This week’s bag will feature a rare item: pohole, or Hawaiian fern. Pohole is also known as warabi, ho`io, or fiddlehead fern and is eaten in salads and often with tako and dried fish. Below we are featuring a recipe from the best recipe source there is: grandma! There will also be japanese cucumbers, hydroponic lettuce, corn, avocados, and braising greens in your bag. Enjoy!
Grandma Toribio’s recipe for Ho`io Salad
1 bunch warabi (aka pohole/ho’io/fiddlehead fern)
1 onion – sliced or chopped
1 package kamaboko – julienned or chopped
1 package dried opae
Hawaiian Salt – salt lightly, to taste
Sesame oil – to taste
Shoyu – to taste OR 1 1/2 tsp. of patis (fish sauce)
**Some people prefer to eat the warabi/pohole/ho’io UNCOOKED/FRESH, without blanching. These steps optional if eating uncooked.
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