Fall farm Filipino food

I’ve written before about maintaining my family’s Filipino traditions (such as here, here, and here), as both my parents were raised there, but I’d let the food slide this summer. This was partly due to seasonal factors; most of the meat and produce we use to make Filipino food (such as carrots and cabbage) isn’t around then; it’s always been a fall and winter cuisine for us. Well, here we are in late October, and my taste buds were itching to get back to this comfort zone. So here’s a nice meal we had recently (clockwise from upper left):

Adobo nuts: Pecans and almonds baked in a glaze of soy sauce, black pepper, farm garlic, and brown sugar.
Cabbage slaw: Farm cabbage, bell pepper, cilantro, onion, garlic. Dressing included sesame oil, olive oil, rice vinegar, honey, soy sauce, lemon juice, salt.
Lumpia (spring rolls): Wrapper of farm eggs, plus corn starch, flour, and water. Filling of farm sunchokes, bok choi, peppers, cilantro, mint, carrots, leeks. Dipping sauces of (a) rice vinegar, farm garlic & hot pepper, and (b) soy sauce, brown sugar, rice vinegar, flour, and farm garlic. My wrapper-making skills are rusty, so we used the incomplete fragments as bases for the filling. Sunchokes make an excellent water chestnut substitute.
Filipino meals are always one of the less farm-based cuisines we make, due to the need for items like soy sauce and vinegar, but still all the produce and any meat are ours. We truly love being able to prepare and enjoy so many different cuisines and possibilities with the produce and meat we raise, with only occasional trips to the grocery store. Let no one tell you local food systems are boring or limited.

Comments are closed.
Please send us an email if you want to discuss.