Rouge d’Etampes Pumpkin – “Cucurbita pepo”

Origin: France

We just got done this morning pulling the last of these pumpkins out of our garden…this year was a bumper crop! Also known as the “Cinderella” pumpkin, Rouge d’Etampes grow into a squat pumpkin so brightly orange, it almost seems to glow in the dark.

In my opinion, they are fairly easy pumpkins to grow and very prolific. We got over a dozen nice pumpkins from three plants. Like most members of the squash family, the Rouge d’Etampes needs plenty of space to grow. By mid-summer, ours had taken over the entire garden and was making a bid for the backyard.

An heirloom plant, which has been around for many years, the Rouge d’Etampes is not only decorative but useful in the kitchen. Their meat makes a good pie, soup, or other yummy baked goods. The roasted seeds will make your parrots happy! And so that nothing goes to waste, here is a recipe for using the shell as a pumpkin soup tureen.    

Pumpkin Soup

1. Wash the pumpkin well and dry.
2. Using a sharp knife, insert the tip about 1/3 of the way down, and cut away the top to form a lid. Scoop out the seeds (definitely save them for roasting) and stringy mass.
3. Lightly oil the pumpkin inside and out, then sprinkle the inside with salt.
4. Place the pumpkin and lid on a parchment lined baking sheet or spray with cooking oil spray.
5. Bake at 325 degrees for an hour to an hour and a half (depending on the size of the shell). This is the tricky part. An over-baked shell will not support the weight of the soup so under-baking is preferred. Bake the pumpkin shell until it begins to soften.
6. Remove from the oven and cool.
7. Gently scoop out some of the soft pumpkin from the wall, being careful not to puncture the shell. Scrape the cooked pumpkin from the lid as well. Use this cooked portion for your pumpkin soup or freeze it for later use.
8. Ladle hot soup into the pumpkin and serve. The lid can be used as a cover or you can serve the soup uncovered.

Enjoy!  

The post October 2005 appeared first on Exotic Edibles.

Origin: China

Last month I gave a plant talk at the Erie Cage Bird Association. Afterwards, the club held a raffle of plants which I had donated. One of the main attractions was a little loquat seedling.

Indigenous to southeastern China, the loquat resembles a large evergreen shrub. They are easy to grow, having adapted to a sub-tropical to mild temperate climate, handling temperatures down to 12 degrees Fahrenheit. Although they bear fruit, loquats are often grown as ornamentals.

Although they can grow up to thirty feet, most stay much smaller (around ten feet). The loquat has a shallow root system so a large tub or container is ideal. Loquats grow best in full sun but can handle partial shade. They are drought tolerant but do much better with regular deep water. Be careful not to let them stand in water.

A favorite in ethnic markets, the loquat fruit comes in orange or white-flesh varieties. It is similar to the apple with a high sugar and pectin content. The loquat can be eaten fresh, or used for making pies, tarts, jams, jellies and chutneys.

The post September 2005 appeared first on Exotic Edibles.

Thai Hot Peppers aka “Thai Dragons” – Capsicum frutescens

Origin: Asia

Hot peppers have gained in popularity over the past few years, due in part to the fact that even marginal gardeners can successfully grow them. Another selling point is many varieties, including Thai Hots, don’t need to be confined to your vegetable garden. These attractive plants can be tucked into an herb or flower garden or even potted up individually on a patio or deck. They flower profusely, often bearing blooms and colorful fruit at the same time.

Growing no taller than 2 ½ to 3 feet, Thai Hot peppers are prolific plants that are great for containers. They enjoy full sunlight and light fertilization. Their many branches can support 150 to 200 small fruits that mature from green to red in approximately 65 to 70 days. These peppers work well either fresh or dried. But be forewarned, they are very hot (almost as hot as habaneros) so wear gloves when you harvest or handle them.

If you have more Thai Hot peppers than you know what to do with, do try drying them right on the plant. When peppers are dried slowly, they will retain their color and flavor. Do keep in mind that dried Thai Hots are close to ten times hotter than fresh ones. No wonder, they are nicknamed “Thai Dragons”.

The post August 2005 appeared first on Exotic Edibles.

Swiss Chard “Beta Bright Lights”– Beta vulgaris cicia

Origin: New Zealand

During these hot days of summer, it’s refreshing to have a garden green that stands up to the high temperatures. Not only is Bright Lights Swiss Chard heat resistant, it makes a nice looking plant!

The name Bright Lights is certainly well deserved. The stalks come in a variety of colors including yellow, orange, pink,
crimson, purple, and white. As an added bonus, some are even striped. So not only do you have a hardy healthy green available for salads, stir frys or steaming, but it looks great as edible landscaping as well!

Try Bright Lights Swiss Chard in succession plantings of two to three weeks apart. It will carry you and your greens-loving pets through late into fall. 

The post July 2005 appeared first on Exotic Edibles.

Hollyhock– Alcea rosea

Origin: Europe

Looking for a lovely flowering plant that will draw hummingbirds and butterflies? Why not try the Hollyhock. A hardy biennial, hollyhocks of old were tall, swaying beauties. However, now days these have been replaced in many cases by shorter hybrid versions.

Fortunately you can still get seeds from some of the older types.

Often regarded as perennials, hollyhocks will in fact, return for a year or maybe two afterwards, if cut back immediately after finishing flowering.

Another trick is to allow the seeds to mature, then thin out the seedlings and refresh the soil with compost. This will provide you with more vigorous plants. Your hollyhock seedlings can then be relocated to spread more of the wealth.  

The post June 2005 appeared first on Exotic Edibles.

Pansy– Viola x Wittrockiana

Origin: Europe

Pansies thrive in cool weather, bringing bright color to the spring garden then fading in the heat of summer, only to return in full foliage during the autumn months. As edible flowers go, they are one of the top ten favorites.

The name pansy comes from the French pensee for thought or thinking of you. In Victorian times, pansies codified ” I think of you” in the language of flowers.

Pansies prefer rich, loamy, well-drained soil that is on the moist side. They should be grown in full sun or preferably light shade since it does not dry out as quickly. In cold climates, you can start the seeds of these annuals ten to twelve weeks before the last frost. Transplant outdoors as soon as the soil can be worked.

To extend the blooming period, pick soon after the flower opens. Pansies will keep for several days in the refrigerator, but are best when freshly picked. Finally, in case you were wondering, Pansies have a slightly green or grassy flavor if you eat just the petals. If you consume the whole flower, there is a wintergreen overtone.

Pansy Cashew Dip

• 1 Cup sweet orange juice
• 8 Ounces cashew butter
• 15 to 20 Pansies with petals shredded
• 5 Whole Pansies

Blend juice and cashew butter together until smooth. Gently mix in shredded pansies. Garnish with whole pansies.

Tastes great as a dip for carrots, broccoli, celery, cauliflower and cherry tomatoes. 

The post May 2005 appeared first on Exotic Edibles.

Origin: World

Healthy, tasty, full of nutrition and rich in dietary fiber, Gourmet Greens are wonderful. Not only are they easy to grow, even in northern climates, with the aid of cold frames, cloches, and greenhouses; many can be grown year-round. 

For all of you sick of digging out from the latest snowstorm, the promise of fresh, tender greens has to be irresistible. So although the list is long, there are three Gourmet Greens which I think deserve special notice especially at this time of the year.

Young Amaranth (Amaranthus spp.) plants are rich in protein, especially the amino acid lysine, as well as other vitamins, minerals and dietary fibers. The seeds are also quite healthy additions  to breads, hot cereals and muffins.  

Mustard Greens (Brassica juncea) are a staple of oriental cuisines, adding color and zest to any salad when young. Cold tolerant, they are a good source of protein, thiamin, riboflavin, dietary fiber, vitamins A, C and B6.

Although a mustard family member, Cress (Lepidium sativum) is among the earliest to germinate. Its peppery sweet taste can add a unique touch to any salad. And again, Cress is another plant rich in calcium, phosphate and vitamins A and C.    

 Not only are Gourmet Greens an economical way to diversify your garden, they can also enrich you and your pet’s diet.

Growing Tip:

For a steady harvest of gourmet greens, try sowing successively at two week intervals from early spring through late summer.

The post March 2005 appeared first on Exotic Edibles.

Origin: Eastern USA

Continuing along the theme of biodiversity and encouraging a balance ecosystem, I would like to introduce a plant which makes a wonderful songbird sanctuary. The Red Chokeberry is native from Massachusetts to as far south as Florida. It’s pretty red berries dress up the dreary winter months as well as providing a food source for songbirds such as the Black- headed Grosbeak.

The Chokeberry is very adaptable to a variety of soils, including dry or wet, and ranges from zone 4 to 9. It can grow six to ten feet in height, generally getting wider rather than taller as it matures. This tendency to become “shrubby” provides birds and other wildlife places to hide among the branches. 

Throughout the year, the Red Chokeberry provides a colorful show, starting in April with delicate white flowers. The dark green leaves change into rich reds and deep purples in the fall as bright red berries form.  

The Red Chokeberry even has a place in early American history. Settlers from England thought that it was so outstanding that in the 1700’s, they sent the plant back to the old country where it was called “choke pear’.          

The post February 2005 appeared first on Exotic Edibles.

Tall Fernleaf Fiddleneck or Bee Plant  – Phacelia tanacetifolia

Origin: South Western USA and Mexico

As we start the New Year, the focus will be on those plants which represent rich biodiversity, playing host to countless organisms in order to encourage a well-balanced ecosystem. With this in mind, we will start with a plant commonly known as “the bee plant.”

The Phacelia is highly attractive to honeybees, bumblebees and other valuable pollinators. It provides both pollen for protein (which is needed for egg production) and nectar for carbohydrates (which is needed for energy). Phacelia’s habit of quick growth and long flowering make it ideal for an insectary plant.

Used in California vineyards, Phacelia is being imported to Europe where it works well as a cover crop and as bee forage. An annual, it thrives in moist, well-drained soil in partially shaded conditions since the seed requires dark for good germination. However, it is hardy enough to tolerate full sun and does require a minimum of thirteen hours of daylight to initiate flowering.

Although it is known as a California wildflower, the Phacelia is highly adaptable to a wide range of climatic regions and growing conditions. The soft lavender blue flowers open approximately six to eight weeks after germination, inviting beneficial insects to the garden for an additional six to eight weeks. 

The post January 2005 appeared first on Exotic Edibles.

Christmas Wintergreen – Gaultheria procumbens

Origin: Northeast USA

One of the most useful edible plants native to the United States, the tiny Christmas Wintergreen adds a bright spot of color to a drab winter landscape. This gem grows a scant four to six inches in height and spreads only about the same amount on a yearly basis. Small bell-shaped white flowers appear in late spring/early summer followed by bright red wintergreen-flavored berries in the fall.

The Christmas Wintergreen will grow readily in USDA zones 3 thru 7. Although not too picky since it is comfortable in either partial sun or shade, this plant does prefer acidic soil 

Used primarily now days, as an edible groundcover, the Christmas Wintergreen was once popular as a home remedy for Native Americans and early settlers. Its leaves contain methyl salicylates which is the same ingredient in aspirin.

These leaves can also be used as an herbal tea year-round. To prepare a Winterberry Tea, pack a glass jar with the freshly harvested leaves, fill with distilled water and place the sealed container in a warm spot for several days. The mixture will be ready when the water becomes bubbly with fermentation. Remove the leaves and then heat up the remaining liquid to make up your tea. The flavored water can also be used for cooking or to combine with another tea.    

Although the flavorful leaves would be enough to set the Christmas Winterberry apart, the berries are edible as well. These fruits provide winter food for squirrels, chipmunks, grouse, wild turkeys and other assorted wildlife.    

The post December 2004 appeared first on Exotic Edibles.