Probably the most successful vining vegetable this summer has been snake gourd. The stunning flowers from mid- to late July started becoming harvestable fruits about a month later.
This is 'Buag Ngu,' though I've been tempted to try a longer-growing variety.
The flavor is like a slightly more assertive cucumber. Best harvested when about a foot long, you'll want to remove the hard seeds and spongy interior membrane before cooking.
Halved, scooped, and sliced into half moon-shaped pieces, it went into a coconut milk-based curry with chickpeas, carrots, chicken, and freshly-ground spices.