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Post by Yoris on Jul 26, 2018 21:08:11 GMT -7
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Post by Yoris on Aug 28, 2018 14:22:07 GMT -7
The plant is huge, now, and when the heat died down, it started setting lots of fruit.
I harvested one that was a couple feet long. It tasted like a tender, young zucchini with a more flavorful skin, and some of that immature watermelon taste. I think I should have let it get bigger before harvesting.
I definitely want to grow these next year.
Squash bugs are not bothering them.
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Post by Yoris on Aug 28, 2018 21:51:36 GMT -7
So, I fried up the gourd that I picked, and it was excellent! I used butter, avacado oil, paprika, and frozen shallot greens. I cooked it on high the whole time, in a cast-iron pot/pan, which worked out very well for the gourd, but it sure blackened the shallot greens. You can really fry these gourds pretty much as long as you want. It takes a while before they get soft. The taste was great. No salt was needed. The immature watermelon taste was gone! :) These are one of my new favorite stir fry vegetables (cabbage is another favorite for stir fry). Here's a picture of what was left after I dished up my first dish of it.  [HASH]recipe |
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Post by Yoris on Aug 31, 2018 19:41:28 GMT -7
I cooked up another, larger gourd, today, with the addition of an onion and with sweet peppers from the garden instead of paprika. I added the shallot greens near the end, and some salt. It turned out pretty good. The thicker gourds taste juicier, like cucumbers. They're firmer than the thinner ones. Both are great in stir fry. They seem healthy by the way I feel. I could eat these a lot, I believe. I gave away four fruits, today. I hope the neighbors like them, too. Here's what's left of the one I did, today, in a 15" skillet:  |
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