Farm-to-Plate Culinary Experience at Springbloom Farm in Guimaras

With the formal launching of The Terraza at Camiña Balay nga Bato in Guimaras, Springbloom Farms can now showcase its various produce through its Farm-to-Plate Culinary Experience. Inspired by the Farm-to-table (or farm-to-fork) movement, this kind of gastronomy refers to the stages of the production of food: harvesting, storage, processing, packaging, sales, and consumption.

It also refers to producing food locally and delivering that food to local consumers. Linked to the local food movement, the Farm-to-Table is promoted by some in the agriculture, food service, and restaurant communities. It may also be associated with organic farming initiatives, sustainable agriculture, and community-supported agriculture. (from Wikipedia)

Springbloom Farms in Sibunag, Guimaras commercially produce red lady papaya, bananas and pineapple, among others. On a smaller scale, they also have cashew, calamansi, rootcrops, native fruits and assorted vegetable produce. Combined with the produce of nearby farms, agriculture suppliers and cottage industries, it is now slowly but surely making its presence felt in the culinary map of the island of Guimaras.

So from the farm, here's my (1st) plate full of the dishes served during the launch. I had malunggay-spinach pesto pasta, steamed kolitis with onions and garlic, bino-ug nga baboy, chicken adobo rice, grilled squid, nori wrapper, mango and spicy laing shooters.

Here are more of the gastronomic offerings that one fine afternoon ...

Salad Mix

Spicy Laing shooters

Malunggay-Spinach pasta

Ginat-an nga Puso sang Saging

Amargoso, Carrot and Singkamas Pickles

"Lundikap"
Ginlunuran sang Kapayas

Bino-ug nga Baboy hot off the charcoal pit

Chopped bino-ug

Chicken Adobo with salted Egg

Pinamalhan nga Salmonite

Red Rice with kalkag

Steamed Kolitis with onions and Garlic

Sinugba nga Bangrus

Calamansi-Cucumber-Mint Coolers

Guimaras Mangoes
Ripe with subtle hints of sourness, my kind of mangoes!

Red Lady Papaya

Suman, Kutsinta and Sapin-sapin

Garangan or star fruit

Fruit preserves

Calamansi Bars

And after all this food binge, it is time to relax with a view! Won't you agree?

Camiña Balay nga Kawayan / Springbloom Farms can be reached via public transportation like multicab jeepneys from the Jordan Pier. Just coordnate with the Guimaras local tourism office in the area for a more secure transaction of transport to the place. Regular rate for a multicab good for a maximum of 10 pax if PhP300 for a one-way trip.

Rates are as follows:
PhP 150/pax min. of 5 for a farm tour and fresh fruit smoothies, 2-3 days advance notice (as of now)
PhP 500/pax min of 10 for lunch or dinner, farm tour, 2-3 days advance notice

Camiña Balay nga Kawayan / Springbloom Farms

KM 17, Brgy. Concordia, Sibunga, Guimaras

Tel. No. 033-336-3858 or 336-5075 or 0917-305-5355

Facebook Page: Camiña Balay nga Kawayan in Guimaras

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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