Episode 4 - Thai Pumpkin Curry
The air is crisp. The kind of weather that sobers your mind and drives you back home again.
Welcome to October! One of my favorite months because it includes my favorite holiday, Halloween! I love the joy, creativity and imagination that goes into it. I love decorating my yard with spiderwebs and skulls and tombstones. I love Halloween because it feels like another chance to be a kid. I’m also renewably blown away by the colors, aromas and fire pit get-togethers that come along with this time of year. They are all the perfect ingredients for sharing a scary story or two, and I definitely believe in ghosts. (Have you met the band I’m in?)
Speaking of perfect ingredients, in this absolutely autumnal episode, we will focus on that gourd we all know and love, you guessed it, we’ve got a recipe featuring a beautiful PUMPKIN! Pumpkins can be so much more than a jack-o-lantern or a seasonal latte at Starbucks, and I’m excited to show you how. In this installment of Back to the Garden, I’m joined by my good friend Emily McGinty of Duke Campus Farm. We learn many nifty things while harvesting our earth elements. Before dinner, we also delight in a hearty visual feast of colorful flowers bathed in golden hour sunlight while frolicking at the farm. I love a good frolic.
We won’t actually get back to my garden, but we will get back to the pumpkin patch, the potato field, the barn, and of course the kitchen! So join us as we harvest local ingredients and cook up some Thai Pumpkin Curry. This recipe is naturally vegan and vegetarian and a wonderful way to warm up on a cool night. Filming this episode was the stuff October dreams are made of, so GET PUMPED!
- Liz
Click recipe below to download your printable PDF
