The judges at Taste of St. Croix had a dish we are sure they will remember for a long time. As they received the dish, in came all the parts: a whole pumpkin opened at the top like a jack-o-lantern, a bamboo tray with coconut shell cups containing fresh ingredients, a bamboo insulator with red-hot stones, tongs, safety glasses, and directions.
1) Put on safety glasses
2) Remove the pumpkin lid (which contained fresh local red snapper broth)
3) Add first 2 coconut cups containing fresh hand-sqeezed coconut milk and sliced kaffir lime, grated ginger and turmeric, and finely chopped lemongrass
4) Add red hot Caledonia stones (just pulled from the fire) from container with tongs into pumpkin until water boils, then cover and let simmer for 3 minutes
5) Remove pumpkin lid, let steam off, then add diced heirloom cherokee purple tomatoes and malabar spinach to finish
6) Serve with ladle into coconut cups, enjoy!
We have to admit, we were surprised and elated to hear our names over the loudspeaker as first place winners, especially with such fine restaurants Savant and Tutto Bene in 2nd and 3rd place in the category! We are sure that with our farm-grown creation the judges really got a true taste of St. Croix!
Thanks to all the help -Jessica, Shelli, Patrick, and Nadja for making this laborious dish a huge success!
Recipe by Nate Olive & Tahirah Abu-Bakr
Our featured recipes come from being created spontaneously by our farm staff in the community center kitchen, restaurant friends' recipes, from our wonderful CSA members, as well as supplemented with findings from ones we've found online and really like.