Comments on: Toscana Farms, Spectacular!

By: Ching Dee

Ching Dee — Fri, 14 Nov 2014 10:02:06 +0000

Hi! Is the farm open for visitors? I visited the farms a few years ago in a class trip, but I’m not sure if they allow visitors to just pop in. Hehe. Also, any website or contact info of Toscana Farms? Thanks, MarketMan!

By: Anne

Anne — Sun, 07 Apr 2013 15:25:19 +0000

Sun-dried tomato Marketman, so easy to do. Slice into long pieces, put in a glass baking dish with olive oil, oregano, basil, garlic powder (with or w/o sea salt) and leave in oven for 4-5 hrs @ 200 deg F. They are done when dried and dark in color, store in jars. You can also add fresh garlic cloves and more olive oil per preference. This is good on fresh salad, pasta, BLT, omelet, etc. So good you’ll lov it…

By: Avid Thinker

Avid Thinker — Fri, 15 Mar 2013 10:47:08 +0000

Wow, what a wonderful find! Thank you for sharing MM. :=)

By: odessa

odessa — Thu, 14 Mar 2013 07:34:15 +0000

picture perfect veggies!!!!

By: Kasseopeia

Kasseopeia — Tue, 12 Mar 2013 11:44:46 +0000

With a stash like that, I would be eating tomatoes in every form and preparation for the next 21 meals or so… =)

Beautiful!

By: PITS, MANILA

PITS, MANILA — Tue, 12 Mar 2013 08:07:18 +0000

now so envious … :)

By: tracy

tracy — Tue, 12 Mar 2013 07:04:12 +0000

Impressive operation! Might not be the bucolic idyll of an Amorsolo painting, but still a sight to behold.

By: cherryoyvr

cherryoyvr — Tue, 12 Mar 2013 01:02:36 +0000

Sorry for the oversight MM. I envy the tropical weather there too much to have even thought about what is required to grow olive oil. Tried my hand in growing some heirlooms last summer and they’re not that difficult to grow but they require a lot of space. I think you would certainly enjoy the Tomato Tasting at Phoenix if you were here in September. Gary’s descriptions of each kind are sure as entertaining as the tastings.

Cheers! Thank you and keep up those fabulous posts.

By: Monty

Monty — Mon, 11 Mar 2013 10:13:50 +0000

Beautiful veggies. Eating healthy has surely become a big business. We didn’t use to have much of a selection of vegetables and herbs around 15 years ago and now we’ve improved quite a bit. The high end restaurants seem to fuel demand for high quality local produce, while the inspired home cooks use these to whip up their own gourmet dishes. I was looking at some Swiss fennel bulbs in Santis last December and they cost almost P900 per kg. Absolutely ridiculous prices and I hope more local sources can be developed.

My only complaint is that after every major typhoon, we seem to run out of these veggies for several weeks. I guess there is need to diversify the locations on where these produce are grown.

By: Mrs Froggie

Mrs Froggie — Mon, 11 Mar 2013 07:07:02 +0000

Beautiful and pest-free, MM! The last picture reminded me of fruits, persimmons, green and red grapes,yellow guavas… siniguelas… ;p I wonder if they have a great security crew… in my brother-in-law’s farm, the magnanakaw always outwit them during harvest time. When the fruits/vegetables are ready to harvest, they’re gone as in disappear into thin air like magic, and because it is organic,there are so many instances that the pests get the better of them like… the mice bite into each and every dragonfruit when it is ready to harvest, so no useful produce at all. I suggested wrapping the fruits with wirescreen individually. Sad, but that is Philippine economy and neighbors for you.