Tomato and Basil Salad
Thu 31 Mar 2005
A tomato and basil salad is nearly effortless yet extremely delicious 
when you have the right ingredients. I can eat this salad or variations of it at least once a week. In the past few years, the variety of tomatoes in the local markets have improved dramatically. From the large beefsteak tomatoes (unfortunately many hot house or hydroponically grown which dilutes flavor somewhat), to the different cherry tomato varieties, pear tomatoes, and rare heirloom tomato finds still mostly grown in enthusiasts’ backyards… a salad of this sort is perfect summer food.
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there must be some demand for it from restaurants or hotels or consumers because it is carried by retailers who get their produce from the Mountain Province. There are several varieties of beet including the sugar beets that were popular as a source of sugar in the West. Other beets are used as feed for cattle and livestock. There are several colors of beets including yellow, white sugar and chiogga varieties as well as the deep red beets. Beets are believed to be a descendant of sea beets that grew on the Mediterranean coasts several thousand years ago. Beets have probably been cultivated and eaten since Roman times but they became quite popular during the 19th century in Europe.
Almost certainly influenced by Spaniards who were stationed here and looking to replicate something sweet and dairy like from back home, pastillas are made of just milk and sugar. The milk and sugar are boiled together until thickened, then cooled and formed by hand into little mini-logs that are often rolled in more granulated sugar before they are individually packed in cellophane and paper. If the mixture is allowed to boil to the point that it starts to get darker in color, almost moccha like, this is known as “tostado.” Bulacan seemed to be the epicenter for pastillas production but lately some of the best pastillas made from pure carabao milk come from Nueva Ecija. Some commercially made pastillas shortcut their recipes by adding condensed milk that results in a faster cooking process but also an extra sweet outcome.
Other typically available flowers in colder climates include daffodils, tulips and roses. I generally NEVER buy chrysantemums because I dislike their uniformity, their “never die” quality and their often atrocious colors. I associate chrysantemums with someone who has already keeled over. Anyway, having said that, I may have to eat my words as in an act of desperation, without any other flowers on hand, I actually bought several bunches of mums from a roadside vendor in Tagaytay so that I could have a colorful centerpiece for this simple lunch at the beach. I broke two cardinal rules in that one act — no mums ever and buying them from someone who was going to definitely fleece me (think at least double the price in the flower market at Dimasalang).
regular component for base flavorings in vegetable sautes, used in soups, on meats, as stuffing, etc. Onions are all members of the Allium family of which there are over 300 varieties around the world. They are believed to have originated in the Middle East and have been consumed by humans for at least 5,000 years. Onions are very easy to cultivate and propagate and they are now grown all over the world and have had a tremendous impact on several cuisines. On a recent foray through Divisoria, the onion selection was superb, with at least four types spotted at one vendor: red shallots, red onions (Bermudas), Spanish onions and the White onions. While the peak of the onion harvest is not for another month or two, I think we are seeing an early bounty aided by favorable weather patterns. Stock up and use generously!
Continuing on the theme of roadside stand purchases (following the Toscana Farm Stand post), pineapples roadside on the way to Tagaytay are excellent value at the moment. I generally dislike, actually loathe, most of the fruitstands on the way up to Tagaytay because most of their fruit is not grown in the vicinity and they definitely make every attempt to fleece you. I mean, get real, do they really think most buyers believe mandarin oranges, mangosteen and even apples are carted in from nearby farms?
By the way, there is a terrific less congested exit just after the Santa Rosa exit on the South Superhighway that avoids the traffic, try it. Located about halfway up from Paseo de Santa Rosa near the Laguna Technopark and the rotunda in Tagaytay, this “farmstand” is located to one side of a Caltex station on the South side of the road. On recent visits they had an impressive array of produce on offer, most of it grown on their own farms/greenhouses – large eggplants great for parmigiana, vine-ripened tomatoes (but greenhouse raised), yellow and red bell peppers (capsicum), potted herbs, melons, papayas, lettuce, etc. Prices are a little less than retail in Manila.
And with a tremendous bounty of chilli in the markets at the moment, it’s time to throw out your old stash and start anew. So simple to make and such a crowd pleaser, it is totally simple and highly economical. With chillies costing very little (except for the fancy large dark green jalapenos in the photo which were pricey), the total cost is highly dependent on the vinegar that you use. You can use regular distilled vinegar (such as Del Monte), or find some of the tastier and usually more expensive cane or palm vinegars. I don’t want to turn you off by reminding you that some of the best tasting artisanal cane and other local vinegars are actually “alive” with vinegar eels (Turbatrix aceti) which help with the fermentation process (cool, huh?). We used to put different vinegar samples under a microscope in high school and watch the eels wiggle… yum!