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A fun squash, chayote is now in season

Recipe: Chayote casserole could be holiday dish

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Chayote has a large seed that must be removed. (Photos: Debbie Arrington)


Chayote are fun to grow. On trellises, the fruit dangles down for easy picking. Just watch out for any prickles when grabbing a vegetable pear.


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Watch out for prickles when harvesting chayote.
The vines can grow 30 feet or more and will cover anything in their way -- such as an arbor or a garden shed. The squash arrives late in the season and keeps for up to a month in the refrigerator.

Native to the Caribbean, chayote is also known as mirliton squash. In Louisiana, it's a traditional part of Cajun and Creole Thanksgiving and holiday get-togethers.

Usually, I cook chayote as simply as possible. I split them open, pop out the over-sized seed and microwave them on a pie plate; cut side down first. (Don't bother peeling.) I zap them on high for 3 minutes, covered, then turn them over for another 3 minutes or until fork tender. (Big ones take longer.) Topped by cheese or butter, it's an instant side dish.

For upcoming holiday get-togethers (or any time there's an abundance of chayote), try this easy casserole. By steaming the chayote first, it cuts down on oven time and keeps the pretty green squash cubes from making the sauce soggy.

Chayote casserole

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The chopped chayote is steamed first.
Serve 4 to 6

Ingredients :
3 large chayote squash, peeled and cubed
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon instant chicken or vegetable broth granules
1 cup milk (1% fat or more)
1/4 cup grated parmesan
1/4 cup grated cheddar cheese
1/4 cup bread crumbs

Instructions:
Preheat oven to 350 degrees F.

To prepare chayote: Wash chayote and, with a sharp knife, cut in half lengthwise. Pop out seed halves. Peel squash and cube into 1/2-inch pieces. Steam cubed chayote until fork tender, about 8 to 10 minutes.

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This is a great holiday side dish
Meanwhile, make sauce. In a heavy saucepan over medium heat, melt butter. Add flour and chicken or vegetable broth granules to make a roux. As the roux bubbles, gradually whisk in milk. Let the sauce thicken, stirring often. When sauce reaches desired consistency, remove from heat and stir in parmesan cheese.

Fold steamed chayote into sauce, then put the mixture in a buttered 8-inch casserole dish. Sprinkle grated cheese and bread crumbs over top.

Bake at 350 degrees for 30 minutes or until bubbly and crumbs are golden. Serve warm.

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Garden Checklist for week of March 30

Your garden doesn’t mind April showers. Get busy now to enjoy those future flowers.

* Get ready to swing into action in the vegetable garden. As nights warm up over 50 degrees, start setting out tomato, pepper and eggplant transplants.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash. (Soak beet seeds overnight in water for better germination,)

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Transplant lettuce and cabbage seedlings.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

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