http://www.seedgirl.com/go/blog/index/ en rachel@seedgirl.com Copyright 2009 2009-11-13T23:00:38-06:00 http://www.seedgirl.com/go/site/gourd_crafting/ http://www.seedgirl.com/go/site/gourd_crafting/#When:23:00:38Z This is the first, I hope, of many projects using dried, cured gourds from the garden.  I used a Cucuzzi Gourd ‘Lagenaria siceraria’ to make a sort of autumn cornucopia.  I initially I chose to grow Cucuzzi gourds because they are edible when young and more disease resistant than squash.  I let some grow large so I could experiment with gourd curing and crafting. I simply left the gourds on the ground outside all winter.  I have read it’s best to keep them off the ground on a hard surface, but my gourds did well strewn on the ground.  They began to mold and look funky.  This is perfectly normal and part of the process.  Only if they get soft spots and rot should you throw them out.  How do you know they’re ready?  The outer shell will be hard and sound hollow and woody when tapped.  If you shake the gourd like a maraca, you should hear seeds rattling around inside. Do as much of the soaking and cleaning as possible outside, as the gourds are covered in mold.  Soak the gourds in warm water, with a dash of bleach, for an hour or so.  The gourd will float, so it’s a good idea to weigh it down or cover it with a wet towel.  Use a copper scrubber to scrape off the thin layer of skin on the outside of the gourd and let dry in the sun.  Once the gourd is dry, it should be a light tan color.  I used an Exacto knife cut an opening in the gourd.  I would NOT recommend this method.  The gourd’s “shell” was thick and difficult to cut through.  This took a lot of time and it’s a wonder I didn’t cut myself.  Since then, I’ve purchased a wood burner with a cutting tip I am hoping will work better in the future.  I know some gourd crafters use power tools, which probably work great for those of us not power tool challenged.  It is important to wear a mask while cutting into the gourd and cleaning out seeds and particles.  The tiny particles can irritate the lungs and cause serious damage over time. Use a melon baller or spoon to scrape out the inside of the gourd.  Save seeds for next year’s garden, if you wish.  Wipe the gourd inside and out with rubbing alcohol and let dry. I used a wood burner to burn some autumn leaves, acorns, and other designs. I used a natural colored leather shoe polish to give the gourd a touch more color and shine and filled the cavity with little “gourds”. (Most of these types of gourds are actually cucurbita pepo and not true gourds.)  I did not put any clear protective coatings of polyurethane, as this gourd will stay inside and will not be exposed to the elements.  The project was more time consuming than anticipated, but I am happy to have preserved part of my garden to enjoy for years to come. Crafts 2009-11-13T23:00:38-06:00 http://www.seedgirl.com/go/site/kiwano_syrup/ http://www.seedgirl.com/go/site/kiwano_syrup/#When:18:53:45Z Kiwano peels make excellent serving dishes.  The unique orange, spiky skins of the fruit, (also known as the African Horned Melon ‘Cucumis metuliferus‘),  certainly make a stunningly unique presentation.  Here is a simple recipe for Kiwano Syrup: Fruit of 1 kiwano 1/4 sugar 1 tsp. lemon juice 2 tsp. flour 1/2 tbp. butter Cut African Horned Melon in two, lengthwise.  Into a bowl, scoop out pulp, (all seed capsules and juice).  Use a melon baller or spoon to remove any remaining fruit/pulp from kiwano skins.  Set aside.  Make a roue out the butter and flour.  (Cook in small skillet until bubbly.  Butter and flour are optional, as fruit and syrup will thicken into a syrup, but cook time will be longer.)  Add bowl of fruit, sugar, and lemon juice to pan, and stir well.  Allow syrup to continue to simmer (hot enough to be bubbling), stirring occasionally,  for approximately fifteen minutes. At this point, you will probably notice the seeds begin to separate from the gelatinous “capsules”.  If you wish the syrup to be seedless, strain syrup through colander.  Fill kiwano “boats” with ice cream or sherbet of your choice. ( I used vanilla ice cream this time, but I imagine a bright lime or raspberry sorbet would be much more visually stunning.)  Top ice cream with cooled syrup and serve. The syrup does not need to be strained in a colander.  If you want more texture to your syrup, simply omit that step.  I tasted some of the fruit/seeds that remained in the colander after straining, and I think I liked it even better.  If you prefer a super simple dessert, simply top ice cream with freshly scooped kiwano fruit sweetened with a little sugar. Recipes 2009-11-09T18:53:45-06:00 http://www.seedgirl.com/go/site/ripened_african_horned_melons/ http://www.seedgirl.com/go/site/ripened_african_horned_melons/#When:13:58:55Z Here is a fully ripe African Horned Melon or Kiwano (‘Cucumis metuliferus’).  I was anxious to sample the melon, but a little nervous as well, as I’ve read other accounts of people less than happy about the taste.  Here are some pictures of the fruit sliced diagonally and vertically.  Although an odd looking fruit, I think it looks especially pretty sliced at the equator.   Once scooped out with a spoon, kiwano fruit consists of many gelatinous seed covered capsules, as well as a little juice.  The fruit is rather seedy, but seeds are edible and not difficult to chew.  I thought the taste of this fruit is a mix of lime, cucumber, and kiwi.  A teaspoon or so of sugar added to the fruit greatly improves the taste.  The taste was much better than I was lead to believe.  It was vastly superior to the Cape Gooseberry I grew this year, in my opinion.  The fruit can be eaten green as well, without a major difference in taste.  I was glad, as not as many kiwanos ripened fully as I had hoped.  Some ripened halfway for an interesting green/orange spotted fruit.  I think this was largely because of an unseasonably cool summer in our area.  I had lots of fruit fairly early, but not enough really hot days to bring all of them to full maturity.  The only difference I discerned in the taste of the ripened orange melon was an additional hint of banana flavor and touch of added sweetness.  Adding a bit of sugar to green or ripened fruit improves it quite a bit.  There is a hint of tartness, but not as much as I expected.  The seedy texture could be off-putting to some, but isn’t a large concern to me.  The fruit generates a lot of interest from friends and family who visit our home.  I’ve been told by one person that they “always see something weird they’ve never seen before” each time they come.  I’ll take that as a complement!  Gardening 2009-11-07T13:58:55-06:00 http://www.seedgirl.com/go/site/gourd_art/ http://www.seedgirl.com/go/site/gourd_art/#When:14:00:44Z This is a mature heirloom Thai Bottle Gourd.  The stem of this one is straight, because it was grown on a trellis.  Other gourds that grew on the ground have a curved stem.  These are edible when young, but are great for fall decor when mature.  When, I put this gourd atop this brown pot, I thought it looked a bit like an acorn ... a little unusual as far as autumnal decor, but I love showing off the fruits of my labor,  (even if my piece of “art” gets laughs from most who’ve seen it.)  Gourds with the botanical name of ‘Lagenaria siceraria’ are great for crafting.  I will be leaving these gourds outside to “cure” during the winter so the outer skin can harden.  I think these gourds will make beautiful birdhouses.  At least, I’m sure some people could make wonderful birdhouses out of these.  Whether I can remains to be seen. Gardening 2009-10-14T14:00:44-06:00 http://www.seedgirl.com/go/site/peanut_harvest/ http://www.seedgirl.com/go/site/peanut_harvest/#When:15:37:24Z A few weeks ago, I was able to dig these Carolina Black Heirloom peanuts!  (Peanuts are nut a true nut, but rather a legume, and grow under the ground instead of on trees.)  Once the peanut plant foliage begins to yellow a bit, it is time to harvest the peanuts.  Unfortunately, Japanese beetles absolutely loved the peanut foliage.  The plants seem to have recovered, as the peanuts under the ground fared well.  You can always test dig one plant to check if the peanuts are sufficiently mature.  (Immature peanuts are shriveled inside the shell.)  I tasted a few of the raw, fresh peanuts, and thought they were pretty delicious.  They were a little juicy, tasted “green”, and quite unlike a roasted peanut.  The skin of this variety is a pretty purple/black, although the nut itself is the same as any other peanut. Once peanuts are dug, gently shake off excess dirt, and place plants in a shaded, dry location to “cure” for a couple weeks, until plant’s leaves are dry and brown and peanuts appear fairly dry. I look forward to boiling and roasting these fresh peanuts in the near future! Gardening 2009-10-09T15:37:24-06:00 http://www.seedgirl.com/go/site/winter_squash_harvest/ http://www.seedgirl.com/go/site/winter_squash_harvest/#When:14:49:44Z The winter squash pictured left is known as a Jonathan Pumpkin or White Cushaw. I wondered why this cushaw did not turn out purely white, and then referred back to the seed catalog, which said “occasional greenish striped sports can occur”.  No matter, I rather like the pretty green stripes. I grew one plant of this variety, and it only bore one fruit, albeit a very large nearly 15 pound squash.  Cushaw are said to make great pies.  I haven’t been able to bring myself to eat this one, and am displaying it as part of my fall decor. Waltham Butternut squash (pictured upper right), a rather old heirloom variety, were a fairly heavy producer.  I can understand why this heirloom is so popular and has stood the test of time.  They are great keepers.  Winter squash, as their name belies, keep well into winter if stored in cool, dry conditions.  I have been very impressed with butternut squash in particular.  The texture is smooth, and the taste is sweet.  I don’t think I’ll ever make a pie or dessert using fresh pumpkin again.  The amount of work involved in cleaning and baking a pumpkin is more extensive time consuming, and messy, and the end product is much stringier than the smooth texture of butternut.  Although butternut seeds are smaller than pumpkin, they are equally delicious roasted. Gardening 2009-10-09T14:49:44-06:00 http://www.seedgirl.com/go/site/ooey_gooey_butternut_butter_cake/ http://www.seedgirl.com/go/site/ooey_gooey_butternut_butter_cake/#When:14:49:48Z Now that the weather is getting cooler, it’s a great time for this autumn inspired dessert, using butternut squash from the garden. Filling: 1 small butternut squash (fresh pumpkin or 16 oz. can of pumpkin can be used instead) 3 eggs 1 teaspoon vanilla 1 stick melted butter 1 (8 oz.) package softened cream cheese 1 tsp. cinnamon 1 tsp. pumpkin spice 1 (16 oz.) box powdered sugar 1/2 tbsp. flour Crust: 2 cups cake flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 tsp vanilla 2 egg yolks 1 stick melted unsalted butter Grease 9 X 13 pan.  Mix all “Crust” ingredients (will be crumbly), and press firmly onto bottom and partially up sides of pan. Cut a small butternut squash in half and scoop out pulp and seeds.  You can bake the squash in the oven for approx an hour at 350 degrees or cook squash in the microwave for around 5-8 minutes or until the flesh is tender when pierced with a knife.  Scoop out flesh, and puree in food processor.  Once smooth, you can add the rest of the filling mixture into the food processor and blend.  Pour filling into crust. Bake at 350 degrees for 40-50 minutes.  Top with freshly whipped cream, if desired. Recipes 2009-10-03T14:49:48-06:00 http://www.seedgirl.com/go/site/edible_thai_bottle_gourds/ http://www.seedgirl.com/go/site/edible_thai_bottle_gourds/#When:13:41:24Z Young Thai Bottle Gourds Pictured This year I am growing Thai Bottle gourds ‘Lagenaria siceraria’.  I wanted to grow one variety of gourd, but since my garden space is limited, I also wanted a variety that can be eaten and is not purely decorative.  Only a few varieties of gourds are edible, so do your research.  Also, gourds should be eaten when they are small and tender.  When they are large, the skin is hard and the flavor is no longer mild.  Gourds are great because they grow later in the season when most squash varieties have slowed down or puttered out completely.  Also, from the perspective of seed saving, you needn’t worry about gourds crossing with squash.  (There are some varieties of Cucurbita pepo squash that are labeled as gourds, but in fact are squash.  You need to check the botanical name to make sure it’s a “true” gourd.)  In my experience, gourds are also hardier against disease and less susceptible to damage from insects.  Another fun thing about gourds is letting them cure and crafting with them.  I left some cucuzzi gourds I grew last year to cure, which means I simply left them outside through the whole winter to wait for the shells to brown and harden.  This fall I am hoping to experiment with the gourds I cured over the winter.  I’m not very crafty, so who knows if this will end up being a disaster or success.  I hope to cure some of my Thai Bottle Gourds I grew this year to cure over the winter for use next year.  Their shape should lend themselves well to birdhouses. Gardening 2009-09-26T13:41:24-06:00 http://www.seedgirl.com/go/site/dutch_babies_w_cape_gooseberry_compote/ http://www.seedgirl.com/go/site/dutch_babies_w_cape_gooseberry_compote/#When:15:36:47Z Dutch Baby Pancakes: 3 eggs 3/4 cup milk, plus 1/4 heavy cream 1/4 tsp. lemon extract or lemon zest 1/4 tsp. vanilla 3/4 bread flour 3 tablespoons sugar pinch salt 1/4 cup butter Preheat an oven-safe skillet (10-12 inch skillet) in oven at 450 degrees for ten minutes. Beat eggs on high speed until frothy.  Add warmed milk and cream, sugar, salt, lemon extract and vanilla, and beat a minute or two more.  Add bread flour, and beat until flour is thoroughly mixed. Carefully place 1/4 butter into hot skillet, making sure bottom and side of skillet are coated in butter.  (You can use a pastry brush if you wish.)  Pour pancake batter into hot skillet.  Bake for around 15 minutes until puffy and golden brown.  Take out of oven, and dust with powdered sugar. Gooseberry Compote 1 overflowing cup of cape gooseberries (Physalis peruviana) 1/4 cup water 1/2 cup sugar 1 tbsp. lemon juice While my initial taste test of a raw cape gooseberry left much to be desired, I must say the cooked berries are far superior in taste and texture.  My kids and husband enjoyed eating this, so I will count it a success.  If you intend on serving this with the above pancake recipe, start the syrup first.  It can be made a day ahead as well. Remove papery husks, wash cape gooseberries, and cut into quarters.  Put all ingredients (berries, water, sugar, and lemon juice) in small saucepan on medium high heat until boiling (stirring periodically). Reduce heat to medium low, cover, and simmer for approximately 30 minutes or until the mixture is thick and syrupy.  This doesn’t make a large amount of compote (serves 4 a small quantity), so if you’re serving a large group, you will want to double, triple, or quadruple this recipe. Top dutch baby with cape gooseberry compote, and some freshly whipped cream, if you desire. Recipes 2009-09-18T15:36:47-06:00 http://www.seedgirl.com/go/site/hardy_hibiscus_seeds/ http://www.seedgirl.com/go/site/hardy_hibiscus_seeds/#When:15:27:32Z Once the beautiful petals drop, an immature, green seed pod is revealed.  In time this seed pod dries, turns brown, and begins to open.  When this happens, you’ll know the seeds are ready and can snip the pod off the plant.  Inside the pod are plenty of brown, round, fuzzy seeds to collect so you can grow more of these beautiful, hardy perennials. Seed Saving Guide 2009-09-18T15:27:32-06:00