To which, I then asked myself, "OK, now that you have them, what are you going to do with all these gourds?"
I figured I'd let a bunch of them dry and use them as table decorations for the holidays - sanded and varnished, they really look nice on the table for Thanksgiving.
But I'd read that there are several dishes that you could make out of the fresh gourds, so I picked one of the largest ones I managed to grow (the one on the right) and decided to try making some soup out of it.
Right off the bat, I'm going to NOT recommend making this soup. It takes too long, requires too many steps and while the result make turn out really nice, its just too much effort to make this something edible.
Having said all that, here's what I did:
|I cut off the stem with a bread knife. Might as well have used a saw.|
|Inside are the immature seeds and a lot of white flesh.|
|This, apparently, is the "good part."|
|I scooped out the seeds and separated them to toast up.|
I figured pumpkin is a gourd and pumpkin seeds are awesome toasted.
Birdhouse gourd seeds, however, are not awesome. It was like eating little wood pellets flavored with salt.
|I placed the gourd face down in a baking dish with water and tossed it in a 350 degree oven for about 60 minutes. The inside turned soft, but the outside skin never turned fork tender.|
|I cut the gourd up into chunks, then used a paring knife to cut out the white parts like you would a cantaloupe.|
|Now the fun part begins! I diced up an onion and started it softening in the bottom of a large pot with a couple tablespoons of olive oil.|