|Top: yellow pattypan, white pattypan, zephyr, straightneck,
Bottom: raspberries, tomatoes, green beans, peaches
straight neck squash
Blue Lake green beans
|Top: flying saucer, Armenian cuke, young squash, crookneck, beets
Bottom: plums, blackberries, roma tomatoes, kohlrabi
flying saucer squash
young spaghetti squash
|Swiss chard, Chinese green beans, bitter melon, wheat grass,
baby squash, cherry tomatoes, leek, corn
Chinese green beans
extra roma tomatoes
A tropical relative of cucumbers, pumpkins, and luffas (yes, your bath scrubby is named after a melon), this is among the most bitter fruits grown. It is also being increasingly researched for health benefits (it features prominently in the cooking of Okinawa, one of the longer lived Japanese islands). The Chinese like to use it in stir-fries, particularly with pork. In Indian cuisine, it goes with potatoes and yogurt. Strong spices like curry, and sour flavors like yogurt / vinegar, help to cut the bitterness. Honestly, I had this vegetable prepared three or four different ways in Japan, and was never super excited to see it on the plate. But I’ll try again!
This isn’t actually a cucumber, but a type of muskmelon. Don’t bother peeling it. Eat it like a cuke, for a week if it is one of the bigger ones. Crunchy and sweet.