Reptile

Been seeing this reptile around a lot. Him/her and their family of babies. Its neck is reddish. It is fast, hence the crappy photos!

Gabi (Colocasiodeae )

Gabi or taro is something that I've always seen, but never really paid much attention to until last year or so. Being rice-centric, I've only ever considered it as something to eat in sinigang (which I just had last night) and Chinese food, or, on a lucky day, laing. We cultivate it as a food crop here, but not as a staple as in Polynesia and other places in Southeast Asia, where it is the most important food crop. In many places in Asia, it is cultivated in sunken fields, at the volumes that we grow rice. Here we have smaller-scale production, usually in areas of a farm or home where water is accumulating, or at the side of properties. I have also seen them in water-purifying systems outside kitchen waterways.



So it turns out that gabi or taro is actually a general term for a couple of kinds of edible plants from the family Araceae tribe of Colocasiodeae and, without science books and all, they are classified by people according to their cultivation.

One is the wet-cultivated one, the Colocasia esculenta variety, said to be native to India or Bangladesh. It is what we have always grown, currently as the great-grandchild of the one my dad had in his garden growing up in Fort Bonifacio. When they transferred homes, one of my uncles took some to plant. When we transferred to our lot, my dad took some to grow himself:



The wetland variety is in a soft heart shape and has waterproof and velvety leaves. The undersides are light in color and beautiful (see first photo of this post). As far as I know, this is the sort whose leaves we use in Filipino dishes, as I've never seen the upland leaves being dried at all. We use the tubers too, of course, and I'm convinced this is what we've been eating mostly, although I can't be sure if I've been eating the upland ones. Here is another one that I got from Quezon, which is a swampy place:



The upland or dry-cultivation variety has more angular basal lobes (the curved parts of the heart) of the Xanthosoma genus, supposedly a native of South and Central America. They generally grow bigger and have shiny leaves. You need to care for them less than the wet ones, apparently. Here is one that I got from Sagada recently, where the high elevation makes them ideal:



As a note, both varieites can grow out of their classified environments. We have been growing the swamp sort in a very dry environment for a long time, and the larger dryland ones can grow in swamps. I am not sure about the difference in taste of the tubers (this we will find out in maybe a year more), but some say the upland tubers have less sweetness.

Some are grown for cultural reasons. This variety, very wavy and stuff, and with a dark purple petiole or stem, is grown outside homes in the Visayas to ward away bad spirits. I took it from a Quezon City home of a possible migrant. Soon it will be driving away spirits here too (still letting it grow a bit).





Filipinos sometimes grow gabi for animal feed. These large dryland type above was taken from Cavite, where they were grown for feeding as fattening mash to pigs, boiling away at the back of the farmer's home.



And about cooking, you need to do this well, as there are oxalic acids in the leaf and root which can be extremely itchy. Filipino tips would be not to talk while cooking, not ever to stire laing while cooking, and so on. I guess this roughly translates as: pay attention to the food, do not stir it mindlessly while yakking, and don't stir the leaves before the portion touching the pan can cook adequately. For the wetland variety, drying out the leaves is said to help in removing the poison. Here is a good primer on preparing or selecting gabi with the poison and palatability in mind.

Over other staples, gabi is said to be better digestible at 98.8%, with little allergies caused. Lower dental maladies and diseases are present in Hawaiian babes born on taro and sweet potato eating populations than in rice and bread. Something to think about! It also might be good for vegetarians like me, as it contains more vitamin B-complex than whole milk. The cooked leaves are comparable (in nutrition) to spinach. Maybe eating gabi in place of rice for a few days a week can yield interesting results. I am going to pursue some poi making, to add to my list of fermented food.

It is fairly easy to get out of the ground and take home-- I usually take a corm (yes, that is what they call the root) with some leaf attached to it, and put it in water or some soil and nurture a bit-- then transplant. You can plant the corm alone, or even a portion of the peel with a bit of a bump coming out, but I'm not so patient. I have done that unintentionally, though.



Last note: When harvesting and peeling, be careful as your hands will get itchy! I didn't know this as I decided to cook some Cambodian spring rolls out of our gabi once, and my hands burned up. It was painful! I stuck my hands in some grated coconut and pressed the oils out, which provided an almost-immediate kind of relief. I later read that this is how they do it in Hawaii, and that they keep their spent coconut beside the kitchen for such episodes.

Rain Can

As watering cans get messed up pretty quickly (cloggages, you have to twist the rainy part off and find frogs, etc inside), I decided to use an old can for a rain simulator. My dad and his girl tried canned coffee for a bit (didn't last), and I've been keeping the cans since they look nice and sturdy. I need this now especially as we're starting tender seedlings like lettuce up and it can't be the rushing big water from pails and such.

I learned this from my helper, who used it when she was with me in the guerilla gardening of the lot behind us. She also used the same method to make a grater for cassava-- although she flattened out the tin and put holes on the sheet, then used the textured holey side to make snacks.

So you take a nail and drive it through the bottom of a can of whatever size you need (balcony farmers can do with a small cute one). I used a small nail to make tiny holes for gentle "rain".



Keep doing that until you have a good number of holes in.



It works well! I just tipped it over to the side a bit, that's why it looks like the water is bunched up (it's not easy to take photos while watering plants). The method is good if you carry a bucket around the garden watering your plants. Just submerge your can in the bucket and quickly bring it over the bed. It's pretty fun because you feel like a god controlling a cartoon raincloud.


(That's my dad in the background.)

Hot Hot Heat

The coldness has given way to a full-force onslaught of sun and serotonin (see wilting tomato plant above). I've also (today) begun (what is hopefully) a routine of waking before sunrise to tend the vegetables. I am trying to be home more as the cultivated area of the garden is growing in size (more photos of that soon!). This is thanks to our new handydude and garden-helper Jake. No longer do I live in fear that all plants will die when I travel.

There a few firsts now in the garden. First curry flowers and berries!



First mangoes (Indian ones)!



And lots of lovely little mustard and radish seedlings!





And cucumber and lettuce ones too.

Other Cemetery Stuff

Zinnia


Bouganvilla


Peeping out


Leguminous flower thing


Frog at the canal


Alugbati grown for food, behind a mausoleum, by the cemetery folk

Taking Over

Don't you just love seeing nature take structures over? My imagination presses fast-forward and vines envelop churches and buildings and trees grow out of tall walls. The fact that nature doesn't give a hoot whether something is man-made or not, just makes me laugh. A stone wall is just a straight piece of rock ready to be conquered. You can't stop the impulse.



The cemetery is a good place to observe this. People can't keep up with all the seeds falling in all the crevices. This makes it a good place to collect seedlings, which will otherwise be chucked.

Black Ginger

I've been drawn to this variety of ginger for years. I found it first among the mystics' stalls in Quiapo, among amulets and such. It is used for incantations and spells. People call it luyang itim, literally "black ginger", presumably because when you slice the root, it shows a black ring under the skin. The rest of the flesh is somewhat bluish. I got a big bunch of it on someone's lot in the province, where it was growing wild. Someone was clearing a bit of the land, and the roots were left exposed.



The root looks like a fat, non-orange turmeric. It smells incredible. Sort of minty, like a good balm. I'm not sure about culinary applications, but I attempted to make a balm out of it by drying slices, and then cooking with some oils and natural waxes. It didn't turn out as expected, but I'll keep trying.

In the meantime, I planted some of the roots, and they're beginning to grow. I can't give any info on how the plant itself looks, but surely I'll be posting more as it shoots up.

Prisoners

I mentioned last time that we have to keep a couple of chickens caged. According to Papa, it is because the free-range alpha male presence sometimes separates chicks from moms, and also he crows like a crazy fool in the wee hours of the morning. So they were demoted to a chicken cage under the kapok and coconut trees.

I generally feel bad for the two, especially the female. The male attacks her when there is food, trying to monopolize the supply. I try to supplement with grasses and berries from the garden, which they love. I have to be more systematic about bringing them there, though. Sometimes all they get is rice. We're not fattening them up to eat them or anything, apparently they are trying to keep the peace in the garden. But still!



There were three eggs deposited in the laying basket by the female a month ago, and they were still there the other day. I figured they were rotten, since she doesn't sit on them anymore. We took them and put them in some water. They didn't float, so we composted them.

Chicken Adaptation Measures

I've written before about our chickens. Now there are a lot more. It has gotten to a point when sometimes I get alarmed by an unfamiliar specimen (a former chick all grown up). I guess I also was pretty used to chick “die-offs”, during the rainy season, that the population explotion has gotten me baffled. Considering we don't feed them anything, and don't cage them (except for the only male and one companion, because he keeps crowing at ungodly hours), they are all pretty healthy.

They still, however, topple my potted seedlings over, and scatter mulch around. When they are particularly frenzied, they can run little plants over and step on them like they mean it.

I've been trying to find ways to chicken-proof my seedlings. An urgent goal is to build a chicken house and chicken tractors. In the meantime, we've had to find ways. One is by enclosing the baby plants in cages. This cage is covered with a dry coconut shell to keep out too much sun, and to make the rain or water more gentle as it falls.



Another recent experiment was to put some plants on a bed of soil (fresh compost-- chicken magnets), and cover the blank spaces with empty half coconut shells (of which we have an obscene supply of, due to food consumption). I tamped the shells down with my feet.





That worked fine, but they need to be supplemented by sticks. I put in this small patch with stevia, some amaranth or pepper (I can't tell), tomato, and okra. I put sticks over the stevia and half-heartedly, over the rest. I did this as the sun was setting, to have a bit of a test-run with chicken behavior, and still have the night to recover little plants if they have damage from the chickens. Here's the test-run:



One shell (with bits of old coconut under) was turned over. Oops! Never underestimate the leg power of chickens. If they sense they want something, they'll throw anything about. Another family messing about with my set-up:



The next day I discovered that the morning gave renewed strength and will to the chickens. All but the stevia and one amaranth/pepper were strewn on the bed and beyond hope, and the shells were reassembled. The ones with sticks survived, showing lazy me that sticks arranged teepee-like are needed to deter chickens.

A cool thing about this coconut arrangement is that if you have a shitty watering pot (like mine) with no attachment that breaks the water down into droplets, you can aim the strong flow at the tops of the coconut shells, where they will trickle down into their bases. No worries about knocking sensitive seedlings out.

This is not meant to be permanent, however, and after a chicken-hotel is constructed, and the plants get big enough to mulch massively, the shells will come off. In the meantime, they look nice.

Permaculture at Cabiokid

I was away, again. One reason was the permaculture design course at Cabiokid in Cabiao, Nueva Ecija. The place was started by Bert Peteers, a Belgian with mad Tagalog skills (above) in 2001. It is a former rice field, with now only 2 hectares devoted to our staple grain. The rest is forest, vegetable garden, animal refuge, and sustainable human spaces. I will be writing a bit more about the course and activities in the next few days. You would be interested to know that there is another one this 28th of March, do email yapakyakap@gmail.com if you want me to send you the details.

Following Humans

One tool for plant survival is being tasty and/or useful to humans. We might (in this day and economic age) assume this means they make themselves yummy and therefore people can consciously propagate them. But your compost bin can give you surprising babies while you do nothing.



From peels of gabi (taro) and potatoes (above), babies came sprouting. From thin peels! Absurd. This means that though humans gut the root crops and stuff most parts of those into their bellies, they still propagate from our kitchen scraps, and therefore "follow" us around. Here I was planting chunks of potato "eyes" in the States, when I could get by with not more than a tiny bit. I'm kind of freaked out that the potato will rot because it's much wetter here, but I've got it in a dry spot and away from much sun. Haven't looked into growing them here much yet, and I have a feeling I can't just let it grow wantonly like I did in the US.



The gabi (above) is a different variety from the two that I've got growing.

Tagaytay

Impatiens.

The foggy slopes of Tagaytay are friendly to flowers.


Bromeliad flowers.


Bromeliad flowers too.


Some hairy ginger flower-like thing that grows super large on the slopes but super small in our garden.