First photo below is my little harvest yesterday, they are Asian spinach, a few okras, lemongrass leaves and bell peppers. I have had little Asian spinach harvests from the past but didn’t take a picture of them. I am glad I decided to have this kind of vegetable this year for it can be cooked anything you like. It tastes good, smells good and most of all very healthy. On weekends, I harvest some so my husband can eat fresh spinach from our garden, I make him and the kids egg and spinach omelette.
You can use spinach for mung bean soup, native vegetable stew, fish soup, stir-fry with pork or chicken meat.
The second photo below is a cut yellow squash. This was the last harvest I had, there were three with almost 20 pounds each, so imagine how much squash I’ve had this year. The whole big squash though was given to a friend for help because I honestly can’t eat it all.
I have all vegetables or ingredients for native vegetable stew or what we call “utan bisaya” and I am blessed to have them readily available whenever I feel like eating utan. They are right there, in our backyard hehe. Utan bisaya is something to die for, I wouldn’t mind eating it often, not only it is delicious but also very beneficial to my and kids’ health.