It’s Memorial Day week and we hope you have spent some of your holiday time thinking about those who have sacrificed in the service of our country. Memorial Day has a long history; according to the website of the U.S. Department of Veteran’s Affairs, it was first observed in 1868 and was initially called Decoration Day. Some localities claim to have been observing the holiday even earlier, in 1866, in honor and remembrance of those who died in the Civil War. In any case, it is a day to ensure that we never forget those who have fallen in service.
This week’s bag will contain kabocha pumpkin and chinese parsely from PGC Farmers, slicing tomatoes from Green Growers, lettuce from Leilehua High School Ag students, lemons from Hoalike Farm, and watercress from Sumida Farm in Pearl City.
Sumida Farm is a long time farm in south central Oahu, started in 1928 by David and Barbara Sumida’s grandparents. David and his sister Barbara are the current operators, 3rd generation, to work the farm in the heart of what is now heavily urbanized Pearl City. If you’ve driven down Kam Hwy in Pearl City you’ve seen the farm, it’s just before Anna Miller’s and just below Monterey Bay Canners Restaurant. It’s an oasis of green!
PoPo’s Tofu Watercress Salad a local favorite!
Oven Roasted Kabocha with Garlic and Parsely Here are a couple of tips with this one: I never peel my kabocha before roasting it. I cut it into wedges, following the curve of the pumpkin, and scoop out the seeds. You can more easily peel or cut the skin off after roasting, or eat it if you want too! Also with this one, I would add a few squirts of lime or lemon juice when you toss it, the acidity pairs well with the squash and garlic. Use your chinese parsely (cilantro) instead of Italian parsley. And just like another reviewer mentioned, I roast my veggies at a higher temp too, like 425.
Roasted Kabocha Squash Soup This looks amazing…reminds me of butternut squash bisque, but even easier!
Tomato Eggplant Tian I made this Sunday night and I’m amazed…it’s that good! I halved the amounts because I had only 2 eggplant, but it still came out amazing. I ate it with baked ono–delicious!