Mooli and chowchow

[bunn]

In the greengrocer in Tavistock, I found some Unusual Vegetables: mooli and chow chow. I am sure they came with insane numbers of food miles but I am bored of leeks now.

I had not seen either before, so will have to experiment. This: http://www.newindpress.com/sunday/sundayitems.asp?id=SEL20060310072052&eTitle=New+Age+Living&rLink=0 makes chow chow (or chayote) sound so amazing that I almost want to grow it, though I bet it's not frost hardy. See what it tastes like first!

Any recipe recommendations for my Unusual Vegetables?

I bought a box of physalis as well, which made me wonder if I should try growing those again. I don't know why they are always imported from so far away when you see them in the shops, as I have found they grow perfectly well in an unheated greenhouse in my garden: they seem to have similar requirements to tomatoes.

I also got some lychees. I do adore lychees and you usually can't get them here. alas, I fear they are one fruit I shall never be able to grow for myself!

Comments

[wellinghall.livejournal.com]

According to Irma Rombauer's "The Joy of Cooking":

Chayote has the same affinities as other summer squashes, but is especially good with cheese. It freezes well. If large, peel, under running water.

Mooli can be served raw, carved into flowers etc. Otherwise, pickle, add to soup, or grate and cook with other vegetables and spices. It is milder than our spring and summer radishes.

[bunn.livejournal.com]

The new india press article said try the chow chow raw, so I cut off a sliver. It is like a cross between watermelon and cucumber - rather nice.

[chainmailmaiden]

I like mooli, though it can be a bit bland for some people. Basically you can use it in the same way as you would a carrot. We've had it boiled and roasted in the past. However I think it's best raw either finely grated or chopped in a salad, it adds a pleasing crunch to them.

I have had chayote when we lived in Walthamstow, but I can't remember what I did with it. I probably roasted it because the default thing I do with unknown vegetables is to try roasting them and see how they turn out :-)

[bunn.livejournal.com]

Hmm, I'd have thought the chayote might be a bit delicate to roast, it seems like more of a salady thing to me, having sampled it. I'm going to try them both in a stir-fry.

[chainmailmaiden]

I'll roast any vegetable I can, even if it's not the most usual thing to do with them :-) Roasted asparagus is particularly nice. Sprinkle it with olive oil, balsamic vinegar, salt & black pepper and stick in a very hot oven - 220/230 for about 10/15 mins until the tips are crunchy, but not burnt.

[bunn.livejournal.com]

You're a roastaholic!

I made a chayote and mooli stirfry with ginger and garlic this evening. It was nice & crunchy. (I forgot it was Pancake Day till afterwards, drat!)

[chainmailmaiden]

There's very little I can't improve by roasting it :-)

Jelly is one thing though and also ice cream :-D