I decided to harvest one of the first squashes I have in the garden to make native vegetable soup (utan bisaya). It is so big that it puts it weighs so much on the metal trellis out there. Imagine for just one squash weighing a whooping almost 17 pounds and there are three of them trying to hang on to the branch and on to the trellis?
I can’t believe how big and heavy they can grow, when I picked it this afternoon, I was like carrying a really heavy rock, only smoother, haha. Anyway, I am now enjoying my first harvest of my squash, it is made into soup along with other vegetables like long yard or string beans, okra and Asian spinach.
I am eating green and healthy because of my garden. It saves my dinner tonight and I like it. Native vegetable soup, nothing can beat that. It is the kind of food I grew up eating because we were poor and still are. I couldn’t cook even half of the squash because my pot was about to be full, but anyway, some of it have been put in the freezer and are safe for winter supply. I still have a big half of it intact/uncut left. I may have to eat my veggie soup faster so I can cook the rest of it before it gets rotten.
I plan of making some “ginataa’ng kalabasa” or squash with coconut milk maybe next week.