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Tuesday, July 31, 2012

The Fruits of our Labor - 2012 (Harvests #1)


"There is nothing more exciting and happy moment than when you see your plants growing and bearing fruits after lots of hard work everyday in our country living."


BLACKBERRY PLANTS (garden)


MR. SUPER BLACKBERRIES
I named our blackberry plants as “Mr. Super Blackberries” because they still have remained alive in our garden throughout the 4 seasons, while other plants we planted last year were dead already.  Aside from this, they are excellent sources of *Vitamins C, E, K, manganese, copper, potassium, magnesium, folate, and dietary fiber.  It is very low in saturated fact, cholesterol, and sodium.  My husband and I love to mix these blackberries in our oatmeal and cereals during breakfast.  See how they have grown from 4 small plants to big, robust plants today.  (-.-)

TOMATO PLANTS (wild)


MRS. QUEENIE TOMATOES
This plant came from our last year's ripe tomatoes that fell on the ground. Luckily, they grow without really planting them and bear more good fruits than last year. I named it as "Mrs. Queenie Tomatoes" because of its look alike crown-shaped blossom ends on top of its head. There are 4 wild tomato plants that grew by itself out of the seeds from the last year's tomato plants. The other new tomato plants are not bearing fruits yet. They are a good sources of *Vitamins A, B6, C, E, K, potassium, folate, magnesium, phosphorous, copper, potassium, manganese, and dietary fiber. They are also very low in saturated fact, cholesterol, and sodium.  I love including tomatoes in my salad or eat them raw or sauteing them with mixed vegetables or making a sauce by sauteing them with garlic and onions only. I also like mixing them with ripe mangoes, onions, and fish sauce or even mixing them in one tamarind soup base recipe.  (-.-)

*Nutrition Reference:  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2776/2

Please see Mom’s Oven for some recipes: 


WINTER SQUASH PLANTS (wild)


MRS. MUSH MUSH WINTER SQUASH
This buttercup winter squash is one of the vegetables my husband and I love to eat. It just grow in the pile of dried limbs I have gathered. The Great Gardener always throw the compost I have in the kitchen into those piles everytime I remove the seeds from the pumpkins I bake. Instead of buying raw or frozen vegetables from the grocery store, he canned a lot of squash to save money last year. I named this winter squash as "Mr. Mush Mush Winter Squash" because I have to mush and mush it hard after cooking again for 10 minutes and then mix it with honey.  They are good sources of *Vitamins A, B6, C, E, thiamin, niacin, potassium,  folate, calcium, magnesium, and manganese.  It is also low in saturated fat, cholesterol, and sodium.  (-.-)

*Nutrition Reference:  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2655/2

Please see Mom’s Oven for a recipe:



PUMPKIN PLANTS (wild)


MR. HALLOW PUMPKINS
The Great Gardener would just throw any pumpkin that becomes rotten somewhere at the back porch of our house. It's really a blessing for them to grow without expecting it (-.-).   I'm really embarrassed to admit this-- I thought pumpkins are not for eating because I saw giant pumpkins for the first time and they were displayed in the Worlds of Fun in Missouri when I visited my sister last 2006. Besides this, these pumpkins have always been used during Halloween celebration and that's why I naming it as "Mr. Hallow Pumpkins." This is also one of the vegetables my husband loves to eat, so he asked me to look for recipes on how to cook it. Luckily, I found good recipes and tried them. I even brought a different kind of pumpkin pie (double layer pumpkin pie) to my sister-in-law's house during the last year's Thanksgiving celebration. I'm proud to say that they really love it because it's so delicious. I baked lots of pumpkins-- pumpkin bread, pumpkin muffins, pumpkin mini bread, pumpkin cake, and pumpkin pie. You name it -- they are all delicious! (-.-) They are an excellent sources of *Vitamins A, B6, C, and E, pantothenic acid, iron, magnesium, phosphorous, riboflavin, potassium, copper, and manganese.  It is also low in saturated fat, cholesterol, and sodium. 

*Nutrition Reference:  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2601/2

Please see Mom’s Oven for some recipes:




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