My absolute favorite thing about summer is the garden harvest – whether the fruits and vegetables are from our garden, or a local farmers’ fields. Amazingly fresh and delicious. There is nothing quite as rewarding as picking a vegetable in the backyard and eating it soon afterward.
We are entering the high harvest season right now in Maryland. Each day, we have new things to pick in the garden. Today, we had our first large tomato – an heirloom “Cherokee” variety. Also had a half dozen cherry tomatoes and jalapeños, a zucchini and an okra. I could have picked a few more things, but as you can see, my hands we full! Tomorrow, we should have another tomato, an eggplant or two and a cucumber.
Last week, we harvested our first giant – an heirloom Amish squash, that is about the size of a basketball… maybe even bigger! Much like a pumpkin, this squash is yellow/orange inside and relatively easy to cut into pieces. We found a good recipe for pumpkin curry, and used it as a guideline for seasoning (we can’t get enough Indian in this house) – we wanted to try it on the grill.
Pumpkin Curry – modified for the grill
2/3 c oil
2 medium sized onions
1/2 t cumin seeds
3 1/2 cups diced pumpkin
1 t finely chopped ginger
1 t crushed garlic
1 diced jalapeno (you can sub red pepper)
1/2 t salt
1/4 c water (can spritz more if it is too dry)
Combine the seasonings with the oil in a bowl and add to the diced vegetables. If you have a grill skillet, it really adds to the flavor! Depending on the ripeness of your pumpkin, it can take a little while to cook. Check often with a fork until the pumpkin is tender enough to eat. Ours took about 20-25 minutes on the charcoal grill. You could easily adapt this back to indoor stove top cooking by adding more water to the recipe.
Serve over brown rice.
What are you enjoying this season? How is your garden growing?