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This Week’s Bag Featuring Butternut Squash! – March 12th, 2018

March 12, 2018 by Faye Miguel

Butternut Squash is typically grown during the winter time on the mainland however grows well during spring time here in Hawaii.  It grows on a vine and tastes similar to pumpkin.  As it gets ripe it gets deeper orange in color and sweet and rich in flavor.  It’s a great source of fiber, vitamin C, A & E, magnesium, and potassium.

Preparation

There are so many ways to enjoy butternut squash.  It is equally delicious as a savory dish or sweet treat.  The fruit is prepared by removing the skin, stalk, and seeds.  However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways.

Farms that grow Butternut Squash

  • Ho Farms

 

 

What else is in the bag?

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


Apple Bananas
Sugarland

Butternut Squash
Ho Farms

Green Beans
Aloun Farms

Golden Tomatoes
Ho Farms

Mixed Potatoes
Mahi Pono

Stir-Fry Greens
Kahumana Organic Farm & Cafe

Try out these recipes!

Banana Avocado Smoothie
Red Potatoes & String Beans Saute
Roasted Butternut Squash and Kale
Simple Stir-Fry with Tofu and Greens

Filed Under: This Week's Bag

This Week’s Bag Featuring Okra! – March 5th, 2018

March 5, 2018 by Faye Miguel

okra

Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and Indian. 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

 

What else is in the bag?

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


Golden Tomatoes
Ho Farms

Kale
Ho Farms

Okra
Ho Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Rambutan
OK Farms

Zucchini
Aloun Farms

Try out these recipes!

Baked Zucchini Fries
Chicken with Rambutan and Macadamia Salad
Chocolate Mint Smoothie with Kale
Sautéed Okra and Tomatoes

Filed Under: This Week's Bag

This Week’s Bag Featuring Grape Tomatoes! – February 26th, 2018

February 26, 2018 by Faye Miguel

tomatoes

After the cherry tomato was created, a new strain of tomato was created in Southeast Asia which combined the thicker skin of the beefsteak-style tomato with the size and flavor of the Italian Roma tomato. The result was a first generation hybrid fruit with a thick skin, low water content and an intense sweetness. Because it resembled an olive or grape, this new variety became known as a grape tomato.

Preparation

Store grape tomatoes at room temperature, and make sure to wash and roll in a paper towel before serving/using.

Farms that grow Grape Tomatoes

  • Ho Farms

What else is in the bag?

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


Collard Greens
Ho Farms

Grape Tomatoes
Ho Farms

Hakurei Turnip
Kahumana Organic Farm & Cafe

Japanese Cucumbers
Ho Farms

Lettuce
Kunia Country Farms

Mixed Carrots
Twin Bridge Farms

Try out these recipes!

Collard Greens With Tomatoes and Garlic
Healthy Carrot Nut Muffins
Miso Glazed Hakurei Turnips
Soy Sauce & Vinegar Pickled Cucumbers (Kyuri Su Shoyuzuke)

Filed Under: This Week's Bag

This Week’s Bag Featuring Red Potatoes! – February 19th, 2018

February 19, 2018 by Faye Miguel

potatoesmixed

What we know as the potato is the edible tuber of a plant that is part of the nightshade family.  All potatoes can be traced genetically to a single origin – a region of the Andes that is part of both Peru and the very north of Bolivia.  Potatoes are the world’s fourth largest crop after rice, wheat and maize.  There are over 4,000 varieties of potato and they are categorized into main groups: russets, whites, yellows (Yukons) and purples.

Preparation

Only the cooked tuber of this plant is edible as the leaves, flowers and fruit of the potato plant are highly toxic.  Nutritionally, it is said that a human can live on diet of potatoes with only the addition of milk or butter (or any sources of vitamins A and D, the only two vitamins a potato lacks).  Also, it contains minerals, fiber and of course carbohydrates.

– Always wash your potatoes well before cooking.

– Its a good idea to take a paring or any small fruit knife and carefully remove any “eyes” or bruises or cuts you see.  The eyes are simply spots where the potato decided it might sprout a leaf, and sometimes the eyes can have a fibrous feel and bitter taste.  Then peel or leave skin on if you want.

– Potatoes can be cooked and enjoyed every which way:  boiled, fried, steamed, baked, roasted, mashed.

Farms that grow Potatoes

  • Twin Bridge Farms

What else is in the bag?

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


Apple Bananas
Sugarland

Kale
Ho Farms

Lettuce
Kunia Country Farms

Mixed Carrots
Twin Bridge Farms

Orange
OK Farms

Papaya
Kahumana Organic Farm & Cafe

Mixed Potatoes
Mahi Pono

Try out these recipes!

Candied Carrots
Hawaiian Potato Salad
Pomelo Orange Smoothie
Stir-Fried Kale

Filed Under: News, This Week's Bag

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