|
|
Cucumbers,
Melons & Gourds
Cucurbitaceae
The Gourd Family
(Excerpts
from "Cucumbers, Melons, and Gourds From Seed To Supper")
Cucurbitaceae
The Gourd Family This family includes cucumbers, melons, pumpkins
and squash along with utilitarian, decorative and edible gourds.
Cucurbitaceae, the Gourd family (sometimes called the marrow family)
are affectionately called cucurbits. Cucurbits are vine plants
that produce fruit we consume as a vegetable. The fruit ranges
in size from tiny marble sized Jumbie pumpkins to 6 foot long
giant gourds. Most cucurbit vines are long and rambling. The 'bush'
varieties have short and compact vines. The 'semi-bush' varieties
are somewhere in the middle. Cucurbits are usually monoecious,
producing pollen laden male flowers and seed bearing female flowers
on the same plant.
Cucumbers,
cultivated in India and Egypt for over 3000 years, were introduced
to Northern Europe by the Greco-Roman culture. Cucumbers, melons
and gourds all seem to have originated in southern Asia and Africa.
Modern watermelons derive from a north African vine, Citrullus
vulgaris, which has been cultivated in the Nile Valley for centuries.
It still grows wild in the desert interior supplying water to
natives during drought.
Cucurbits
are tender, hungry, sun lovers who like to keep their feet in
warm soil with ample moisture and good drainage. Pick a sunny
location. Plant cucurbits in hills, drills, or mounds. cucurbits
need at least eight hours of full sun each day. Start them from
seeds or purchase plants from an established nursery. Give them
a lot of room (horizontal or vertical) for their usually sprawling
nature. They are not fussy about their soil, but, prefer a well
drained sandy loam soil enriched with compost. Cucurbits have
hearty appetites and love a deep mulch of compost and vegetation
cuttings.
Cucumbers
(Excerpts
from "Cucumbers, Melons, and Gourds From Seed To Supper")
A
warm weather crop, cucumbers can be grown on flat land, sloping
trellises or fences. Two species are of interest to the home gardener:
Cucumis sativus and C. melo Flesuosus group. There are many varieties
of cucumber. The fruit is the edible part. Harvest all fruit before
the seeds begin to ripen according to the variety.
The
sex life of a cucumber is a bit complex. Monoecious plants have
separate male and female flowers on the same plant. Gynoecious
plants have only female flowers. Androecious plants have only
male flowers. Hermaphroditic plant have only hermaphrodite (stamin
and pistil together) flowers. Andromonoecious have separate male
and hermaphrodite flowers. Didoecious have either only male or
only female flowers on one plant. Fortunately, most cultivars
are either gynoecious or monoecious. Seed companies generally
add a few monoecious seeds to each pack of gynoecious seeds. These
seeds are often dyed a different color.
|
| |
|
|
Cucumbers
are labeled as to their disease resistance: M = Mosaic;
A = anthracnose; LS = leaf spot; DM = downy mildew;
PM = powdery mildew; S = scab; BW = bacterial wilt;
PRSV= papaya ring spot virus; WMV= watermelon mosaic
virus; ZYMV= zucchini yellow mosaic virus.
Some of the more common varities are:
|
|
|
Cucumis
sativus
Slicing
Burpee
Hybrid II - 55 days - straight 8-inch fruit -
gynoecious
(M, DM)
Early Surecrop - 58 days - 8 to 91/2-inch fruit
- monoecious - (M, DM)
Gemini 7 - 60 days - 8 to 81/2-inch fruit -
monoecious - (A, DM, LS, M, PM, S)
Lemon - 65 days - 2-inch fruit - monoecious
Marketmore 76 - 67 days - 8-inch fruit - monoecious
- (M, S, DM, PM)
Poinsett 76 - 63 days - 71/2-inch fruit - monoecious
- (A, S, DM, LS, PM) Recommended for hot climates
Salad Bar - 75 days - 8-inch fruit - monoecious
Slicemaster - 55 days - 8-inch fruit - monoecious
- (DM, PM, LS, A, S, M)
Straight Eight - 63 days - straight 8-inch
fruit - monoecious
Super Slice - 64 days - straight slender 9-inch
fruit - monoecious - ( S, M)
Victory Hybrid - 60 days - gynoecious - 8-inch
fruit - (A, DM, M, PM, S)
Slicing
Oriental Types (Burpless)
Thin
skinned, less bitter.
Burpless - 62 days - 10 to 12-inch fruit -
monoecious
Orient Express - 64 days - hybrid - (A, CMV,
DM, PM, S, WMV)
Sweet Slice - 63 days - straight if trellis
grown 10 to 12-inch fruit - burpless - hybrid - (CMV,
DM, PM,
PRSV, WMV, ZYMV)
Sweet Salada - 65 days - hybrid - (CMV, DM,
PM, PRSV, WMV, ZYMV)
Sweet Success - Self fertilizing, seedless,
burpless - 14-inch hybrid - (M, S, LS, DM)
Pickling
Whopper
- 55 days - gynoecious - (S, M, LS, A, PM, DM) Pickling
County Fair - 48 days - 3-inch fruit - monoecious
- can be sliced (BW, PM, DM, S, M, A, LS)
Earlipik - 53 days - gynoecious, hybrid - 5-inch
fruit (PM, M, LS)
Liberty - 56 days - gynoecious, hybrid - 3-inch
fruit (DM, M, PM, S)
Lucky Strike - 52 days - gynoecious hybrid
Saladin - 55 days - gynoecious hybrid - 5-inch
fruit (BW, M, PM)
|
|
|
|
Bush
Bush
Champion - 60 days - 9 to 10-inch fruit - monoecious
(M)
Bush Crop - 60 days - hybrid - 7-inch fruit
- monoecious
Bush Pickle - 48 days - 4 to 5-inch fruit -
monoecious
Patio Pik - gynoecious hybrid - 4-inch fruit
(A, DM)
Pot Luck - 58 days - gynoecious dwarf hybrid
- 61/2 to 7-inch fruit (M, S)
Salad Bush - 58 days - 8-inch fruit - monoecious
(DM, PM, M, S, LS)
Spacemaster - 60 days - dwarf plant - 71/2-inch
fruit - monoecious (M)
Cucumis anguria
West Indian Gerkin - 60 days - pickles - 2-inch
fruit - very prolific egg shaped, covered with warts
and prickles, used in West Indian pickles and soups,
inferior to the common cucumber.
Cucumis
melo Flexuosus group
Armenian,
Japanese cucumber, Snake melon, Snake cucumber, Uri
- 70 days - ribbed light green - 3 feet long - a long
skinny melon
Amira - 55 days - CMV, DM, PM - hybrid
Sweet Alphee - 55 - DM, PM - hybrid
Cucumis
flexuosum
Snake
Cucumber - 90 days - 3 1/2 feet - hollow inside
- used raw, cooked or pickled
|
|
|
Selected
Cucumber Recipes
(Excerpts from "Cucumbers, Melons, and Gourds
From Seed To Supper")
Cucumbers
are shallow rooted, requiring irrigation by deep water by flooding,
soaking or drip systems, especially in dry climates. Keep the
leaves dry to avoid mildew. Avoid moving among the wet leaves.
Diseases spread quickly from wet leaf to wet leaf. Water at least
twice a week when plants start to flower and set fruit. A shortage
of water will result in poor pollination, misshapen fruit, tough
skins and large seeds. Drought conditions produce hollow bitter
cucumbers
Cucumbers
are ready for harvest 50 to 70 days from planting. Harvest cucumbers
according to their size and intended use; slicers for slicing
when they are from 5 to 8 inches in length and from 1.5 to 2 inches
in diameter; slicers for gerkin style pickles when they are 1.5
to 2 inch long. Harvest by cutting the stem 1/4 inch above the
fruit. Try to not trample the vines any more than necessary when
harvesting.
Harvest
often and give away or compost the ones you can not use. One ripe
cucumber will stop a plant from producing. Cucumbers become
bitter with size and should not be allowed to reach the yellowish
stage.
|
| 4
pounds or 2 quarts 4-inch cucumbers. |
|
| |
Pack
into hot sterilized quart jars. To each jar, add |
|
1
tablespoon dill seed or
3 heads fresh or dried dill weed
1 teaspoon whole mixed pickling spices and
6 whole black pepper. |
|
| |
In
a 22-quart stainless steel or enamel saucepan, bring
to a boil |
|
6
tablespoons salt
2 cups cider vinegar and
4 cups water. |
|
| |
Fill
each jar to within 1/2 inch of the top with the boiling
hot vinegar/salt brine. Seal and process in a hot water
bath for 10 minutes. |
|
 |
| |
In
a small-size bowl, mix with |
|
2
tablespoons seasoned rice vinegar (or use 2 tablespoons
white wine vinegar and 1/2 teaspoon sugar)
1 tablespoon minced fresh cilantro (coriander)
1 tablespoon minced red or green jalapeno chili.
|
|
| |
If
made ahead, cover and chill up to 3 hours. |
|
| In
Iran, cooks would use a full cup of mint leaves. |
|
| 1
European cucumber (about 1 pound) |
|
| |
and
cut into chunks. Whirl in a blender or food processor
with |
|
1/2
cup regular-strength chicken broth
1/2 cup unflavored nonfat or low-fat yogurt
1/4 cup lightly packed fresh mint leaves
and 2 tablespoons lime juice |
|
| |
very
smoothly puréed. (If ingredients are not cold
enough to make soup cold, add about 1/2 cup ice cubes
and whirl until crushed.) Season to taste with |
|
|
Melons
(Excerpts
from "Cucumbers, Melons, and Gourds From Seed To Supper")
A
warmest weather crop. A great portion of the American melon crop
comes from the California central valley where it gets hot. Firebaugh
(well named) California has an annual Cantaloupe Festival. If
it doesn’t get very hot in your garden, you can plant your
melons to grow on your compost pile or place aluminum foil under
and around each fruit to reflect the heat.
|
|
|
|
|
|
| |
As
with cucumbers, the sex life of melons is a bit complex.
Melons may be andromonoecious (perfect and staminate
flowers), gynoecious (pistillate flowers), gynomonoecious
(perfect and pistillate flowers), hermaphrodite (perfect
flowers), or monoecious (pistillate and staminate
flowers). Fortunately for the home gardner, monoecious
and andromonoecious are the most common.
Disease
resistant varities are indicated by (F) fusarium wilt
and (PM) powdery mildew.
Some of the more common varities are:
|
|
|
|
|
|
|
| |
Cucumis
melo, Cantalupensis Group
NOTE:
Cantaloupe - the true cantaloupeis common in Europe
and the middle East. It is very similar to the muskmelon.
The rinds can be thick, smooth, scaly, rough
and deeply grooved, but not netted. The stem on a
ripe true cantaloupe does not slip. The name cantaloupe
comes from Cantaluppi, Italy where the plants were
first developed.
Cucumis
melo, Reticulatus Group
Cantaloupe
or Muskmelon
NOTE:
Cantaloupe, though botanically incorrect, is used
in the English speaking New World to mean muskmelon.
Ambrosia - 86 days - extra sweet, salmon flesh
small seed cavity (PM)
Burpee’s Hybrid - 82 days sweet orange
flesh
Earlisweet - 70 days - deep salmon flesh numerous
5-inch fruit
Hales Best Jumbo - 87 days - close heavy netting
gray-gold rind at maturity - 6 1/2 to & 7 1/2-inch
fruit
Honeybush - 82 days - bright salmon flesh (F)
Minnesota Midget - 60 days - very compact vines
needs only 3 feet of space - 4-inch fruit
Samson Hybrid - 85 days - heavy high sugar
deep orange flesh (F PM)
Super Market - 84 days - deep salmon flesh
sandstone rind when ripe - 6 to 7-inch fruit (F, PM)
Sweet ‘n Early - 75 days - really ripening
long season - salmon flesh (PM)
|
|
|
|
|
|
| |
Cucumis
melo, Inodorus Group
Casaba
- Golden Beauty - 110 days - golden rind when
ripe, white flesh - needs a long season, hot, dry
climate
Crenshaw - 110 days - dark green rind turns
yellow when ripe, salmon pink flesh
Burpee Early Hybrid - 90 days - needs hot dry
climate
Persian - 95 days - round heavily netted rind,
thick orange flesh
Honeydew - 112 days - Creamy white smooth rind
with lime green flesh with a golden tinge when ripe
Earli-dew - 80 days - hybrid creamy green rind
and lime green flesh
Citrullus
vulgaris
Watermelon
Bush
Baby II Hybrid - 80 days - bright red flesh -
dwarf plants - 10-pound fruit (F and anthracnose)
Charleston Gray - 85 days - red flesh - gray
green rind oblong 25 to 35-pound fruit (F and anthracnose)
Crimson Sweet - 80 days - for full season areas
-dark red flesh - striped dark green rind - 15 to
25-pound fruit (F and anthracnose)
Sugar Baby - 75 days - early productive ice
box variety - medium red flesh - green strip rind
turning almost back when ripe - 8-pound fruit
Sweet Favorite - 80 days - bright scarlet flesh
- oblong 20-pound fruit
Yellow Baby - 86 days - short-season - thin
hard rind with light and dark green stripes - bright
yellow flesh - 7-inch round to oval - 10-pound fruit
|
|
|
Melon
Harvest and Selected Recipes
(Excerpts
from "Cucumbers, Melons, and Gourds From Seed To Supper")
Melons
like cucumbers require ample moisture for the growth and fruit
setting. During the fruiting ripening stage, however, too much
water will diminish the flavor of the melons.
Harvest
when a small crack appears in the stem just above the melon indicating
the melon is ripe. What a pity that no stems are ever on super
market melons. Feel, sound and smell are the other tests. Hold
a melon up to your ear, if you can feel it squeeze and hear a
slight mush instead of a crack it is ripe. Smell is something
you learn with experience. It works.
The
slipping of the stem from the melon with slight finger pressure
is an excellent indicator of melon ripeness in the field. Those
fruit that show a change of color from green or olive-grey to
yellowish brown should be considered ready to harvest. For best
quality, walk the patch daily.
Honeydew: Harvest when the stem end is slightly springy
and the skin begins to take on a creamy yellow appearance.
Crenshaw: Harvest when the blossom end begins to soften
and the skin is golden ellow and green. The flesh should be a
golden pink.
Casaba: Harvest when the skin is slightly golden and the
flesh is white.
Persian: Harvest when the skin begins to turn a mauve color
under the net, the blossom ends begins to soften and the flesh
has a tinge of orange.
Muskmelons: Harvest when firm, well netted, well formed
and at “full slip”. Full slip is when the melon separates
from the stem with a slight pressure from the finger. Another
indicator of ripening is the skin taking on a slightly yellow
appearance under the netting.
Watermelon: Harvest when the white background color of
the part of the melon that rest on the ground begins to turn creamish
to slightly yellow. The drying of the stem tendril nearest the
attachment point and green color tone are also indicators of ripeness.
Sign vary with cultivars. Always cut a watermelon from the vine.
|
CREAMED
CANTALOUPE COOLER
|
|
| Sweetened
condensed milk makes a very smooth soup. |
|
| |
In
a food processor or blender, purée the cantaloupe
with |
|
| 1/2
cup (of 1 1/2 cups total) orange juice. |
|
| |
Add
the rest of the orange juice with |
|
1
5 1/3 ounce can sweetened condensed milk
1 tablespoons lime juice
1/4 teaspoon ground ginger and
1/4 teaspoon ground cinnamon. |
|
| Cantaloupe
may give the best results; it’s a matter of taste. |
|
| 1
cantaloupe (or other melon) |
|
1
tablespoon of fresh lemon juice and
1 tablespoon of honey. |
|
| |
Pour
mixture onto the fruit roll tray of your dehydrator
and dry according to the dehydrator instructions (Probably
6 to 8 hours at 100° F) |
|
|
| |
In
a large-size bowl, combine |
|
5
cups watermelon; seeded & cubed
3/4 cup sugar and
1/4 cup lemon juice. |
|
| |
Whirl
in a blender or food processor until smooth then chill
for 30 minutes. Meanwhile, in a small saucepan, sprinkle |
|
1
envelope unflavored geletin over
1/4 cup hot water |
|
| |
Let
stand 1 minute then stir over medium heat until gelatine
dissolves. Remove from heat and add to watermelon mixture
along with |
|
| 12
ounces evaporated milk |
|
| |
Pour
into freezer container of a 5 quart freezer. Freeze
according to manufacturer’s directions. |
|
|
Gourds
(Excerpts from "Cucumbers, Melons, and Gourds From Seed To
Supper")
A
warm weather crop, gourds can be grown on flat land, sloping trellises
or fences. The smaller gourds are decorative and sometimes musical.
The larger ones have a practical utility in bird houses, water
dippers, bowls or musical instruments. They are unpredictable
and readily cross breed. Gourds generally are defined as the decorative,
hard-shelled or practical forms. Many gourds are edible when young
and tender. A few gourds are edible when mature.
Some of the more common varieties are:
|
|
|
|
|
|
| |
Benincasa
hispida
Wax
gourd, Winter Gourd, Winter Melon - 125 days -
Large ovid or globose fruits with a waxy surface -
firm white flesh seeds embedded in center. Edible
as mature fruit. AKA White gourd, white pumpkin, tallow
gourd, ash gourd, gourd melon, Chinese watermelon,
and Chinese preserving melon.
Hairy Gourd - cylindrical green fruit covered with
short silky white hairs - edible when young.
Cucurbita
pepo
(Cucurbita
pepo cv. ovifera), Striped Crown of Thorns, Bicolor
Pear, Striped pear, Miniature Ball, Cannon Ball, Basket
Ball, Crown of Thorns,Flat Striped, White Egg, Orange
Warted, Small Spoon - 100 days - yellow flowered -
ornamental
Cucurbita
foetidissima
Coyote
Melon, Buffalo Gourd - grey-green coarse folliage
with a fetid “under-arm” odor - well adapted
to dry sandy soils - striped green fruit - needs long
periods of dry weather.
Lagenaria
siceraria
Cucuzzi,
Bottle Gourd, Vegetable Gourd - 125
days - white flowered, night blooming - fruit 2-12
inches in diameter, 4 - 36 inches in length - round,
bottle-shaped, dumbbell-shaped, crook-necked, coiled
or spoon shaped - AKA Suzza melon, Italian edible
gourd, Tasmania bean, Zucca, Yugao, Po Gua, Kwa Kwa,
Opo, Upo, Bau, Dudhi, Lauki
|
|
| |
| |
|
|
|
|
|
|
| |
Luffa
acutangula
Luffa
- 120 days - 1 to 2-foot long cylindrical fruit -
fast growing also know as the vegetable sponge, the
dishrag gourd, and Chinese okra. Mostly used as in
cooking as the mature angled outer skin is not easily
separated from the inner flesh.
Luffa
aegyptiaca (cylindrica)
Luffa
- 120 days - 1 to 2-foot long cylindrical fruit -
fast growing also know as the vegetable sponge, the
dishrag gourd, and Chinese okra. Mostly grown for
sponge production as the mature skin detaches easily
from the inner flesh. The non-bitter genotypes immature
fruit are inferior to those of L. acutangula
Momordica
balsamina
Balsom-apple
- 65 days - When mature orange rind ruptures revealing
bright scarlet arils (tissue) surrounding the brown
or white seeds.
Momordica
charantia
Balsam-pear,
Bitter Gourd, Bitter Melon, Bitter Cucumber, La-Kwa
- 65 days - Edible when small and immature. Used
by the Chinese as a tonic vegetable. It has a taste
similar to bland squash but more sour. Young fruit
is used as cucumber in tropical countries. The ripe
fruit has silvery flesh and pale brown seeds.
Trichosanthes
anguina
Serpent,Snake
or Club Gourd - 90 days - night blooming white
blossoms, fuzzy fruit grows up to 6 feet long - edible
when young.
Sechium
edule
Chayote
- AKA Mirliton, vegetable pear, mango squash -
200 days - fast growing vine, up to 30 feet, needs
trellis or fence - very productive, up to 150 4- to
6-inch fruit per vine - edible tubors form in second
year.
|
|
|
Selected
Gourd Recipes
(Excerpts from "Cucumbers, Melons, and Gourds
From Seed To Supper")
|
| |
Preheat
your oven to 350°F.
Slice |
|
| |
in
half lengthwise, remove the seed and steam for 15 minutes
or microwave for 6 minutes on high. Meanwhile, sauté |
|
1
small onion, diced
2 green onions, diced
1 clove garlic, minced and
2 tablespoons finely diced green pepper |
|
|
|
1
tablespoon chopped parsley and
1 pinch nutmeg. |
|
| |
Scoop
out each half of chayote, leaving a 1/4-inch shell.
In a medium-size bowl, mash the pulp with a fork and
add the sautéed onion mixture. Stuff the chayote
shells with layers of the mashed pulp and some of |
|
| 1
cup total grated sharp cheddar cheese. |
|
bread
crumbs (4 tablespoons total)
grated Parmesan cheese and
a dab of butter. |
|
| |
Bake
until the tops are golden and the cheese melted, about
15 minutes |
|
|
| |
In
a 3- 4-quart pan over high heat, bring |
|
| 2
chayotes (1 1/2 pounds total) |
|
| |
and
cut into 1/2-inch cubes. Add to water and simmer until
tender, about 10 minutes. Meanwhile, in a saucepan,
heat |
|
1/2
cup vinegar
1/2 cup water
1/4 cup sugar
salt and pepper to taste. |
|
| |
Pour
over hot chayotes and chill. |
|
| |
In
a food processor or with a knife, mince |
|
1/3
pound deveined shelled shrimp and
1 green onion. |
|
| 3
tablespoons Asian fish sauce (Nouc mam or nam pla) |
|
| |
In
a 5- to 6-quart pan, stir over high heat until shrimp
mixture is pink and crumbly, about 5 minutes. Add |
|
| |
and
bring to a boil over high heat. Meanwhile, pare |
|
| |
with
a vegetable peeler. Cut into matchstick-size sticks.
Add to the boiling shrimp broth. Cover and simmer gently
until the upo is tender to bite, 5 to 10 minutes. Ladle
into bowls, sprinkle with |
|
chopped
celantro.
season to taste with more fish sauce and
white pepper.
|
|
|
Cucumbers, Melons & Gourds Contents
(from
"Cucumbers, Melons, and Gourds From Seed To Supper")
|
|
Preface
Cucurbitaceae - The Gourd Family - Cucumbers
Cucumbers
Cultivation
|
|
| |
Irrigation
Training And Pruning
Harvest
Pests And Disease |
|
Nutritional
Breakdown
Cooking Methods |
|
| |
Raw
Bake
Boil
Deep Fry
Grill
Microwave
Sauté
Steam
Stir-fry |
|
| |
Cucumber
Vinaigrette
Cucumbers In Sour Cream
Japanese Cucumber Salad
Cucumber And Yogurt Salad
Creamy Cucumber Salad Dressing
Cucumber And Dill Sauce
Cucumber Chili Salsa
Cucumber Jicama Salsa
Feta Cheese Stuffed Cucumbers
Cucumber Finger Sandwiches
Cucumber Cream Cheese Canopes
Cucumber Salmon Canopes
Gazpacho
Cucumber Cream Soup
Baked Cucumbers
Parsley Cucumbers
Creamed Cucumbers
Creamed Cucumbers And Mushrooms
Cucumbers In Cheese Sauce
Sautéed Cucumber With Dill
Fried Cucumbers
Southern Fried Cucumbers
Cucumber Bread Rolls |
|
| |
Cucumber
Relish
Amber Relish
|
|
| Unfermented
Pickles (Quick Method) |
|
| |
Daily Harvest Pickles
Stuffed Cucumber Kimchee
Dill Pickles (Quart Jar Method)
Quick Refrigerator Cucumber Chips
Bread And Butter Pickles
|
|
| Fermented
Pickles (Long Method) |
|
| |
Fermented Pickles (Long Method)
High Salt Brining
Sour Pickles
Spiced Sour Pickles
Sweet Gerkins
Icicle Pickles |
|
|
| |
Irrigation
Harvest
Pests And Disease
Nutritional Breakdown |
|
| |
Chilled
Melon
Mixed Melon Salad
Curried Melon Salad
Minted Melon Salad
Molded Melon Salad
Creamed Cantaloupe Cooler
Quick Melon Soup
Double Delight Coolers
Melon And Meat Hors D'oeuvres
Banana Cream Cantaloupe
Watermelon Ice
Watermelon Sherbet
Cantaloupe Sorbet
Cantaloupe Relish
Melon Leathers
Watermelon Preserves
Fresh Melon Pickles
Watermelon Rind Pickles
Melon Pickles |
|
| |
Chinese
Winter Melon
Chinese Winter Melon Soup
Winter Melon With Shrimp Soup
Winter Melon Leek And Snow Pea Soup
Fresh Winter Melon Pickle
Steamed Stuffed White Gourd
Braised Scallops And Wax Gourd
Cucuzzi
Microwave Cucuzzi
Upo Shrimp Soup
Luffa
Snake Gourd
Bittermelon
Chayote
Chayote Vinaigrette
Chayote Salad
Cheese Stuffed Chayote
Chayote Corn Soup
Caribbean Stuffed Chayotes
Fresh Pickled Chayote |
|
| Ornamental
& Practical Gourds |
|
| |
Ornamental & Practical Gourds
Ornamental / Ovifera Gourds
Cayote Melon / Buffalo Gourd
Calabash Gourds
Bottle Gourds - Lagenaria siceraria
Luffa |
|
|
All internet sales are processed through
our
shop.seedtosupper.com online store.
Cucumbers,
Melons & Gourds From Seed To Supper
Paper Back Book
$9.95
BUY Paperback Book NOW
Cucumbers, Melons & Gourds From Seed To Supper
Downloadable
PDF Interactive E-book $5.95
BUY E-Book NOW
© 2000 Seed
To Supper ~ Designed by Jack’s Bookshelf, Inc
|
