Our fruit bowl is getting more adventures. Early this new year, we have custard apple, passion fruit, mangoes, kiwi, several types of citrus fruits such as lemon, lime orange, grapefruit and nectarine.
We also have persimmon, which is apparently also called Sharon fruit. Its scientific name is Diospyros Kaki. This fruit is often seedless and sweet. It can be eaten as a whole fruit; there is no need to peel it (but you can of course, if you wanted to.)
Sharon fruit can be eaten fresh, or cooked (in a pie) and even preserved.
Its orange colouring shouts richness in beta carotene and it is actually is a good source.
The month of October is harvest time. It is Harvest Festival.
I can see glorious amounts of pumpkins and squashes rolling into the supermarkets ready for end of the month’s Halloween.
October also is the penultimate month for pay-days before Christmas!
October is when Christmas shopping starts to really rev up,.
The above photo shows a beautiful clematis, which will soon stop flowering and will be hibernating for the autumn and winter and will come to life again in the spring. Blooming its mighty flowers, ready to delight the senses once again.
October heralds the last of the summer days into autumn. The orange days of the year are upon us.
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.
The above plant grows profusely in the Philippines, where the photo was taken. It is apparently called punctatum of the croton family.
As a young girl, still living in Marag my sister and I would go to our neighbours, who grew the plants in their garden to give us cuttings. The neighbours were so good to us that they would allow us to turn their once beautiful shrubs hedging their yards into stringy sorry sight of bald shrubs as if a ravenous swarm of locusts had been. 🙂 🙂 🙂
With our treasure of twigs of beautiful narrow verdant green leaves speckled with golden dust, we would dash home and plant these twigs in our front yard. We would religiously water our new plant for at least a few days and then we forget as by then we moved on to another hobby. Some of the twigs would live and some dries up and shrivelled under the punishing sun.
I must say that they do make a lovely hedge. Their bright leaves have golden dusting and they are just beautiful under the sun.