Wednesday Rice Soup

by Mabi David Subscribers usually have a go-to recipe every Wednesday to finish the last of the produce in their tampipi, before the next farmshare comes. This one is inspired by the Japanese zosui soup, and is reminiscent of the different kinds of sinabawang kanin that we Pinoys love doing when dining on soupy ulam.

Creamy Miso Ramen, a non-recipe

Heat oil, toast seaweed kung meron if not derecho na add leeks galore and cook for 5 mins, then add crushed/finely minced garlic, then crushed/finely minced ginger. Once fragrant, add a bit of chili garlic oil (to your liking), then add water/broth and dried ramen noodles, dried shitake if using. Let simmer until noodles are

Black Rice Squash Risotto with Buttered Leeks

Ingredients2 tbsp olive oil1 stalk onion leeks, chopped300g black or red rice1L vegetable stock, hot1 pc small squash, diced, roasted Procedure Heat olive oil in a deep pan. Saute onion leeks until soft and translucent. Add rice, mix until rice grain is covered in fat. Pour hot vegetable stock, 1 ladle at a time. Stir

3-step kimchi pancake

Mix chopped kimchi with sourdough discard. Pan fry disks in greased pan until delicious. Serve with sesame oil-ginger-soy sauce mix.

Corn Fritters

Yield: 4 servings Ingredients1 1/2 cup sourdough discard1 cup corn kernels (around 2 small cobs, cooked)50g chives, chopped1 pc habanero pepper, minced (optional)1 tsp cuminTo taste saltTo taste pepper Procedure Combine all ingredients in a bowl. Mix well. Heat a non-stick pan and drop a spoonful of the batter in batches. Cook until you see

Carrot Patties

Here’s a carrot recipe that’s perfect for food security and working at home. Check out our guide on how to make carrot patties.

Lumpia Two-Ways

Looking at these photos, I feel as though I must demand a taste tax for writing an introduction. How can I introduce a recipe (nay, two!) that I have never tasted? It is unthinkable, inauthentic, oppressive, manipulative…So you can use most seasonal vegetables you get in your tampipi; the secret is the… wait for it…DIVERSITY

Seasonal Vegetables with Rice Noodles

I have come to believe that with a jar of gochujang you can do anything. Ate Celia seems to agree. And we do know that what Ate Celia says is Truth with a capital T. This family lunch was memorable because of the no-nonsense way that Ate Celia shoveled the rest of this dish unto

Okra Stew

This was our team lunch last Dec 3, 2019. It was so good we forgot to take a photo! As the Amihan brings its cooling winds, it was the perfect warming family meal made with whatever our farmers shared 🙂 Ingredients 1 tbsp olive oil 1 stalk onion leek, coarsely chopped 2 cloves garlic, minced

5-Minute warming Mirepoix

French cooking always uses a flavor base of carrots, celery and onions. What is our local flavor base? Jjoyce uses turmeric, leeks and ginger and shows us a simple everyday way we can harness the natural sweetness and texture of the vegetables. Enjoy! Today’s lunch from some of yesterday’s farmshare. Saute leeks, ginger and turmeric