Posted December 6th, 2011
by Eleanor, Produce Team
After Thanksgiving every year I can’t help but think what a shame it is that pie pumpkins are named pie pumpkins, when they are really just a sweet, delicious squash and present myriad non-pie possibilities, both sweet and savory. There is nothing quite as cozy as warming up the house with some baking this time of year, and I love everything from simple pumpkin muffins to decadent cheesecake.
But my favorite thing to do with pumpkins is super simple:
Curried Pumpkin Soup
- 1 onion
- 1 pumpkin
- 1 can of coconut milk
- Red curry paste, to taste (about 1 heaping tablespoon). I love the one made in Oregon, and available at the Co-op, from Thai and True.
- Cut the pumpkin in half, scoop out all the seeds and guts, and bake at 350 degrees until soft, about 45-60 minutes, depending on the size.
- Saute the onion, and put it in a blender with the flesh of the roasted pumpkin.
- Add the coconut milk and enough water to blend smoothly, or until it is your preferred consistency.
- Put the mixture into a pot to heat it up and add your salt and curry paste.
This soup is creamy and spicy and so beautiful it glows! If you would like some other inspiring ideas about what to do with pumpkins, check out this website for a bunch more recipes to get you cooking!
Posted October 19th, 2011
by Geanna Marek, Working Owner
I know what you’re thinking – curry two weeks in a row?! Where is my originality, my desire for new tastes and flavors? The fact is, I’m addicted to curry, and now that I’m sort of good at making my own
at home, I have it as often as I possibly can stand it. Thus, you’re getting another review of curry this week.
This time, it’s a locally-made product called Thai and True. The
company is founded by Susie Kasem, who grew up in Bangkok, Thailand. She started by opening a restaurant, and with its success, she began selling bottled sauce at the Portland Farmers’ Markets. After a while, the sauce found its way across the United States, and can now be found online
as well in stores. In addition to the yellow curry paste that I picked up, Thai and True also sells peanut sauce, red curry sauce, and pad thai sauce, just to name a few.
The curry paste is very flavorful and spicy. I really enjoy the spice, but it took me a bit by surprise when I first tried it. Keep that in mind if you are sensitive to curry – less is definitely more with this paste. Its ingredients are: red curry paste (dried red chili, garlic, lemon grass, shallot, salt, galangal, kaffir lime zest, coriander seed, cumin powder), rice bran oil, freshly squeezed lemon juice, curry powder and tumeric. It is available in the Asian foods section for $5.69.
Recipe: Curried Potatoes
6 medium-sized Yukon gold potatoes, washed
1 ½ T. olive oil
1 T. Thai and True Yellow Curry Paste
Boil the potatoes until just soft, about 15 minutes. Rinse in cool water, and peel them if you want. Cut them into cubes. Meanwhile, heat the oil and curry paste on medium-high heat in a pan. Add the potatoes and stir so they are covered in the paste. Saute the potatoes about 10 minutes, stirring frequently, until they are crispy on the outside. Serve warm.