My Chili Pepper Garden (repost)

 

Siling labuyo. Jep | Flickr

Siling pansigang.siling haba. Jep | Flickr

I've been expanding the varieties in my pepper plant garden. So far, I have the following in my garden.

• Siling labuyo (Capsicum frutescens) 
• Siling pansigang or siling haba, as it is locally called (Capsicum annuum var. longum)
• Purple chili pepper (also belonging to Capsicum annuum)
• Bird's eye chili peppers (Capsicum frutescens) 
• Bell peppers (Capsicum annuum, specifically the Grossum Group cultivar)

My goal is to try to grow varieties belonging to Capsicum chinense (Habanero, Scotch bonnet, ghost pepper, Carolina Reaper), although I have no idea if they can be successfully grown in this climate.

I'm also looking at experimenting with hydroponic systems and see if I can get more yield that way. 

Mulberries and Mayhem: A Wasp Attack (repost)

Earlier today, my peaceful mulberry foraging in the backyard took an unexpected turn. I was happily gathering ripe fruits when I felt a sharp pain, then another, and another, on my hand. A faint buzzing sound, which I initially mistook for bees, filled my ears. Panic set in, and I bolted towards the safety of my house. It must have been quite a sight: wide-eyed, clutching my hand, which, coincidentally, was stained red-purple from the mulberries, and running like my life depended on it. It must have looked like I was in some horrific accident from another perspective.

Mulbery juice stained fingers. Photos by Flickr/Jep.

The sting areas quickly swelled, so I applied some Katinko. Thankfully, the swelling subsided after about four hours. 

One of the wasp stings was starting to swell. Photos by Flickr/Jep.

It wasn't until I warily ventured back out to inspect the scene that I realized my attackers weren't bees at all, but wasps. It turns out there were a few wasp nests on a nearby plant, and I likely brushed against one as I was collecting fruit. I suppose that's the price you pay for roaming around the garden. You're bound to encounter something, whether it's wasps, bees, itchy caterpillars, or even those feisty tree ants.

The mulberry tree was also home to these big red ants. Photos by Flickr/Jep.

Mulberries in the Summer: A Journey Through Memory Lane (repost)

A mulberry fruit. Photos by Flickr/Jep.

It's the height of summer, and the mulberry tree at the back of our house is filling up with succulent morsels of deep purple goodness. Every morning, I try to harvest all of the ripe ones within arm's reach and leave the ones I can't reach to the birds and to the annoying neighbor's chicken (or should that be the neighbor's annoying chicken - think I am just going to feign ignorance) when they drop to the ground.

My fingers are stained purple as mulberries tend to bruise easily when ripe, and you need to pick them carefully. This brings me back to another mulberry tree in a different place at a different time. I remember this mulberry tree in a parking lot where we were housed by my former employer. My colleague was ranting that he could not chance upon a ripe mulberry. He suspects that the grass cutters that maintain the grounds feast on the ripe ones every chance they can. It's a good thing my fingertips weren't stained purple when I plucked most of the ripe ones just that morning.

Another mulberry tree, another place, and further back in my childhood. There was a huge mulberry tree in my grandmother's place. My grandmother would make mulberry jams when they were in season. I didn't dare try to pick ripe mulberries, though. The tree will sometimes be populated by these worms that are suspended on almost invisible threads. A local species of silkworm, perhaps? We would sometimes visit our grandmother on her farm during summer school breaks. I remember the chicken coop where the eggs are gathered every morning. It was still her old house made of bamboo, coco lumber, and nipa leaves for the roof. There was no electricity, and kerosene lamps were the main illumination source at night. I remember sleeping on the bamboo-slatted floor with a banig (a Filipino handwoven reed mat) for an additional layer. The entire house is propped up on stilts and will shift with your weight. The crawlspace below the house is filled with these conical depressions in the sand, which I later learned are antlion sand pit traps (did you know that you can "fish" for antlions with a piece of string?). The highlight of our vacation would be a partial harvest of the fish from my grandmother's fishpond. She would have the water level reduced in one of the ponds to about waist level, and farm workers would drive most of the fish to one side using nets. And we would "help" with the harvest by trying to catch the fish by hand (I'm sure that is not how fish are actually harvested, and my grandmother would simply do that to entertain her city-dweller grandkids).

The Versatile Alugbati: A Culinary Delight and an Easy-to-grow Garden Staple - Know Your Ingredients Series (repost)

Alugbati or Malabar spinach. Photos by Flickr/Jep

Malabar spinach, affectionately called Alugbati in the Philippines, is also known by its various names: climbing spinach, vine spinach, or even Basella alba (scientific name). While its name suggests a kinship with traditional spinach, Malabar spinach isn't actually spinach. Its culinary uses mirror that of spinach in some ways, especially when it is scalded where it becomes a mushy goop resembling the texture of overcooked spinach. 

What sets Malabar spinach apart is its remarkable versatility and unique texture. Available in two varieties, one features a vibrant purple stalk with mature leaves that can take on a purplish hue, while the other is a simple, classic green. One distinguishing characteristic of Malabar spinach is its slimy texture when cooked. This trait makes it an ideal addition to hearty stews, where it thickens the broth while enhancing the dish's overall flavor.

Malabar spinach is easy to propagate and take care of. A fast-growing vine, it doesn't need much care and attention. Propagation is as simple as placing a cutting in water, where it will quickly sprout roots. Transplant in well-draining soil. Its growth can be optimized with regular pruning, ensuring a lush and vibrant vine that's ready to provide a steady supply of nutritious greens.

In Filipino cuisine, Alugbati shines in traditional home-cooked dishes. A personal favorite is combining it with ground beef and munggo (mung beans) - a dish where Alugbati serves as a delicious substitute for malunggay (moringa). Its earthy flavor pairs beautifully with the richness of the beef and the hearty texture of the mung beans, creating a dish that's both satisfying and deeply comforting.

Whether you're looking to add a nutritious twist to your meals or searching for a low-maintenance addition to your home garden, Malabar spinach is a true gem. From its culinary adaptability to its ease of propagation, this humble vine has earned its place in both kitchens and gardens across the world.

Minced beef with alugbati. Photos by Flickr/Jep

Batuan: "The Best" Souring Agent of Ilonggo Cuisine - Know Your Ingredients Series (repost)

Batuan fruits. Photos: Flickr/Jep

I can recall my father telling us this bugtong (riddle) when we were younger: "Bugtong-bugtong, an orchard farmer has all manner of fruit trees in his land, but one is the best; can you guess what it is?".  The other person will answer all manner of fruit-bearing trees, but the response will always be "batuan gani" (gani, as it is used in this sentence, is an expression in Hiligaynon to denote exasperation and can be roughly translated to "I already told you". I just realized that the word gani can have different nuances depending on how it is used in a sentence, but that could be another topic in itself). I remember him chuckling heartily as if he had just told the funniest riddle ever in history.

Corny jokes aside, the batuan fruit takes on an almost venerated status in an Ilonggo household, especially for those who are now living in Metro Manila, where it is very rare to get hold of this elusive ingredient. I have used up my baggage allowance by trying to bring frozen batuan fruits in vacuum-seal bags whenever I come back from Iloilo to Manila for a holiday. I have purchased bottles of processed pureed batuan at a premium just to enjoy its distinctive milder sourness (as compared to tamarind, which is the more common souring agent in Metro Manila).

The batuan fruit, scientifically known as Garcinia binucao_in the Clusiaceae family, is a small, greenish-yellow fruit native to the Philippines and nearby regions. It is closely related to the Mangosteen tree. Its distinctive sour flavor has made it a staple souring agent, particularly in Ilonggo cuisine, where it plays a crucial role in lending a sour/tangy depth to various dishes. This fruit, often described as having a sour flavor profile between tamarind and green mango, has found its way into kitchens across the archipelago, each region adapting its use to local traditional recipes.  

A Fruit of Two Genders

An interesting bit of trivia if you want to grow your own batuan tree for the fruit. The batuan tree is dioecious, meaning it has separate male and female trees. For successful fruit production, both a male and a female tree are required for pollination. We have both in our backyard, and we can get sacks full of the fruit in a good year when it is in season.

Cultivation and Propagation

Batuan trees thrive in tropical climates, particularly in the Philippines, where they are commonly found in the Visayas region, especially in Iloilo and Negros Occidental, and also in parts of Mindanao. The trees can be propagated through seeds, cuttings, or grafting.

- Seeds: While possible, growing batuan from seeds can be a lengthy process. It can take several years, typically 5-7 years or more, for a seed-grown tree to bear fruit. And as mentioned previously, you will need both genders for proper pollination.

- Cuttings: This method involves taking cuttings from mature trees and rooting them. Cuttings are a faster method than seeds. This and the next method also remove the guesswork of the gender of the plant being propagated.

- Grafting: Grafting, which involves joining a part of one tree (scion) to another (rootstock), is a common method for propagating fruit trees, including batuan. This method allows for faster fruiting and ensures that the desired characteristics of the parent tree are maintained.  

    

Take note that the batuan seeds are not really that hard to germinate. My father used to sell seedlings to a local garden kiosk in a nearby mall just by transplanting the seeds that had sprouted at the base of the tree at the back of the property. It will take a longer time to bear fruit though, so just bear that in mind.

Culinary Uses Across the Philippines

The batuan’s sourness makes it a versatile ingredient, adding a refreshing mild sourness or tang to a range of dishes.

Ilonggo Cuisine: In Iloilo and Negros Occidental, batuan is indispensable. It is a key ingredient in:

    

    - Kansi: A popular Ilonggo soup similar to bulalo, but with a distinct sourness provided by batuan.

    - Sinigang: The popular Filipino sour broth dish can be cooked with a variety of proteins and can make use of different souring agents depending on the region. Batuan is often used for the Ilonggo versions of this dish.

    - KBL: Stands for Kadios-Baboy-Langka_, this dish is traditionally cooked with batuan to lend it a mild sourness.

    - Pinaksiwan: Although this dish's main source of sourness is typically Tuba vinegar, it sometimes incorporates other souring agents such as kamias or batuan.

    - Pochero: Batuan is used to give the dish a sour twist.

    - In various other stews and soups, where it acts as a souring agent.  

    

Conclusion

The batuan fruit, with its unique sour flavor and essential role in regional cuisines, is a testament to the rich biodiversity of the Philippines. From the bustling kitchens of Iloilo to the diverse culinary landscapes of other regions, batuan continues to add a distinctive tang to Filipino dishes. Understanding its cultivation and diverse applications allows us to appreciate the cultural and culinary significance of this remarkable fruit.