Growing Gourds

My  journey growing gourds started about five years ago with  ornamental gourds. I wanted to grow bottle gourds, also called birdhouse gourds and was primarily interested in them for crafts and such.

 

What I discovered was growing gourds is simply fun.   I have since come to think of gourds as the pringle of the plant world.  You know…  you can’t “grow” just one?  Once one has experienced the total coolness of a gourd vine rambling across their yard  or covering an arbor with giant, odd or gnarly looking “things” hanging down around it, they simply want to see more.

After growing the birdhouse gourd I just had to try a bushel gourd,  (a giant that can grow up to 5 feet across) which led me to the luffa gourd (because who doesn’t want free sponges) and in the coming year I would love to try the canteen, apple or dipper gourd!

What is a Gourd?

Gourds are a part of the cucurbitaceae family which holds some 965 species including the edible varieties, squash and pumpkins; and, the ornamental varieties that are non edible with hard shells. Ornamental gourds are often used for arts and crafts, fancy bowls and spoons etc.

Most plants in this family are vine like.  They also have  a range of white or yellow flowers with both male and female flowers on the same vine.

Growing Ornamental Gourds

Hard shell  ornamental gourds prefer full sun.  They can take the heat!  I have experienced growth in partial shade; however, the largest growth is obtained when grown in full sun.   Gourds are heavy eaters, they produce large fruit so ensure their soil is enriched with compost and organic matter.   (Tip:  Leaves are great for organic matter.  If heavy falling leaves exist around ones garden space,  cover the soil with them in fall and roll them into it in spring!)

  • Preference for gourds is direct sown in spring once all signs of frost has passed and the ground has warmed.
  • Some gourds can take up to 100 days to fully develop and be ready for harvest.   As such, use large starting pods to ensure minimal root damage if starting indoors due to shorter growing seasons.
  • Plan for space.   Most gourds have long heavy vines. They can be allowed to ramble across the ground or grown vertical with arbors or tepees, etc.  Personal preference is to grow vertically.  This enables ease of harvest and identification of pests or fungus etc.
  • Plant seeds  1- 2 inches deep.  If planting in rows plant in groups of 3 – 5 seeds, five feet apart.   Keep the strongest 2-3 plants in each group.
  • If seeding around arbors plant 2 – 4 seeds on each side of the arbor.
  • Keep soil moist during germination and moderately moist as the plants matures.
  • Gourds can successfully be grown in containers.  Two of my favorite container gardeners on Instagram are Cheryl of My Brentwood Garden and The Frenchie Gardener give them a visit for all kinds of container garden tips!

Caring for Gourds

Gourds are relatively simple to care for once they have established.  Their vines grow quick and strong leaving one of the largest challenges their maintenance.   Clip the vines as needed to ensure they don’t crawl into or around other plants.

Gourds are susceptible to the Squash Vine Borer as well as other insects and fungi that target the cucurbitaceae family.  I have had very good luck following these simple feeding steps:

  • Spray gourds semi-monthly with a mix of: fish emulsion  (2 tbs) dish soap (2 tsp) mixed with 1 gallon of water.
  • Monthly:

Companion plants for Gourds

Gourds, like many other plants, thrive when paired with specific plants, also known as companion plants.   Some of the basic companion plants for gourds are:

  • Marigolds
  • Dill
  • Radish
  • Tansy
  • Broccoli
  • Beans
  • Corn

 

 

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Making Cabbage Stew

There are just some foods that one always wants whenever it’s cold outside! There are also some that seem to love a Garden, where whomever is cooking could use most any veggie they may grow.  Cabbage stew is one of those foods!  At least it always has been in our family; and, somehow even though it’s filled with vegetables my children still love it.

What’s in Cabbage Stew?

Cabbage stew is prominently cabbage, which cooks down to an amazing broth  that is simply goodness in a bowl!  One can put almost anything in the pan with it and it taste good.  Which also makes it one of the best ways to use any produce that has grown over the summer, or has been frozen or stored for the winter.  We have made cabbage stew as a straight vegetable soup full of squash, peppers, corn, beans, etc. or added sausages, pork, beef, hamburger, chicken, taco meats, you name it we can simply add it in the pan with the cabbage.  Add cornbread as a side and man it’s just plain good!  Following is the recipe for one of the more packed versions we make.  Go from here and create your own!

Cabbage Stew Ingredients… Oma Style

  • 1 Whole Cabbage
  • 2 Whole Tomatoes Fresh
  • 1/2 Onion
  • 1-2 Green Bell Peppers
  • 1-2 Jalapeno, Serrano, or other type of hot chili pepper (add extra +heat!)
  • 1/2 Squash sliced (yellow summer)
  • 1/2 Zucchini squash (green)
  • 1 – 2 cups green beans
  • 1 cup corn
  • 4-5 cloves fresh garlic
  • 1-2 Cups Pulled Pork
  • Splash of Vinegar (must have add more to increase tartness)
  • Tomato Powder (2-4 tsp)
  • Paprika (cover top of pan)
  • Cumin (cover top of pan)
  • Chili Powder (up to 1 tbs)
  • Kosher Salt (salt to taste)
  • Pepper (to taste)
  • Tabasco Sauce (use it at the table for a great kick add as you want it but man this is good)

Preparation 

  1. Slice cabbage and add to pan
  2. Chop all vegetables and add to pan
  3. Cover with water, add spices
  4. Cook on medium heat for or 3 – 4 hours until cabbage as broken down and veggies are soft.   If using a crock pot or needing to cook from a longer time period place on low setting.
  5. As soup finishes taste regularly and add more seasoning as needed.
  6. Enjoy!

The above assumes the pork has already been cooked and is added as a meat to the stew.  IF raw meats are being used, braise in the pan with garlic, onions and a tbs oil prior to adding ingredients and increase cooking time on lower setting to ensure meats are cooked.

In Closing

What makes cabbage stew so wonderful is its versatility.  We have made this with all the above or just a few ingredients.   Visit me on You tube for a Quick Video on a “left over”version of this wonderful good feel stew!  Then open your fridge and make your own bowl of garden greatness!

 

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