Our garden friends in Texas gave us this:
We peeled it, and got this:
Since loofah has such a long growing season, and Minnesota doesn't, we've started them inside. Assuming the seeds are planted at the right depth (We did carrots too deep one year.) we'll post pictures of progress.
Hoping by July to see this:
And if we pick them early (before they become scrubbing loofahs) we can make this:
2 tbsp. canola oil
4 cloves garlic, thinly sliced
1 lb. loofah gourd, peeled and cut diagonally into 1 1⁄2"-long pieces
Kosher salt and freshly ground white pepper, to taste
Sugar, to taste
Heat oil in a 14" flat-bottomed wok or nonstick skillet over high heat. Add garlic; cook, stirring, until golden, 15–20 seconds. Add loofah and 1 tbsp. water; season with salt, white pepper, and sugar. Cook, stirring, until just tender, 30–60 seconds. Serve immediately. (from Saveur Magazine
We peeled it, and got this:
Since loofah has such a long growing season, and Minnesota doesn't, we've started them inside. Assuming the seeds are planted at the right depth (We did carrots too deep one year.) we'll post pictures of progress.
Hoping by July to see this:
And if we pick them early (before they become scrubbing loofahs) we can make this:
2 tbsp. canola oil
4 cloves garlic, thinly sliced
1 lb. loofah gourd, peeled and cut diagonally into 1 1⁄2"-long pieces
Kosher salt and freshly ground white pepper, to taste
Sugar, to taste
Heat oil in a 14" flat-bottomed wok or nonstick skillet over high heat. Add garlic; cook, stirring, until golden, 15–20 seconds. Add loofah and 1 tbsp. water; season with salt, white pepper, and sugar. Cook, stirring, until just tender, 30–60 seconds. Serve immediately. (from Saveur Magazine
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