Brisbane Local Food

Growing local

I have just harvested the first tub of water chestnuts. I waited a couple of weeks after the foliage had all died back. Never having had them fresh before, I'm not sure if they are right/good. They are decent size and crisp but after peeling they seem kind of floury/starchy, not translucentish. Raw, they are powdery and don't taste that sweet crisp like the canned ones. I haven't tried cooking them yet... Wondering if I've left them too long and they are 'overdone' or if they lose that floury tastes after cooking like potatoes.

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Comment by Lissa on June 25, 2015 at 18:23

No worries Wendy :) Keep an eye on the GV calendar for dates and venues.

Comment by Wendy Clark on June 25, 2015 at 18:05

Thanks Lissa - would love to take you up on the offer but I have a family birthday out of town this Sunday. I'll try to get to a garden visit if there are any nearer to Carina in the coming months.

Comment by Lissa on June 25, 2015 at 17:39

I'll message you the address Andy. Can you check your Settings and make sure you have the box ticked for receiving emails relating to your Events. Check your junk mail too perhaps.

Comment by Andrew Cumberland on June 25, 2015 at 11:35

I'll be there Sunday, although I haven't got the address email for some reason.

Comment by Lissa on June 25, 2015 at 4:11

That is interesting results Wendy. Have to wonder why don't you. Can you think of anything that might be the cause?

I will have some packets of corms to grow at the Garden Visit this Sunday if you can come. Or, you could come collect some from my place at Strathpine.

Comment by Andrew Cumberland on June 24, 2015 at 22:15

I'd love some Lissa.  I don't give up lightly.  

Comment by Wendy Clark on June 24, 2015 at 21:28
Thx everyone for comments. Well I have a bit of an update... Out of 50 chestnuts I cut up from one or two plants: one was not like the others... It was perfect, even fresh it was just as I had been expecting, crisp, sweet no bitter aftertaste or fibrey residue.. Made me realise the others weren't good. I just wish I knew why that one was so nice from the same plant same conditions etc? Anyway, it was an interesting experiment and be keen to try again with different corms to make sure I don't repeat this result! I did stir fry some but they became sticky and really absorbed the oil unlike the good ones that stay crisp when cooked.
Comment by DARREN JAMES on June 24, 2015 at 20:45

Hi Wendy I found the same taste  when  fresh and a bugger to peel.I  then ended up par boiling  them and peeled still tasting the same and puttting in the freezer,for another day.I did share mine with Dianne and wonder what she has done perhaps she stir fried

Comment by Lissa on June 21, 2015 at 6:10

Andy - do you want some more WC to start again for next year?

Comment by Lissa on June 20, 2015 at 7:25

When you cut open a freshly grown WC they are completely white inside. It's been a long time since I opened a can of WC so can't vouch for how they look but they have no doubt gone through some process to get them looking translucent. Do they add sugar to the canned ones to get that sweet flavour (check the ingredients on the can)?

Why peel them? A lot of fiddly work to remove the fibre that your insides need and you don't notice in food when you're eating.

My experience with the fresh ones is that you can crop them some time after or just as the tops are dying off. They keep a long time in the fridge if kept moist - either with some wet paper and a lid on the container or just plain covered in water, which is what I am doing at the moment. They're very hardy.

Yours sound completely normal to me - quality raw food. Unlike the processed canned jobs.

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

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