This week’s bag features chili peppers! The Hawaiian chili pepper is a super spicy variety used in various local food preparations in Hawaii. It grows easily, often without being planted. These peppers are small, but with a lot of kick! Just one or two peppers go a long way in whatever you cook up. Add to any kind of dish that has liquid – chicken lu’au, paprikash, pork adobo, goulash, split pea soup. After cooking, take the peppers out, or at least warn people!  If a recipe calls for a dash of cayenne or red pepper flakes, substitute with fresh minced chili pepper. What else is in this week’s bag?

Bok Choy– Green Growers

Mixed Lettuce- Mari’s Garden

Chili Peppers– Pacific Gateway Center

Grape Tomatoes– Pacific Gateway Center

Long Beans– Pacific Gateway Center

Mixed Beets- Kahumana Organic Farms

Try these recipes!

Hot Pepper Jelly

Sautéed Beets With Pasta, Sage and Brown Butter

Roasted Grape Tomatoes

This week’s bag features collard greens and kale! We love the versatility of all the leafy greens we see from our Oahu farmers. Collards can be sauteed, braised (lightly fried), tossed in a stew or cast iron dish, or used raw as a wrap because it’s such a hearty and sturdy leaf! Kale is similar; if time is of the essence you don’t need to add much more than a seasoning or oil to whip up a quick salad or side dish. This week, substitute lettuce for kale in your salad and shake it up with some coconut oil and your favorite salad fixings. What else is in this week’s bag?

Cilantro– Green Growers

Russet Potatoes – Twin Bridge

Jalapeno Peppers– Pacific Gateway Center

Collards or Kale– Ho Farms

Japanese Cucumbers– Ho Farms

Green Beans- Kahumana Organic Farms

Try these recipes!

Collard Roll Ups with Coconut Curry Kale

Sauteed Shishito Peppers

Tzatziki Cucumber Sauce