Durian, oh delicious durian

It seems that the current trend is to go for durians with fancy names and

numbers like Musang King, D101, D24, etc.  My preference is still for original varieties.  Now that I have the farm, I can plant the types of durians that I like.  So, my adventure with propagating durians begins.  There is only 1 durian tree at the farm and it is the type that I like, creamy sweet with yellow flesh.  This tree is obviously planted a long time ago and probably from a seed.  Last year, I only got about 10 fruits from the tree and this year it looks like I may get a good harvest.  Every year we have a Durian Fest and I hope in one of those years, the timing of the fruiting will coincide and we will be able to serve this great tasting durian.

A few months ago, I got my hands on some durian tembaga and I really loved it so I decided to try to plant it from
the seeds.  From the whole fruit, I got 8 good seeds whicht I planted in a polybag.  Out of the 8, 6 germinated.  The soil mixture that I use is one with rather high organic matter.  I have not fertilized it, letting it obtain its nutrients from the soil mixture.  I water them when the soil has a low water content, never letting it dry out.
The durian baby trees are now transplanted into the ground and insyAllah, in 7-8 years, it will start fruiting.  Until then, it is maintained every 3 months to help its growth. 
There are several reasons why I prefer to plant them although it will take longer before fruiting:

1. I prefer plants and trees that have not been genetically modified.
2. Trees plant from seeds lasts longer so it will be my heritage for the next generation to enjoy and possibly earn some good seasonal income.
3. The taste, texture and color is great - nothing beats naturalness.
4. Preserving the heritage for future generations - nowadays, most people plant the new varieties so this variety may be lost if not replanted - one of the goals of SHL.

InsyAllah, in about 7-8 years, I will be able to taste the fruits.  Even if I don't, I am happy to play my part in preserving our durian heritage, the king of fruits :)

Project long green beans

I enjoy eating long green beans, whether raw or cooked.  I prefer them when they are mature and green, still crispy.  Previously, I had done smaller experiments in planting them, looking at soil content, support structure and water quantity as well as sunlight.  This time around, we decided to plant a lot more than previously, about 100 plants.
I started with seeding them in small polybags and once they were about 10cm with several leaves, they were transplanted.  The planting beds were also prepare carefully, removing the weeds and then mixing the soil with "seasoned" pure goat manure and then covered with black plastic.  The beds was covered to serve two main purposes: to reduce the weed and grass growth as well as to help retain moisture in the soil.
Since we do not use any chemical herbicides, it was essential to remove the weeds and grass prior to planting and to control any new growth.  It would be a waste for all the nutrients from the goat manure to be used by grass and weeds.  Covering the beds also meant that we would reduce the time taken to maintain the beds - a big savings in time as we would have to manually remove the weeds and grass.  I was hoping that it would also mean that we would not have to water them but rely on the rain to supply the necessary water to the plants and that has come to fruition.

Five weeks after transplanting, it began flowering  and about at six weeks, the first beans began to appear.  The intial harvest was around 6kg and now it is producing about 15 kg per week.  I am happy with the results in terms of the yield but I learnt that we need to improve how we support the plants.  On a weekly basis, I remove the mature leaves and try not to let any dry out on the plant.  By removing the old leaves, it encourages the plant to produce new shoots and more flowers.  Without old leaves drying out on the plant which turns mushy when it rains, it helps prevent mold from forming on the plant which can kill the plant.  As the leaves are maintained, I also manually remove the black aphids which literally suck the life out of the plant.  All the time and effort is worth it when I see the quality of green beans that we produce.  SubhanAllah.

Tumeric - a totally edible plant

As with many condiments, so does tumeric (Malay name: Kunyit; Botanical Name: Curcuma Longa), it taste better fresh and provides maximum health benefits.  In Malaysia, you can find both fresh tumeric and tumeric powder easily.  Personally, I prefer the fresh tumeric and I find that it doesn't leave an after-taste more often experienced with turmeric powder and you can be sure that it is pure.  Apart from being used in culinary and traditional medicines, the rhizome is also used to create a natural yellow dye.

The tumeric belongs to the ginger plant family hence it can be propagated from its rhizome.  The first time I planted it, I used store-bought fresh turmeric, selection the ones with the darkest rhizome skin colour to ensure better success in propagation.  In ensuing propagation, I have used the farm-produced rhizomes.

It grows well in a sun and well-drained soil and requires substantial water for good growth.  If there is insufficient rain, then it needs to be watered.  The tumeric rhizome doesn't grow as well in heavy clay soil.  I find that he best soil mixture for good growth after my experiments at the farm is 50% soil, 30% organic matter and 20% sand.  I fertilise it about once a month.

Each leaf grows on its own stalk.  The mature leaves are best for using in cooking.  It can be harvested as you want to use it without impact to the growing rhizome.  The rhizome has an "orangish" skin and mature rhizomes is almost orange in color on the inside by comparison to young rhizomes are yellowish-white in color.

It is a small plant, measuring under 0.5m.  As such, it can make a good walkway or patio border plant for the home landscape.  It produces a creamy white, with a tinge of green, flower when mature, taking at least 6 months from planted at the farm, and it is at this stage that the rhizomes are ready to be harvested. 

The flower grows on its own stem from the base of the plant.  At the farm, the flower has grown to about 10cm long, with multi-layers of petals.  In creating an edible landscape, this plant is a good option as it is a flowering plant require minimal maintenance.  The beauty of this plant is the whole plant is edible: the leaves, the flowers and the rhizomes.

In Malaysia, both the leaf and the rhizome are used in cooking.  It produces a wonderful flavour that enhancesNo rendang dish is complete without tumeric leaves.  The flower can be eaten as ulam or salad.  The plant produces singular leaves which can grow to be quite long, about 40-50cm long, if it is healthy.

Among the health benefits that have been attributed are:

1. It is a natural antiseptic and antibacterial agent and is useful in disinfecting cuts and burns.  In traditional medicing a paste is created and applied to cuts and burns.
2. Has properties that appear to prevent and stop the growth of cancer cells.
3. In traditional medicine, the juice extracted from the tumeric has been used as a natural liver detoxifier.
4. A potent natural anti-inflammatory that works well without the side effect, it has been used in natural medicine for treatment for athritis and rheumatoid arthritis.
5. Used in natural medicine for treatment of psoriasis and other inflammatory skin condition, usually by applying a tumeric poultice.

 For its culinary uses and therapeutic benefits, this plant should be high on your list if you are planning an flowering edible landscape.

Updated: March 15, 2015

Put Away the Aji-No-Moto

Before Aji-No-Moto, the dishes still tasted great and a lot of it is due to the freshness of the ingredients and also the herbs and natural seasonings used.  At the farm and at home, we use the various herbs grown at the farm.  All these herbs have all kinds of well-being benefits without thinking of them as health food but as mere tasty seasonings.  Often at the market, I am asked how do you use them as seasoning so here is a summary of how I have used them:

1. Kemangi or Lemon Basil
   With the natural lemony aroma and taste, I have used this in:

•  the creation of salad dressings such as chopped kemangi leaves with olive oil, salt and pepper and if you want a zing to it, add some chopped chillies,
• coconut-based gravy dishes (masak lemak) that includes seafood and/or fish - just add a few leaves
• chopped and mixed with olive oil and added to pasta
• seasoning for a marinate for chicken (baked or fried) and for fish and crustaceans - you can either blend it or pound it with a mortar and pestle with other ingredients
   
2. Holy Basil or Ruku / Selasih Hitam
   It has a creamy taste with a touch of aniseed.  Some ways are:

• chicken marinate prepared similar to kemangi leaves
• in savoury dishes such as Asam Pedas on its own or in combination with Kemangi leaves
• chopped and mixed with olive oil and added to pasta
3. Lemon grass or Serai
   With its slightly spicy lemony taste, it complements many dishes and also as a refreshing drink:

• Condiment/seasoning to many savoury dishes such as Asam Pedas, and coconut-based gravy dishes.
• In combination with other ingredients to create a marinate for fish, seafood or chicken
• Seasoning for steaming or boiling seafood such as cockles, clams, shrimps, crabs, etc.
   
4. Ginger Torch Flower or Bunga Kantan

• Definitely an important ingredient for Asam Pedas and Laksa
• Condiment for Nasi Kerabu
• Chopped and added to olive oil with salt and pepper for a salad dressing
5. Selasih Putih
   With its slightly creamy taste with a twist, it has a subtle taste.  As such, I think that it can be used in many ways but I have only tried it as:

• an ingredient as a marinate for chicken and beef
• a seasoning in coconut-based gravy dishes
   
6. Curry leaves or Daun Kari

• An important ingredient in making curries to give it that extra tastiness
• As a seasoning in creating a spicy fried chicken or ayam goreng berempah.
• The young leaves can be chopped and added to olive oil oil for a "spicy" salad dressing
7. Suren leaves or Daun Surian

• As a seasoning for coconut-based gravy dishes that uses young jackfruit, bamboo shoots or young bananas
• As a condiment to reduce the bitterness of dishes that use papaya shoots and flowers
   
8. Tumeric or Kunyit

• The tumeric leaves is used as a seasoning in spicy dishes of chicken and beef such as rendang
• Chopped tumeric leaves along with the fresh pounded tumeric root as a marinate for chicken or beef
• Fresh tumeric root pounded and used in coconut-based gravy vegetable or meat based dishes to create a masak lemak kuning.
   
9. Ginger or Halia
• Used as a seasoning in many coconut-based gravy dishes of seafood, chicken or beef
• As a seasoning in soups
• Pounded or blended with other herbs to create a marinate for chicken, beef and seafood
• As a seasoning in rice prorridge
   
10. Galangal or Lengkuas

• Used as a seasoning in making rendang
• Pounded and added to other herbs to create a marinate for chicken and beef
• Used as a seasoning in coconut-based gravy dishes featuring chicken or beef
   
11. Coriander or Ketumbar
    This highly fragrant leave gives the extra "oomph"

• Chopped leaves with olive oil, lemon, salt and pepper for a light salad dressing
• Chopped and used or its own or added to other herbs with salt to create a marinate for meats like chicken and beef which can then be fried or grilled
• As a seasoning for rice porridge.
• As a seasoning for soup dishes.

What I have listed are some suggestions.  You can be as creative as you like once you get to know them, the options are endless.  My adventure is just beginning and I hope to uncover others to add to my recipes list.

Life as a Farmer

There was once a time when I was at the top level in corporate world.  There was once a time when my time was just filled with work commitments.  There was once a time when I was jet-setting all over the place.  There was once a time when I was making the big bucks.  Now I am a simple farmer producing food without the use of chemical pesticides, fertilizers or herbicides.  And guess what, I am happy :).
All my previous experiences have been useful in my current vocation.  To debunk some myths, farming today is not for the faint-hearted, illiterate, no-other option person.  It requires you to have lots of "professional" skills.  Among them are planning, time management, project management, budgeting, accounting, communications, personnel management and marketing.  Apart from that you need knowledge of Physics, Chemistry, Biology, Botany, Mathematics - to name a few.  so, if you think that anyone can do farming, think again.  I have great respect for the successful farmers that I know - they have an abundance of knowledge in a wide-array of areas and not having an MBA does not detract them from success, though quite a few do have MBA.  Surprised?  Don't be, this is the new breed of farmers.

At the top of the list, is commitment as there is no off-days in farming as you are dealing with life forms that need tending daily.  Management of the daily activities is prime or it will result in low yield or low quality produce.  Each item that you plan to produce can be seen as a project on its own with its own timeline, resource requirements, costs, sales and marketing tasks.  There is no such thing as letting nature take its course with minimal effort from the farmer.   

For example, take producing bananas as a project.  To have high quality and high yield, you cannot just plant the plant and let it grow on its own and wait for the plant to fruit - so when someone makes an ignorant statement
like "Bananas should be cheap, you just plant and wait for it to fruit.  You do not have to do much.", they should try it.  You need to maintain the plants, ensuring sufficient water and good quality soil with good nutrients.  Periodic maintanance of the plant, removing old leaves and checking the health of the plant, is a must.  You need to watch out for pests (human and animals) and also for sickness.  All this requires knowledge, resources and management.  A good yield per plant is around 15-20kg.  SHL produces and direct sell its bananas to preserve revenue and reduce money-drain.  What do I mean by money-drain - well if we sell to another party we get RM 1.00 per kg but if we sell direct, we get RM 3.00 per kg albeit there is the additional cost of sales.  However, the net result is better revenue for the farm.  By selling it ourselves, it also gives us the control over the quality of the produce - we practice JIT - just in time - so the bananas are harvested and sold at its prime.

Producing vegetables is also another big continuous project.  Going natural introduces added challenges.  The easy way would be to just use chemical pesticides and herbicides and I can get rid of these pests easily and quickly and produce beautiful-looking vegetable with a lot less effort.  However, in line with my principle that I only sell what I want to eat, this is not an option. This project lends itself to research of alternative ways of keeping pests to a minumum whilst providing necessary nutrients for quality vegetable growth.  While it may be more time-consuming, it is worth the result - fresh, tasty, nutritious vegetables without traces of harmful chemicals.  Some may argue that it is only a trace so what is the big deal.  To this I say, the choice is yours.  There are so many things that takes years of consumption before the effect is seen so I leave it to you.

Time management and prioritization is important.  The big benefit now is that my family is first and I arrange what I need to do around my family and my needs and not the corporate agenda.  It is all about scheduling what I
need to get done at the farm against my priority.  Having good staff is also important so that we can work as a team together, living a life and not living for work.  With all the chores at the farm, I do not need to find a gym - I can get my cardio, weight and strength training as well overall workout at the farm without thinking of it as task I need to do but incorporated into my lifestyle.  I also do not worry about retirement as it is my farm and I can continue to be active and have quality of life without having to think what I want to do after retirement if I was still in the corporate world.  There is stress because of standards that I place on myself and due to unexpected issues arising but it can be managed.

So, the next time that you look down on a farmer, realize that this person has probably the equivalent or more skills that you as an engineer, doctor or any of the other "professionals".  We, the farmers, who produce food for you should be treated with respect :)

Water features at Suria Helang Lui

I love water, I love being close to water, I love hearing the sound of water.  With the wonderful, clean, water source, I try to maximize what I can do with it, both from food production, household water use and aesthetic landscaping.  The beauty of it all is since the water is from a continuous flowing water source, the water needs to continuously flow out or my pipes will burst so I have no guilt feelings of using the water in all these ways.  When necessary, all the plants are also watered from this same water inflow hence continuing the no chemicals concept on the food production.  My suggestion to those of you who are looking for a place for a retreat, always check the water source options.
At the farm, the water is used for household use including as a drinking water source.  For years now, I have been drinking it direct.  I feel no guilt in taking long, cool showers as the water has to continue to flow out.

One of the main farm activities is to produce tasty fish and the water plays an important role.  The water continuously flow in and out of the ponds, keeping the ponds clean and providing good quality water for the fish to grow and breed.  The pond itself was created based on an old stream which still has a pretty shallow water table.  This also serves as a flood prevention pond as this area has been known to flood albeit not very often.
I spend a substantial amount of time at the farm and I have a home there, my getaway from the busy, hectic Kuala Lumpur, and it is less than an hour
away.  To this end, I like to add features that would further provide for a peaceful and relaxing environment.  It took a couple of years but I finally have my landscape fish pond by the front entrance of the house with a mini waterfall as the water outlet.  There is a lot of river stones all over the property which as we work the land, we have "collected" and this pond features the use of these stones.  The sound of the water flowing into the fish pond is relaxing to hear and makes the area as a great place to have my breakfast, a wonderful way to start the day. 
Another water landscape feature is planned and this one is by the patio of my bedroom.  InsyAllah, this will be ready this year as will the house.

Curry tree (Pokok Kari)

No curry dish is complete without the addition of the leaves from the curry tree (Botanical name : Murraya koenegii ).  This tree is very easy to take care of and the growth can be controlled by frequent pruning.  The pruning also encourages it to form branches hence you can shape this tree.  In the late afternoon, as I walk by it, I always get a whiff of curry.
This tree can grow in sunny to partial shade areas.  Until recently, I didn't realize that it could produce beautiful white flowers.  The more mature the leaf is, the stronger the flavor of "curry" it has.
Whilst it is most often used as a "spice" for curry dishes, the young shoots are also eaten raw as ulam. 
Some of the therapeutic benefits reported are :

• Helps to relieve the pain caused by kidney stones. They also cleanse the urinary tract, preventing bacterial infections.
• The leaf has tonic properties. It can be mixed with honey or buttermilk to create an herbal drink to strengthen the digestive system. It can also help treat dysentery and diarrhea.
• It can be applied externally on the skin as treatment for minor skin infections and eruptions.
• The juice of curry leaves can be used as treatment for eye disorders and to prevent cataracts.
• The root and bark of the curry plant have medicinal properties. In traditional medicine, the leaves are ground into powder and used to treat diabetes.
• The fruit of the curry plant is also edible. It can be used for the effective relief and treatment of poisonous stings and bites.

As this tree is easy to grow and produces lots of leaves, you only need to plant one tree in your garden and with it leaves and white flowers, can be a beautiful and edible addition to your landscape.