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Going forward, how often to water at this stage with the fruit still intact? When still in this pot and fruit has dissolved, water approximately how often?

Made it. Wonderful. Used chicken sausage and leftover smoked turkey!

I live in D'Iberville Ms. Right off the coast and would love to grow the white Mirliton down here

Thanks for the info, very informative !!!

The only way ice would have formed was if it got below 32 degrees, which it clearly did--and you would have lost those leaves even if you did not use the sprinkler. Sprinklers will protect delicate leaves from frost, but not ice. But you saved the stems and fruits from an early death. Your work with sprinklers will help other growers extend the growing season.

So these vines come back in spring even though it has frozen? Have you distributed the heirloom variety to others to keep it from going extinct? The greenhouse idea would be a fail safe. I’m guessing the vines will survive.

Your videos are really good and appreciated. Do you plan on cutting your vines back next week if the projected freezing weather looks like it is coming? Roll Green Wave.

mirliton-sicles :)

I am in New Orleans, this is my second year trying. Last year it was too hot and dry, they flowered but never made fruit. This year they are growing like crazy, I must have 100 between the size of a pecan to a baseball. #1 how do you know when to harvest. I had to buy some for Thanksgiving. The ones I have smell green/not ripe. The one from the grocery smell like Mirliton. #2 can you get some spiny ones? That's what my Grandfather grew and they seemed to have more flavor.

My Mirlitons are planted where they get Morning sunshine and Shade in hot afternoon sun. 🌷

Good Video Thank You ❤🎉❤

Great content, thank you for putting in the time and research.

Thanks for the video. I live in Southwest AL. I'm not sure what kind of mirlitons will grow here. Can you help me, please? My husband is from New Orleans and we love mirlitons but we can't find them here. If we do luck up on some, they are so expensive and small it's hard to get enough for stuffing.

Where did you get the Pelican seeds/plants from?

Better turn that light back on to keep your neighbors from stealing your mirlitons at night.

That would be a good combination!

My Italian MIL used to grow cucuzza in the garden. One year the vine grew all the way across the yard and up the cherry tree! So funny seeing long cucuzza gourds hanging down from the cherry tree branches! Here is her recipe using cucuzza to make Giambotta - Italian Vegetable Stew (pronounced Jumbot) This recipe makes a large pot. Ingredients 1/4 cup olive oil 5 cloves garlic, chopped 1 cup onions, chopped 4 potatoes, peeled and cubed 1 CUCUZZA gourd, peeled, sliced into 1/4"discs or cubed into 1.5 inch pieces 2 cups bell pepper, chopped Salt and pepper, 1 bay leaf 1 (28-ounce) can diced tomatoes (OR fresh tomatoes and 1/2 cup pasta sauce) 2 cup stock, chicken or vegetable (bouillon okay too) 12 eggs Directions In a large soup pot, add olive oil, chopped garlic and onions and let them sweat out on low while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, cucuzza, and bell pepper. Season with salt and pepper, bay leaf, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and simmer until veggies are almost done. Lastly, drop in 12 eggs on top of stew on low boil for the last 12 mins. Do not mix. You want eggs to hard-boil in place. Done. Options-- You can .... Substitute zucchini in place of cucuzza, Add sausage or meat of your choice, Add jalapenos to give a little kick if you like, or hot sauce to taste. If you have any other vegetables producing heavily in your garden like eggplant or green beans, you could add some of those too. The ingredient amounts are flexible. You can add more or less of any of them. I even add a little kale if available from my garden.

I grew some Burley and NC Bright this year in Alaska. Got a late start, so the plants only got maybe 2 foot tall. A number of years ago, I grew some Havana's and Orinoco. Those plants grew 4 foot tall, and the leaves were 18 inches long by 12 inches wide. I showed them to this old gal who grew up on a tobacco farm in Kentucky and she said, "honey you picked them too soon." She could tell right away. I picked them because we were having a frost the next day. I told her I was gonna be a tobacco farmer and she just laughed. "Honey that's hard work," she said.

Do you ever propagate by cuttings or layering?

🤔 I wonder who the recipe originally belonged too, because those women were NOT 🙅🏾‍♀️ cooking for themselves back then

It’s great to see flowers are forming.

Nice video Mr. David. Looking forward to seeing your progression this year! Francine did my vine in. I’m working on a new spot for next year close to my chicken coop, hopefully will have some better luck.

Very happy to follow your progress this year!

Thanks for the video. It does look like it's budding and you will have some male flowers soon. That second soil sample you took looks good---pressing your thumb down every inch or so leaves an indentation if the soil moisture content is adequate--and it did.

Loved the video and the detailed comments. My family is from Mobile and all my cousins still live there, but I was raised far away in Maryland. The food my parents cooked was creole food. That’s what I grew up on and love to this day. Most people who aren’t from the area are completely unaware of mobile’s creole roots.

I'm trying to grow them in zone 9a. I lost 2 out of 5. Getting the watering right it the key. They don't like to sit in wet soil but they also don't like being in soil that's on the dry side. If you get the watering right then all you have to do is make sure they get good fertilization and you'll be good.

CONTD-> This is a continued comment from my last. I wanted to add Louisiana gumbos have lots of influences from Europeans as well as one from Choctaw Indians. That’s why in Louisiana we use the term gumbo to mean a mix of things in daily speech. Because Louisiana gumbos are a mix of culinary influences from three races of people: Europeans, Africans and Choctaw Indians. The roux, the trinity and the pope, the smoked sausage, the andouille, the tasso, the regular ham, bacon grease, hot sausage/hot link (chaurice), fresh pork sausage, cabbage (gumbo chou), greens (gumbo z’herbes-France/Germany) etc are all European additives and filé is Choctaw. I see records that mention filé was used in Louisiana before the civil war, but after the civil war you can see it migrated outside of Louisiana as mentions of it appear then but not before. You don’t really see meat mentioned in gumbos in the U.S. until about the 1830’s-1840’s and it was usually chicken or beef. There is a recipe in Eliza Leslie’s cookbook in 1840 that mentions gumbo as “okra and tomatoes with a round of beef” but also as just “okra and tomatoes”. In the 1858 cookbook Mrs. LH Wright mentions gumbo as a dish of okra, water, onions and chicken. The Carolina Housewife cookbook of 1847 lists “okra soup” as okra, tomatoes and beef, but lists one for “New Orleans gumbo” that is made with turkey or other fowl, onion oysters and ground sassafras leaves (they were describing filé). In French mentions in Louisiana, in 1803 C.C Robin mentions that “gombó” is a dish of okra, rice and other ingredients. In 1840 in Louisiana, Alexandre Dumas mentions that “gombó” is a soup made of okra. In the 1780’s, “gombó” appears in various documents in French in Louisiana that also include French settlers and explorers. In 1802, there is a cookbook by Madame Dubois in French that has several “gombó” recipes, demonstrating that gumbo was well established in Louisiana at that time. In the 1830’s gumbo is mentioned in various French language newspapers and cookbooks in Louisiana. So it’s safe to say gumbo has been present in Louisiana since colonial times. The 1841 Webster dictionary listed gumbo as "A dish of food made of young capsules of ocra, with salt and pepper, stewed and served with melted butter." I mentioned an account in Louisiana in 1764 that is recorded as mentioning a gumbo, but there is a second one from the same year. It’s a letter from Jean-Baptiste Le Moyne de Bienville mentioning "un gombeau" and was dated April 23, 1764. This is one of the earliest recorded mentions of a gumbo-like dish in what is today the state of Louisiana. The exact letter is translated as: "I have received a gombeau of gombó. The vegetables, which are often sold at the market, have given it a taste that I have never encountered before, although it is truly excellent." This passage indicates an early use of the term "gombeau" for a dish that seems similar to what we now call gumbo. It reflects a blend of French culinary terminology with the local cuisine of Louisiana. The other mention in 1764 is from a slave. Woman being questioned if she gave someone “un gombeau”. So we can see that the term gombó has existed in what is today the state of Louisiana meaning okra and a stewed okra dish well into the colonial Louisiana period. However, it came to us in a simple form from the Caribbean. The oldest mention in the Caribbean I found being called gombó was in St. Domingue as “okra cooked in water and butter” (butter being an obvious French adaptation). Later mentions mention gombó as “okra cooked well stewed with tomatoes”. It wasn’t until much later periods in the French Caribbean when you start seeing gombó mentioned as having meat. So I’ll end this with, from what I’ve researched, gumbo started as “okra cooked in water with butter”, then evolved to “okra cooked well, stewed with tomatoes”, then evolved to “okra, tomatoes, onion and chicken or beef”. And yes, tomatoes in a gumbo are an original way! Next time some folks wanna flare up about tomatoes in a Greater New Orleans area gumbo, refer to historic documentation!

Wow, so much to unpack here. I think it’s important for people to know that Mobile, and coastal Alabama and Mississippi were part of colonial Louisiana. So it makes sense they share some cultural similarities with Louisiana. When the British invaded Mobile, most of their French-speaking populations came to Louisiana in a huge migration. I have a list of Louisiana surnames that are of Mobile origin. Notice most people in coastal Mississippi and Alabama (Mobile included) today have British surnames rather than French surnames. Thats because most of the French-speakers migrated to Louisiana and those areas of Mississippi and Alabama filled up with British descendants. But a minority of French-speakers did stay in those areas and passed on some of those cultural elements such as gumbo. As for gumbo, its earliest mentions as a word for okra (as gombó) is France and the Caribbean. The word gumbo is in English and comes from the word gombó, the French word for okra. The French created a shortened version of the colonial Portuguese word for okra that was quingombó. The Portuguese borrowed the word from the Kimbundu language of Angola as ki’ngombo after exploring it before colonizing it. When the French colonized West Africa, they implanted the French word gombó as local languages there did not use it. You can see this as the alternate word for okra in Louisiana is févi, a West African name from the Ewe people of Ghana and Togo (some think it’s from the Fon people of Benin, but that’s false, their word for okra is adè). You can notice the word gombó is used in West Africa now for okra these days only in countries that are French speaking or was colonized by France. That’s because it’s a French word and was brought by the French. Okra is called okro or okra commonly or by other names in other languages in non-French languages in West African countries and even native languages in French-speaking countries. Such examples are Ilá, okuru, kubewa, èkok, mòkò, kpanmì, kandje, laalo, ngayo, aklui, gari, okra, okwara etc. The name Ngombo is used by only 3 Bantu tribes that border Angola, but it’s a spinoff of the Angolan Kimbundu word Ki’ngombo, the same one the Portuguese borrowed. The term gombó in the Caribbean, France and Louisiana (and colonial coastal Mississippi and Alabama is unrelated to those 3 tribes bordering Angola and their word Ngombo. Records in the Caribbean and France support this. Going back to the earliest mentions of gombó, there are multiple mentions in Louisiana going back to the early 1800’s like 1803 and even one in 1764. The earliest mentions of a stewed dish anywhere in the world made with okra called gombó are from St. Domingue in the Caribbean. It appears earlier in France than St. Domingue, but only as mentions for the vegetable okra and there is mention of a Portuguese origin (I’m guessing they mean the term the colonial Portuguese used which was quingombó, it’s now quiabo in Portuguese, it evolved). The earliest mentions of gombó in the Caribbean calls dishes made of okra, butter and water and well as another dish made of okra, tomatoes and butter as gombó. But from what I’ve seen, the earliest mentions of gombó never had meat. But we see meat in later versions of okra and tomatoes in the Caribbean. The oldest okra and meat stewed dishes I’ve seen in documents from the Caribbean are with chicken and specifically, okra, onion and chicken as well as okra, tomatoes, onion and chicken. Also, the oldest ones in Louisiana I’ve seen described as gombó are okra with butter and water, also okra, tomatoes and butter and also okra, tomatoes, onion and chicken, same like St. Domingue. So it’s likely that early gumbos in Louisiana and the gulfcoast came from the Caribbean as okra in butter and water as well as okra and tomatoes and butter, and also okra, tomatoes, onion and chicken are common themes. There are folks making claims that early gumbos go back to okra soups found today in West Africa that have okra, palm oil, onion and items such as shrimp, fish goat or crabs, but I don’t see any evidence of that in the Caribbean record of any stewed dish called gombó, which the Caribbean is the oldest origin of this. Those okra soups in West Africa that have been claimed as the origin likely received that influence from colonization and migration from repatriated slaves from the Caribbean and Latin America, as we know large amounts of slaves from places like Brazil were repatriated to West Africa as the Caribbean and Latin America has gumbos like that. In the Spanish Caribbean, there are gumbos and they are called versions of the old Portuguese name for them that the Spanish adopted such as Quinbombó in Cuba, guingambó in Puerto Rico, Quingombó in Venezuela and Colombia, and they are all versions of okra, butter and water, or okra and tomatoes, or okra tomatoes, onion and some sort of meat. For example in Cuba, it’s with pork and they add plantain dumplings to it instead of rice. Many of them are vegetarian and made of okra, tomatoes and onions. Some that do have meat, beef is a popular one in places like Puerto Rico. This comment is way too long, I’ll make a continuation comment. CONTD->

I’ve seen this gumbo mentioned before years ago so when I came across this video unexpectedly, I wasn’t so surprised. I’m planning on making this gumbo to see if I like it because it sounds good, and if I like it I’ll make appropriate changes to bring it to how I like in accordance with the way I make gumbos. From what I can see already, I’ll probably be changing things up after making it the first time. I’ll probably make a homemade shrimp stock, make a darker roux, switch up seasonings and measurements, add hot sauce and Worcestershire and maybe change ingredient measurements if it needs it, cook the mirliton in the gumbo instead of in a separate pot (that didn’t make sense, I’d just cook the mirliton in the gumbo for the same amount of time it was cooked in the pot, just do the 30 min at the last 30 min of cooking, absorbs the flavor of the gumbo that way while it flavors it at the same time), and since I’m in south Louisiana I’ll use some good local south Louisiana spicy fresh sausage (I’ll use some “hot sausage” aka chaurice) for the fresh sausage. I’ve mastered the art of making gumbo, and I see lots of steps and order of adding certain ingredients in this gumbo I’d likely change for better results. But I’m gonna try it the exact same as this recipe first and make changes my second time making it and likely add it to my recipes since I love mirliton. Since it’s a seafood and Mirliton filé gumbo, one should want these three to be center stage. Putting lots of meat in a seafood gumbo in my opinion and experience takes away from a prominent seafood flavor of a seafood gumbo, so we’ll see about these meat measurements and if it would be beneficial to use one or maybe two meats out of the three (out of the smoked sausage/andouille, hot sausage and ham) or use less to maintain a prominent seafood flavor. Anyway, thanks for the video, I enjoyed the watch.

Just wanted to leave a comment about the origin of gumbo z’herbes from south Louisiana: The history of gumbo z’herbes is from France and Germany. The real name of gumbo z’herbes is gombo aux herbes in Louisiana French. The name comes from the green soup from France called potage aux herbes. It’s a green soup. It usually uses 9 greens. Potage aux herbes is the original ancestor of gumbo z’herbes. When making gumbo z’herbes, it’s traditionally eaten on Holy Thursday and to use usually 7 or 9 types of greens when making it. In Germany, there is a green soup that uses 7 greens to make and is eaten specifically on Holy Thursday called seven green soup (Sieben Kräutersuppe) and in some parts of Germany it’s called green Thursday soup (Gründonnerstagsuppe). You can see the 7 or 9 greens of gumbo z’herbes comes from French and German influence. Both the french and German soups are green soups and are similar to each other and both are the origin of the Louisiana version. The name of gumbo z’herbes comes from the french green soup which is the original origin of gumbo z’herbes. The influence from the 7 green Holy Thursday German soup also comes from blending of styles with the french soup, the number of greens used and it being eaten on Holy Thursday. And because in Louisiana, a gumbo is usually a class of soup-stew creations, the name gumbo was used in place of potage for the name gombo aux herbes. Gombo z’herbes is written with a z because it’s based on phonetic French pronunciation of aux + herbes. This history is verified in historic literature from Louisiana. The french were in Louisiana since 1699 and the Germans were in Louisiana since 1721 and both were colonial Louisiana populations.

Im growing nicotiana rustica Im in greenland

As I've researched, the first recorded American recipe cookbook of "gumbo" was in 1802 and in 1803, it was in New Orleans at a gubernatorial reception and at a Cajun gathering in 1804, those are only events meaning that the "gumbo" had to be in existence long before the cookbook was published (in Louisiana), "cookbooks" PROCEED the actual recipes, not both coming into being simultaneously, ces't tout! ⚜️

Chaurice has a white version (pale color) and a red version (red-orange). The version in the video is the pale version. The red version has lots of paprika in it that makes it red-orange. The common “hot sausage” found in New Orleans in links and as patties on po-boys is chaurice, it’s the red kind. Hot sausage is its English name in metro New Orleans, chaurice is its old French name. West of the New Orleans area it’s known as hot link. Traditionally it’s made with pork, but the popular Patton’s brand uses beef instead which is not traditional. The red version resembles the origin sausage for chaurice, which is chorizo. Chaurice descends from one of the fresh styles of Spanish chorizo brought by Spaniards when Louisiana was a Spanish colony. It further evolved in New Orleans over time. The name chaurice is a French style renaming of the Spanish name chorizo because New Orleans was predominantly French speaking at that time. Chaurice is part of New Orleans’ Spanish heritage.

Very good video sir. Thanks for your help.

In France 1 in 3 smoke - before and into WW2 doctors noticed smokers had far less plack in there arteries than none smokers - Out of that and other things they encouraged troops to smoke & added cigarettes to C & k Rations - If we eat a lot of freshly harvested greens we get the needed polyphenols - tobacco smoke is loaded with polyphenols our body's crave polyphenols when were deficient in them - A french study found that in the US 1 in 20 none smokers, smokers that quit smoking, second hand smokers, pastors, stabled horses, house dogs and cat all get lung cancer - Notice horses, dogs, & cats don't normally smoke but 1 in 20 get lung cancer - Thought it was an interesting study -

Good job, David! Looking forward to the next episode!

Leaving the pits on doesn't give you a headache?

very cool. I'm growing perique in Virginia! first time trying.

I'm attempting to grow these.

I’m not of Italian descent but I enjoy growing cucuzza. I’m about to plant them again this year after a two year lay-off. They grow really well in Baton Rouge.

That's not spaghetti, it's rotini

Looks good. I grew up eating that at my Grandmother’s home in French Settlement, LA

Can you leave it in the pot or do you transfer later

Updates?

Anyone selling the Wild cherries ?

1 ounce Gin 3 ounces ginger ale 1/2 ounce of pickle juice or olive juice Add salt (Stir with ice ) I don’t know what this is called, but it is super good because you get the sweetness of the ginger ale and the saltiness of the salt and the slight bitterness of the pickle juice or olive juice and for some reason it works

Ace 55, Break-O-Day, Mountain Magic

Tyvm for the video I have 3 growing now hope to get a male n a female ❤

I'm Agriculturist professional from Philippines , I need to have experience to this tobacco hope I can visit your farm

I have bought and made this twice now and it came out great both times. The texture and flavors of the finished product are sure to impress anyone who try's. This year i am going in a different direction as i will be attempting to make my own under the inspiration of Dong Phoung. You might want to edit the video though because the packet of yeast you showed was dated 2005. Other than that, i strongly recommend to anyone who want's to try their hand at making a King Cake to use Mam Papaul's. I used the zip lock bag method both times but now that i have a mixer i am going to broaden my horizons.