My love of food and cultures have taken me around the world, which led me to try farming in Hawaii. I have been loving cooking, photography, gardening, baking, and outdoor adventuring, since back when I was filling a Girl Scout sash with badges. My locations may change, and my activities continue to grow in number, but deep down inside, I still love curling up with a good book, squealing about in a classic car, and making stick-to-your-ribs meals out of homegrown food.
This dish uses one pumpkin in three forms: Cooked pumpkin puree, ground toasted pumpkin seeds, and fresh grated pumpkin. The recipe is highly adaptable depending upon your tastes. The following recipe is both vegan and gluten free making it perfects for potlucks and parties. This is a rough recipe made in potluck proportions, downsize or up size depending on your needs. I make extra sauce and use it chilled as a dip or sandwich spread throughout the week. Can be served hot or cold.
4lb fresh pumpkin
2 pkgs rice vermicelli noodles
2 c. macadamia nuts and cashews
4 oz garlic chili paste
1/3 jar tahini
1/3 jar Almond butter
soy sauce to taste
chopped green onions
one to two fresh red cayenne peppers chopped or chilis of your choice
Steam 2lbs peeled pumpkin that has been chopped into 1” chunks
Wash seeds and pat dry. Toast on a cookie sheet until brown. Coarsely grate 1 lb of peeled raw pumpkin and set aside.
Boil packages of rice vermicelli noodles. When tender, rinse with cold water until needles are cooled, drain and set aside.
In a food processor, grind pumpkin seeds, ½ of the macadamia nuts and ½ of the cashews (or which ever you prefer.) You will be using some in the dish and some as a topping. Place in a bowl and put aside. Put the cooked pumpkin in the food processor container, pulse for a few seconds, add garlic chili paste, seed and nut butters, pulse until blended. Add shoyu (soy sauce) last. Add soy sauce sparingly to taste.
In a deep frying pan, tumble noodles, sauce, ground seeds and nuts together until warmed and well blended. Turn off heat and mix in raw pumpkin gratings reserving 1 cup for topping. Pour into a serving dish. Add remaining nuts, grated pumpkin, green onion, and chopped chili pepper to garnish.
Serve with aloha. Enjoy!
Please note:
This dish can be adapted to use peanuts, peanut butter, spaghetti noodles, as well as flax seeds, sesame seeds, chia seeds or anything else that you have in your pantry. The general rules are to use more pureed pumpkin/squash and less nut butters. Using about ¾ pumpkin to ¼ nut butters/chili sauce works fine. This creaminess that comes from the pureed squash makes the dish both economical and heart healthy.
After 20 years, the Waimea farm fair returned this year. Expanding on the giant pumpkin growing contest of years past, this year brought tomato tasting and pumpkin cooking elements as well. I may max out at a 45lb squash, so no “giants” for me, but I do love to celebrate with the growers. It is a squash solidarity. You do not understand patience until you grow squash in Hawaii.
Pumpkin and squash can be tricky here and Hawaii, and our giants can vary by hundreds of pounds from season to season. But that isn’t the point, the point is that community gathered to celebrate nature, ambition, and the pure dedication that it takes. HPA school entered three very different pumpkins that helped to illuminate how different pumpkins from the same patch can be. The Largest at rear of photo took 1st in the school garden category) Soil maverick and giant pumpkin grower Noah Dodd led the way for HPA by using his own unique soil microbe building methods to get the squash to grow to super sized proportions.
Donna Mitts and prize winner Myrtle
I know and respect organic grower Donna Mitts, who has been giving me updates throughout the season. ( see image above) Her squash was golden and beautiful, and very deserving of the attention that it got. She named the squash Myrtle, and it grew into it’s name.
Baby Max showed the enthusiasm that we all felt. Here Max celebrates Donna’s pumpkin. Council woman Margaret Wille joined Donna Mitts and myself in a photo among the giant pumpkins. Chefs and home cooks alike marveled at the culinary possibilities.
Young Kawika Winters himself weighed in at only 1/2 a pound more than the giant pumpkin that he grew. Here he awaits the judging flanked by the other contenders.
Donna Mitts grew “Myrtle” organically
Ribbons were awarded in many categories, including record keeping for the school gardeners. How wonderful to reward a quieter, but valuable dedication. Mala’ai School garden won the record keeping prize by creating a beautiful photo log that captured the season. http://www.malaai.org
After the celebrations for giant pumpkins, we moved on over to the tomato tasting and pumpkin cooking competition.
As the judging took place, many of us marveled at the challenges of comparing the beautiful island grown produce. We were very happy to see some of our islands best including the innovative Chef Sandy that were part of the judging crew.
refreshing pumpkin juice
Then more talk of pumpkins. Donna Mitts wore many hats throughout the event including making the wonderful and refreshing “Pumpkin Juice” that cooled us under the hot Waimea sun. She used pumpkin puree, apple juice and pumpkin pie spice to make this welcomed treat. Then came the judging of the pumpkin cooking contest. Many of us were nervous as the judges buzzed around through plate after plate of homemade, beautiful food. There were three categories, including Main course, desert, and misc category. Pumpkin butter, pumpkin curry, pumpkin tortellini, pumpkin nut bread, pumpkin casserole, pumpkin chiffon pie, pumpkin crumble, and my dish Pumpkin Noodle Nut.
My entry in the line up
I am not sure why I was nervous with such a wonderful mix of people celebrating food. But when farmer/organizer Paul Johnson and the judges gave the “all clear sign” that the crowd could sample all things squash, my tension eased, as we laughed and nibbled the plates clean.
Guilty! We pounced on the table.
I mean we really went for it. Each dish was special, and made with love. We celebrated local ingredients and family recipes.
Paul was a good sport, and surprised us all by reappearing in costume. The kids loved it!
A clean plate, a red ribbon, and the recipe to share
Then the prizes were announced by category. I would not have been a very good judge, because, each one was so wonderful. It was like picking puppies or kittens. The unique dishes were creative and flavorful, and many were very nutritious as well.
I took a risk by entering a brand new recipe to the contest. I wanted to showcase squash as much as possible in one dish. I had made a gluten free, vegan recipe called noodle nut last year. After meeting with Chef Stephen of Under the Bodhi Tree restaurant in the shops of Mauna Lani http://www.underthebodhi.net I was inspired to try new things. So I changed my existing recipe to include cooked pumpkin puree, ground toasted pumpkin seeds, and grated fresh pumpkin. Chef Stephen does raw and vegan entrees, and also loves to use pumpkin seed. Pumpkin is so versatile, so I thought…heck go for it, this is the only pumpkin contest we have ever had on the island, so I thought it is time to pull out all of the stops.
So just a day before the contest, I was revamping and “pushing the pumpkin” into the recipe, and I am so glad I did. Using all gluten free and vegan ingredients, my home grown black pumpkins, home grown cayenne chili peppers, Pat Hall’s aquaponic grown green onions, and local macadamia nuts. It was an island proud dish. The empty dish says it all. It was cleaned out and awarded a 2nd place ribbon in the main dish category. Third went to the lovely pumpkin curry, and first place went to one of our island’s best chefs, Executive chef James Babian. Chef Babian was the Executive chef of the Four Seasons resort here on the Big Island. He can be credited with helping to move the buy local movement here over a decade ago. He makes his own pasta from scratch in the kitchen of the restaurant that he and his wife Christine created in Waikoloa village named Pueo’s Osteria. http://www.pueososteria.com Go there, trust me.
Let’s just say if anyone deserves first place, I have to say it is him. I managed to get one lone tortellini off the plate before the other tasters descended. It was divine, and sort of melted in your mouth. I feel lucky to have gotten one, and no, I have no photos, because it was either grab one, or photograph it. So sorry blogosphere, but eating won. It was that good. But watch out Executive Chef Babian, I’ll be back next year with another year of pumpkin cooking under my belt. I’ll do my best to take on your tortellini again..or at least be quite ready to again grab one off the tasting plate.
Mahalo to all those who attended, volunteered their expertise, and added their talents to the day. We all love a good come back story, and what better come back than that of the community farm fair.
Using heirloom squash to outsmart Melon fly and Pickle worm in Hawaii.
Kamuela Farmer Anna Peach of Squash and Awe farm will be presenting a talk about her sustainable farming methods. A seventh generation farmer, Anna decided to look to history for a solution to Hawaii’s commercial crop failure. She will be sharing information about
no-till farming, inter planting with native plants, seed saving, and making natural fertilizers from restaurant scrap. See her farm at http://www.squashandawe.com
For those who wanted to follow me on my journey to the National Heirloom Expo…”Farming Outside the Box” was the speech that I presented in Santa Rosa, CA.
Squash and Awe 