Hi Oahu Fresh family!  We’re excited for warming temperatures and sunny days…those really help our farmers out.  While rain is also needed, some crops like tomatoes are very difficult to grow with inconsistent sunshine.  Keep your fingers crossed that more  sunny weather will result in slicing tomatoes in the near future!

In the meantime we have a bag full of yumminess this week.  We’re bringing you collard greens from Ho Farms, hydroponic organic lettuce from Mari’s Garden, mushrooms from Small Kine Farm, string beans from Pacific Gateway Farmers, green onions from Green Growers, and chico fruit from Jolene Jackson, Waianae farmer.

Have you had chico before?  It’s an amazing fruit, also known as sapodilla, with texture like a pear and a brown sugar flavor.  It makes a wonderful dessert fruit!

How to Saute Mushrooms   Make the most of your locally grown ‘shrooms by cooking them perfectly…they can be added to eggs, steak, pasta, greens…any number of items!

Green Bean Salad with Basil and Capers   This is a unique approach to green beans, and if you don’t have basil right now I am sure you can leave it out.

How to  Keep your Green Onions Fresh, Use them, or Freeze them for Later!

Braised Collard Greens

What do you have  your collard greens with?  Let us hear from you!

 

Aloha Oahu Fresh family!  It’s nice to be back on the island, I spent two weeks on the mainland and experienced everything from freezing temperatures and rain to sunny 70+ degrees.  It’s nice to be somewhere else for a little while but it’s great to be home!

This week we’ve got lots of great veggies for you, and you’re going to enjoy making spring dishes with them.  Your bag will have Mari’s Garden swiss chard and lettuce, Pacific Gateway Farmers tomatoes, cucumbers, chinese parsley and pak choy from Green Growers, and locally grown mushrooms from Small Kine Farm.

You can turn this produce into wonderful spring meals -here are a few recipes to get you started!

Short Ribs with Mushrooms and Spring Vegetables   You can easily substitute some of this week’s veggies for those listed here, like the chinese parsley instead of regular, and the pak choy  for the turnips and carrots.  You can also add in your swiss chard for even more green power!  I would add it in around step 6 or 7.

Oven Roasted Flounder with Bok Choy, Cilantro, and Lime   Did you look at the photo of this!?  I want to make it now!  You could easily use tilapia instead of flounder.

White Gazpacho   Cucumber and yogurt, a little olive oil, maybe a bit of chinese parsley…sounds refreshing!

Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon   a different grain, but achieving the same creamy texture as risotto.

 

 

Well, if you are like me, taxes are not over because you filed an extension! If you are completely done, congratulations! This week’s bag will taste that much better for you! Ok, so we have a big bag coming this week, get ready!!

Aquaponic Lettuce: Mari’s Garden
Filipino Long Eggplant: Pacific Gateway Center
Kale: Pacific Gateway Center
String Beans: Pacific Gateway Center
Sweet Potatoes: Mililani Ag Park

Now for some recipe ideas!

Eggplant and Sweet Potato Stir Fry – when in doubt, stir fry it out! At least that’s my theory in the kitchen! Simple, feel free to substitute items based on what you have in your pantry!

Swiss Chard and String Bean Stew – lot’s of green, healthy goodness in this one!

Sweet Potato, Black Bean & Kale Skillet – sign me up! I’ll be making this one for sure!

Does anyone have other recipe ideas or pictures? Please post to our Facebook page! Enjoy!

It’s almost delivery time once again and as always, we have a great bag coming to you!!   Also, if you are making any special dishes that you would like to share using products from your bag, please be sure to share with everyone on our Facebook page!

• Aquaponically grown mixed lettuce from Mari’s Garden
• Slicing tomatoes from Green Growers
• Japanese cucumbers from Pacific Gateway Center
• Long squash from Ho Farms
• Baby carrots from Mari’s Garden
• Green Onions from Green  Growers
• Apple Bananas from Windward Plants

Now, what to cook??   Try these tasty recipes!

Roasted Carrots and Squash – Doesn’t get much easier than this!   Squash, carrots, add oil and some spices and then roast in the oven!!   That’s my kind of cooking!!

Orzo with Tomatoes, Feta, and Green Onions – Ok, this gets a little more complicated but still doable!!   Grab some Feta Cheese from Naked Cow Dairy and you are all set!

CSA Salad – very fitting, perfect for mixing your tomatoes, lettuce, Japanese cucumbers, squash and carrots all together to make one epic salad!

 

Aloha everyone!  Happy April-here’s what we’re bringing you this week-locally grown Waimanalo bananas, slicing tomatoes and bok choy from Green Growers, broccoli grown by Leilehua HS students, kale from Pacific Gateway Farmers, and lettuce from Mari’s Garden.

We’re really excited to bring you this fresh locally grown produce, and here are a few ways you can use this week’s fresh veggies!

Roasted Broccoli with Garlic

Seared Scallops with Bok Choy and Miso   I made a variation of this a few weeks ago with sweet bay scallops–it was delicious!

Kale with Roasted Beets and Bacon

Creamy Kale and Eggs   I like to add greens into my breakfast meals as much as possible so that I know I’m getting a good start to eating a lot of vitamins in the day.  Here’s a way to use your kale in your breakfast.

Asian Lettuce Wraps   Lettuce wraps are a wonderful alternative to sandwiches and flour or corn tortillas.  They are so easy to pack that I’ve been eating them with different kinds of filling at least once a week.