Tagaytay discoveries

Driving to Tagaygay usually offers delightful surprises–fresh meat, boiled sweet corn, fresh harvest and those lovely, lovely flowers (the mil-flores were particularly pretty that day).

The first surprise we got was this little kiosk called Toscana Farms, Inc. on the left side of the road (if you come from the South via Sta. Rosa). It was lucky that we needed water for the car and we had to stop right where the store is. The lady at the store could not tell us on what kilometer (from Alabang) it is located, but it is still in Sta. Rosa, a couple of hundred meters away from the Country Market.

She has quite an array of produce–lovely tomatoes, so big that from afar they looked like persimmons. They come in three classes–A at P70 a kilo, B at P50 and C at P40. You can’t go wrong whichever class you choose. You can get some ripe and some not so ripe, to avoid spoilage. (Note–do not put your unripe tomatoes in the refrigerator, they won’t ripen well.) Cocktail tomatoes go for P200 a kilo. Capsicums (bell peppers) are yellow, green and red, a colorful combination for salads. The sweet variety costs P100 a kilo while the green goes for P60. What delighted one lady in our group were the fresh herbs and spices in pots, looking very healthy and blooming, ready to be used. The pots are big compared to what are available in some city outlets. Delicate rosemary (one of the most difficult to grow) sells for P200 a pot, while the nutty and super salad green arugula is tagged at P160. The others are parsley for P120, thyme, celery and marjoram at P160 each. Keep your eye on the road then when traveling to Tagaytay.

We had a gracious hostess in Canyon Woods, which we reached in good time, inspite of the stop. And here was where we had the second surprise. A lunch prepared by culinary guru Glenda Barretto, who has taken over the food and beverage requirements of the membership club. Needless to say she laid out a truly Filipino spread combining traditional and innovative dishes using, of course, what are available in Tagaytay, such as bulalo and tawilis (the breaded and fried crispy little ones were devoured by the hungry ladies in no time). But the dish of the day was "gising-gising" (literally, "wake up-wake up") made of kangkong stalks, with minced pork and shrimps and coconut milk plus chopped chili. This is akin to sisig and because the stalks are used, this is a very good way not to waste and throw away the stalks when making crispy kangkong leaves. Try it at home.

We were told that this patisserie called Bizu produces some of the most delectable sweets. So we went and searched for it in Glorietta 3. It is not easy to find, since it is located away from where the others are–on the far end of Level 3 on the right. We encountered a cake shop cum dining place that featured a collection of pure indulgence and a gracious staff. Very soothing purple hues are used in the décor and clever packaging and needless to say, the goodies are tempting. Olives being one of our favorites, we got the round focaccia bread with black olives for P45. For our siblings we bought thin chocolate cookies, which went so quickly when we arrived home. They have a delectable collection of cakes, including chocolate truffle. When in the mood for a light lunch, they offer soups, salads, sandwiches, pasta and grills with prices ranging from P99 to P235. Should the preference be for heavier roasts, there is a choice of suckling pig, duck, herbed chicken, beef and leg of lamb. Coffee and tea are, of course, available.

Finally, the Muntinlupa wet market off Alabang is undergoing a face-lift. Construction work has caused the stalls to be moved from the front area to the back. It was quite a search before we found our suki Laura, now temporarily located on the pavement. Happily she sells onions, both white and red, at the incredible price of P20 a kilo. There is going to be a second floor to this market and right across it is the South Center, soon to open as a bus terminal and shopping arcade. Hopefully this will decongest that area.

* * *

Lydia D. Castillo’s e-mail address: [email protected]