Rosewood Park
 |
| photo: Betsy Renfrew |
Cool weather and overcast skies made the tour a pleasure.
Off to our first garden, with neighborhood kids in tow. A trellis of
squash grows at the side of the house.
 |
| photo: Betsy Renfrew |
This home had veggies grow in the front, side and back of the house.
 |
| photo: Betsy Renfrew |
One of the Building Stronger Neighborhoods grant applicants,
Ami Hung, was able to break away from her busy day and join us.
 |
| photo: Betsy Renfrew |
 |
| photo: Betsy Renfrew |
 |
| photo: Betsy Renfrew |
Off to the next garden!
 |
| photo: Betsy Renfrew |
 | ||
| photo: Betsy Renfrew |
Two groups split off in opposite directions to see gardens.
 |
| photo: Betsy Renfrew |
The women also use inexpensive rain barrels purchased with grant money.
 |
| photo: Betsy Renfrew |
A melon sample to bring home.
 |
| photo: Betsy Renfrew |
A lush, well-organized garden of Southeast Asian vegetables.
The group met again at Ami Hoanh’s house.
___________________________
What’s Growing?
 |
| photo: Betsy Renfrew |
Squash on a trellis. Leaves, tendrils, flowers and fruit are edible.
 |
| photo: Betsy Renfrew |
Perilla, often added to soups.
 |
| photo: Betsy Renfrew |
Luffa squash, also called Chinese okra
 |
| photo: Betsy Renfrew |
Cassava
 |
| photo: Betsy Renfrew |
Kabocha pumpkin came to Southeast Asia from the Americas via Europeans in
the 1500s. It has a thin skin and is smaller than the American pumpkin.
 |
| photo: Betsy Renfrew |
Water spinach (Ipomoea aquatica)
 |
| photo: Betsy Renfrew |
Luffa squash (large leaf) and bitter melon (small leaf)
 |
| photo: Betsy Renfrew |
Bitter eggplant
 |
| photo: Betsy Renfrew |
Thai eggplant
 |
| photo: Betsy Renfrew |
__________________________________
From Garden to Table
In advance, the women prepared a couple of varieties of spring rolls with fish sauce
and peanut dips, strawberries and grapes, and (barely seen in the lower left)
sticky rice, crushed peanuts (for a rice topping) and a ground cassava leaf dish.
 |
| photo: Betsy Renfrew |
Sticky (glutinous or sweet) rice is for special occasions, otherwise white rice will do.
Ground cassava leaf with rice flour is an everyday dish that the
women hesitated to share, uncertain if tour participants would enjoy it.
The cassava was picked that morning from Ami Hoahn’s garden.
 |
| photo: Betsy Renfrew |
Talking about food is a great way to build an appetite.
 |
| photo: Betsy Renfrew |
 |
| photo: Betsy Renfrew |
 |
| photo: Betsy Renfrew |
________________________________
Durian
Durian, a tropical fruit, is very expensive (here in the US)
and has a notorious reputation for its strong smell.
In the second foodie tour, the women agreed to challenge American taste buds.
Bitter melon and bitter eggplant, fish sauce and hot pepper dips, ground cassava leaf, and
pungent durian are just some of the flavors and taste experiences of Montagnard culture.
_________________________________
Recipe Demonstration
 |
| photo: Betsy Renfrew |
Ami Hung, who is also a community health worker, demonstrates how to make spring rolls.
 |
| photo: Betsy Renfrew |
Agriculture and food knowledge are among the portable skills Montagnard people
brought with them to North Carolina. Because they are more easily shared than
language, they are an effective means of building bridges and an alternate way
for this community to share its values with Americans.
brought with them to North Carolina. Because they are more easily shared than
language, they are an effective means of building bridges and an alternate way
for this community to share its values with Americans.
_______________________
Afterward
Only after all the tour participants left did the women take a break.
 |
| photo: Betsy Renfrew |
 |
| photo: Betsy Renfrew |
 |
| photo: Betsy Renfrew |
Before everyone left, extra food was split up. Nothing went to waste.
