From Backyard to Kitchen: A Simple Monggo Recipe Cooked with Fresh Homegrown Vegetables

Hello everyone! I want to share a simple story behind one of the simple dishes I often cook at home, our monggo with vegetables.

This recipe is very simple, but it means a lot to me. The monggo beans came from my father in law’s farm, the leafy vegetables like alugbati and ampalaya leaves, which we call sampaliya, also sili green came from our own backyard garden. These are ingredients we grow and harvest ourselves, so every time I cook them, I feel more connected to our food.

Early in the morning, we went to the garden to harvest the leafy vegetables. My daughter was very busy helping me. Even at her young age, she already knows how to join during harvest time. She knows how to pick the leaves and enjoys doing it. I think she learned this because she always sees us gardening. It makes me happy to see her learning simple skills and being close to nature.

After harvesting, I started cooking the monggo. I boiled the beans until they were soft. Then sauteed garlic and onion and added a little pork. I added pork to make the monggo tastier and appealing for the family. After that, I added the fresh alugbati and ampalaya leaves. Since the vegetables were freshly picked =, they cooked quickly.

When the monggo was ready, it smelled really good, the taste was simple but satisfying. It felt healthy and filling. I knew where every ingredient came from and that made the natural more special.

This dish reminds me that good food does not need to be expensive Using ingredients from the backyard garden and cooing with family, already makes a big difference, It is a simple meal, but it carries learning, effort and something I ama always thankful for. I also shared some of this monggo with my in-laws. Sharing food is one way we show care and appreciation in the family and it makes the meal even more meaningful.

Thank you so much for taking time to read my simple story. The lead photo was edited in Canva. 💛💚