Kahurura
I am very excited because my friend and co-worker came over (to check the seeds she had planted) and introduced me to a new food! Young pumpkin leaves. She couldn’t remember the name of it so I found a source online that said it might be called Kahurura. Sounds good to me and I will ask her when I see her if that is what they called it in her village in Kenya. I already tried them and they are very tasty! I did find a link here that has a suggestion for cooking them. Kahurura.
Kahurura
Rinse young pumpkin leaves with cold water Peel the outer stem (it has strings like celery stalks) Chop (I used 3 leaves, for 2 people) Put in pot with 1/2 inch water Cover and boil until barely tender Saute some garlic in olive oil (maybe add a chopped onion or savory shallots) Throw in the pumpkin, stir and fry quickly Squeeze a bit of lemon over it & yum!
Also….I made the best Gazpacho. Fresh tomatoes, fresh cucumbers, garlic & parsley. I served it with warm bread and a glass of red wine.
3 Acre Farm 