Chayote plants have been generous with their leaves this year and the fruit setting has not lagged behind
The varieties we grow all have a delicate sweetness that surpasses anything available in UK shops.
Although not as fine as their darker cousin this light green has its own charm.
Sliced and sprinkled with a few salt crystals we leave them for an hour in a mix of raw
cider vinager sliced onions an chilli, turning occasionally. They are great in
salads, as a side dish, in stir fries or added to the end of a stew or a noodle dish. Chayote fruits readily take up flavours so are wonderful pickled or fermented.
This is also the time of year when thoughts turn to what is growing beneath the soil.
Skirret and Crosne are wonderful steamed together blending the sweetness of one with the delicate creaminess of the other.
The cultivated Duck Potatoes (Saggitari) have reached a good size and although
my Yams have several weeks of growing to get to a decent size I cannot resist their slightly sweet, starchy deliciousness.
Sprinkled with rapeseed or a nut oil and oven fried they are a lovely addition on top of our tomato and achocha stew.
Sweet potato is yet another of our roots that will treble in size in the coming weeks. Even so a few taken early and left on a sunny windowsill to sweeten are a
Delicious preview of the crop to come. We
slice them and fry to a golden brown and add a sprinkle of salt to finish. It is one of my favourite autumn snacks. Or it can add a sweet note to green leaf stews such as
This one made with leaves from Chayote, sweet potato and gourd.
Of course we have other roots, the mundane and the more obscure. Each and every one have forged their own place in our autumn and winter kitchen.
Although not as fine as their darker cousin this light green has its own charm.
cider vinager sliced onions an chilli, turning occasionally. They are great in
salads, as a side dish, in stir fries or added to the end of a stew or a noodle dish. Chayote fruits readily take up flavours so are wonderful pickled or fermented.
my Yams have several weeks of growing to get to a decent size I cannot resist their slightly sweet, starchy deliciousness.
slice them and fry to a golden brown and add a sprinkle of salt to finish. It is one of my favourite autumn snacks. Or it can add a sweet note to green leaf stews such as
This one made with leaves from Chayote, sweet potato and gourd.
Of course we have other roots, the mundane and the more obscure. Each and every one have forged their own place in our autumn and winter kitchen.
Love what you have cooked with the exciting range of tropical plants you have managed to grow in the uk
ReplyDeleteThank you
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