sarguelas and lomboy

With summer comes a bounty of mouthwatering sarguelas and lomboy. You gotta love ’em with Pasuquin rock salt. For the practical Ilocanos, nothing goes to waste. Sun-baking lomboy and pickling sarguelas via inartem are still popular ways of preserving these summer delights.

I chanced upon this lomboy-eating visitor. He sure loves his fruit.

Till the next summer.

Photographed by Blauearth © Blauearth™ All Rights Reserved

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