O‘ahu Fresh

  • Sign Up
  • This Week’s Newsletter
  • Member Login
  • How It Works
    • Produce Bag Options
    • Delivery Areas
    • Online Marketplace
    • Wholesale
    • FAQs
    • Gift Certificates
  • Producers
  • This Week’s Bag
    • Cooking In Quarantine
    • Recipes
    • Ingredients
    • Latest Newsletter
  • About Us
    • Oahu Food Hub
  • Local Agriculture
    • Resources for Farmers
    • Hawaii Food & Farmers Series

This Week’s Bag Featuring Okra! – December 10th, 2018

December 10, 2018 by Diane O'Neal

okra

Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and Indian and the American South. Ridged along its length, the green, slightly fuzzy pod contains rows of edible seeds that release a sticky liquid when chopped and cooked, which has led to it being used to thicken soup and stew recipes, such as Cajun gumbo, but it’s also served whole as a side dish. Its flavor is quite subtle, so it benefits from being cooked with strong, spicy ingredients!

Preparation

Wash and dry. If you are serving the okra whole as a side dish, and don’t want the liquid to be released during the cooking, trim around the stalks in a cone shape, so that the pod isn’t pierced. If you do want to release the liquid, chop or slice thickly or thinly, according to your recipe.

Farms that grow Okra

Ho Farms

Recipes 

Grilled Okra and Tomato Skewers 

Sauteed Okra and Tomatoes

What else is in the bag?


Japanese Cucumbers
Kahumana Organic Farm & Cafe

Kale
Ho Farms

Lettuce
Kunia Country Farms

Okra
Ho Farms

Orange
Adaptations

Sweet Potato
Twin Bridge Farms

Try out these recipes!

Okinawan Sweet Potato Goat Cheese Salad
Pan-Fried Okra with Cornmeal
Sautéed Okra and Tomatoes
Toasted Orzo with Kale, Feta, and Radishes

Filed Under: This Week's Bag

Pan-Fried Okra with Cornmeal

December 10, 2018 by Diane O'Neal

This simple, six-ingredient recipe from Southern Living Magazine takes just half an hour to prepare, but it’ll add something special to any supper. For the best results, choose fresh okra pods no longer than 4 inches in length. Depending on the variety, if the pods are much longer they are going to be tough and woody, which is never ideal. You simply heat the oil in the skillet and add the okra, stirring to coat. Sprinkle okra with salt and pepper and, as the okra fries, sprinkle it with the cornmeal. It’s a no-nonsense process fitting for this simple dish. This quick recipe calls for you to use two skillets, so the okra will have room to cook up extra crispy. But you can also cook two batches in one skillet, just make sure the oil in the second batch gets nice and hot before adding the okra.

Filed Under: Recipes

This Week’s Bag Featuring ‘Ulu (breadfruit)! – December 2nd, 2018

December 3, 2018 by Diane O'Neal

‘Ulu or breadfruit was first domesticated in the western Pacific and today is grown on most Pacific Islands. It continues to be an important staple crop and a component of traditional agroforestry, grown as both a subsistence crop in home gardens and farms. As a dietary staple it is comparable in importance to tropical staples such as taro, plantain, cassava, sweet potato and rice.  The name breadfruit is derived from the texture of ripe fruit when cooked, which is similar to freshly baked bread, though it has a potato like flavor. Ripe fruit have yellow or yellow-brown skin and soft, sweet, creamy flesh that can be eaten raw or cooked. ‘Ulu is a versatile crop and can be eaten at all stages of maturity. The fruit is a good source of dietary fiber, potassium, calcium, and magnesium.

Preparation:

Watch this Cooking ‘Ulu Video !

cooking5

 

 

 

 

 

Farms that grow ‘Ulu:

Kualoa Ranch

Kakoo Oiwi

Southern Turf

What else is in the bag?


‘Ulu
Southern Turf

Apple Bananas
Sugarland

Eggplant
Twin Bridge Farms

Lettuce
Kunia Country Farms

Long Beans
Ho Farms

Watermelon Radish
Kahumana Organic Farm & Cafe

Try out these recipes!

Breadfruit Gnocci from Saturdays With Maggy
Glazed Chinese Long Beans
Grilled Spiced Eggplant with Yogurt and Tomato-Cucumber Salad
Spicy Stir-Fried Long Beans with Peanuts

Filed Under: This Week's Bag

Breadfruit Gnocci from Saturdays With Maggy

December 3, 2018 by Diane O'Neal

"The starchy fruit, similar to potato, is a logical replacement for rice, bread, flour, tortillas and potatoes when eaten in the "green" stage. Once the fruit ripens, it can be used in various desserts. My entry, recipe below, got second place in the entree division as well as nabbing the "Healthiest Choice" award of which I am particularly proud. You all know by now how passionate I am about making food that is good for our bodies as well as the 'aina. I hope you will give breadfruit a chance, maybe even by trying the recipe below." - Gwen Van Velsor

Filed Under: Recipes

This Week’s Bag Featuring String Beans! – November 26th, 2018

November 26, 2018 by Diane O'Neal

String beans, also known as green beans, make it onto the list of “world’s healthiest foods.” A member of the bean and legume category, these guys provide concentrated amounts of fiber, folate and minerals making them known to lower the risk of chronic diseases, such as type 2 diabetes, high blood pressure and coronary heart disease, among others.  They are also a great source of vitamin K, vitamin C, manganese, vitamin B2 and B1, and copper.

Preparation

Most common cooking method is to boil. Always wash produce before cooking and eating. Bring water to a boil and add whole beans, cooking until bright green in color, about 5-7 minutes. The beans should be crisp and tender (al dente). Blanch in ice bath for one minute after cooking. Before eating, trim the stem off, and tail end off as well if preferred.

Farms that grow string beans

Ho Farms

What else is in the bag?


Green Beans
Ahiki Acres

Lettuce
Kunia Country Farms

Orange
Adaptations

Sweet Potato
Twin Bridge Farms

Swiss Chard
Ho Farms

Watermelon Radish
Kahumana Organic Farm & Cafe

Try out these recipes!

Garlic Sautéed Swiss Chard with Egg and Avocado
Okinawan Sweet Potato Goat Cheese Salad
Roasted Watermelon Radishes
String Beans with Ginger and Garlic

Filed Under: This Week's Bag

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • …
  • 13
  • Next Page »

Our Mission

Oahu Fresh provides access to food from local farms for homes, offices, restaurants, hotels, and schools throughout Hawaii. As an avid participant in the CSA Hawaii program, we take pride in delivering freshly grown produce to you.

Members

  • Place Your Weekly Order
  • Become A Member
  • Policies & Procedures
  • FAQs

Weekly Newsletter

Be the first to hear what's in each week's delivery. Learn what's new in local food.

OAHU FRESH

916 Kaaahi Place
Honolulu, HI 96817
(808) 476-7550
support@oahufresh.com
Contact Us

Customer Service Hours:                                      Mon – Fri | 9:00AM  – 5:00PM

  • Facebook
  • Instagram
  • Twitter

© 2023 Oahu Fresh | Design by Local Color Design