Always looking for new ways to use bottle gourd! This week I tried a variation on a zucchini bread recipe, using bottle gourd instead of zucchini and changing up the spices a little. I followed the recipe below. The only changes were using bottle gourd, obviously, and skipping the nutmeg and replacing it with 1… Continue reading Cardamom Ginger Bottle Gourd Bread Recipe

Ridge Gourd, AKA Chinese Okra, Luffa, Turai, and Tori, is a cool squash because it’s edible when harvested young, and when allowed to dry on the vine it becomes fibrous and can be used for scrubbing (it’s the original luffa). Here’s a simple Indian recipe to use Ridge Gourd. Peel and slice one ridge gourd… Continue reading Ridge Gourd Recipe

This is a Syrian recipe, and a favorite of Hasan’s mom. An excellent way to eat eggplant! It’s basically the same thing as baba ghannouj, just a different name. I like this version because I think the walnuts are a nice touch, but they’re optional.   Roast 4 small eggplants (or 2 medium sized ones)… Continue reading Matabbel Recipe

Here’s the recipe I used to make the bottle gourd kofta samples at Perkasie this week: http://www.spiceupthecurry.com/lauki-kofta-recipe-lauki-kofta-curry/ The recipe uses the word “lauki” for bottle gourd. It also has a lot of ingredients–it’s good to use as many as you can, but if you’re missing anything, it’s probably okay to try it without it. I didn’t… Continue reading Bottle Gourd Kofta Curry Recipe

I’ve been waiting for MONTHS to have an over-abundance of peppers and tomatoes so I could make this recipe. Taktouka is a Moroccan salad/dip made with tomatoes and roasted green peppers. It’s sooooo yummy. Also, Moroccans have the cutest names for everything. Taktouka. Sounds like something you’d say while tickling a kitten or something. This… Continue reading Taktouka Recipe

For this week’s sample at Perkasie market, I followed the recipe below for banana zucchini bread, except I used bottle gourd instead. I also added a third banana and cut the sugar down to 1/2 cup white sugar and 1/2 cup brown sugar. I didn’t add any nuts in mine in case anyone was allergic,… Continue reading Bottle Gourd Banana Bread Recipe

Last week at market I promised to post recipes for bitter gourd (AKA karela) and sem ki phalli, and I was busy all week and forgot to do it! Finally remembered today. Here’s a couple–you can find more on google. Bitter Gourd: http://www.vegrecipesofindia.com/karela-sabzi-recipe-punjabi-karela-sabzi/   Sem ki phalli: http://www.northindiancooking.com/sem-aloo-ki-sabzi-green-fava-beans-with-potatoes.htmlhttp://www.northindiancooking.com/sem-aloo-ki-sabzi-green-fava-beans-with-potatoes.html

Two new veggies are ready for harvest this week! I’m very excited about them because both are things I’m growing for the first time, and both are Indian vegetables which I really had no idea how to grow. One is bottle gourd (AKA ghia, lauki, kaddu, opo squash, and more) and the other is ambara… Continue reading New this week: Bottle Gourd and Gongura

We brought some samples of produce made into simple but delicious dishes to the Perkasie farmers market today, and a lot of people were interested in trying them at home, so here are the recipes! Mint and/or Cilantro Chutney  Ingredients: 1 cup fresh mint, or cilantro, or a combination of the two 1 Tbsp lemon… Continue reading Recipes for Mint and Cilantro Chutney and Pakoras

This is the tea I’ve been bringing to the Perkasie farmers market. It’s based off of traditional Moroccan mint tea, which is always served hot, but on days like today I like to serve it cold. Ingredients: 1 gallon water 4 Tbsp looseleaf green tea About 2 oz mint (if you’re a market customer, this… Continue reading Mint Iced Tea Recipe