Bitter as you may be; delicious you are to me.
Gourd, I held back the urge to harvest while you were still green, now I hope your seeds are matured enough for me to save and re-sow.
For lunch today, from the back garden: Bittergourd, Asian Eggplant, Beans, Swiss Chard and the crucial flavoring herb… the curry leaf.
So into the pan for some vegetarian curry to go with fragrant Jasmine rice.
I do love spring… especially extra warm spring days.