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pumpkin leaves anyone?

 
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dory



Joined: 11 Nov 2007
Posts: 236
Location: Madison, WI

PostPosted: Tue Jul 07, 2009 1:06 am    Post subject: pumpkin leaves anyone? Reply with quote

Hi all,

I just got tempted into buying pumpkin leaves and stems from a Southeast Asian food stall in the market. I have no idea what to do with it. The young woman selling the bundles said that you need to peel the stems, but you can fry the leaves. I have no idea what I am going to do with it. Has anyone cooked pumpkin or squash plants other than the fruits or flowers? If I find something interesting to do I'll let you know.

Dory
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Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Tue Jul 07, 2009 8:56 am    Post subject: Reply with quote

Wow! I didn't even know you could eat them Shocked

Will be interested to see what people come up with.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Tue Jul 07, 2009 3:53 pm    Post subject: Reply with quote

Yeah, definitely a new one to me!! This could get interesting! But I'm thinking sliced into strips and stirfried in toasted sesame oil and garlic! (the latest thing I do with almost anything green!)
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simona



Joined: 11 Mar 2005
Posts: 696
Location: israel

PostPosted: Tue Jul 07, 2009 11:18 pm    Post subject: Reply with quote

Just google " pumpkin leaves recipes" and you'll get some ideas with weird names.
Bon Appetit!?!

No more war, what's wrong with caviar?
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dory



Joined: 11 Nov 2007
Posts: 236
Location: Madison, WI

PostPosted: Wed Jul 15, 2009 8:55 pm    Post subject: Reply with quote

I ended up slicing the pumpkin leaves into strips, and sauteeing them with some onions, a little garlic, and, just at the end, a splash of white balsamic vinegar. They were mild, and, surprisingly, soft in texture. They were like a milder and softer textured spinach or swiss chard. Interestingly, although they shrank, they were much drier than either spinach or chard. I would recommend pumpkin leaves to anyone else who finds them at the farmers market. Now if I could only find fresh lemon verbena, like Clotilde! That is not likely to happen here in Wisconsin-- as many kinds of produce as we find, as I think the closest to us that verbena survives is Georgia.

Dory
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Thu Jul 16, 2009 3:25 pm    Post subject: Reply with quote

If they are dry when cooked I bet they'd be great in stews or soups as well where they could add flavour and texture and pick up some moisture.
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dory



Joined: 11 Nov 2007
Posts: 236
Location: Madison, WI

PostPosted: Sun Jul 19, 2009 5:56 pm    Post subject: Reply with quote

I may try that. They are definitely something I would buy again if I see them.

Dory
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