I’ve posted quite a bit about my Dad’s garden this summer and I have really enjoyed it. I am so appreciative of the garden. I can grab basil or mint right when I need it, eggplants go from garden to table in minutes, and it’s kind of amazing to see beans and bitter melon go from nothing to ready-to-eat within a day or two. It’s also been really nice and rewarding for my entire family to be able to share the harvest with our friends.
One of the weirder items that my Dad grows is upo aka bottle gourd aka calabash. Here’s a picture of the plant from about a month ago:
And here’s how it looked yesterday:
The ‘meat’ of upo is quite watery. We use it a lot in soups, or we simply stir-fry it. Either way, it requires flavor. Shrimp or pork are typically cooked with upo. So here is where I ask YOU for your help! Have you cooked upo? What vegan recipes can you share? Upo seems to be used in many different ways by many cultures. I’m looking for a little guidance, and I will gladly blog about whatever recipe(s) I try.
If you have a recipe or idea to share, leave a comment! Thank you!!! –Melissa