Living up to my farm-to-table concept

I grew up in a farm in my hometown, Pamplona, Cagayan where organic vegetables, free range chicken, pigs and fresh seafood catch from the river and sea are our main staple. Anytime, we can just pick vegetables and herbs to go with crabs, fish and shellfish.

Long before organic food is a thing, it was our way of life in the province where I grew up.

Last year, when we purchased our vacation rental in the wine capital of New Zealand, in Blenheim, I had this idea of a farm-to-table concept where we pick the veggies and herbs to be used in cooking our guests’ meals. Guests are also welcome to pick their own veggies and herbs to cook.

With the addition of a greenhouse custom-built by my Do-it-yourself (DIY) aficionado husband, now we can have some veggies and herbs even in wintertime.

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