Planting Chayote

I gardened for a while this morning replanting my rain lilies, some succulents and trimmed the Fukien tea plants. It is a lovely weather to garden now. The sun is shining and yet there is a cold morning breeze blowing. Perfect 🙂

Two weeks ago, we had a left-over piece of Chayote inside the ref. It is a tropical fruit shaped like a pear, with green skin and white flesh, that is usually cooked and eaten as a vegetable. I love mixing it with tinola, sometimes with chop suey  or pancit.

What a great surprise when I saw these green shoots. It is a sun-loving perennial and all parts of it are edible from the roots to the tender tips of the vine. I hope this would grow well and bear fruits so I won’t have to buy some in the market.

 

In a few days, we would harvest our langka (jackfruit). It is getting so big now. There are more fruits growing at the base of the tree. Hopefully, we could cook them as veggies.

 

 

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It’s A Good Harvest

It was a busy weekend but days before that I was so lazy even to go out because of the summer heat. I finished three books in one week.

Fancy an early morning breathing  in the heavenly fragrance of Gardenia and Amazon Lily flowers mixed with the lemony scent of Calamansi (Philippine lime) flower buds.  It’s a perfect excuse to stay in the garden for a while. My Gardenia shrub is flowering again, a bit early for the month of May when it shows its blooms almost in every tip of the branches. I didn’t know that Gardenia symbolizes love, harmony and grace and it was named after Dr. Alexander Garden, an American botanist, until now. I just love Gardenia and when it is in bloom , I always take shots of the lovely white flowers.  Our two Calamansi trees are on their flowering stage too but the fruits are there all year-long.

Finally, one of our jackfruits was ready for harvest. I was as excited as Josef when we finally harvested it the other day and this morning, I sliced  it with a sharp knife and  separated the pulp from the rind. Josef just wants  it  fresh and cold from the ref.  One can cook it as “langka preserve” or marmalade, the way you cook other fruits in season.

Jackfruit, anyone?

The young green one is cooked as a yummy vegetable dish, either sautéed in pork or cooked in coconut cream with lots of chilis. Try it, it is best served a little hot and spicy.

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