This Week’s Bag Features Chili Peppers! 3/16-3/17
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!
Sautéed Beets With Pasta, Sage and Brown Butter
Hot Pepper Jelly
This Week’s Bag Featuring Collard Greens and Kale! 3/9-3/10
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
Green Beans- Kahumana Organic Farms
Try these recipes!
Collard Roll Ups with Coconut Curry Kale
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