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
Ho Farms

Kale
Ho Farms

Lettuce
Kunia Country Farms

Okra
Ho Farms

Orange
Kamaaina Land Nursery

Sweet Potato
Aloun 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

‘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 !

Farms that grow ‘Ulu:

Kualoa Ranch

Kakoo Oiwi

Southern Turf

What else is in the bag?

‘Ulu
Kākoʻo ʻŌiwi

Apple Bananas
Pacific Gateway Center

Eggplant
Ho 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

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?

Lettuce
Kunia Country Farms

Orange
Kamaaina Land Nursery

String Beans
Ho Farms

Sweet Potato
Aloun 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