This week’s bag is  Great!! You will be getting Maunawili Greens lettuce, Nalo Farms braising greens, a surprise herb from Pit Farms, Hauula tomatoes from Green Growers,  and red peppers and asparagus from Twinbridge Farms in Waialua.  Wednesday deliveries will also receive eggplant that was not delivered two weeks ago.

For those of you who aren’t familiar with Twinbridge Farms, check out the following links to read more about their amazing story:

Hawaii Dept of Agriculture

Share Your Table

Honolulu Advertiser

Hana`Ai

Hawaii News Now

Recipes for this week’s produce:
Roasted Red Pepper Cream Sauce

How to Make Roasted Red Peppers

Cold Roasted Red Pepper Soup

Baked Asparagus with Balsamic Butter Sauce

Simple Braised Greens with Garlic

Asparagus Salad

Spinach and Red Pepper Salad

Fennel and Red Pepper Salad

We hope you enjoy this week’s produce! Please let us know about the recipes and meals you create with the items; we’d like to feature them in our newsletter or on our site!  Happy Halloween (enjoy the candy!) and watch out for the Great Pumpkin Charlie Brown!  (Shout out to my sis Heather, who watches that Peanuts show every year!!!  Happy Halloween H!!

Aloha Oahu Fresh Subscribers!  It’s almost Halloween, hope you’re stocking up on the candy for trick or treaters.  We have a fresh, healthy bag for you this week with two fruits and a lot of salad items!

From Maunawili Greens we’ll have some hydroponic lettuce which you can add to your Nalo Greens, from Nalo Farms.  They’ll also be providing a mixed herb bag, which will go well with your Ho Farms long beans.  Finally we’ll have some organic mango from Poamoho Organic Produce to pair with Pit Farms papaya.  This week we won’t have tomatoes; it just happens to be one of those rare weeks when our tomato producers are all in between harvests.  We’ll get those back as soon as possible!

Glazed Long Beans

Sweet n Sour Long beans

a perfect fall salad: Cranberry Walnut Baby Greens Salad with Goat Cheese

Baby Greens Salad with Salmon, Peas, and Mustard Viniagrette

Aloha everyone!  This week we have wonderful salad items in the bag:  Maunawili Greens lettuce, Hauula tomatoes, Nalo Farms arugula, Pit Farms basil, green onions, cucumber, and bananas, and Ho Farms eggplant!

a few recipe ideas:

Easy Arugula Salad

Arugula, Roasted Eggplant, and Ricotta Salata Salad

Eggplant and Arugula Sandwiches with Chick Pea Spread

Thai Charred Eggplant with Tofu

Thai Fried Eggplant with Basil

From the Hawaii Farmers Market Cookbook Vol. 2-

Curry Spiced Eggplant and Green Onion

1 lb long (Japanese) eggplant

4 slices bacon, cut in 1 inch pieces

1 tablespoon curry powder

1/2 cup green onion bottoms, split lengthwise and cut in 2 inch pieces

1 cup green onion tops cut in 2 inch pieces

2 tablespoons Kikkoman soy sauce

2 tablespoons honey

oil for deep frying

Remove the stem caps of the eggplant and cut into 1/2 inch rounds.  Heat 2-3 inches of oil in a saucepan for deep frying.  When the oil is at 350 degrees F, cook eggplant for 20 seconds.  Remove from oil and drain in a colander.

In a skillet over medium-high heat, cook bacon until crisp.  Remove from pan and drain on a paper towel.  Discard all but 2 tablespoons of the bacon drippings.  Add curry powder and green onion bottoms and saute until wilted.  Add green onion tops, soy sauce and honey and cook until green onions are bright green and wilted.  Add eggplant and bacon and toss together until heated through.  Transfer to a platter and serve.

Serves 4.

Enjoy!!

Hi everyone!  This week’s bag has great produce in it.  We’ve got one more week of delicious organic starfruit from Poamoho Organic Produce, Ho Farms tomatoes, Maunawili Greens lettuce, kale from Nalo Farms, and tatsoi, kabocha, and Maui onions from Pit Farms.

I think a great bag like this needs few extra recipes, because I can see a great stir fry with this produce.  Start by cutting your kabocha in half then into smaller half moon shapes (after removing the seeds).  You can cut the rind away or leave it on, just make sure to cut the pieces into consistent sizes that are small enough to cook pretty quickly.  Put the pieces in a bowl and toss them with olive oil, pepper, salt, and whatever other spices you like.  Meanwhile start a large skillet warming with olive or sesame oil.  Toss the kabocha into the skillet, and cook it for long enough to start to get soft.  While the kabocha is cooking finely chop or slice some garlic and some of your Maui onions.  Toss them into the skillet and let them cook along with the kabocha.  While they are cooking wash and dry some tatsoi.  When the kabocha stir fry is almost done, toss the tatsoi in on top to steam slightly. You could also add the kale, probably when you add the onions as it will need to cook a little longer than the tatsoi.  You may want to add a little butter  and/ or additional spices (cumin or 5 spice?).  This could be served with salad and rice, couscous, or quinoa, and steak, salmon, or something like a mango sausage.

Some other ideas for the produce:

Lomi Lomi Salmon

Fall Garden Soup

Simmered Kabocha

Roasted Kabocha with Bok Choy Lentil Soup Just looking at this one makes my mouth water!

Chickpea, Kale, and Tomato Salad

We have posted several other kale, tatsoi, and kabocha recipes, just use the search box on the recipes page to find them!

Bon Apetit!