Hey, we can hang with rain, but the liklihood that anyone would venture outside in those winds was pretty small, so the market conceded to Mother Nature and cancelled. I feel a little better when I think about a week ago, which was supposed to be very stormy, but wasn't, and turned out to be pretty terrific. There was live marimba music, the sun even showed itself a time or two, and we made a decent chunk of money. It was a good last day, even if we didn't know it.
BUT WE WERE GOING TO HAVE PUMPKINS TODAY! Okay, no more complaining. I just really love pumpkins. That's all. And might have really loved selling pumpkins today, but never mind. Can't be helped.
Having fall weather bring an end to my summer job seems to be an occasion for blogging about pumpkin curry. The time for spicy warm ladling is all up on us, apparently. If you want to take this dish off the charts into the Stratosphere of Deliciousness, toss the pumpkin chunks in oil and a little curry seasoning and roast them in the oven before adding them to the curry stew. If you go this route, put them in at the end, with the leaves and tomatoes, since they'll already be cooked to the point of mushiness.
*I am a total poser when it comes to making curry. I don't do it properly, with toasted seeds and spices blended from a local Asian market. This dish could probably be amazing if I knew what I was doing.
I'm sorry to say, I made this recipe yesterday, and didn't think about posting it here. Oddly, there are times when I simply prepare meals, without photographing every step. So, sadly, there are no sun-dappled pictures of freshly chopped, local, organic, heirloom, fair-trade, zen vegetables. You'll just have to imagine them.
1 medium pie pumpkin, peeled, gutted, scraped, and cut into 1" chunks
1 cup chopped onion
1 cup chopped celery
5 large leaves Swiss chard (stalks removed and and chopped separately, as described here.)
3 medium-sized tomatoes
3 tablespoons of minced garlic.
The other ingredients needed are a few tablespoons of vegetable oil, half a bottle of curry seasoning, salt, and a two cans of coconut milk.
Here's what's left of the curry. Guess I used more than half of the bottle. We're spicy like that.
Sautée the vegetables in oil in following order:
pumpkin, onions, chopped swiss chard stalks, and celery all at once, along with curry seasoning and salt to taste.
That gets cooked on medium high heat until it starts sticking and turning brownish on the bottom of the pan. Garlic goes in next, along with a little water until there's no more sticking or browning.
Continue to cook and stir, adding small amounts of water when necessary, for another seven minutes or so.
Reduce the heat to medium low and add just enough water to cover the vegetables, leaving the lid off, cooking for about twenty minutes. You don't want it too watery and uncovering the pot allows some of the water to evaporate.
Here's where I want you to imagine a turmeric-stained wooden spoon, stirring the aforementioned kind and friendly rainbow array of vegetables in a thick bubbly stew. You can practically smell it!
When the pumpkin is soft, stir in the chopped tomatoes and Swiss chard leafy bits. Turn off the heat a minute later and add the coconut milk.
Now, envision a close-up of a freshly opened can of coconut milk pouring forth silky goodness, jagged poofs of thick cream spiking from the gleaming metal rim. Smooth.
Let it sit for ten minutes, if you can stand to wait that long, and serve over rice, barley, quinoa, whatever your favorite bed of grainy goodness is. I like to add a cool dill-garlic-grated cucumber-yogurt sauce when serving. This recipe will serve a small army of six, two solid meals.
Hey look, I actually have a picture for this one. Hooray for leftovers!
The wind is gusting outside, abruptly shutting down all of summer's endeavors. I can either wallow in not having my way today, or I can celebrate what the new season has to offer. Let's do this, Autumn!
