This page is an open source resource guide for chayote. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable chayote selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.
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Chayote (Sechium edule)
||Chayote is a vining perennial cucurbit native to southern Mexico and Guatemala. Although chayote is grown commercially, most production is derived from only a few clones. This is leading to severe genetic erosion; the problem is worsened by the shutting down of the two main variety collections in recent years. We will access as many clones as possible in order to maintain this highly productive cucurbit species.
- Chayote needs warmth and a long season
- Immature fruit will drop when temps go below 55F
- Chayote vines like moisture, mulch and regular food
- All parts of the plant are edible; leaves, fruit and tubers
- Propagation is by planting the entire fruit, vine cuttings, or tuber pieces
Plant the fruit large end down just below the soil surface, or plant vine cuttings or tuber pieces in a warm sunny sheltered site in early spring. Protect vines from frost over the first winter. Vines begin to bear in the second year and continue for several more years. Keep vines moist and well fed with compost tea or dilute liquid seaweed.
VIDEO COMING: Planting tutorial followed by time lapse growth videos
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Wikipedia – Chayote
No Chayote varieties at this time. We will post them as soon as they come available.
OTHER CHAYOTE RESOURCES
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CHAYOTE AS PART OF THE BOTANICAL GARDEN MODEL
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
CHAYOTE PREPARATION, PRESERVATION, AND RECIPES
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.
Chayote and Avocado Salad
Recipe courtesy of: Food Network
|Total Time: 10 min
Prep: 10 min
|Yield: 4 Servings
- 2 limes
- 2 tablespoons olive oil
- Pinch of sugar
- 1 peeled chayote
- 1 avocado
- 4 radishes
- Whisk the juice of 2 limes, 2 tablespoons olive oil, and a pinch each of sugar and salt in a bowl.
- Thinly slice 1 peeled chayote, 1 avocado, and 4 radishes; gently toss with the dressing.
Recipe courtesy of: Plant Zone
|Total Time: 30 min
Prep: 10 min
Cook: 20 min
|Yield: 4 Servings
- Red pepper
- 2 chayotes
- Black pepper
- Chicken stock/vegetable stock
- Butter (or oil)
- Put about 2 tbsp of butter/oil in a large pan. You can probably make due with one if you prefer. Turn the burner on to medium-high and chop the onion, garlic, and red pepper while the butter melts. Then toss it in the pan and let it cook for about 3 minutes.
- During this time chop up the Chayote. I tend to remove the seeds. Some people also remove the skin but I haven’t noticed a difference and just leave it on.
- When done, toss in the chayote and shake up the pan. Let it cook for about 4-5 minutes still on medium-high heat.
- While the veggies are cooking, mix 2 cups of water with 2 tbsp of dry chicken/veg broth. Chop as much coriander and you want and add it. I find the more you add, the more it tastes like KFC gravy. If you want to use it as gravy just cut down the water to make it thicker. Add pepper to taste. Again the more pepper, the more like KFC gravy. If you want to make it like gravy just seriously over-season it.
- Turn the burner down to low and add the chicken/veg broth mix and coriander. Now cover with a lid and let the entire thing simmer for about 30 minutes. You don’t even need to stir it! Remember the lid, without it you won’t have enough water to make soup in the end.
- Turn off the burner and let everything cool for about 5-10 minutes (so you don’t get burnt and your glassware can take the temperature). Now you have to put it all in a blender. I find moving stuff from a pan to blender to be incredibly difficult. I tend to get something like a spaghetti scoop to get out the solids first. Then over a sink I pour in the liquids. It usually dribbles a bit. As a general rule the liquid should be level with the top of the veggies.
- Blend until smooth and your done. Many people prefer to chill chayote soup in the fridge, but I like it just as much warm. It’s completely up to you. I also tend to end up with a brown coloured soup instead of the usually green. I’m not sure if it has to due with the green skin turning brown or a tendency to slightly overcook the entire thing. Maybe because I use fresh red pepper instead of red pepper flakes?
Note: Generally, I’m not going to tell you how much of each to use because that’s up to you! Just look at the pictures for guidance.
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