Guest guest Posted March 2, 2006 Report Share Posted March 2, 2006 , " genny_y2k " <genny_y2k wrote: > > I have never heard of the veggie/fruit. Someone please enlighten me. I > want to know all about it. This site has a photo: http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Cucurbita/b1267t\ x.html More from epicurious: chayote [chi-OH-tay] Once the principal food of the Aztecs and Mayas, this gourdlike fruit is about the size and shape of a very large pear. Beneath its furrowed, pale green skin is a white, rather bland-tasting flesh surrounding one soft seed. In the United States, chayote is grown in several states including California, Florida and Louisiana (where it's known as mirliton ). Chayote are widely available during winter months, but can be found in some supermarkets throughout the year. Look for those that are small, firm and unblemished. Refrigerate in a plastic bag up to a month. Chayotes can be prepared in any way suitable for summer squash. It can also be split, stuffed and baked like acorn squash, or used raw in salad. Because of its mild flavor it requires assertive seasoning. Chayote, known in France as christophene , is a good source of potassium. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2006 Report Share Posted March 3, 2006 I think chayote is awesome in soup! It retains it's shape and doesn't turn to mush like so many veggies do. I don't peel mine - didn't know you were supposed to. LOL! Here is a great recipe to try it in (Thanks to Donna! comments are hers): " San Cristobal Vegetable Soup " 3 quarts of water 1 red onion (I used a sweet brown one) 5 garlic cloves, chopped 1 cup celery, chopped 2 Tblspns. olive oil 5 Italian (roma) tomatoes, peeled and chopped 1 bunch of Swiss chard (1/4 lb.) chopped 3 carrots, chopped 1 chayote squash, chopped 1/2 cup fresh parsley chopped (I used cilantro) 1 tsp. fresh thyme or 1/2 tsp. dried 1 tsp. oregano 1 potato diced (I added this, recipe doesn't call for it) 2 small whole chipotle chiles (I used 3/4 of one, I'm scared LOL) sea salt to taste Put the 3 quarts of water on to boil. Saute onion in olive oil and then add the garlic and celery, saute 5 mins. over medium flame. Loosen skins of the tomatoes by putting them in the boiling water for a few minutes and them in cold water. Peel, seed and chop the tomatoes, and add to the onion mixture, stirring occasionally. Add the Swiss chard and continue to stir for 5 mins. Add the remaining ingredients to the water along with the sauteed onion chard mixture to the water, bring to boil and simmer for 1/2 hour. Remove the chilies. If you want the soup to be spicy, blend the chiles with a little broth and return to the soup. You can blend some of the vegetables to thicken soup. (I added a large diced potato to mine when cooking.) Serve hot with soft, hot tortillas and some salsa. , " genny_y2k " <genny_y2k wrote: > > I have never heard of the veggie/fruit. Someone please enlighten me. I > want to know all about it. > Thanks > Deanna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2006 Report Share Posted April 28, 2006 Heidi girl, I have no idea where you live. My word, it sounds very far away from LA. You can ask anything and we will help, you are never a bother. That's how we learn. I love to shop in the produce section of the Asian market, I'm always asking. Have you had lotus root, also called lily root. I have a picture of it in the food photo folder. Now that is very good. If you find the root I will help you with the preparation. Yes, I have had taro and I do like it, some people think it's a little bland. The yucca is good boiled and mashed with potatoes, have you tried that. Kind of hard to peel though. What else do you want to know about, just ask. Any other odd looking veggie you have seen. You go on a veggie picture mission on the Internet and find an intriguing veggie if I don't tell you how to prepare it someone in here more than likely will. Smiles, Donna Heidi Cusworth <hcusworth wrote: Donna, Thanks for introducing me to this new veggie! I live on Whidbey Island in the Puget Sound and I have to say the grocery stores try to bring in interesting stuff, but the selection is rather limited. I will definatly keep an eye out for Chayote next time I'm on the mainland. I really like trying new veggies. Have you used a Tarro root? Is it similar to the Yucca root? It looks differant but I thought maybe it was cooked similar? I hope I'm not bothering you with questions, but it's fun to hear about new options. thanks agian! cheers, Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2006 Report Share Posted April 28, 2006 Shannon, Wow, that's fun to have another member so close by! I know all the areas you have family living in on Whidbey, they are all great spots! I work in Langley and live outside of Freeland near Double Bluff Beach. The Tilth Market is one of 2 great farmers markets on the south end of the island. The Tilth is really good, I think this weekend is opening weekend for the season. I drive by it everyday and have been watching them make progress. I know they have more garden space and more venders this year lined up. When you visit family you should definatly check them out. The other Market is worth a stop to, it's at Bayview, and besides veggies they have soaps and crafts. There is also one more farmers market up at Greenbanks Farm if you felt like having the total market day!!! Enjoy the weekend. Cheers, Heidi Hi Heidi, I rarely post but yours caught my eye. We live very close to one another! I live in South Everett and I have a lot of family on Whidby. I was just up there a few days ago for a baby shower. My dad lives at Possession, aunt/uncle at Useless Bay, another aunt/uncle at Honeymoon Bay, and grandparents on Bush Point. Anyway... totally unrelated to veggie food but I thought was fun that you lived so close to me. I'm curious about the Tilth Market on the Island. Have you been there? Shannon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2006 Report Share Posted April 28, 2006 Donna, Thank you once again! Whidbey isn't really too far away, just in spirit! We are about 1 1/2 hours north of Seattle, but out in the Ocean. The ferry ride from the mainland to the island is about 20 mins. long. I just don't go off island much as it's expensive, so we usually make a big day of it- and always include a fun grocery store in Seattle called Viet Waha. It's the best for Asian surprises which is where I recently picked up the Plantain and the Yucca Root. I will definatly buy the Taro root next and any other fun look item! I'll keep you posted as to what I managed to get my hands on next! Tonight I'm going to make steamed Yucca root with a veggie curry stirfry to spoon on top. I bet down in your neck of the woods you get all sorts of great options..........I'm green with envy, but in a good way. Cheers, Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2007 Report Share Posted October 12, 2007 try peeling and then grate some chayote raw on your salad. It's one of my favorite veggies. I grate potato and chayote together and fry up, making a patty for dinner. Donna --- mforsberg3 <mforsberg2 wrote: > > I was also wondering about Chyote > >Dallas > > Chyote is a fairly mild squash that is good lightly > steamed and then > served buttered. If your family does not like > veggies very much then > you might want to just get a small one and try it > yourself. Cook it > like you would a small, yellow crook neck or > zucchini. > mikef orygun > > > " The afternoon knows what the morning never suspected. " Old Swedish proverb. ______________________________\ ____ Building a website is a piece of cake. Small Business gives you all the tools to get online. http://smallbusiness./webhosting Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2007 Report Share Posted October 13, 2007 now that sounds good... I like potato pancakes, but I CAN NOT get the darn things to hold together... I can't figure out what I'm doing wrong! I have another question. I LOVE the taste of Passion Fruit.. I've bought ONE fresh one,but never figured out how to eat it.. so it just sat there... lol... and, well, almost turned to dust...ewe... does anyone know how you peel, cut..or what part of the darn thing you eat? Donnalilacflower <thelilacflower wrote: try peeling and then grate some chayote raw on your salad. It's one of my favorite veggies. I grate potato and chayote together and fry up, making a patty for dinner. Donna --- mforsberg3 <mforsberg2 wrote: > > I was also wondering about Chyote > >Dallas > > Chyote is a fairly mild squash that is good lightly > steamed and then > served buttered. If your family does not like > veggies very much then > you might want to just get a small one and try it > yourself. Cook it > like you would a small, yellow crook neck or > zucchini. > mikef orygun > > > " The afternoon knows what the morning never suspected. " Old Swedish proverb. ________ Building a website is a piece of cake. Small Business gives you all the tools to get online. http://smallbusiness./webhosting " Now,bring me that horizon..... " ~ Captain Jack Sparrow Be a better Heartthrob. Get better relationship answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
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