This week's bag items and recipes! 4.20 & 21

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

Ingredients

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)

Sesame seeds

Instructions

1. Cut warabi in 1 1/2 inch pieces, using the soft parts of the warabi. Discard hard area.

2. Wash warabi in a large bowl, filled with cold water and add Hawaiian salt. Rinse in clean water.

3. In a large pot, boil water**

4. Prepare an ice bath in another large bowl, filled with ice and cold water**

5. After water has boiled, turn heat off and add warabi to hot water for only a minute**

6. Remove warabi from hot water and place in ice cold water to keep it from over cooking – approximately 15- 20 minutes. After it has cooled, let water drain.**

7. Transfer warabi to a large bowl and add onions, kamabuko, shredded shrimp, salt, sesame seeds, sesame oil, shoyu or patis. Toss gently and sprinkle with sesame seeds. Serve or chill in refrigerator.

**Some people prefer to eat the warabi/pohole/ho’io UNCOOKED/FRESH, without blanching. These steps optional if eating uncooked.

This week’s bag items and recipes! 4.20 & 21

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