Our good friend and close neighbour Mick regularly supplies us with fresh vegetables grown on his allotment located across the road from us.
Mick has had his allotment for over fifty years, planting vegetables and even fruit trees.
One of my favourite vegetables he grows for harvesting each autumn time are beetroots. Mick grows a popular type called ‘Boltardty AGM’. Boltardy seeds can be sown at various times during the growing year and in most types of soil. It does not have excessive ‘bolting, a gardening term, which means premature sprouting of stalks flowering stem(s). Excessive bolting can divert resources & nutriment from the beetroot and reduce it’s quality.
All Photos By PH Morton
After harvesting, Mick then produces jars of delicious slightly sweet pickled beetroot for his family and us. We save a jar for Christmas time. Beetroot is perfect to accompany Christmas meals. This year, Mick invited me to harvest some of his beetroot. He then showed us how to make his ‘signature’ pickled beetroot. I took various photos from harvesting to our jars filled with delicious picked beetroot. Under Mick’s tutelage and help, Jean & I enjoyed producing our own jars of this delicious vegetable. Making pickled beetroot is quite simple & straightforward. 🙂
If using home grown beetroots from garden or allotment etc., a good time to harvest is from 50 to 70 days after planting. Avoid letting the beetroot get too big. A hand or tennis ball size is ideal. Do not let the stalks/stems bolt or grow above 6 inches (15cms). Dig around the beetroot and pick up avoiding breaking the stalk/greens from the beetroot.
Thoroughly clean & wash the dirt off and trim the stalks/stems short. Again do not pull out the stems, as water can get into the beetroot and damage it when boiling prior to pickling.
Harvested fresh beetroot can be stored in a refrigerator for about seven days.
Depending how many beetroots you are pickling, you will require:-
Pickling /preserve jars with airtight lids. The normal size is around 500ml, or as large as you want. Most hardware stores will supply.
Pickling vinegar, which comes in 1.4 litre size. Most larger supermarkets etc supply.
Brown or white sugar granules to sweeten the vinegar taste to your choice.
Place the beetroots in a suitable sized saucepan(s) and cover with water.
Boil for two hours.
Carefully strain off the water and either allow air cooling or running cold water over the beetroots then dry.
Completely remove remaining stalks/roots etc.
The boiled soft skin of the beetroot does not need to be peeled with a knife as can be easily removed by hand.
Cut or slice the beetroot to whatever size you prefer.
Pour in small amount sugar, then add a small measure of the pickling vinegar, enough to cover the first layer of the slices of beetroot into the bottom of the jar. Sprinkle with a teaspoon of sugar (to taste) then add another layer, pour pickling vinegar, then another layer, sugar, pickling vinegar until it reaches the top of the jar.
Close the jar, gently shake it then turn it upside down and leave for about 30 minutes. This will allow the vinegar and sugar to seep through the beetroot. Top up with the pickling vinegar if needed to completely cover the sliced beetroot in the jar.
If you want you can label the jar with day & month of pickling.
Home made pickled beetroot can be kept for 6 weeks to 3 months, refrigerated. In practice, it can be longer.
But if you store them beyond 3 months and you’re worried, check for signs of spoilage (rising bubbles, cloudy liquid, unnatural colour) and don’t eat or taste.
If you are rather partial to Chinese food, you are probably familiar with bamboo shoots.
And if you have been to the Philippines, it is possible that you have come across bamboo shoots in menus. Probably they would have been called labong in the Tagalog regions or rabong in the Ilocos region. They are also often called ubod.
Outside of Asia, bamboo shoots would most probably come in cans/tins or jars.
Bamboo shoots are usually harvested during the rainy season when they shoots grow profusely. As per above photo, the shoots are like cones covered in papery, a la papyrus, brownish and greenish leaves. The outer shell of leaves are then trimmed off leaving a yellowish tuber.
They can be cooked in variety of ways and can then be also made into a delicious if rather spicy and piquant salad.
I love kangkong, or water spinach as its English given name.
Kangkong is a green leafy aquatic vegetables which is rich in vitamins and nutrients. They have a long slender leaves attached to a hollow tube stem which is crunchy or there is bite to it. Yummy
They usually grow in anything watery plot, in fields, swamp, lakes, river or even in bogs.
I remember that they grew near a dyke in the middle of your rice field when we were still living in Marag.
Kangkong can grow rather vigorously and needed a good trim to prevent them overpowering the water surface. Good thing they are so delicious.
I remember going into the waist-high water in our field to gather the kangkong sprout. I almost had a near panic attack after a carabao leech decided to attached itself to my stomach. It took ages to remove it and it seems the more you pull at it the longer it gets. That still gives me nightmare to date.
My father did smoke whenever he plowed the field. He would use the burning ember of the cigarette to unhook any pesky leech.
Oops, back to kangkong, they are delicious in sinigang as were as blanch and made into a salad.
Rhizomes of spicy ginger stood majestically amongst the vegetables.
The onions, shyly confident with their breathtaking thin delicate skin, that they make one cry!.
The daikon radish is the fairest of them all and knows it very well. 🙂
In the far corner stood a little gourd, waiting, watching, hoping to be noticed.
But she was different from the rest, she was wan and pale with a taste that was hard to explain . Day after day she watched the others with their boasting, their preening, their chattering, their joy.
She can’t help but compare herself with them. The more she does the more she thought that she cannot measure up with anyone. As days passed, she can’t bear it anymore, she planned and plotted to carry out a most heinous scheme.
As soon as it got dark, she stealthily went from one vegetable to the next and the next until she had taken all their outstanding qualities.
Overnight the ampalaya became the belle of the Green Garden. Everyone where asking where did she come from. She was admired for her beauty and utter perfection.
But there is no secret that can be hidden forever. The other vegetables start to suspect that there is something that is not quite right.
As the sun was just setting, the vegetables covertly followed ampalaya in her corner of the Green Garden. To their amazement, they saw her peel each of the layers of the qualities that made her so perfect. Without much ado, the vegetables frogmarched the now wan and pale ampalaya to see the Fairy Queen of the Green Garden.
The Queen was not amused. She looked over at the amplaya and could not believe why she was not satisfied with her beautiful pale appearance! As a punishment, she let it be known that from the next new light, the ampalaya will wake up with dark warty lumpy skin and the bitterest of taste. And she would always either be loved or hated for all eternity.
Moral of the story: everyone is beautiful, you just have to cultivate your own asset!
Chayote is what is called sayote in the Philippines. It is also known as vegetable pear worldwide because of its pear shape and colour. Chayote belongs to the gourd family like cucumber, squash and melon. Chayote is a rich source of vitamin C.
It is a much love vegetable in the Philippnes as it is very versatile. It can be stir-fried, lightly stewed and added to many recipes. It can also a good substitute for the unripe papaya for a chicken soup called tinola.
Sayote is mostly grown in the mountainous part of the Ilocos region in the Philippines. In fact the photo above is taken while we were trekking the rice terraces of Benguet.
The vine grows supported by chicken wire against a fence.
At the back of our house in Marag, plenty of gabi or taro used to grow. They grew next to our well (bubon) where the vicinity always has water.
Gabi growing profusely in our backyard was a Godsend. It was a ready source for a vegetarian viand. Thank goodness we also had a constant supply of coconuts which goes deliciously with taro.
As children, we were told to treat gabi with respect. Eaten raw the leaves and stalks can be poisonous as they contain oxalic acid. The sap that comes out when the stalks and leaves are torn can cause itch.
Our good friend and neighbour,Mick, has once again shared with us more of his bounty from his allotment. He gave us three humongous courgettes, which is also known as zucchini from across the pond, I believe.
We have enjoyed the veg, cooking it with pork with spicy sauce. It was so delicious. I shall be sharing and posting the recipe soon.
Courgette is rich in vitamin C, beta-carotene, calcium, magnesium, phosphorous and potassium.
It is also high in fibre which is good for the digestive system. It is mildly laxative and diuretic, very gentle to digestion.
Courgette belongs to the same family as marrow, squash, and pumpkin.
Okra belongs to the mallow family. It is also called ladies’ fingers, bhindi, bamia, ochro or gumbo in other languages.
I love okra. It is a very versatile vegetable. It can be cooked in many different ways.
It can be steamed or boiled lightly then eaten with chopped tomatoes and shallots with bagoong (fermented fish or shrimps) or patis (fish sauce). It can also be grilled or thrown into the barbecue. And of course you can make many recipes using okra, like in the famous Ilocano dishes like pinakbet and dinengdeng.
The way to tell if an okra is fresh and not too mature, is to gently bend the thinner end bit, if it breaks easily then, it is just perfect. To prepare it, it has to be topped and tailed first and then cut whichever suits your fancy!