It’s that time of year again – pumpkin season! There are so many hanging off vines around Taino Farm that I literally tripped over the rock solid, basketball-sized-landmind while i was wandering through the food forest the other day. The plant is used throughout the property as a living mulch and ground cover to keep the invasive African grass at bay. The best part about this nutrient rich gourd is that it offers a fast growing, energy rich source of food for our farmers.
We’re starting to get pretty creative with our pumpkin recipes. Everything from dips and salsas, to home made pumpkin pie in our sun oven. The most recent creation by Charlie and Ada is this beautiful pumpkin curry.
Pumpkin Coconut Curry:
Cook up one basketball sized pumpkin, stir in coconut milk, onions, garlic, curry powder, and tomatoes. Spice with chocolate habeneros and sea salt to taste. Serve with farm fresh eggs, arugula salad, and local bread!