A longtime friend and neighbor of our donation garden shared winter melon seedlings with us earlier this year. Thanks to her generosity, we’ve grown and delivered more than 320 pounds of winter melon to Temple Shalom for distribution to underserved families. She visits often and loves collecting our sweet potato leaves, which are used in many Asian dishes. The leaves cook up like spinach and are delicious in stir-fries, soups, and coconut‑milk stews.

Winter Melon Fun Facts

• Winter melon can grow to impressive sizes, often 25 to 40 pounds.

• It develops a natural waxy coating that allows it to store for months.

• Although called a melon, it isn’t sweet. Its mild flavor absorbs seasonings beautifully.

• It is 96 percent water and naturally hydrating.

• Winter melon is a traditional staple across Asia and valued for its cooling qualities.

• It’s part of the gourd family, related to cucumbers and squash.

This weekend our vegetable team will be making winter melon soup from the harvest she helped make possible. Here is a simple recipe if you feel like doing the same!

Winter Melon Soup (Easy and Comforting) Ingredients:

• 4 cups winter melon, peeled and cut into cubes
• 4 cups chicken broth
• 1 cup cooked chicken or small shrimp (optional)
• 2 green onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions:

1. Bring the chicken broth to a gentle simmer.
2. Add winter melon cubes and cook until they turn translucent, about 15 minutes.
3. Stir in soy sauce, ginger, and cooked chicken or shrimp if using.
4. Season with salt and pepper.
5. Top with sliced green onions and serve warm.