Here are the abundant crops this October.
Alugbati (Basella alba)
Malabar spinach, locally referred to as alugbati, is a leafy vegetable that can be grown and harvested in just a month or so. It can reach 10 meters in length, has heart-shaped leaves, and a stem that is either purple or green.
This versatile vegetable isn’t just a healthy part of many Filipinos’ diet. Alugbati fruits are also used as an additive in food coloring, inks, and cosmetics. As food, its leaves are frequently boiled, sauteed, added to salads, or used to thicken soups and stews.
Cabbage (Brassica oleracea var. capitata)
Cabbage, known locally as “repolyo,” is a mostly cool weather-loving vegetable that belongs to the mustard family. There are some cabbage varieties that can withstand heat, so they can also be cultivated in warm environments.
But since most cabbages prefer cool climates, this crop is mostly found in the Cordillera region and serves as a major income stream for nearly one-third of the population in Benguet, where it is grown all year long. There’s no reason to dislike this leafy vegetable because it is packed with calcium, fiber, and vitamins A and C.
Okra (Abelmoschus esculentus)
Sinigang, pinakbet, or laswa, a native Ilonggo dish, won’t be complete without okra. It is also enjoyed by many when steamed, stir-fried, or raw with a side of bagoong.
Okra plant produces fruits that are colored green, and sometimes red, depending on the variety.
Consuming this is beneficial because it is high in vitamins A and C, as well as antioxidants, which can lower the risk of cancer, diabetes, stroke, and heart disease.
Papaya (Carica papaya)
Papaya, also called “papaw” or “pawpaw,” is a tropical fruit that is available all year round. It has pear-shaped fruits that, when ripe, turn from green to yellow or orange.
The fruit contains small, round, black seeds that are edible and crunchy but have a mild peppery and bitter flavor. Its ripe fruits are usually enjoyed raw or processed into candies, jams, and more.
Papaya has been dubbed the “angel of the fruits” by Italian adventurer and navigator Christopher Columbus due to its delicious flavor.