This week’s bag features taro! Taro, or “kalo”, is a staple of the Native Hawaiian diet and is deeply embedded in the history and culture of Hawaii with Hawaiians having cultivated more than 300 varieties overtime. Cultivation of taro has shown to improve soil and water quality in some restoration efforts on Oahu. Taro should always be thoroughly cooked and can be pounded into poi, powdered and added to baked goods, baked, fried, roasted or steamed! Do not keep them inside the refrigerator, this root vegetable should be stored in a cool, dark, well-ventilated place similar to potato or yams. What else is waiting for you in this week’s bag?
Bok Choy– Green Growers
Grape Tomatoes– Twin Bridge
Try these recipes!
Sweet Potato and Lemongrass Soup– Try substituting sweet potato for taro this week!