A week of glorious sunshine has done a lot of good to our veg especially the root ones, fruits and other non-leafy veg. No wonder our tomatoes are red, juicy and flawless these days which looks gorgeous on salad and taste rather sweet which is perfect accompaniment to kesong puti and sweet basil salad. Avocado is back again at the farm stand! Everyone is asking for this fruit including papaya the past week. There are great reasons why we should eat plenty of avocados. It is a super antioxidant food that is loaded of Vitamin E and anti-aging properties that helps skin produce collagen (smoothens face and prevents wrinkles). The healthy fat in avocados protects your heart and fights off high cholesterol.
How do we eat them?
Aside from the famous creamy dessert most Filipinos love to eat we would like to share our version – fruit salad – we toss all seasonal fruits together such as mango, banana and buko shreds and carabao’s milk. Sweeten with honey and sprinkle with cashew nuts. Mangos add zing and tangy layer to the creamy texture! So good!
We also make our own ice cream by blending avocados together with carabao’s milk and coco sugar and toss in roughly chopped mint and cashew nuts. Refrigerate for about 4 hours or longer.
We also mash avocados for guacamole! Also avocados are great accompaniment to mix lettuce greens and shrimp salad with extra virgin olive oil and a pinch of herb salt. We also layer avocados in sandwiches. And who has not heard of avocado pesto pasta? Quite easy, tasty, and very healthy too! Combine basil, nuts, avocados, lemon juice, garlic, and oil in a food processor. Blend until smooth. Season with salt and pepper. Pour on freshly cooked linguine. ¡Que rico!
We are delighted about our spinach these days. The harvest so far is the small delicate variety which is excellent for omelette, quiche, frittata, garlic sautéed dish or simply for juicing.
Focus veg/salad green this week: Mizuna and Oyster mushroom. These are new additions to our expanding list of produce.
Mizuna has a savoury flavour. Their long stem reminds me of arugula. How do we eat mizuna? We toss them on to salad greens, or add the leaves as topping to stir-fry veg, pizza, pasta dishes, and soups or blend into pesto or as a surprise layer to sandwiches. I also chopped the leaves roughly and sprinkle on to garlic or bacon marble potato dish.
Mushrooms have delicate flavour. We add them to pasta, beef stroganoff, stir fry veg, omelette, noodles, and other Asian dishes.
Hot products at TheVillageGreenShop: Each week we fill our subscriber’s weekly basket of the following popular items: Probiotic, carabao’s milk, pakbet mix, assortment of green & leafy veg, red and white onions, avocados, papayas, salad greens and tomatoes and calamansi, brown eggs, brown rice, saba and wild honey. For meat – Beef tenderloin, Beef kenchi, ground beef lean, pork steak, skinless pork chop, Canadian bacon, longganisa, garlic sausage and hibiscus vinaigrette.
Out of season most desirable product: Kale. Is a powerhouse of vitamins A, C and E including manganese, iron, calcium and potassium and prevents cancer.
Something to look forward to: CSA or simply Community Supported Agriculture that TheVillageGreenShop is developing. This is a great scheme to offer Metro Manila residents direct access to local and seasonal farm fresh produce grown by regional farmers within the 20 mile radius. Basically you buy a share of veg and our network of farmers will deliver your share to our food drop in your neighbourhood. Shares can include 7-10 types of veg for a family of 4 -5 or you can buy half a share for smaller families or if you love eating out. More on this….
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