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This Week’s Bag Featuring Star Fruit – July 10th

July 10, 2017 by Adele Balderston

As you know, we always like to try to new things!  This week the bag is featuring Taro, however this time we’ve done the cooking for you so it is already to eat!  This starch is a great side dish, snack, or can be combined to create the main dish!  Enjoy!

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Apple Bananas
Sugarland

Lemon
OK Farms

Long Beans
Ho Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Star Fruit
OK Farms

This Week’s Bag Featuring Star Fruit – July 10th
Get Kalo

This week’s Vegetarian Meal Bag will be created by fresh Box.

Banana Muffins (with Coconut Flour)
Long Beans with Garlic, Ginger, and Black Bean Sauce
Star Fruit Salad
Steamed Taro in Black Bean Sauce Recipe

Filed Under: This Week's Bag

This Week’s Bag Featuring Kale – Week of July 3

July 2, 2017 by Adele Balderston

Happy 4th of July! We hope you get some time off to enjoy the festivities! This week’s bag features kale: tasty leafy greens with more vitamin C than an orange as well as minerals like copper, potassium, iron, manganese and phosphorus.

Preparation:
Wash thoroughly, remove the stems and ribs and slice into strips for a salad or sauté. Go here for more preparation instructions.

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Apple Bananas
Sugarland

Beefsteak Tomatoes
Green Grower’s

Hapa Eggplant
Ho Farms

Japanese Cucumbers
Ho Farms

Kale
Ho Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

This week’s Vegetarian Meal Bag will be created by fresh Box.

Chickpea, Cucumber and Kale Salad with Lemon-Tahini Dressing
Eggplant Rounds with Hummus and Tomatoes
Gratin of Beefsteak Tomatoes
Kale & Eggplant Summer Pasta

Filed Under: This Week's Bag

This Week’s Bag Featuring Watermelon Radish – Week of June 26

June 25, 2017 by Adele Balderston

This week’s bag features watermelon radishes: edible root crops with thin stems and wavy green leaves—all rich in vitamin C. Their exteriors are creamy white with pale green shoulders and a rosy color inside resembling that of a watermelon! Its flavor is mild, only slightly peppery with almond-sweet notes.

Preparation
Watermelon radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt.

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Bravo Radish
Ho Farms

Collard Greens
Ho Farms

Lemongrass
Ho Farms

Okra
Ho Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Sweet Potatoes
Aloun Farms

This week’s Vegetarian Meal Bag will be created by fresh Box.

Okra Summer Salad
Roasted Watermelon Radishes
Smoky Collard Greens
Thai Sweet Potato Soup with Lemongrass

Filed Under: This Week's Bag

This Week’s Bag Featuring Eggplant – Week of June 19

June 18, 2017 by Adele Balderston

Happy Father’s Day! This week’s bag features eggplant, a versatile, low-calorie nightshade filled with antioxidants, fiber, vitamins and minerals. A hearty fruit–perfect for grilling, frying or baking–eggplants make a great meat substitute for vegetarian dishes.

Preparation
Most eggplants can be eaten either with or without their skin. However, the larger ones and those that are white in color generally have tough skins that may not be palatable. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked. If you’re not preparing your eggplants right away, store them in the crisper of your fridge up to five days.

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Apple Bananas
Sugarland

Eggplant
Ho Farms

Mixed Tomatoes
Sugarland

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Cremini Mushrooms
Small Kine Farm

Swiss Chard
Ho Farms

This week’s Vegetarian Meal Bag will be created by FreshBox.

Eggplant Stir-Fry with Greens and Cashews
Quinoa with Chard and Mushrooms
Roasted Eggplant and Mushrooms
Roasted Grape Tomatoes

Filed Under: This Week's Bag

This Week’s Bag Featuring Sweet Potato – Week of June 12

June 12, 2017 by Adele Balderston

Happy Kamehameha Day! The Sweet Potato is one of the oldest vegetables known to mankind. Sweet potatoes originated in Central and South America, but archaeologists have found proof through prehistoric remnants that the sweet potato was grown in Polynesia before western exploration, according to radiocarbon dating. Current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there. 

The sweet potato is not a potato, and it is not a yam!

Preparation

The simplest way you can prepare a sweet potato is by first heating the oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato. 

What else is in this week’s bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Japanese Cucumbers
Ho Farms

Mango
Twin Bridge Farms

Mixed Tomatoes
Sugarland

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Papaya
Kahumana Organic Farm & Cafe

Sweet Potatoes
Aloun Farms

This week’s Vegetarian Meal Bag will be created by FreshBox.

Acai Bowl
Oven-Roasted Sweet Potato Wedges
Quinoa and Mango Salad with Lemony-Ginger Dressing
Veggie Sweet Potato Hash with Eggs

Filed Under: This Week's Bag

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