Many-many-a-rainy-day later and the lane is singing again. The bees are busy at work as we prop plants up to grow to new heights. It is a joy to see school children curiously learning of natural wonders on their way to and from school.
The diversity of the garden is always a site in itself. From the marigolds at one end to the lemon balm at the other, there is something special in every corner. However one vine has really stolen the show this month, The Choko or Chayote – an old-time vegetable making a big comeback – has begun to produce an abundance of fruits. For those not super familiar with the Choko, it originated in South America and is almost like ‘a pear meets a zucchini meets a watermelon’ (an oddly amazing combination). The fruits themselves are a good source of vitamin C, rich in folate, magnesium and potassium, making them an incredible food for the heart. I’ve attached a simple Roast Choko recipe below that I really enjoyed, maybe you will too. Chokos can also be eaten in salads raw (peeled and cored) or steamed.
If you’re curious to see the vine or help out in the lane at all or visit our worm hotel, feel free to come join Friday mornings or contact us through the Transition Bondi website or Instagram.
Roast Choko recipe
- 1 choko, quartered lengthwise into wedges and seeds removed
- Olive oil or macadamia nut oil
- salt and pepper to taste
Heat oven to 200. Arrange choko on non-stick baking sheet flat side down. Drizzle with oil and sprinkle salt and pepper on top. Roast for about 30 minutes or until nicely browned on both sides, turning at least once.