Lovely Laksa

by eal | May 29, 2019 | It's Edible!, Uncategorized

“So if we are Incredible EDIBLE, perhaps we ought to cook more with our own produce?” was the question Roye raised at our last reflection session. The challenge was on, and Roye and Christian set to work finding recipes that used stuff we grew in the garden. They found two recipes: for Pandan Pancakes and Vegetarian Laksa.

Last week we booked the food tech labs and arrived at the lab, clutching ingredients from the supermarket and fresh produce from our own garden: laksa leaves, pandan leaves, chillies, and limes.

It quickly emerged that we did not have all the ingredients we needed (due to a mis communicaiton around the shopping list) and so despite a valiant attempt to retrieve eggs from the boarding house by Henry, we sadly decided to ditch the Pandan plan (the dodgy looking pandan juice and sugar water went down the drain).

Instead we focused on the Laksa. Many valuable lessons were learned in this session:

1. Noodles actually taste nice no matter what you do to them
2. Read the recipe carefully – 3 cm of ginger is not the same as 3 sticks of ginger
3.  Too many cooks really do spoil the broth, but its a lot more fun when all the cooks are cooking together
4. Preparation before you start to cook makes all the difference
5. The Incredible Edible Wednesday group really know how to work as a team

I wont pretend that it was the best Laksa we had ever had, but it was one of our best sessions ever and I was proud of the team and how much fun we were able to have even when things did not go to plan!

Well done to Roye and Christian for planning a session that really bonded us as a group!

Cuca whats?

by chris | May 13, 2019 | It's Edible!, Uncategorized

The upstairs gardens at Dover have a thriving Cucamelon ecosystem, so here is some cucamelon information, in case you were wondering…….

• A Cucamelon is a tiny watermelon lookalike originally from Central America that are enjoying their spot in the limelight. Home gardeners are captivated with the look of these jewel-like melons and then often fall completely in love with their crisp, crunchy, cucumber-tinged-with-lime flavor.

Why You Really Need To Grow Cucamelons

In addition to their powerful nutritional benefits, this adorable, tasty fruit is just something you’ve got to try. Unfortunately, your local grocery store or farmers market likely stocks things like watermelons and maybe even round, yellowish lemon cucumbers, but the odds of it offering cucamelons is pretty slim. That’s why growing them in your garden is the best way to go. You can enjoy them anytime you like and have fun experimenting with them in all sorts of recipes too.

This exotic plant can be a great part of your garden – they’re one of the easiest plants to grow as they suffer from very few pests, don’t require fancy pruning or need the cover of a greenhouse. Cucamelons are very drought resistant, even more so than cucumbers. While they’re well-known in Mexico and throughout Central America, they can be found growing wild in some Southern U.S. locations, though you can grow them pretty much anywhere, just like its relative, the cucumber.

Pickled Cucamelon with Dill and Mint

A brilliant way to make these crisp summer fruit last well into the depths of winter, home pickling is far easier than you would ever think!

Ingredients

• 1 1/2 cups white vinegar – distilled malt or white wine
• 1 tsp salt
• 4 tbsp raw sugar
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint
• 1 tsp coriander seeds
• 9 oz fresh cucamelons
• 1 fresh grape leaf or oak leaf

Instructions

1. Pour the vinegar into a bowl and add salt and sugar, then whisk until they have completely dissolved. Stir in the dill, mint and coriander seeds.
2. Wash the cucamelons in water and pour into a sterilized jar. (Run the jars through the dishwasher and dry in a warm oven set to its lowest temperature.)
3. Scrunch up the grape or oak leaf and place it on top of the cucamelons. The tannins in the leaf will slowly disperse outwards and help keep the fruit crisp.
4. Pour the seasoned vinegar into the jar and seal tightly.
5. Refrigerate for 2 weeks. The cucamelons will be pickled and ready to eat. Once opened, store in the refrigerator. They will keep up to 3 months, but most likely won’t last nearly that long!
6. Yields about 1 quart.

Recipe Notes

Pick enough cucamelons to make several jars of pickles, as you will go through one jar very quickly once people get a taste of them!

Makes a most impressive and unusual gift, especially once the weather is cold. Your recipient will remember this gift for a long time!

Adapted from Homegrown Revolution

• Native growing Mexican sour gherkins hail from Mexico (of course) and Central America. The plant is an unbridled vining specimen with pointed, serrated leaves and small (grape sized) fruit that look exactly like miniature watermelon

Cucamelon Bruschetta

prep 20 minscook 20 minstotal 40 mins

yield 4 servings

Ingredients

• 1 Pint Cucamelons, cut in half
• 2 Cipollini Onions, peeled & finely diced
• 1 Bird’s Eye Chili, finely sliced. (add another if you like it really spicy)
• Small Handful of Basil or Mint, chiffonade
• 1/4 C Good Quality Olive Oil
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Local Organic Honey
• Juice of Half a Lime
• Coarse Sea Salt & Fresh Cracked Black Pepper
• Toasted Bread to Serve

Instructions

1. Toss the first 4 ingredients in a bowl. Set aside.
2. Put the rest of the ingredients in a mason jar and season to taste. Cover with a lid and shake baby shake until emulsified.
3. Pour over prepared vegetables. Stir well, season if need be.Spoon over toasted bread.
4. Eat.

• While most Americans have never heard of cucamelons, this fruit is definitely one you’ll want to know a lot more about. Also referred to as “Mexican sour gherkin,” or its most common name in Spanish, “sandiita” (little watermelon). It actually has a slew of other monikers in local dialects and Native American languages, most of which translate to “mouse melon.”This cute fruit is the size of a grape, looks like mini-watermelon and taste like cucumbers and lime. The sour fruit grows on a thin vine and is surrounded by ivy-like leaves. While they’re a bit bizarre looking, cucamelons aren’t some strange genetically-modified hybrid, but a delicacy from Central America that’s been eaten since pre-Columbian times and are a staple in Mexican diets.

https://www.naturallivingideas.com/how-to-grow-cucamelons/

http://sheeats.ca/2013/07/the-best-things-in-life-are-tiny-cucamelons/