What Happens when the Farmers and Chefs Meet Up?

The result seemed to be not one but two: The cookbook, “What Happens When the Farmers Meet the Chefs”, and the Evia Producers Market.

What Happens When the Farmers Meet the Chefs Cookbook

What Happens When the Farmers Meet the Chefs Cookbook

The Book

The cookbook: “What Happens When the Farmers Meet the Chefs”, is a project that involves the farmers and the chefs themselves. The idea came after the farm tour adventures; organic and natural farm products discoveries; and the sharing of food and recipes during the meet ups.

The book is available at Evia Producers Market and at Amazon.com.

The people behind the cookbook.

The people behind the cookbook (L-R): Chef Alvir Coronel, Gigi Morris, Chef Chel Galang, Chef Katheryn Brooke Enriquez-Bargo & Chef Alvin Joseph Bargo.

The people behind the cookbook

Moca Family Farm, together with other farmers and Chefs made the recipes of this cookbook, and the Farmers/Chefs in their own rights organized a market for natural farm products to be available to the public at the Evia Producers Market in Las Piñas.

The Purpose

The book’s concept according to Gigi Morris of Moca Farm, is not of a coffee table book but something that can be really used in the kitchen, thus a kitchen companion. The book has useful information about the cookbook itself, and some stories about ternatea, roselle, etc. It has measurements and equivalencies, the napkin folding, different kinds and uses of herbs & spices, and the last blank pages are for you to write your own recipes.

The Up-coming Project

Gigi announced: “We are launching another cookbook- a community cookbook that anybody can share. We are just opening the link to contributors.”

Gigi said that in this cookbook, anybody can contribute and the Chef will do the editing, but it would be a community cookbook for sharing Filipino regional recipes. She is hopeful that it would be out by the end of the year.

Evia Producers Market

Evia Producers Market

Evia Producers Market

It’s less than a year when the family farmers and producers from Batangas, Laguna and other neighboring towns made their way onto the Evia’s Parking area displaying a bounty of farm offerings for healthier eating.

Evia, according to Gigi has been good to them and these farmers continue to cater the needs of the growing public demands of fresh produce that are grown naturally without the harmful chemicals of commercial fertilizers, insecticides and pesticides.

Starting Jan 10, 2014, the Producers Market at EVIA Lifestyle Center, Vista Mall in Daang Hari, Las Piñas is open every Saturday from 7am to 2pm, and the venue is no longer at the Mall’s car park but in an open space by the mall’s entrance.

Vegetable Orange Salad: A Natural Medicine Recipe


So, here’s my simple recipe that I promised to share with you as mentioned in my last post, “Organic Raw Food as Your Medicine.” This recipe, a crunchy- real juicy- healthy-delight to munch on, is an antidote to flu or to an itchy throat and a delectable treat to your slimming tummy as well. This is a total vegetarian salad too, less the meat, fish or  cheese.

Prep time: 30 mins
Yield: Serves 1- 2


  • 1 small head romaine lettuce, torn into bit-size pieces
  • 2 medium orange, peeled and cut into wedges
  • 1 small size cucumber, sliced
  • 2 small carrots, peeled and sliced
  • 1 medium sized tomatoes, seeded and diced
  • 1 stalk of celery, sliced

Vinaigrette Dressing:

  • 1 tbsp chopped stevia
  • 1 small red onion, sliced
  • 2 small garlic cloves, diced
  • 1 tbsp calamansi/lime juice
  • 2 tbsp blue vinegar
  • 1 tsp spicy hot vinegar
  • 2 tbsp Extra Virgin Olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground pepper


  1. Prepare the salad bowl and have vegetables and fruits thoroughly washed.
  2. Place the bite size lettuce in a bowl, add orange wedges, slices of cucumber, carrots, celery, tomatoes, and give it a gentle toss.
  3. In a separate bowl, combine all vinaigrette dressing ingredients, or place in a bottle, cover it and shake.
  4. Pour the dressing over the salad and toss lightly, then it’s all ready to serve. Enjoy!


  • If you can’t avail organic products in your area, best soak the vegetables and fruits for about 5 to 10 minutes in one part vinegar to three parts water, then rinse them under running water to effectively get rid of pesticide residues.
  • I use oranges in this recipe. For variations, you may substitute oranges with pomelo, but if you want it extra sweet and juicy, try the Philippine favorite fruit in season – mangoes!


Vegetable Mango Salad


Orange and mango salad

  • Or, a mix of orange and mangoes on this vegetable salad. This also tastes unexpectedly good too, a new favorite!
  • The blue vinegar I use here has an extract of blue ternatea flower from Gigi Morris @ Moca Farm , which makes plain-looking vinegar turned wonderfully bluish pink, and tastes good too! Blue ternatea flower is a powerful natural antioxidant and has a memory enhancing effects. You may also use any vinegar according to your preference and as a substitute.


  • I replaced honey and brown sugar with stevia ( I grow some for family consumption); it’s zero calories and zero glycemic index. It also has a lingering natural sweetness, and it adds a tinge of green in my vegetable salad ingredients.

These are my home-made salad recipes, and I don’t add any dairy- based dressing  for a healthier option. However, you may make your own version of salad too, adding other herbs you think is best for your health and taste.  I hope you can try making and enjoy my home-made salad recipes; see how it works for you;  and maybe we can hear from you soon!

By the way, to all mothers and soon-to-be moms out there,  Happy Mothers Day!

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Organic Raw Food as Your Medicine