Burr Gherkins

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For seed saving purposes, let the gherkins ripen on the vines until they become hard and yellow. After that the fruit will begin to soften. Scoop out the seeds and pulp and put them in an uncovered jar.

Let the seeds ferment for about three to four days, or until the scum has risen to the top and the good seed has dropped to the bottom. This step is important because it sterilizes the seeds and prevents any diseases from the mother plant from affecting the next generation. Pour off the scum, rinse the seed several times in clear running water (use a sieve), then spread the seed on a screen to dry. Once the seed is dry enough to snap when bent in half, it is ready to be stored in airtight jars away from direct sunlight. I would allow at least three weeks for the drying process, although much depends on humidity levels.

Properly ripened and processed seed should maintain good germination rates for about 10 years. If you leave the burr gherkins to rot in the garden or toss them into your compost, be aware that they reseed readily, so you may end up with a bumper crop of seedlings in unexpected places the following season.

Hot and Spicy Brazilian Maxixada

This dish is eaten over rice or a mixture of rice and beans. Traditionally, it’s cooked with dende oil (red palm oil), but I have substituted olive oil.

1/4 cup olive oil or mild-flavored cooking oil
2 cups onion, chopped
1 pound young, tender burr gherkins
1 chayote, diced (Chayote is a mild-flavored cucurbit. Peeled zucchini can serve as a substitute.)
1 tbsp garlic, minced
2 cups tomato, chopped
8 ounces picked cooked crab meat
1 cup coconut milk
2 or 3 tbsp chopped cilantro, or to taste
Zest of half a lime
Salt and freshly chopped or ground hot pepper to taste (preferably Bahian pimento de cheiro or malagueta)
Optional garnish: 4 boiled crabs cut in half

Heat oil in a large sauté pan or skillet and add onion, burr gherkins and chayote or zucchini. Cover and cook 6 minutes over medium heat, then add garlic, tomato, picked crab and coconut milk. Stir and cook uncovered until the tomato is reduced and the sauce turns light orange (about 8 minutes). Add cilantro and lime zest, then season to taste with salt and hot pepper. Once the liquids are well combined and hot (about 5 minutes), serve over rice with hot boiled crabs as a garnish. Serves 4 to 6.

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