This Week’s Box Featuring Spigarello – Week of November 8

November 8, 2021 by Amy Buglione

This week, we have spigarello from Ho Farms!

Spigarello is a primitive heirloom varietal of the broccoli family and is native to Southern Italy. Spigarello is a variety of leaf broccoli, is related to broccoli rabe, and looks like a cross between kale and broccoli. The taste is similar to broccoli, with the leaves having a mild taste and the texture is succulent and crunchy.

How to Prepare Spigarello:

It is recommended to trim the stems and the leaves can be enjoyed as a salad green, wilting green or soup green.

What else is in the bag?

Lettuce
Kunia Country Farms

Orange
Adaptations

Papaya
Local Harvest

Spigarello
Ho Farms

Sweet Potato
Twin Bridge Farms

Zucchini
Ma’alea Farm

Try out these recipes!

Spigarello Salad with Lemon Apple Vinaigrette

Spigarello Stuffed Portobello Mushrooms

This week’s Plant Based Meal Prep Box by Open Kitchen:

This Week’s Box Featuring ‘Ulu – Week of October 18

October 18, 2021 by Amy Buglione

This week, we have ‘ulu from Southern Turf.

‘Ulu or breadfruit was first domesticated in the western Pacific and today is grown on most Pacific Islands. It continues to be an important staple crop and a component of traditional agroforestry, grown as both a subsistence crop in home gardens and farms. As a dietary staple it is comparable in importance to tropical staples such as taro, plantain, cassava, sweet potato and rice. The name breadfruit is derived from the texture of ripe fruit when cooked, which is similar to freshly baked bread, though it has a potato like flavor. Ripe fruit have yellow or yellow-brown skin and soft, sweet, creamy flesh that can be eaten raw or cooked. ‘Ulu is a versatile crop and can be eaten at all stages of maturity. The fruit is a good source of dietary fiber, potassium, calcium, and magnesium.

It can be eaten in the raw state or steamed and pounded into poi or added to desserts and drinks. It can be fried, baked, or made into a gluten-free flour. In Hawaii, the traditional method of cooking is by roasting the fruit. It is also cooked in deep fire pits, called “imu.”

In its immature state before ripeness occurs, it’s cooked much like a green vegetable and tastes like artichokes.

You can also check this out for cooking ideas: https://eatbreadfruit.com/blogs/recipes/how-to-cook-breadfruit

What else is in the bag?

‘Ulu
Southern Turf

Apple Bananas
Sugarland

Collard Greens
Ho Farms

Honeydew Melon
Aloun Farms

Lettuce
Kunia Country Farms

Yellow Zucchini
Ma’alae’a Farms

Try out these recipes!

Breadfruit Hummus

Click here for more recipes!

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

February 19, 2018 by Faye Miguel

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

Mixed Carrots
Kahumana Organic Farm & Cafe

Kale
Shawn’s Farm

Lettuce
Kunia Country Farms

Orange
Adaptations

Papaya
Local Harvest

Potatoes
Mahi Pono

Try out these recipes!

Candied Carrots

Hawaiian Potato Salad

Pomelo Orange Smoothie

Stir-Fried Kale

This Week’s Bag Featuring Lettuce! – February 12th, 2018

February 12, 2018 by Diane O'Neal

Lettuce is a good source of vitamin A, folate, potassium and fiber!

Preparation

Step 1: Inspect your head of lettuce and remove any wilted or discolored leaves. These tend to be around the outside of the head of lettuce.

Step 2: Wash the romaine lettuce thoroughly, using cool running water. Get in between all of the different layers of lettuce leaves.

Step 3: Place the leaves in a salad spinner and use it to dry the leaves, or lay the wet lettuce leaves between layers of paper towels and allow the moisture to be soaked up.

Step 4: Tear the leaves with your hands into the size pieces that you desire, or leave the romaine leaves long for dishes such as Caesar salads.

Farms that grow Lettuce

Hawaii Green Energy

What else is in the bag?

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

Hakurei Turnip
Kahumana Organic Farm & Cafe

Lettuce
Kunia Country Farms

Mixed Tomatoes
Green Grower’s

Orange
Adaptations

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Zucchini
Aloun Farms

Try out these recipes!

Baby Greens with Cider Vinaigrette

Miso Glazed Hakurei Turnips

Parmesan Roasted Zucchini

Romaine Lettuce Wraps

This Week’s Bag Featuring Bok Choy! – February 4th, 2018

February 5, 2018 by Diane O'Neal

Bok Choy is a type of Chinese cabbage. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Bok Choy contains tons of Vitamin A and a strong amount of Vitamin C. Actually, chinese cabbage was ranked second for nutrient density out of 41 “powerhouse” fruits and vegetables in a peer-reviewed US Center for Disease Control study.

Preparation

First, trim off the bottom of the stalk and discard. Wash the bok choy under cold water. Dirt tends to collect toward the base of the stems so make sure you run water through that area.

Separate the leaves from the stems with a sharp knife, making two piles. Cut the stems into 1/2 inch pieces. Since the leaves cook more quickly than the stems, you’ll want to stir-fry them first. Add to any stir-fry – the stems will take about six minutes to cook and the leaves about three.