<![CDATA[Since I realized this is missionary work, I've been trying to be a diligent worker.]]>Since I realized this is missionary work, I've been trying to be a diligent worker. Chayote joined us, and I'm looking for new ways to add it to our diet. Do you eat chayote? 🍈😋

]]>https://board.circlewithadot.net/topic/de5299ab-f8a1-4723-a9af-a8b3765e54f0/since-i-realized-this-is-missionary-work-i-ve-been-trying-to-be-a-diligent-worker.RSS for NodeMon, 25 May 2026 09:17:50 GMTThu, 14 May 2026 23:31:18 GMT60<![CDATA[Reply to Since I realized this is missionary work, I've been trying to be a diligent worker. on Fri, 15 May 2026 16:42:45 GMT]]>@Timothyswallehz yes - it's great in soups or molé. The vines and roots are also edible! Diana Kennedy's Oaxaca al Gusto cookbook has some great recipes.

]]>https://board.circlewithadot.net/post/https://infosec.exchange/users/llorenzin/statuses/116579589547069459https://board.circlewithadot.net/post/https://infosec.exchange/users/llorenzin/statuses/116579589547069459Fri, 15 May 2026 16:42:45 GMT<![CDATA[Reply to Since I realized this is missionary work, I've been trying to be a diligent worker. on Fri, 15 May 2026 02:22:04 GMT]]>@Timothyswallehz It's usually expensive and not great here, so I don't have it often, but have used it many times in years past- good (crunchy) in salads or stir fries etc. It will remain crunchy even when cooked-- it may be possible to cook it long enough to make it soften, I haven't done that that I recall..lol Mild flavour, so it will be mostly a textural (and nutritional) addition.

]]>https://board.circlewithadot.net/post/https://mastodon.online/users/cohanf/statuses/116576205208544939https://board.circlewithadot.net/post/https://mastodon.online/users/cohanf/statuses/116576205208544939Fri, 15 May 2026 02:22:04 GMT