A typical Hmong lunch with ingredients from the garden.

Simple ingredients: Pork belly, Korean zucchini or summer squash stir-fried with salt to taste. We only got one eggplant ready to be picked so the pork belly was split and a stir-fried dish was created with our first eggplant. A side of ginger and lemongrass peppers to enhance the taste and scrapped cucumbers on the side to cleanse the palate. Rice is life, so added is a bowl of warm sticky rice. Let’s eat!!