Comments on: Stir-fried Kale with Bacon & Onions a la Marketman

By: Steve&Cj

Steve&Cj — Wed, 29 Apr 2009 23:59:43 +0000

Interesting post use a similar recipe in uk to use up potato and greens works well with savoy cabbage to

By: rt gonzales

rt gonzales — Thu, 02 Nov 2006 02:10:24 +0000

MM, yes i will email you once we start our new outlet. we are looking to operate by the end of november. btw, Ipat, we have something similiar to what you had in Berkeley. We send asstd organic fresh herbs, fruits and vegetables in boxes to customers on a weekly basis. Be it in Bataan or Quezon City. I can send you forms to fill up.

By: Marketman

Marketman — Wed, 01 Nov 2006 12:07:59 +0000

rt, please let me know as soon as you have a regular outlet! I would be happy to spread the word! Btw, the kale was delicious!

By: rt gonzales

rt gonzales — Wed, 01 Nov 2006 11:44:05 +0000

Ipat, we at herbana farms are planning to make organic produce available for the rest of the week. With the increasing demand for organic vegetables and herbs, we feel that we shld address that need soon. I’ll let u guys know once we have open our new outlet.

By: Maria Clara

Maria Clara — Mon, 30 Oct 2006 21:20:44 +0000

Kale is loaded with amino acids, vitamins and minerals â€“ from what I read here and there â€“ any dark green leafy vegetable contain all the essential elements and nutrients to keep us going in our day-to-day life. With the addition of rendered fat it really brings out the flavor and halts the unpleasant effect of the fat!

By: Marketman

Marketman — Mon, 30 Oct 2006 14:16:30 +0000

Candygirl, I am not sure there are local names for these greens at all…they seem to be grown by small farms, organic enthusiasts, weekend gardeners… Only swiss chard has been grown in larger quantities but even that green is RARELY seen in markets in Manila. Marilou, swiss chard with onions and bacon sounds good too…just remove the center rib if your leaves are big and don’t overcook…

By: Candygirl

Candygirl — Mon, 30 Oct 2006 13:41:05 +0000

MM, what is the local name of Kale, Collard Greens, and Swiss Chard? I’ve seen them on tv, magazines, and cookbooks but not in the markets.

By: Marilou

Marilou — Mon, 30 Oct 2006 13:25:26 +0000

Thanks for the brilliant idea. Actually, what I have is some swiss chard that I had intended for a Ricotta- Swiss Chard Tortelloni with Gorgonzola Sauce recipe from Biba Caggiano’s new book but it was a bit envolved and I got a little lazy so your recipe is it…but with swiss chard! Kale is also plentiful here right now and it’s best after the first frost. Hummmm, maybe for some Ribollita.

By: Marketman

Marketman — Mon, 30 Oct 2006 12:23:39 +0000

Ipat, the kale is locally grown. I bought it at Gil Carandan’gs stand at the Saturday Salcedo market. He often carries interesting organically grown vegetables, but supply is erratic and based on whatever is ready for harvest. He also had some small collard greens last Saturday. I echo your disappointment with the variety of greens et al, but things are improving if you seek them out at the weekend markets. Sometimes you can find chard and other interesting greens if you know where to look and are patient…

By: Ipat

Ipat — Mon, 30 Oct 2006 12:09:58 +0000

Where did you get the kale? Was it imported and if not, is there a local name?

Am always on the lookout for kale, which I became familiar with as a customer of a youth group in Berkeley delivering what is fresh and seasonal weekly in boxes (on bikes). Every box was a surprise and came with recipes for the veggies included. I had to search the net for other recipes if there are just too much of one type for a week. They even had some fruit and fresh flowers with each box. Since they knew where I lived, I could pay them by check.

Does anyone do this in Metro Manila? I tried to arrange for a service like this but they came weekly with the same bunch of veggies (carrots, kangkong, reployo, eggplants, okra) and it got really boring and missed the point.