This is my harvest from yesterday, February 3, 2023, and it's a delicious mixture of tomatoes, onions, and garlic with sardines! We call this recipe "Bitter Gourd sautéed."
As I mentioned in my previous blog posts, this Bitter Gourd dish should not be stirred too much while cooking so that its bitterness does not overpower the flavor.
This year and month, this is my first harvest and there are many more fruits that are growing rapidly. Maybe it's because of the fertile soil I used, which is where I buried the dead rabbits and their waste.
In this harvest, only my wife and I will be eating this food because my children do not like this type of vegetable or this flavor. Did you know that even the leaves of bitter gourd are used in other dishes? However, when the quantity is excessive, it can be bitter, so it should be added to the dish carefully.
I'm not aware of any other dishes that include Bitter Gourd, except for "Monggo" and what we call the "Pakbet" dish with dried fish or pork. And, of course, the easiest dish to prepare is "Bitter Gourd sautéed" just add salt and pepper and oyster sauce and you're good to go!
This harvest is small, and I know it would have been bigger if I hadn't picked it too early. That's okay, though, because there are still many fruits that we can harvest again in the coming week. As usual, I will share them with my friends and neighbors.
It's a unique feeling to have your own plants grow and produce a bounty of fruit, and to be able to share it with others. In the coming weeks, the next plants to bear fruit will be my pumpkin and tomato plants, as my Chayote will take a while longer to produce fruit.
I usually take these photos in the morning, before I head to the office. I observe my plants every day, but sometimes I don't realize that a branch has been damaged or the fruits have gone bad, so it's better to check them before leaving the house.
