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This Week’s Bag Featuring Mangoes! – May 7th, 2018

May 7, 2018 by Faye Miguel

Mango

mango

The mango is native to eastern India and Burma. The fruit is now grown around the world in frost-free tropical and subtropical climates. There are hundreds of named cultivars with various shapes, sizes, coloring, and texture. Fruit quality is often based on the scarcity of fiber, size of pit, and taste. Oils in the mango sap, skin, and even leaves can cause dermatitis. Even if one is sensitive to this, a peeled mango or drinking its juice usually causes no harm. Mangoes are high in Vitamin C and fiber and can be eaten in many ways.

 

Preparation

Mango Dices

  1. Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4″ from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the “cheeks.” What’s left in the middle is mostly the mango seed.
  2. Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.
  3. Here’s where you can choose your favorite method. Either “Slice and Scoop”—scoop the mango slices out of the mango skin using a large spoon—or “Inside Out”—turn the scored mango cheek inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.

         

 

Mango Slices

  1. Slice each side just past the seed.
  2. Slice flesh without breaking the skin.
  3. Scoop out slices and enjoy!

What else is in the bag?

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


Bok Choy
Aloun Farms

Green Beans
Aloun Farms

Hapa Eggplant
Ho Farms

Lettuce
Kunia Country Farms

Mango
Mana Olana

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Try out these recipes!

Asparagus, Baby Bok Choy & Rice Noodles
Eggplant Stir-Fry with Greens and Cashews
Quinoa and Mango Salad with Lemony-Ginger Dressing
Red Potatoes & String Beans Saute

Filed Under: This Week's Bag

This Week’s Bag Featuring Red Russian Kale! – April 30th, 2018

April 30, 2018 by Faye Miguel

Red Russian Kale

Red Russian kale is easily recognized by its richly colored burgundy stems and purple tinted leaves. They are flat and toothed like an oak leaf with an overall dark green color and deep red veins. It offers a mild nutty flavor that is slightly sweet and earthy with a hearty texture. When choosing Red Russian kale look for fresh, bright, firm leaves.

It is an excellent source of vitamin C, and also provides iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber.

What else is in the bag?

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


Beets
Ahiki Acres

Japanese Cucumbers
Ho Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Red Russian Kale
Ho Farms

Swiss Chard
Ho Farms

Zucchini
Aloun Farms

Try out these recipes!

Collard Roll Ups with Coconut Curry Kale
Jalapeno and Chicken Stuffed Zucchini
Lemongrass and Ginger Egg Drop Soup with Swiss Chard and Portobellos
Roasted Beets

Filed Under: This Week's Bag

This Week’s Bag Featuring Eggplants! – April 23rd, 2018

April 23, 2018 by Faye Miguel

Eggplants

eggplant1

Eggplant is a species of nightshade grown for its edible fruit.

 

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.

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

Hakurei Turnip
Kahumana Organic Farm & Cafe

Lemon
OK Farms

Long Beans
Ho Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Try out these recipes!

Banana Nut Bread
Barley Salad with Turnips and Greens
Long Beans with Mushrooms and Black Bean Sauce
Vegetable-Stuffed Eggplant

Filed Under: This Week's Bag

This Week’s Bag Featuring Pineapple! – April 16th, 2018

April 16, 2018 by Faye Miguel

Pineapple

mauipineapple

The pineapple is an amazing low-calorie, fat free, cholesterol free, low-sodium fruit that is one of very few edible members of the bromeliad family. Its formation is curious in that each scale of the pineapple is actually an individual berry, and these berries fuse together around the central core of the fruit. When it comes to their nutrition content, pineapples contain high amounts of Vitamin C, manganese, are a great aid for digestion because of the dietary fiber they offer. It’s also a great source for energy, thanks to its thiamin content, which is a variety of B Vitamin.

Preparation

1. Lay the fruit on its side and, grasping it firmly with one hand, slice off the leafy crown and the base with a large, sharp knife.

2. Stand the pineapple on end and slice off the prickly rind in seven or eight downward strokes, cutting deep enough each time to remove the eyes.

3. Divide the fruit into quarters, and cut the triangular section of core away from each quarter.

4. Lay each quarter on its side and slice it crosswise into wedges of the desired thickness.prepare_pineapple

If you want rings, you are going to have to get a Corer tool so that you can remove the core!

What else is in the bag?

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


Lettuce
Kunia Country Farms

Long Beans
Ho Farms

Mixed Tomatoes
Sugarland

Okra
Ho Farms

Pineapple
Dole

Russet Potatoes
Twin Bridge Farms

Try out these recipes!

Braised Long Beans With Tomatoes
Butter Lettuce, Grilled Watermelon and Fresh Dill Salad
Pineapple Chicken
Tzatziki Cucumber Sauce

Filed Under: This Week's Bag

This Week’s Bag Featuring Asparagus! – April 9th, 2018

April 9, 2018 by Faye Miguel

ht-trimming-asparagus-video-x

 

About Asparagus:

Asparagus is native to Europe, Asia and northwestern Africa. The fleshy green spears of asparagus have been considered a delicacy since ancient times. Today the shoots are prepared and served in numerous ways including stir-fried, steamed, sauteed, grilled, pickled, or even eaten raw. Water makes up 93% of asparagus’s composition. As a result, the spears have a very high respiration rate which make it more perishable than most other vegetables. By wrapping the ends in a damp towel, you can offset the respiration rate and prevent the spears from losing water, wrinkling and hardening. Nevertheless it’s best if you consume asparagus within approximately 48 hours of purchase.

Preparation:

The spears should be washed and the ends trimmed. If the shoots are young they will be tender. If they are older and thicker, the ends might be more woody and could be slightly peeled. The shoots can be cooked in numerous ways or eaten raw. Stir-frying, sautéing, and grilling are all popular and easy methods to cook asparagus.

 

What else is in the bag?

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


Apple Bananas
Sugarland

Asparagus
Twin Bridge Farms

Butternut Squash
Ho Farms

Lettuce
Kunia Country Farms

Mixed Carrots
Twin Bridge Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Try out these recipes!

Asparagus, Baby Bok Choy & Rice Noodles
Banana Muffins (with Coconut Flour)
Butternut Squash Quinoa Casserole
Stir-Fried Brown Rice With Swiss Chard and Carrots

Filed Under: This Week's Bag

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