I love cooking Indian food. The warmth and richness of the spices (and the paneer) gets me every time. I came across this cookbook at the library this week and I have a few squash left in my pantry so it's on my menu this week.
Pumpkin, Black- Eyed Pea and Coconut Curry from Meera Sodha, Fresh India
1.2kg pumpkin or squash
1 tbsp garam masala salt and ground black pepper coconut or rapeseed oil
1 tsp mustard seeds
2 green Indian chillies, slit lengthways
1 large onion, halved and thinly sliced
3 cloves of garlic, crushed
1x 400g tin of black-eyed beans, drained
150g ripe tomatoes, cut into wedges ⅓ tsp ground turmeric
1 x 400ml tin of coconut milk
Optional: 10 fresh curry leaves
Preheat the oven to 200C/400F/gas 6 and line two baking trays with foil.
Cut the pumpkin in half, scoop out and discard the seeds, then cut it into crescents around 2cm at the widest part. Transfer to a big bowl, drizzle with oil, and sprinkle with the garam masala, 1 teaspoon of salt and ½ teaspoon of black pepper. Toss to coat evenly, then arrange in a single layer. Roast for 30 minutes, or until soft and tender.
Meanwhile, put 2 tablespoons of oil into a large lidded frying pan over a medium heat and, when hot, add the mustard seeds. When they pop, add the slit green chillies and the onion. Cook for 12 minutes, or until the onion is soft and golden, then add the garlic. Cook for another couple of minutes, then add the drained beans and stir to mix together. Add the tomatoes and cook for a few more minutes until soft and jammy around the edges.
Next, add the turmeric, ⅓ teaspoon of black pepper, ½ teaspoon of salt and the coconut milk. Tip the roasted pumpkin into the pan and stir to mix. Cover with the lid and leave to heat through for 5 minutes. Check for salt and chilli, adjusting if you wish, then transfer to a serving dish.
If we're talking about eating local and in season then leeks are going to be on the menu in January. So dust off your favourite leek vegetables are look here to try some new ones. Last week Brent, (one of our farmmates) messaged out to the farm chat asking if anyone wanted to join him in a leek challenge. We were invited to bring a leek dish to our long table on Thursday evening and we could come help ourselves to portions of everyone's offerings. It was a lot of fun. We had leek frittata, sausage, leek and potato soup, leekie pie and everyone's favourite; carmelized leek and bacon dip! I'd love to add your favourite leek recipes to the mix!
It’s a good time to remember, to review and place ourselves back on those beautiful summer evenings; the lingering, the conversation friends, the beauty, the bird song. Last summer we hosted our first evening of bouquet making where each pair of guests was greeted with a bountiful pail of flowers. We were spread out around our orchard accompanied by flowers, wine and friends. There was playfulness, creativity, a bit of trepidation and joy as flowers were designed into bountiful arrangements. I’m sure we’ll do it again this summer - can’t wait!
Our flower subscriptions make a great gift. It's one of those gifts that keeps on giving - weekly flowers. Our spring subscription gives 5 weeks of spring blooms (specialty daffodils, tulips, anemone and ranunculus). These begin at the end of March.
I remember last year this being an amazing pick-me-up as COVID descended on us and teh days needed much brightening. We don't know exactly what this spring will look like but I know beauty as we unfold from winter is always welcome. Sure, you can grab a bunch of cheaper tulips at any point at the grocery store (and I may!) -but you will know the goodness of sustainably grown, received by you within days or hours of being picked, small farm supported blooms.
We have a limited number of subscriptions available so head to our shop now to order. If you are getting it as a gift, be sure to fill that in when prompted and I'll send you a postcard that you can give with your gift. At this point we do not have delivery - just pick up at the farm.
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