News From Rewood Empire Farm

This week’s message includes a wonderful recipe for pumpkin curry

Hi Farm Friends-

After a lovely week off, we’ll be back at the Santa Rosa Farmers’ Market bright and early tomorrow morning. Although we all really need some rain (it’s time to do the rain dance everyone!), all this nice weather means we’re harvesting some really nice produce. During a normal wet Winter, we have to contend mightily with mud, bugs, and other pesky pests set on making our veggies less pretty than they could be; this year though, everything’s nice and clean! Here’s what we’ll have tomorrow at the Farmers’ Market:

-Red Russian Kale
-Dino Kale
-Spring Mix Lettuce
-Rainbow Chard
-Sugar Pie Pumpkins: There’s more to do with pumpkins than pie! Pumpkin soup is delicious and satisfying, as is Thai pumpkin curry. See below for recipes!
-Spaghetti Squash

Hope to see you at the Market!


Ariel Russell
Redwood Empire Farm

Pumpkin Coconut Curry

From Sunset Magazine

1 small pumpkin, peeled, gutted, and cut into 3/4? chunks (about 5 cups worth)
3 Tablespoons olive oil
1 onion, sliced
1 green serrano chiles, minced
1 cinnamon stick
20 fresh curry leaves* or 6 dried bay leaves
1 teaspoon turmeric
1 tsp cumin seeds or 1/2 teaspoon ground cumin
1 can (14.5 oz) coconut milk
1 tablespoon lemon juice
3/4 cup roasted salted cashews (use the salted…promise, it’s best)
Cooked basmati rice


Toss pumpkin chunks with 1/2 teaspoon salt. Heat 2 tablespoons of oil in a large skillet or wok (we use our wok for everything) over medium-high heat. Arrange the pumpkin in one layer (or as close to that as you can get) in the skillet. Cook the pumpkin until lightly browned, 3-4 minutes, then turn it over and brown it again, 3-4 minutes.
Meanwhile, heat the remaining tablespoon of olive oil in a separate large skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, 8-12 minutes. Transfer half of the onions to a bowl.
Add the serranos, cinnamon stick, curry or bay leaves, turmeric, cumin and 1/4 teaspoon salt to the skillet with the remaining onions, still over medium heat. Cook, stirring frequently, until spices are fragrant, about 2 minutes. Add the pumpkin and coconut milk to the skillet with the onions. Bring the mixture to a boil over high heat, then cover the skillet, reduce the heat, and simmer until the pumpkin is tender, about 7 minutes. Remove the lid, and if the curry is too saucy for your liking, simmer for a couple of minutes uncovered. Stir in the lemon juice and half the cashews. Add more salt to taste.
Serve the curry over rice, topped with the reserved onions and cashews.

Roasted Pumpkin Soup

From Martha Stewart Living

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.