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18 posts tagged autumn

Homegrown popcorn Gardening’s a pretty big deal around here in the summertime. I wish I could say that I’m the one with the green thumb, but it wouldn’t be true. It’s my husband, and recently one of our daughters who seem to have the magic to make things grow. I, on the other hand, enjoy harvesting the bounty and then working my special magic in the kitchen. I think everyone would agree it’s a win-win arrangement. This summer, our oldest daughter, (author of Garden Science) had a small, experimental garden. Basically, she scrounged around in one of our kitchen drawers where I keep dried foods and found an interesting array of dried beans and seeds. She then planted these in a small, raised bed and waited to see what grew. Two, store-bought popcorn kernels were part of the experiment. As the summer progressed, those two kernels germinated and grew into two robust popcorn plants. Between the two plants, they have produced three viable ears. What you see here is one of the ears she harvested just a few days ago. We haven’t tried popping it yet, but I’ll keep you posted. Good times. 

Homegrown popcorn

Gardening’s a pretty big deal around here in the summertime. I wish I could say that I’m the one with the green thumb, but it wouldn’t be true. It’s my husband, and recently one of our daughters who seem to have the magic to make things grow. I, on the other hand, enjoy harvesting the bounty and then working my special magic in the kitchen. I think everyone would agree it’s a win-win arrangement.

This summer, our oldest daughter, (author of Garden Science) had a small, experimental garden. Basically, she scrounged around in one of our kitchen drawers where I keep dried foods and found an interesting array of dried beans and seeds. She then planted these in a small, raised bed and waited to see what grew. Two, store-bought popcorn kernels were part of the experiment. As the summer progressed, those two kernels germinated and grew into two robust popcorn plants. Between the two plants, they have produced three viable ears. What you see here is one of the ears she harvested just a few days ago.

We haven’t tried popping it yet, but I’ll keep you posted. Good times. 

Sauvie Island

I’m drawn to Sauvie Island at this time of the year. I don’t want to see summer come to an end, but the smell of those first, crisp fall mornings is intoxicating, and I enjoy seeing ripe pumpkins ready for harvest in dry, brown fields. Hay is cut and baled and sitting in the fields to be picked up.  Corn mazes are beginning to open and fresh-pressed apple cider’s available. It’s time to round up the canning jars and make use of the harvest’s bounty.

Sauvie Island’s 26,000 acres are primarily devoted to farming. One morning last week I took the 30 minute drive to pick up fresh produce, and these are a few shots I took of a field while I was there. 

Celebrate fall with a pumpkin-inspired dish

There are months that go by when I’m not inspired to try a single dish from the cooking magazines I subscribe to. This is not one of those months. One page after another tempts me with goodies such as nut tarts, puff pastry enveloped brie cheese, candied mandarin oranges with cranberries, a puree of parsnips and potatoes, roast turkey, and stuffing with pecans and wild rice. When I read this recipe in Bon Appétit I knew I had to try it. Most of what I needed I had on hand, and it didn’t take too long. The result was outstanding.  

Pumpkin Shrimp Curry - modified from a recipe from Bon Appétit

Ingredients:

  • 2 tablespoons canola oil
  • 1 cup sliced onion
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 chopped plum tomato
  • 1 15-ounce can pumpkin purée
  • 2 cups chicken broth
  • 1 cup unsweetened coconut milk
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons salt
  • 1 cup diced and roasted butternut squash
  • 1 pound shrimp, peeled and deveined
  • 1 1/2 teaspoons fresh lime juice
  • Steamed rice

Garnishes:

  • Crispy shallots
  • Cilantro

Directions:

Heat the oil in a large saucepan over medium heat.  Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently for 5 minutes. Add chicken broth, coconut milk, curry powder, cayenne pepper, brown sugar and salt; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro and crispy fried shallots.