Guest guest Posted November 13, 2009 Report Share Posted November 13, 2009 This sounds so good. I love chayote too. Very strange looki9ng plant. My mother-in-law had one growing years ago. Don't you start the plant from the sprouted chayote, no seed required? Donna --- On Thu, 11/12/09, rosetalleo <rosetalleo wrote: rosetalleo <rosetalleo [veg_grp] Stuffed Mirliton (Chayote) Thursday, November 12, 2009, 8:25 PM Chayote is in season now. A shrimp and crab version of this dish is traditionally served around New Orleans (maybe all of Louisiana? all of the gulf coast?) during holiday meals, thanksgiving included. I got inspired by Donna's Calm linguini (which I love!) and used tempeh/old bay to a similar effect. I am told it does taste like authentic stuffed mirlitons, and can be made vegan. They also have a ground meat version that i will adapt using my favorite soy crumbles, Yves. If I get really adventurous I might try tvp as well. In any case, I'll have time to experiment, the one chayote vine seems really prolific so far. ____________ _________ _________ _________ ____ STUFFED MIRLITON (Chayote) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2009 Report Share Posted November 13, 2009 Thanks Donna, I got inspired by your not clam recipe! Yes, it is an alien looking plant indeed! Very easy to start/grow. Just buy a chayote pear from the store. We got 3 of them to be able to select the best looking ones. I left them in my potato bin (semi darkness) and they started sprouting shoots after a couple of weeks. One of them seemed blemished so we did not use it. You wait until the shoots are about a foot long and plant the whole thing in the ground. The whole fruit is really the seed. We gave it lots of compost and some good soil, and water of course. We have already harvested about 20 large chayotes and it is just getting started, out of one plant. It is perennial in our climate, so next year we will get even more! Everything about this plant is edible, the shoots (good in stir fries), the whole fruit including the pit, and the root of the plant. I have not tried the root yet, I wonder how this will be. Did your MIL cook the root in any way? I think it is called pipinola? Roseta , Donnalilacflower <thelilacflower wrote: > > > This sounds so good. > I love chayote too. Very strange looki9ng plant. > My mother-in-law had one growing years ago. Don't you start the plant from the sprouted chayote, no seed required? > Donna > > --- On Thu, 11/12/09, rosetalleo <rosetalleo wrote: > > > rosetalleo <rosetalleo > [veg_grp] Stuffed Mirliton (Chayote) > > Thursday, November 12, 2009, 8:25 PM > > > > > > > Chayote is in season now. A shrimp and crab version of this dish is traditionally served around New Orleans (maybe all of Louisiana? all of the gulf coast?) during holiday meals, thanksgiving included. I got inspired by Donna's Calm linguini (which I love!) and used tempeh/old bay to a similar effect. I am told it does taste like authentic stuffed mirlitons, and can be made vegan. > > They also have a ground meat version that i will adapt using my favorite soy crumbles, Yves. If I get really adventurous I might try tvp as well. In any case, I'll have time to experiment, the one chayote vine seems really prolific so far. > ____________ _________ _________ _________ ____ > STUFFED MIRLITON (Chayote) > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.