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dory
Joined: 11 Nov 2007 Posts: 236 Location: Madison, WI
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Posted: Tue Jul 07, 2009 1:06 am Post subject: pumpkin leaves anyone? |
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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
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Posted: Tue Jul 07, 2009 8:56 am Post subject: |
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Wow! I didn't even know you could eat them
Will be interested to see what people come up with. _________________ If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen. |
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Tue Jul 07, 2009 3:53 pm Post subject: |
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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!) _________________ Vivant Linguae Mortuae!! |
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simona

Joined: 11 Mar 2005 Posts: 696 Location: israel
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Posted: Tue Jul 07, 2009 11:18 pm Post subject: |
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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
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Posted: Wed Jul 15, 2009 8:55 pm Post subject: |
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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
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Posted: Thu Jul 16, 2009 3:25 pm Post subject: |
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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. _________________ Vivant Linguae Mortuae!! |
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dory
Joined: 11 Nov 2007 Posts: 236 Location: Madison, WI
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Posted: Sun Jul 19, 2009 5:56 pm Post subject: |
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I may try that. They are definitely something I would buy again if I see them.
Dory |
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