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No Thanksgiving Week Delivery

November 5, 2011 by Oahu Fresh Leave a Comment

Oahu Fresh will be taking the week of Thanksgiving off (Nov. 23 & 24).  We hope you have a wonderful day, and enjoy lots of island fresh produce with your Thanksgiving feast.  We’ll back on track the following week.  If you feel that you may need extra items for your dinner please order them for delivery the week before!!

Filed Under: News, This Week's Bag

October 26 and 27th bag

October 24, 2011 by Oahu Fresh Leave a Comment

Happy Halloween!  Try these recipes out and let us know what you think!!

  • Nalo Farms tat soi,
  • Otsuji Farms swiss chard,
  • Ho Farms eggplant,
  • Ho Farms family tomatoes,
  • Pit Farms sweet potatoes,
  • Pit Farms bananas!

Eggplants and Swiss Chard Stack:  Thick slices of roasted eggplant layered with swiss chard, zucchini, and cheese is a fun, new way to serve this sometime forgotten vegetable! All you need are hearts of romaine and crusty bread to complete the meal.

Crispy Sweet Potato and Tat Soi Stir Fry

Sauteed Swiss Chard and Tomatoes

Filed Under: News

October 12th and 13th bag

October 11, 2011 by Oahu Fresh Leave a Comment

Aloha and happy eats this week.  This week we’re featuring a new farm to our bag from Hawaii Kai, Otsuji Farm!

Otsuji Farm
Jonas and Ed Otsuji

In this week’s bag we have:

  • Nalo Farms Nalo Greens,
  • Maunawili Greens hydroponic lettuce,
  • Ho Farms long beans,
  • Green Growers tomatoes,
  • Otsuji Farm beet tops,
  • and High Mountain dragon eyes!

Try out these recipes!!

Roasted Beets &  Sauteed Beet Tops:  Thats right, you can use every part of the beet!

Roasted Green Beans and Beats

Tomato and Beet Salad

Let us hear from you on how you use this week’s bag!

Filed Under: News

Urban Farming! Workshop by Island Foodscaping this weekend

September 9, 2011 by Oahu Fresh Leave a Comment

Hey Oahu Fresh Members!   Here’s a great event this weekend you may be interested in attending.   Put on by Island Foodscaping, as part of Kanu’s Eat Local Challenge, you can come join in on Sunday, September 11th from 2:30-5pm to learn everything about Urban Farming,  from how to design a foodscape, composting, food forests and trial and errors from your fellow Kanu members! All ages welcome $10 at the door, keiki are FREE. Please go to the events page (http://islandfoodscaping.com/events) to sign up and you will be sent directions to the workshop in Kahala!   More information is also available on the Kanu events website.

aloha and thank you for supporting local!!

Filed Under: News

Story of my knife (case)

March 25, 2011 by Oahu Fresh Leave a Comment

OK, we covered the very (very) basics of knives in our first post. But professional chefs take knives to a whole ‘nother level. Here’s a New Yorker piece about a chef who got a custom-made knife case from Louis Vuitton. (On a side note, who knew there was such a thing as a trunk that unfolds into a shower?? Very French indeed.)

How Top Chefs Fly with Their Knives

Here’s a travel story that will send you back: Some years ago, Eric Ripert, the executive chef and co-owner of Le Bernardin, was returning to New York from Washington, D.C., where he’d cooked for a charity event. He put his carry-on bag through the airport security scanner, and an alarm started beeping. “Oh,” Ripert recalled thinking. “My knives.” In his bag was a collection of knives that he’d used at the benefit—paring knives, and long fish knives that resemble machetes. Ripert tried to explain; the guards looked at him suspiciously. Fortunately, he was travelling with another chef, Jean-Louis Palladin, who produced a copy of the Washington Post with a photograph of the chefs at the benefit. “We all laughed, and that was it,” he said.

This was, obviously, before September 11, 2001. Now, Ripert said, he wouldn’t dare bring his knives in his carry-on. But he still has to travel. “Chefs don’t share their knives,” he said. “It’s part of the ABC of being a chef.” He usually folds them between layers of clothes and packs them in his suitcase. Ripert explained all this one day last fall in the Louis Vuitton store on East Fifty-seventh Street, where he’d come to work out the details for a custom-made knife suitcase. Louis Vuitton has a history of making special-order trunks: there was a trunk that transforms into a shower, and an iPod trunk commissioned by Karl Lagerfeld; a British lord had a trunk made for his special rubber ducky. Not long ago, Ripert said, he’d been summoned to the Vuitton store for a birthday party that Alicia Keys was throwing for her future husband, the hip-hop producer Swizz Beatz. She’d bought him a “fantastically magical” trunk that unfolds into a bed. Ripert cooked dinner for the guests in the store, on a rented stove, and then Ferraris ferried everyone to an after-party at the Guggenheim.

For the full story: http://www.newyorker.com/talk/2011/03/28/110328ta_talk_widdicombe#ixzz1HMxKP8Ky

Filed Under: News Tagged With: chef obsessions, knives, Louis Vuitton, New Yorker

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