Oahu Fresh spent the past weekend with Class 13 of the Agricultural Leadership Foundation of Hawaii touring the Big Island to learn what types of agriculture farmers are undertaking there. We traveled from Hilo to Waimea to North Kona and saw everything from an exotic fruit orchard to Hamakua Mushrooms to an EPA award-winning pond at the Four Seasons Hualalai that is home to the prawns that will eventually end up on dinner plates at the restaurant. We hope you enjoy the pictures and if you have any questions about the farms please contact us!
This week’s bag contains hydroponically grown lettuce from Maunawili Greens, Ho Farms tomatoes, Nalo Farms arugula, and Pit Farms pak choi, apple bananas, carrot, & possibly Thail basil.
For some recipe ideas using your fresh produce see below:
Grape Tomato and Avocado Salad from Whole Foods
Mild Spiced Summer Squash and Pak Choy
From the Hawaii Farmer’s Market Cookbook: Bok Choy with Kurogoma
8 whole heads baby bok choy
1/2 cup kurogoma (black sesame seeds)
1 cup dashi
2 teaspoons usukuchi soy sauce
1 tablespoon plus 2 teaspoons sugar
Bring a large pot of water to a boil. Hold 2 heads bok choy together with tongs, grabbing leaf ends. When water is boiling, immerse the stem ends in it. Cook stem ends first, about 30 seconds. Then drop whole heads into the water and cook another 30 seconds. Remove from water with tongs and immerse in ice bath. Repeat with remaining bok choy. When bok choy is well chilled, remove from ice bath and squeeze out as much water as possible. Lay on cutting board and trim ends. Leave whole or cut crosswise into pieces and arrange on serving plate. Refrigerate until ready to serve. Place sesame seeds, dashi, soy sauce and sugar into blender. Blend until smooth. When ready to serve pour sauce over bok choy.
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