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Specialty veggies spicing up local markets, restaurants
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A Lee Enterprises, Incorporated newspaper. Majority shareholder: David Hoffmann, Hoffmann Media Group.
Specialty veggies spicing up local markets, restaurants
- Lydian Bernhardt Averitt Special to the News & Record
- Oct 16, 2020
- Oct 16, 2020
- 0
1 of 5

N.C. A&T Professor Chyi Lyi (Kathleen) Liang and N.C. A&T graduate Salina Brown celebrate a gourd harvest at her teaching farm at the Center for Environmental Farming Systems in Goldsboro. "Right now, we're importing these from Honduras and Mexico. Why? We can grow them right here, much better," Liang said.
- Chyi Lyi (Kathleen) Liang, N.C. A&T

Salina Brown and another farm technician work amidst a plant called hollow stem, a stir-fry ingredient, in the center's greenhouse.
- Chyi Lyi (Kathleen) Liang, N.C. A&T
Chyi Lyi (Kathleen) Liang at Li Ming Global Mart on West Gate City Boulevard in Greensboro. “None of those vegetables are local, but they ought to be,” she said. “One of the things I teach farmers is how they can connect with markets like these, or similar ones in Raleigh and Durham.”
- Lydian Bernhardt Averitt, Special to the News & Record
Flowering chives, growing in the field at the center, can be put in a stir-fry. They sell for nearly $4 per pound, netting small farmers a good profit.
- Chyi Lyi (Kathleen) Liang, N.C. A&T
Chyi Lyi (Kathleen) Liang at Li Ming Global Mart on West Gate City Boulevard in Greensboro.
- Lydian Bernhardt Averitt, Special to the News & Record
Prefer us on Google Learn More
Lydian Bernhardt Averitt Special to the News & Record
Foodies, farmers and fanciers of ethnic cuisine in the Greensboro area may soon have more reasons to raise their forks in celebration.
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Bitter Melon Vegetable Soup
Time: 45 minutes
Serves: 4
2 Bitter Melon: cored and sliced
2 cubed potatoes
1 diced onion
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoon butter
1 cup chopped carrot
5 cups water
2 tablespoons red wine vinegar or mustard
1. In a large pot, heat butter on the stove at medium-high heat. Add garlic, salt, pepper, and onion. Sauté until fragrant. Add water, salt, pepper, potatoes, and bitter melon. Bring to a boil. Reduce heat and simmer for 45 minutes.
2. Mix in vinegar or mustard before serving the soup.
— Recipe by Willard Humphries
Simple Bitter Melon Stir Fry
Time: 12 minutes
Serves: 1-2
1 boneless pork chop
¼ chopped onion
½ bitter melon: cored and sliced
2 tablespoons oil
1 teaspoon salt
1 teaspoon pepper
1. Heat pan and oil to medium-high heat. Add onions and sliced bitter melon, sauté for 3 min. Add pork chop, salt and pepper: sauté for additional 8 minutes.
— Recipe by Willard Humphries
Roasted Fuzzy Gourd Recipe
Time: 15 minutes
Serves: 4
1 fuzzy gourd: washed,
peeled, and cut in strips
½ cup parmesan
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1. Preheat oven to 400 degrees F. Coat cooling rack with nonstick spray and place on baking sheet.
2. Place fuzzy gourd strips in a bowl and mix in oil. Add parmesan, salt, and pepper. Toss to coat.
3. Arrange the fuzzy gourd on a cooling rack.
Bake for 15 minutes. Broil for 3 minutes.
— Recipe by Willard Humphries
Fuzzy Melon Stew
Time: 45 minutes
Serves: 4
1 Fuzzy melon: wash, peeled, and cubed (3/4 inch)
1 red onion: diced
2 tomato: diced
2 tsp ginger/garlic/green chili paste
1 tsp cumin seed
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tsp coriander powder
1 tsp salt
1 tsp cumin powder
1 tbsp olive oil
¼ cup cilantro
1. Heat pan and 1 tablespoon olive oil on high heat. Add cumin seed: cook for 10 seconds. Add ginger, garlic, and chili paste: cook for 20 seconds.
2. Add onion: cook for 3 minutes. Add tomato and combine ingredients in pan. Turn heat to medium. Add and combine coriander powder, salt, garam masala, cumin powder, and turmeric powder.
3. Cover and cook for 3 minutes. Mash tomatoes. Add fuzzy melon. Mix ingredients.
4. Cover and cook for 5 minutes. Mix ingredients and cook for additional 5 minutes until fuzzy melon is tender.
Add cilantro and cook for 3 minutes.
— Recipe by Willard Humphries
Hollow Stem Stir Fry
Time: 45 minutes
Serves: 4
2 tablespoon olive oil
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 tablespoon minced garlic
Hollow stem leaves
Hollow stem core
1. Heat oil in pan and medium-high heat.
2. Sauté garlic until fragrant. Add chopped hollow stem cores and sauté for 2 minutes
3. Add hollow stem leaves, salt, pepper, and red pepper flakes. Sauté for 3 minutes until the core and leaves are tender.
— Recipe by Salina Brown
Gourd and Tomato Stew
Time: 45 minutes
Serves: 4
1 cup of largely diced small fuzzy gourd
1 can of stewed tomatoes
½ cup of chopped onions
1 tablespoon of minced garlic
2 tablespoons of creole seasoning blend
½ a cup of chopped fresh basil
1. Heat 1 tablespoons of preferred oil in a frying pan on medium to high heat, add minced garlic and onions to saute until brown, then add gourd to cook for about 3 minutes, afterwards add a can of stewed tomatoes and stir on a lower heat.
2. While the tomatoes and gourds are stewing add in cajun spices and fresh basil.
Tips: Serve over preferred meat alongside starch or salad.
— Recipe by Salina Brown
Gourd Yakamein
Time: 20 minutes
Serves: 4
Preferred noodles
2-3 cups of water
⅓ cup of soy sauce
1 tablespoon of brown sugar
2 tablespoons of minced garlic
1 and ½ cup of chopped gourd
½ cup of chopped onions
½ cup of preferred peppers blend (red, yellow, habanero)
1 chicken or beef bouillon cube
2 tablespoons of adobo seasoning
½ a cup of fresh green onions chopped
½ cup of mushrooms chopped
2 tablespoons of Worcestershire sauce
2 tablespoons of onion powder
1 teaspoon of minced ginger
1. Heat preferred oil in a frying pan on medium to high heat, add onion, garlic, ginger, peppers and gourds. Cook until slightly brown.
2. Take off heat. In a separate pot, prepare noodles, cook noodles a little before al dente. Drain half of the water. Add mushrooms, bouillon cube, green onions, brown sugar, soy sauce and Worcestershire sauce. 3. Allow flavors to simmer on low and stir, then add onion powder and adobo, allow to cook for 5 more minutes or until noodles are cooked through. Serve noodles and broth inside of a bowl, add sauteed gourds.
Tips: Add sauteed gourds as a finishing touch.
— Recipe by Salina Brown
Sweet Gourd Bread
Time: 45 minutes
Serves: 4
2 cups of grated and drained gourd
1 and ½ cup of flour
2 ½ teaspoons of baking soda
1 teaspoon of nutmeg
1 teaspoon of cinnamon
½ a cup of sugar
⅓ a cup of maple syrup
2 large eggs
8 tablespoons of warm butter
2 teaspoons of vanilla extract
½ a cup of roasted pecans chopped
1. Preheat the oven to 350.
2. Combine all dry ingredients (flour, baking soda, sugar, and spices). Add all wet ingredients (eggs, gourd, maple syrup and butter) stir ingredients well. Then add roasted pecans and stir a little more until everything is combined well. Add ingredients to a non stick pan or spray pan well. (I used a cake pan, as I did not have a bread pan)
3. Place the pan into the oven and bake for about 45 minutes or until a toothpick comes out clean.
Tips: Allow to cool for at least 10 minutes and serve
— Recipe by Salina Brown
Pork Chops with Bitter Melon
Time: 50 minutes
Serves: 4
1 half of bitter melon thinly sliced
1 granny smith apple thinly sliced
¼ of a large yellow onions thinly sliced
1 tablespoon of minced garlic
1 tablespoon of butter
1 pork chop
Dried sage
Mixed italian herbs blend
4 tablespoons of creole seasoning
2 tablespoons of olive oil
1. Season pork chop with salt and pepper, creole seasoning and sage, add 1 tablespoon of olive oil and marinate the pork chop in the fridge for at least 30 minutes. Heat the olive oil in a pan on medium heat and add pork chop, sear both sides of the pork chop and turn down the heat. Add butter, garlic, onion and Italian herbs to the pan. Baste the pork chop until pork chop is done to your liking.
2. Take pork chop off of heat and place onto the pan to rest. Add apples and gourds to the pan drippings and allow to cook for about 4 minutes add water and cook until bitter melon and apples are tender. Serve apples and bitter melon mixture over pork chop.
Tips: Cook pork chop 8-10 minutes for a well done chop. Allow to rest for at least 3 minutes.
— Recipe by Salina Brown
Hollow Stem and Chickpea Curry
Time: 40 minutes
Serves: 4
1 tablespoon of curry powder
1 teaspoon of salt
1 teaspoon of pepper
1 cup of sliced potatoes
1 half a cup of diced carrots
1 half a cup of diced celery
1 half a cup of diced onion
1 can of coconut milk
1 can of chickpeas
1 tablespoons of fresh diced or minced garlic
2 cups of chopped water spinach/hollow stem
1. Add a tablespoon of preferred oil into a medium to large pot on medium to high heat. Once oil is heated, add garlic, onions, celery, carrots, and potatoes, without the pot lid. Cook for 5 minutes and bring heat down, add salt and pepper and apply the lid.
2. After allowing flavors to marry for an additional 8-10 minutes, add chickpeas, curry powder and crushed red pepper if spice if preferred. Continue to cook and stir for 2-3 minutes. Then, add coconut milk and continue to cook and stir on a low for 8-10 minutes.
3. Serve over rice.
Tips: Adjust salt for your liking, add crushed red pepper for a bit of spice.
— Recipe by Salina Brown
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How to Cook Fuzzy Melon
How to Cook Fuzzy Melon | Kaddu | Lauki | Hairy Melon Gourd | Mao Qwa | Little Winter Melon | Vegan Recipe | Wax Gourd
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N.C. A&T Professor Chyi Lyi (Kathleen) Liang and N.C. A&T graduate Salina Brown celebrate a gourd harvest at her teaching farm at the Center for Environmental Farming Systems in Goldsboro. "Right now, we're importing these from Honduras and Mexico. Why? We can grow them right here, much better," Liang said.
- Chyi Lyi (Kathleen) Liang, N.C. A&T
Salina Brown and another farm technician work amidst a plant called hollow stem, a stir-fry ingredient, in the center's greenhouse.
- Chyi Lyi (Kathleen) Liang, N.C. A&T
Chyi Lyi (Kathleen) Liang at Li Ming Global Mart on West Gate City Boulevard in Greensboro. “None of those vegetables are local, but they ought to be,” she said. “One of the things I teach farmers is how they can connect with markets like these, or similar ones in Raleigh and Durham.”
- Lydian Bernhardt Averitt, Special to the News & Record
Flowering chives, growing in the field at the center, can be put in a stir-fry. They sell for nearly $4 per pound, netting small farmers a good profit.
- Chyi Lyi (Kathleen) Liang, N.C. A&T
Chyi Lyi (Kathleen) Liang at Li Ming Global Mart on West Gate City Boulevard in Greensboro.
- Lydian Bernhardt Averitt, Special to the News & Record
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IrelandUruguay, Eastern Republic ofUzbekistanVanuatuVenezuela, Bolivarian Republic ofViet Nam, Socialist Republic ofWallis and Futuna IslandsWestern SaharaYemenZambia, Republic ofZimbabwe
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