Bag Items & Recipes

Aloha Oahu Freshies, and welcome to the last bag of summer!  This week’s bag will have Maunawili Greens lettuce, Nalo Farms baby arugula, Ho Farms tomatoes, Pit Farms mint, Poamoho Organic Produce avocados, and Aloun Farms canteloupe.  There will also be either zucchini or long squash from Pit Farms.

A few suggestions on how to use your produce this week:

Canteloupe Salad with Lime, Mint, & Ginger

Thai Shrimp and Squash Soup This recipe calls for butternut squash but long squash works so well in soup it’s worth changing the recipe.

Squash Griddle Cakes

Long Squash Chicken Soup Very few ingredients in this recipe, so you can make it as is, or get creative!

Baby Arugula Salad with Lemon Dijon Dressing

Baby Arugula Pesto A pesto with capers instead of pine nuts!

Six Great Recipes for Zucchini:  zucchini oven chips, grilled zucchini and summer squash salad, zucchini bread, layered zucchini, chocolate zucchini cake, and stuffed zucchini with potatoes and peas!

Sweet Potato Fries with Avocado Dip

Enjoy the produce and please let us know if you try something really tasty-we’d be happy to put it up on the site!

Please remember to provide your previous week’s bag when your order is delivered each week.  You can leave the bag on a door or desk if you are not present when the delivery occurs.

Avocados!  The avocado in your bag is an organic one from Poamoho Organic Produce.  Al Santoro, owner and farmer, told us that normally avocados will ripen in 5-7days after coming off the tree.  This variety however has been consistently ripening within 2-4 days.  Your avo should be ready to eat this weekend-enjoy!  Al says that this variety was called Butterball by the person who gave it to him, although many avos are referred to that way.  Al’s not sure exactly what variety it is but he’s been eating them on BLTs for several days!  Thanks Al!

aloha and bon appetit!

Aloha fresh local foodies!  We have another great bag this week:  Yummy apple bananas, chinese parsley,and white radishes from Pit Farm, tatsoi from Nalo Farms, Ho Farms tomatoes, fresh lettuce from Maunawili Greens, and organic tangerines from Poamoho Organic Produce!  I can’t wait for some tangerines and bananas in my morning yogurt!

Aloha Oahu Fresh clients!  Just a note:  our farmer at Pit Farm was not able to get enough Maui Onion for this week’s delivery, so he supplied a variety of produce.  We hope to provide you with some great Maui Onion soon, and hope you liked your substitute!  Thank you for trying local produce!!

For anyone who hasn’t had tatsoi before, it’s an Asian green similar to spinach.  It’s very good in salads, or steamed or wilted with meat, fish, or pasta.  If you search tatsoi on this website you will find several dishes to try in addition to the ones listed here.

Easy Sauteed Tatsoi and Gingery Sauteed Tatsoi with Tofu Steaks

Tatsoi with Garam Masala tatsoi with Indian flavor!

Tumeric Rubbed  Branzino with Tatsoi and Peanuts You don’t need to follow this exactly but the recipe gives you a great feel for what you can serve with your fresh veggies and the pictures are fantastic.

Hawaiian Grilled Tuna with Maui Onion Slaw Everyone probably has most of the ingredients for this already …just pick up the tuna and wine!

Carmelized Maui Onion Dip just in time for Labor Day picnics

Goat Cheese and Maui Onion Tart from the Hali`imaile General Store Cookbook

Yogurt with White Radish another Indian recipe that will use the white radish and chinese parsley (Cilantro)

Savory Slaw with Mint and Cilantro another great recipe that will use the chinese parsley and daikon

Hi everyone!  This week’s bag is very green…not only environmentally, but in color too!  We think you’ll enjoy it   We are sad to say we don’t have tomatoes this week, we anticipate that they’ll be back soon, but neither Ho Farms or Green Growers had enough to fill our order.  We’ll keep looking and thank you for understanding–such is the cycle of local eating.

This week’s bag contains:  Organic papaya and organic rosemary from Poamoho Organic Produce, Pit Farms green peppers and pineapple, Ho Farms japanese cucumbers, hydroponic lettuce from Maunawili Greens, and mixed baby greens from Nalo Farms.

Torched Salmon with Pickled Shallots and Japanese Cucumbers and Ponzu Vinaigrette This recipe is a little complicated but much can be done the night before and I am sure you can broil the salmon if you don’t regularly cook with a blowtorch.

Carving Cucumbers and ideas for serving

Cooling Japanese Cucumbers–great over rice!!

Rosemary Rice Some reviews mentioned that the rosemary was very flavorful in this dish, so you may want to use a bit less than is called for if you find rosemary to be strong anyway.

Rosemary Bread

Garlic-Rosemary Roast Chicken a classic!!

Rosemary Roast Potatoes all you need with this is the salad and maybe the chicken above!!

Parmesan Roasted Green Beans I might quickly steam or microwave the long beans (cut into pieces) before  using them in this dish as they may take a bit longer to cook, otherwise they’d be great.

Green Beans with Roasted Corn and Onions this recipe says Green Onions in the title but uses red onions in the recipe…you could garnish with green onion!

Mexican Rice

Enjoy your “green” bag this week and please pass along any recipes  you use often or create with Oahu Fresh produce!  Thanks

& bon apetit!

This week’s bag has:

1 head of Maunawili Green’s hydroponic lettuce
1 pint of Ho Farms tomatoes
1 bag of Nalo Farm’s Eggplant
1 lb of Poamoho Produce organic Tahitian limes
1 head of Poamoho Produce pak choi
1 cantoloupe from Pit Farm/Aloun Farm
1 bunch of thai basil form Pit Farm

One of the first questions you may have is what is pak choi otherwise known as bok choy?? This graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties. The most typical pak choi features dark green leaves atop white spoon-shaped upright stems. The slight mustardy flavor of pak choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. In China, the coarser leaves are often pickled. Some Chinese cooks also dip the leaves in boiling water and hang them out to dry in the sun for several days. Drying enables this highly perishable vegetable to be stored for winter months. Asian cooks use the entire plant at many stages of development.

Pak Choi with Eggplant and Tofu (or any meaty substance your prefer!!)

Cantaloupe and Lime Smoothies (lets get the day started right!!)

Wow!  August already…lots of good veggies are available now, and this week’s bag will have Nalo Farms arugula, Maunawili Greens lettuce, Ho Farms tomatoes and string beans, a Poamoho Organic Produce mango, and Pit Farms white radish and bananas.

Korean Carrot and White Radish Salad

Philippines Tomato and White Radish Salad

Potato Arugula Salad