A fiddlehead fern by any other name still tastes as savory! This crop is also known as pahole on Maui, ho’i’o on the Big Island, warabi by the local Japanese, pako by Filipinos, or “the long-haired fish of the land.” Fiddle fern is so delicious in fact, we read that in Hawaiian mythology the fern’s addictive flavor once trapped a pair of ravenous demonic sisters in stone. Boil or blanch and saute, and enjoy a truly local and irresistible product that we’ve rarely seen in stores or restaurants! Let everyone know you tried it here first!!

Warabi/Pohole/Fiddle Fern – Kākoʻo ʻŌiwi

Mixed Lettuce – Mari’s Garden

Jalepeno Peppers- Pacific Gateway Center

Limes- Pacific Gateway Center

Long Beans– Ho Farms

Japanese Cucumbers – Ho Farms

Green Onions- Green Growers

Try these recipes!

Sauteed Fiddlehead Ferns and Angel Hair Pasta

Fiddlehead Fern Soup

Boiled, steamed, or grilled whole as corn on the cob, sweet corn is a sweet treat! Although we often associate corn with the color yellow, it actually comes in a variety of different colors, including red, pink, black, purple, and blue! What’s the best part about corn though? It’s totally acceptable to eat with your hands, so delight in its finger-licking-good messiness. Here’s what else is in this week’s bag:

Mixed Lettuce – Mari’s Garden

Grape Tomatoes– Pacific Gateway Center

Sweet Corn-Leileihua High School

Portobello Mushrooms – Small Kine Farms

Bok Choy– Green Growers

Clementines – Kahumana Organic Farms & Cafe

Try these recipes!

Tortellini with Mushrooms and Tomaoes

Tomato Basil Pasta Salad– Add sweet, raw corn to it!

Sauteed Bok Choy