice
1 can coconut milk
2 stalks lemon grass, cleaned and trimmed to fit in pan
2 inch ginger, minced
1 tbsp salt
1/4 - 1/2 cup virgin coconut oil

Wash the rice. Add the water and the rest of the ingredients, except oil. Cover and bring to a boil, then lower the heat to lowest setting and leave it to cook until rice is tender.

Remove lemongrass stalks. Fluff rice with a fork. Put rice in a bowl and mix in the virgin coconut oil.

* Pour in enough water to cover the rice by 1/2 inch. You may also use all coconut milk in place of water.

Recipe: Squash with Pasta Shells

2006-02-27T17:10:00.000+08:00

I made this dish at a friends house last night (I had no idea I was going to end up cooking).

1/2 of a medium-sized squash - peeled, seeded and cut in cubes
1/2 a cooking spoon of ghee
2 bulbs garlic - minced
1 can olives stuffed with anchovies - sliced crosswise
4 pieces sundried tomatoes in olive oil - chopped
fresh rosemary leaves - chopped
1 cup vegetable stock made with bouillion cube
1 pack small pasta shells (made with durum wheat/semolina)
extra-virgin olive oil

Saute squash in ghee, add garlic and rosemary. After about a minute add the stock and cover, cook until squash is done. Add olives and sundried tomatoes. Mix in cooked pasta shells. Pour in some olive oil, enough to unstick the shells but not too much that it gets oily. Use a fruity extra-virgin olive oil, it makes all the difference.

This serves a party of 6.

Fruit for Breakfast

2006-02-27T09:54:00.000+08:00

Absolutely delicious! I'm talking about a Philippine tropical fruit called caimito or starapple in English, which just so happened to be my breakfast this morning. Plucked from the tree in my organic garden. Summer is definately coming very soon. Although with the rise in temperature this past week I would say its already here. I love summer! The colors, the unexpected breeze - during a heatwave is really quite thrilling, the spectacular sunsets, the clear blue seas and skies...

Excuse me, I'm babbling. Where was I? Oh, yes. My delicious breakfast of caimito. This really brings back some memories. I grew up on Caimito Road which actually did have several caimito trees. During the season the gardener would pick baskets full of fruit. The ones on my street were purple and smaller than the ones growing on my garden. As you can see in the pictures I took, these fruits are green and larger. Both delectible.

Sunshine, Water and Compost

2006-02-25T07:44:00.000+08:00

These are the three most important factors in growing healthy fruits and vegetables. Sunshine and water are easily determined by your geographical area. Although now-a-days, the changes in weather patterns may adversley affect the farm's produce. But nothing a bit of ingenuity can't solve. More on that later.

In sustainable organic farming, composts take on a whole new meaning. The composition of nutrients placed in the soil can make or break your seedlings. Is there too much nitrogen? Enough potassium? What about phosphates? It's all very scientific. My farmer's were taught a compost mixture that was simply not sustainable, nor purely organic, for my small farm. I want all my resources to come from natural sources, whithout the use of synthetic chemicals in any stage of the process. The problem with the compost my farmers were getting is that one of the ingredients, namely the rice hulls, were not organically grown. I didn't know this until recently. This was acceptable to my ex-consultant because OPTA's (see one of my past entries for more info) rules state that organic fertilizers or compost can use the word organic if 70% of it is organic. This is not acceptable for me.

So, as I was pondering on a new way to feed my plants, something quite unexpected happened. I was sitting in my propagation house when in walks a person I have never seen before. He introduces himself and it turns out he's my neighbor's landlord and he also happens to have a small-scale organic farming operation very close by. I went over and we discussed the finer points of compost and after-harvest production. To my surprise he told me that he came up with his farm as a byproduct of what he really does which is mining clay for a German company. The clay, he explains, contains the nutrients and the absorbing characteristic that is essential in a good compost mix. By absorbing, I mean the mix should be able to absorb and retain nutrients and water for the plant to feed on. But too much moisture is also a problem so other things must be added to make the compost mix have good drainage at the same time. It's a balancing act. Well, he has been doing this and showed me his mix and how his plants grow well with this. He came out of nowhere and now I'm buying my compost mix from him.

Another good organic source for the farm is coco dust. I will be using coco dust as a growing medium for my seeds and as mulch on my beds. Mulching is really important for keeping soil healthy. Nothing worse for the plants than dried out and exposed soil. Not to mention the aesthetic value...

We also found some "black gold" in the garbage heap in one of the empty lots in the compound. Fallen leaves were dumped there and in 3 years it decomposed to make compost. Here are my farmers collecting the valuable stuff.

Gaia's Garden Produce

2006-02-12T09:20:00.000+08:00

I just left my farmer, Ador, at the Organic Market to sneak a few hours more of sleep but now that I'm home I'm wide awake. So here I am blogging away.

I'm selling mostly herbs this time as my tomatoes, eggplant and peppers were a failure. I fired my consultant, or rather I will as soon as he finishes fixing my water pump, which should have been done weeks ago, hence the crop failure. I took all my seeds back. What was left of it. Apparently, half the seeds I had with him he seeded and was also a failure. Then he tells me he is making my farm his priority. What is he talking about?? NOW its a priority?? Good riddance.

We seem to be doing much better without him. I had the rest of my seeds planted and most are sprouting healthily. So for the meantime I have a whole bunch of herbs to offer at the Market.

lemongrass
basil
purple basil
Italian parsley
curly parsley
Shinjuku chrysanthemum leaves
cherry tomatoes
chives
arugula

These greens look gorgeous! If I do say so myself...

More Recipes Using Lemongrass

2006-02-10T20:44:00.000+08:00

Click on title for more great recipes. Yummy!

Recipe: Iced Lemongrass Tea

2006-02-10T20:28:00.000+08:00

1/2 cup chopped lemongrass stalks (use bottom 6-8 inches)
1/2 cup sugar
8 cups water

Bring lemongrass pieces, sugar, and 2 cups water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, partially covered, 20 minutes.
Put remaining 6 cups water in a pitcher. Blend lemongrass mixture in a blender until lemongrass is finely chopped (use caution when blending hot liquids), then pour through a fine-mesh sieve into water in pitcher, discarding solids. Serve over ice.

Cooks' note:
Lemongrass tea can be made 1 day ahead and chilled, covered.

This modified recipe is from Epicurious.

Bird Flu

2006-02-10T19:52:00.000+08:00

What we've been hearing lately in the news about the likelihood that a bird flu pandemic might occur and that a few people in China and Europe have died because of it. Is anyone wondering how this happened? Why suddenly there is such a thing as bird flu? Well, I wondered and thought that it probably had something to do with the use of antibiotics in poultry. So did a bit of research and I was right. The virus that causes bird flu is a strain that developed a resistance to antibiotics commonly prescribed to treat the sick. The bird flu virus was able to develop its resistance because of the overuse of antibiotics in poultry. This isn't the first time virus or bacteria have developed a resistance to important antibiotics we use to treat deceases that would otherwise kill us. This is the very reason we support and promote organic meat as well as veggies.

At the Organic Market, we have 2 sellers of organic chicken and eggs. I tried both and there is a difference between them. One is tougher and I would use to make stock or Coque au Vin (Did I spell that right?) The other one sold by Mara is tender and can be used to make any chicken dish.

For more info on bird flu and/or "Antibiotics and Food" go to the official website of Union of Concerned Scientists.

What's New In My Garden

2006-01-19T13:10:00.000+08:00

An anonymous comment by a reader has brought me back to virtual reality. Why was I gone so long? Well, where do I start? For one thing, my computer is down so I have to travel to my mother's house whenever I need to use her PC. And may I warn one and all who plan to transport their PC from abroad - DON'T. It will break down and you will loose ALL your files. Ok, enough said about that. Let's get back to gardening.

I am now on my second batch of vegetables to be harvested. The first being the edamame. On 1000 square meters, I was able to harvest 80 kilos of edamame. They were delicious. Sweet and addicting, the plump beans were a hit. Especially with my mom who ordered and ate 20 of the 80 kilos I had. Edamame did well during the rainy season so will be one of the vegetables I will be planting during that season. As for now, I have several varieties of tomatoes, eggplant, peppers and culinary herbs. I had a small problem with tobacco mosaic decease so now the garden is a non-smoking zone. Apparently, the nicotine from the smoke and fingers of the smoker causes this decease and tomatoes are very sensitive to it. But that's ok, only few plants had to be uprooted and burned. My garden is actually abounding with tomatoes!

Some things I need to change about my garden:
1. Cover exposed areas with covercrops, companion plants and beneficial plants. I see too much soil exposure which tells me more nutrients are being depleted unnecessarily. There is not enough diversity in one given area which causes an unbalanced insect population, ergo - some of my plans are being devoured.
2. Landscape design. My garden has to look pretty.
3. All herbs, except those used for companion planting, will be potted.

Recipe: Edamame

2005-11-17T19:17:00.000+08:00

Usually served as an appetizer in Japanese restaurants, edamame is a perfect snack to have at home. It is fresh soybeans which is served simply in a bowl with or without fine sea salt. Soybeans have the highest amount of protein compared to all other legumes.

Plunge fresh edamame into boiling water. Bring water back to a boil and cook beans for 7 minutes. Drain and place under running water to cool. Serve with a sprinkling of fine sea salt.

P.S.
Remove beans from pods before placing in mouth.

Food that goes well with a Green Salad

2005-10-20T14:27:00.000+08:00

Roast Chicken
Roast Pork
Quiche
Cheese Souffle
Steamed Prawns

and a glass of wine...

Gaia's Garden

2005-10-14T12:41:00.001+08:00

Have I been gone for 2 months already? I have been reading up on organic farming and marketing, not to mention actual visits to my lovely garden. I will start to regularly post and treat this site more like a farm journal. I am learning more and more about organic farming and would like to pass this on to whomever might find this useful or simply for a good read or anecdote. As soon as I get my new gas range, I will also start posting more recipes.

My farm is looking nice with neat rows of vegetable beds and terraces. Here are before & after photos

For harvest in November:

Edamame

Salad Greens:
Sylvetta Arugula
Bau Sin Mustard
Mizuna Mustard
Rosette Green Tatsoi
Purslane
Bronze Arrow Lettuce

Potted Herbs:
Mint
Thyme

I will have a stand in the Organic Market at the Legaspi Park on Sundays starting Nov 6. It’s called Gaia’s Garden and this is what my flyers will say:

Gaia’s Garden is an organic kitchen garden located in Antipolo. We grow gourmet vegetables, fruits and herbs. The variety of produce we have are specifically chosen for their flavor and nutritional value. Gaia’s Garden is organized using sustainable, environmental and organic principles.

All my seed orders arrived a week ago and we will start germinating next week. I should have a new batch of fruits and vegetables available in January! In the meantime its freshly-picked edamame and salad greens every week at the market. I’m trying to organize a mid-week delivery for those who want fresh vegetables during the weekday. But one step at a time. I still have so much to do for the market!

Plastic Good Enough to Eat

2005-08-25T08:12:00.000+08:00

As I was getting my regular dose of food blogging I came across Food Museum's post on bioplastics. How wonderful I thought! Finally after 10 years of searching for plastic spoons made of cornstarch after reading about it in the unlikely source W magazine. Better late than never, bottling and packaging companies are looking into making plastics made of cornstarch instead of petroleum which is toxic and hazardous to the environment. Bioplastics are biodegradable and edible!

Here are some websites and pdf files to peruse and use, some have homemade recipes for making bioplastics.

Information on cornstarch based biodegradable plastic bags made by Australian company Mater-Bi

An interesting and educational site for science students and anyone else actually

Bioplastics cost the same as conventional plastics and can be eaten too!

Southeast Asian companies into bioplastics

Switching to biodegradable packing fillers

Decomposing cutlery

Turning biodegradable plastic bags into compost
www.hnd.usace.army.mil/techinfo/CPW/PWTB/4204920.pdf

Make your own bioplastic:
extension.usu.edu/aitc/ teachers/pdf/fieldguide1/plastic.pdf
www.agintheclassroom.org/resources/PlasticsFlyer.pdf
www.clover.okstate.edu/fourh/ aitc/lessons/extras/recipes/plastic.pdf

Antioxidants

2005-08-17T09:48:00.000+08:00

This study by The Organic Center for Education and Promotion shows that organically grown fruits and vegetables contain more antioxidants than those grown conventionally. The site also describes the benefits to your health when eating fruits and veggies that are rich in antioxidants.

Organics, Ethics and Snobbery

2005-07-27T13:50:00.000+08:00

I read an interesting article about organic food, written by the Accidental Hedonist. It is an article in response to another article written in the New York Times. I completely agree with AH in that organic food and its underlying philosophy is for everyone and actually, should be integrated by everyone, but unfortunately the organic lifestyle tends to be afforded exclusively by the privileged. The article was written with an American perspective but it does apply in every country that grows organic food. All except Cuba where the conventional way of growing fruits and vegetables is organically.

Organic Market

2005-07-25T07:08:00.000+08:00

The Organic Market was teeming with fresh produce yesterday. I bought a big load of dalandan, some tomatoes, ampalaya and eggs. I went as early as 7:30 am to catch the sale of millet suman which sells out by 10:00 am. I bought 30 of these pricey sumans to give everyone in my household a taste! Suman, for those not in the know, is a mildly sweet, sticky, glutinous pudding wrapped and steamed in pandan leaves. Suman is usually made with rice and sometimes casava. It is Filipino street food brought to new and nutritious heights by Maribel Van Hoven who cooks and sells the millet suman or bud bud kabog at the Salcedo Market on Saturdays and the Legaspi Market on Sundays. Maribel is a big fan of millet because of its nutritional and culinary value. She wanted to promote the use of this tasty seed and make it a common household food, ultimately creating bud bud kabog. According to Vincent Van Hoven who does the actual selling for his wife (isn't that adorable?) the millet used in their suman grows wild in the mountains of Manguyod, Negros Occidental. The exact location is unknown. Once a week, a lone indigenous gatherer comes down from the mountains and sells the wild millet to the Van Hovens. The millet then travels by plane to Manila and is brought to Ayala Alabang to be cooked into a delicious suman by Maribel. Then the suman is brought to the weekend Markets in Makati. No wonder they're costly!

Afterwards, I went with Sister Rosalie to visit Dr. Carandang, a retired Dean of Agronomy in Los Banos, Laguna. He raises ducks and makes salted duck eggs as a hobby. The eggs were good. Not too salty, perfectly cooked and without the toxic red dye commonly used to distinguish salted chicken eggs from plain ones. Salted duck eggs are larger and have more yolk to whites ratio than salted chicken eggs. That's the way I like it. We were a given a tour of his private farm before going to his home for lunch where I met his lovely wife, daughter and grandchild. We were treated to a homecooked meal of Salted Egg Salad, Ubod Lumpia, Vegetable Sinigang and Shrimp Lumpia. For dessert we had Leche Flan made with duck eggs and fresh fruit from the garden. Yes, that's right I said fresh fruits from the garden. The Carandangs have the plumpest lakatan bananas I have ever seen which will be available in my farm next year thanks to the kindness and generosity of Dr. Carandang. They also have rambutan and atis trees growing in their backyard. What an idyllic life.

I then left Sister Rosalie and the charming Carandangs to go to the University of the Philippines, Los Banos DTRI (don't ask me what it stands for) to buy their famous milk, yogurt and carabao cheese. There was no cheese which was very disappointing. Lastly, I went to Herbana Farms to talk with Gil Carandang (no relation to Dr. Carandang), my organic farm landscaper, about my change of plans.

Plans on what to plant on my farm will have to change because the seeds I ordered will arrive in a month and a half. In the meantime, I will have to make use of what's available in the country. There are quite a number of conventional and hybrid seeds available but of course I cannot use. So I will be planting organic seedlings from organic farmers around Luzon. Corn, edamame, herbs, flowers and coffee are on the agenda. These organic produce will be available in two months together with fresh eggs and maybe some sprouts. Ok gotta go and have my breakfast of dalandan juice and bud bud kabog. Bon Apetit!