Good Day (27)

Hi Marjorie, really good to see you and I do hope you will be back very soon.

Have a great lunch Brenda - I hope you wake up in time to go!!

I just finished 7 hours of teaching and my back is very sore from standing all the time, so I am really glad I can sit down at the computer and chat to you all on POE.  It is going to take an block and tackle to shift me now!

Hi all POEsters and stars I wish you all a wonderful day and a great weekend.

The sun is shining brightly this morning (wow!) but the wind is freeeeeeezing!   Brrrrrr

Marjorie...Gonul...good to see the both of you...Krissy....understand you are in an heatwave back east...hope it calms down some...to much "extreme" in everything going on any more to suit me...not good. Looks like the fellas showed up also.

Ok Cathyml..and those of you over in the e-coli problem part of Europe and those not also....hope this helps you some.  Burr Gerkins..also known as West Indian burr gerkins..(Cucumis anguria)are known for thier mild flavor and resemble cucumbers..without the strong bitter taste of cumumbers..they can be eaten raw or cooked, like zucchini. These highly profic gerkins have the same narrow shape as French Gerkins, round, but with dull edible spikes, resembling burrs. They originally came from West Africa, but made their way by both the Spanish and Portugese in the slave trade to the Carribean...and into Brazil..and worked their way up north...henceforth the name of them was changed to "maxixe". They do not in growing them yourself have the bug or mildew problems of cucumbers. Here is an stew using them that is often served over an mixture of beans and rice ...

1/4 cup of olive oil..2 cups of onion, chopped, 1 pound of tender burr gerkins, 1 Chayote, diced or peeled zucchini...saute all of them together over med. heat about 6 mins...then add...1 tablespoon minced garlic, 2 cups chopped tomato, 8 ounces of picked cooked crab meat, 1 cup coconut milk...stir and cook for about 8 mins, until the tomato is reduced and sauce turns orange....add 2 or three tablespoons of chooped cilantro, zest of half an lime, salt and hot ground pepper to taste..once the liquids are combined and hot ..about 5 mins..serve over hot rice with beans...and top with hot boiled crabs as an garnish...serves 4 to 6 people.  Receipe is called Hot and spicy Brazilian Maxixada.

Burr Gerkins can be added to any Stir-fry or Stew...they can be picked like small Gerkins(pickles) also..they can be cooked like squash, and served in an varity of dishes. Their vines can spread up to 6 to 8 feet long...to make them easy to pick grow the plants vertically on wire attached to the top of your fencing.  They are as easy to grow in New England, as they are far to the South. Generally ready to harvest when about 1-1/2 inches long. Will grow continously until frost. They can be frozen until later use in soups and or stir fries. You can obtain the seeds from  Baker Creek Heritage Seeds or Landreth Seeds...both on-line. www.rareseeds.com or www.landrethseeds.com.  has an 800 phone number also. You can also save the seeds..after they turn yellow and hard, scoop out the pulp...let them ferment for about three or four days..in an uncovered jar...when the scum has risen..and the good seed has dropped to the bottom ..pour off the top..and this process sterilzes the good seeds from any diseases...rinse seeds several times through clear running water..dry on an screen..when seed is dry enough to snap when bent in half...store in air tight jars away from direct sunlight...allow three weeks for the drying process. Properly done gives the seeds an possible 10 year germination level.

It might help some, as many people are going back to home gardening not trusting food sources these days...and can give you food if what the farmer that supplies our grocery store produce requires tossing out. This can also be grown in an lack of space by running it along side an wall perhaps outside on the small patio.