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Post by woodeye on Oct 3, 2023 6:14:36 GMT -6
Phenomenal job, macmex, you done good!
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Post by chrysanthemum on Oct 4, 2023 18:37:44 GMT -6
Wow. Those melons are quite something. Good job.
The picture with the two in the wheelbarrow made me chuckle because I have a five-gallon wheelbarrow here that belongs to my youngest. I now yours isn’t a toy barrow, but the melons are so huge, it kind of gives that impression at first. It just gave me a laugh, if that makes any sense.
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Post by macmex on Oct 23, 2023 11:11:17 GMT -6
I recently cut open a medium size winter melon and started using it. I am pleased with it.
Here's a photo of some turkey stew I made last night. I diced up enough winter melon to make it look as if, perhaps, the main ingredient was winter melon. But then I also added the drippings and "pickens" from a turkey my wife made (I simmered the carcass to get all the meat off and used it in the stew). I added some lentils and barley, garlic, onions and several pounds of ripe tomatoes, seasoning with salt, black pepper, 2 chicken bouillon cubes and some curry powder. When I served my own helping at lunch just now, I added a shake of Flat Iron Pepper Flakes.
It came out great! I should have made dumplings to go with it!
You can just make out the winter melon pieces. What they do is add more substance to the stew and they take on the flavoring of the other food and spices.
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Post by macmex on Oct 29, 2023 17:51:40 GMT -6
I've got all of them in now, I think. All in all I harvested around 10 large fruit from this hill of winter melon volunteers. I feel like I'm getting a feel for using them too. They really are good in a soup or stew! I need to try them in stir fry.
I had one go bad already. Hopefully that's just an anomaly. i'm hoping for four or five months of shelf life. I have not been down this road before, so we'll see.
Here's a photo of the largest fruit. They're not as heavy as they look. Still this one has some heft to it.
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Post by macmex on Nov 19, 2023 18:13:28 GMT -6
I cut a medium one of these several weeks ago, using about half in a stew. Then I put plastic wrap on the cut end and set the remainder in the crisper drawer of the fridge. Today when we got home from church my wife wasn't feeling too great, so I offered to make lunch. I took out some leftover turkey (getting worked up for Thanksgiving, you know!) and did a stir fry. I used cubed winter melon, diced onion and tomato (both green and red) and some frozen mixed veggies, seasoning with Teriyaki sauce and some sesame oil. Wow! It came out great. Winter melon, when cooked for a shorter time, remains firmer than when done in a stew AND ... it really does take on the flavor of the seasoning. Every bite of winter melon had the distinct flavor of Teriyaki sauce, more so than did the meat or other veggies. It was truly enjoyable!
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MRH
New Member
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Post by MRH on Nov 19, 2023 18:51:55 GMT -6
Looks Really Good.... If your sharing seed, sign me up.......
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Post by macmex on Nov 28, 2023 8:37:08 GMT -6
MRH, I'm running behind but I will do that. Still need to get more seed from this one, as I have mainly cut smaller, less mature fruits which go bad sooner. There hasn't been much seed at this point.
I should note that the smaller fruit which, in reality, just didn't have time to mature completely, look good and are quite usable but they do spoil soon. Am hoping the really large fruits last much longer.
We made a beef pot roast on Sunday and last night I took the leftovers and added some onion, carrots and winter melon. I've learned to add enough winter melon cubes that I start to feel like "Yikes! This is supposed to be beef stew, not winter melon stew." After it's slow cooked a bit and been stirred a few times, it works out really well. Here's a photo of my "stew" this morning. Sorry for the quality. I had to use a flash.
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MRH
New Member
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Post by MRH on Nov 28, 2023 17:52:22 GMT -6
Can't wait. Man that stew looks good... I haven't eaten yet...... Take Care
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Post by macmex on Jan 27, 2024 6:40:05 GMT -6
Made another stew, this time with a large beef soup bone, carrots, onions, garlic, mushrooms, corn, string beans and a few pinto beans; oh, and of course... winter melon. Our family has conclude that though hard to define, it does add a very nice touch to stews and stir fries.
This time I selected the smallest fruit.
It still made enough diced "squash" that when I added it to the mix it seemed to predominate. Yet, after some hours of slow cooking, it melded into the stew perfectly. For my serving I added some habanero hot sauce. It was AMAZING! Jerreth and I sat by the wood stove that night and enjoyed our stew with some home made sourdough bread, commenting that there wasn't a restaurant between here and Tulsa that could serve up a more delicious meal, at any price.
I have found the principle challenge in using winter melon is the impossibility of using an entire large one, even when making a large pot of stew. The smaller one was a once and done deal. This year I will plant the seed I purchased from an Etsy seller, of a "refrigerator size" winter melon. Here's hoping it is as hardy and productive.
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Post by macmex on Feb 9, 2024 6:43:29 GMT -6
This stir fry was made with home raised chicken, onions, garlic, winter melon pieces (of course) and peas (frozen before being used). I used Sichuan spicy seasoning and, finally, to get it to where I liked it, added some BBQ sauce. Served over rice it is out of this world.
Again, here are some observations on wax gourd/winter melon:
1. The chunks actually pick up and seem to accentuate the seasoning in the dish. When I bite into one, it isn't really bland. Last night it would have tasted like Sichuan seasoning. 2. The family all loves winter melon in my cooking. (key word: "my cooking") They love it but no one else thinks to use it. Perhaps it's a matter of feeling comfortable in the knowledge that you know enough to do it when in a hurry. 3. The biggest drawback with this vegetable is that the large fruit cannot be used up in one or even two meals. I often lose leftovers, as they turn mushy before I can legitimately get back to use them. (I'm notorious in our family for getting on a kick about one food and making it over.. and over... and over. For me, "if it's good now, it'll be good tomorrow and the next day and..." The rest of the family does not share my sentiment, so I have to be careful to mix things up. 4. When I put mushy pieces of fruit outside the chickens are not enthused. I need to try some fresh stuff and see if they or the rabbits will go for it.
I will dig up the seed I purchased for the smaller fruited variety and try that this summer. Will still hang onto a good amount of this seed, as it it proven for me.
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Post by woodeye on Feb 9, 2024 13:14:15 GMT -6
Your stir fry looks mighty good, macmex. I can easily see why your family approves.
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Post by FrostyTurnip on Feb 10, 2024 9:48:01 GMT -6
Right up my alley. Looks really GOOD.
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Post by heavyhitterokra on Feb 11, 2024 15:57:29 GMT -6
George,
That dish looks Mmm, Mmm, good!
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Post by macmex on Feb 12, 2024 9:20:14 GMT -6
Well, I found that chickens will eat winter melon and truly do enjoy it. Just have to serve it to them before it's completely gone bad.
I'm planning on trying it as an ingredient in chili this week.
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Post by macmex on Feb 14, 2024 9:26:09 GMT -6
We have a chili cook off/potluck at work today. I haven't participated in one of these for years but decided to make some chili, this time. This is my entry. In terms of seasoning it would be hard to repeat, though I did crust two dried Murupi Amarela peppers into it. I cut up a good deal of winter melon, mixing it in and when I went to bed it looked WONDERFUL, but I forgot and left it on high for 4 extra hours. Woke up at 1 am, with a start, and went to turn down the heat. By then the winter melon chunks had basically disappeared into the sauce.
When I inspected it this morning I couldn't find a trace of the winter melon. Yes, it's in there, but no, one can't tell. Tasting it though, I thought, "I better not add a thing. This "ugly chili" is about the tastiest I've ever made.
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