LIFE ON A THAI FARM IN PHOTOS
Koh Phi Phi by dancewatchers.com
Pattaya |
Thai Farm life
Thai Fruit Farming
Thai Rice Farming
Life in a Thai Farm
Photo's of Thai Farms
Thai Fruit Farming
Thai Rice Farming
Life in a Thai Farm
Photo's of Thai Farms
Thai culture and Life on the Thai Farm
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Also available are Ultra Luxury V.I.P. Rooms to make your Pattaya vacation one that you will never forget. Studio's and one bedroom untis available by the night or monthly in View Talay 6 Pattaya Beach or View Talay 2A Jomtien. Optional Pattaya Maid Service is offered, Airport transfers are offered, Pattaya motorbike rentals, Thai phone rentals, Computer Laptop rentals and so much more is offered from dancewatchers.com. For the very best try our Red Rose option. Do you have to work while on holiday try our business and pleasure room combination. Are you a Party man? We have the perfect Party Room rental for you with a pool table. Check out some of the girls who might be waiting to meet you while your on holiday in Pattaya. DanceWatchers Photos Enjoy one of the best swimming pools in Pattaya at View Talay 2A
"A very special fruit. Reputed to be the king of all fruits, its strong smell sometimes turns people away before they have a chance to taste it. However, if one can overcome one’s initial dislike of its foul smell and give it a try, one is likely to love its rich, unique flavour.
Among the various species, the golden pillow (monthong) is most agreeable to the beginner.Other famous varieties include the long-stemmed (kanyao) and the gibbon (cha-ni). Season: May to June. Durian is a contradiction between its taste and smell that caused people to form opposite opinions about the fruit. Some ranks it as the king of all fruits and not a few foreigners are known to have made a trip to Thailand in May or June with the sole or principal purpose of eating the fruit to their heart’s content. In contrast, some people, especially Westerners, dislike it so strongly that most hotels in Thailand ban the consumption or storage of durians on the hotel premises, though it seems paradoxical that the king of fruits should be treated like narcotics or prostitutes."
Among the various species, the golden pillow (monthong) is most agreeable to the beginner.Other famous varieties include the long-stemmed (kanyao) and the gibbon (cha-ni). Season: May to June. Durian is a contradiction between its taste and smell that caused people to form opposite opinions about the fruit. Some ranks it as the king of all fruits and not a few foreigners are known to have made a trip to Thailand in May or June with the sole or principal purpose of eating the fruit to their heart’s content. In contrast, some people, especially Westerners, dislike it so strongly that most hotels in Thailand ban the consumption or storage of durians on the hotel premises, though it seems paradoxical that the king of fruits should be treated like narcotics or prostitutes."
DURIAN
Jackfruit (khanun) Somewhat like a durian but even bigger, it takes an expert to open it with a sharp knife. But people usually don’t buy a whole fruit. The vendor will open it and take the yellowish flesh out for retail. Its large seeds are edible after being boiled, and are nutritious too. Season: Almost all year round.
Lychee or Litchi (linchi) Also transplanted from South China, but much later than the longan. Now, it is widely grown in Chiang Mai and other northern provinces and is just as good in quality as the fruit produced in China. Its slight tartness gives its sweet pulp a unique taste. Season: April to May.
Tik's Family farm specializes in Papaya or (malako) Originating from tropical America, the plant has been grown in this country for so long and so extensively that the Thai people tend to consider it a native of their land. It is easy to grow and highly productive. That is why it is among the cheapest. But don’t judge its quality by its price. The former is out of proportion to the latter. Slice it lengthwise and eat it with a spoon, or remove the skin and eat with a fork. A squeeze of lime juice will enhance its taste. Season: All year round.
"Mangosteen (mangkhut) Cut open the thick dark red rind with a sharp knife. Be careful not to let the sap contained in the skin stain your clothes, which would leave marks hard to remove. The white juicy pulp is divided into 5 to 8 segments, of which 1 to 3 contain a seed. The sweet flesh has a delicate texture and will melt in your mouth. Season: May to July."
"Rambutan (ngo) In bright red with yellowish or greenish hair, the rambutan is beautiful in appearance. Its white flesh is firm, sweet, and juicy. The most widely grown species are the pink rambutan, the school rambutan and the che-mong. If you find that the meat does not come off the seed readily, you may use a knife to help. Season: May to June."
Longan (lamyai) Brought into this country by Chinese immigrants hundreds of years ago, it was first planted in Bangkok and then in the North. It is in the North that the fruit has flourished and become one of Thailand’s largest export fruits. The most famous species is the pink longan produced in Chiang Mai. Its flesh is pinkish and thick and delightfully sweet. Season: May to July. When the family brings this fruit to market they get about 20 baht per Kilo and the retail market is about 40 - 50 baht per Kilo.
Custard Apple (noi-na) Transplanted from Central America long ago. Easily broken with a squeeze. Eat the soft, white meat with the help of a spoon and leave out the seeds. Season: June to August
"Guava (farang) The Thai name means a White or a Westerner. The fruit derived its name because it originated from tropical America. It has become a popular fruit only after the new Vietnamese species was widely planted more than a decade ago. Eat the white, crisp flesh either alone or with the condiment provided free by the vendor. Don’t eat the core, which would cause constipation. Season: All year round."
"Sapodila (la-mut) Similar to an egg in shape and size, but not in colour. Pare off the thin brown skin, slice it lengthwise into 4 or more sections to remove its few seeds, which are flat, hard and in jet black, and eat the sweet pulp with a fork. Season: All year round."
"Rose Apple (chomphu) Another lovely fruit mostly in light green. Shaped like a bell, it can be eaten whole after the hollow end is cut off and a few tiny seeds inside removed. The fruit is crisp and succulent and only slightly sweet. Thais often eat it with a sugar-pepper condiments or nampla wan sauce to add to its taste. Season: May to June"
"Tangerine (som) Much improved in taste and texture in the past few decades. Formerly, only those grown in Bangmot district in the outskirts of Bangkok were famous. Now, orchards in Samut Sakhon, Rayong, Chanthaburi and Chiang Mai also produce tangerines of high quality. Season: All year round."
"Pomelo (som-o) The Siamese pomelo was well known in the native country of the ethnic Chinese in Thailand decades ago. In fact, that was about the only Thai fruit known to their relatives at home. Although that was partly because the pomelo is more durable than most other fruits and can endure a long sea voyage without perishing, it is an undeniable fact that the Thai pomelo has earned fame for its country for long. The fruit is easier eaten than peeled. But the good taste is certainly more than worth the effort. Anyway, the vendor can do the job for you free of charge. Season: August to October."
Coconut (ma-phrao) Only the young ones are eaten as fruit. Scoop out the tender meat with a spoon and drink the refreshing milk with a tube. Season: All year round.
"Banana (kluai), there are 3 main species: 1. The fragrant banana (kluai hom), most palatable and most commonly eaten by foreigners; 2. The namwa banana (kluai namwa), either eaten raw as fruit or cooked in many different ways and eaten as a snack; and 3. The egg banana (kluai khai), small in size with a thin skin, a specialty of Kamphaeng Phet Province. Season: All year round. Banana leaf is an important material in making Thai handicrafts such as a kind of receptacle called krathong, which is floated on rivers on Loy Krathong evening and a beautiful decoration on a footed tray called phan dok mai,"
"Pineapple (saparot) Sweet, succulent and rich in vitamin C. Add a little salt to enrich the flavour. Largest plantations are in Prachuap Khiri Khan and Phuket in the South, Chon Buri and Rayong along the eastern coast, Prachinburi near Cambodia, and Lampang in the North. Most of the fruits are canned and exported. This serves to prove the excellent quality of the pineapples produced in this country. Season: All year round."
It is not simply because of its geographical position as a tropical country that Thailand produces so many different kinds of fruits of good quality. The tropical climate is certainly favourable to the growth of vegetation. But there are other factors that have contributed to the rich production – the fertile soil, the introduction of new species from foreign countries, the continued efforts to improve the quality of fruits by scientific methods, and the comparative length of Thai territory, which extends right into the subtropical zone, making it possible to grow fruits native to places of higher latitudes.
Life on a Thai Farm is dedicated to Tik's Grandmother who spent her life working the family farm. She continued to work on the farm until she was 81 years old and she passed away 5 years later in 2010 at the age of 86
Harvest time with mature Papaya trees can be very challenging and sometimes even a little dangerous. Last year Tik's mother got a snake bite while on the farm but lived to tell the story over and over again. After picking the fruit from the trees they wrap it in newspaper to prevent the fruit from bruising which would lower the market value. The first to harvest and bring to market commands the best price per kilo so as the season matures the prices at market drop. When there is not a lot of Papaya at the wholesale market Tik's family sells 1 kilo at about 15 baht while at the retail market it sells at about 40 baht per kilo. Later in the season when the market is saturated with Papaya wholesale prices drop to about 3 to 5 baht and fruit with brusing might only sell for 1 to 2 baht per kilo. On a busy harvest day Tik's family will bring from 1,000 to 2,000 kilo to market every other day.
Sun Set at Tik's Family Farm November 2011
The family farm is involved in a lot more then just Papaya. They harvest Rice, Hot Peppers, Corn, Flowers and some of the Thai fruits I have listed below. Thai fruits are some of the best in the world.
Green beans, lettuce and cabbages
Pound the garlic and chillies into a fine paste. Add the grated papaya, pound a little. Season with lime juice, fish sauce and sugar. Blend in the ground dried shrimps, grated lime rind and tomatoes.
Garnish with green beans, cabbage and lettuce. Serve with streamed glutinous rice. Pickled field crab or chopped roasted peanuts may be added for flavouring
Pound the garlic and chillies into a fine paste. Add the grated papaya, pound a little. Season with lime juice, fish sauce and sugar. Blend in the ground dried shrimps, grated lime rind and tomatoes.
Garnish with green beans, cabbage and lettuce. Serve with streamed glutinous rice. Pickled field crab or chopped roasted peanuts may be added for flavouring
How to make Papaya Salad (Som Tam)
Ingredients
1. 2-3 cups coarsely grated papaya
2. 2 tomatoes, sliced
3. 2-3 cloves garlic
4. 2-3 chillies, chopped
5. 1 teaspoon grated lime rind
6. 1 tablespoon ground dried shrimps
7. 1 teaspoon sugar
8. 2 tablespoons lime juice
9. 1 tablespoon fish sauce
Ingredients
1. 2-3 cups coarsely grated papaya
2. 2 tomatoes, sliced
3. 2-3 cloves garlic
4. 2-3 chillies, chopped
5. 1 teaspoon grated lime rind
6. 1 tablespoon ground dried shrimps
7. 1 teaspoon sugar
8. 2 tablespoons lime juice
9. 1 tablespoon fish sauce
While the month of April ushers in the sometimes oppressive heat and humidity of the Thai hot season, one compensation is that it is the beginning of the Thai mango season. The mango, known as mamuang in Thai, is one of Thailand's premier tropical fruits, and Thailand produces some of the most delicious mangoes in the world. Ripe mangoes are eaten for dessert while pickles and chutney are prepared from unripe fruit. You shouldn't hesitate to enjoy this luscious and abundant fruit, because the season only lasts for two months - April and May, after that it's another ten month wait.
FRUIT FROM THAILAND