Oahu Fresh Ohana-how are you all today?  We are well and stoked on this week’s bag–lots of organically grown goodness is coming this week!  You’ll be receiving slicing tomatoes from Green Growers, lemongrass from Ho Farms, organic bok choy, organic mixed keiki greens, & plantains from Kahumana Farm, a mixed bunch of kale and swiss chard from Pacific Gateway Farmers, and citrus from Kama`aina Land and Plant Rentals Nursery.  WOW!  I’m excited…here’s what I am thinking about making:

Swiss Chard Pesto (For Black Bean and Sweet Potato Tacos!)   I really want to try this!

Oven Baked Sweet Plantains   These are great to eat with any meal…very good at breakfast!

Mom’s Pork Chops with Crispy Garlic and Lemongrass   From the She Simmers blog, and a great way to use your lemongrass this week.  Serve with rice as suggested or with a kale and swiss chard sauté.

Cuban Chicken and Plantain Stew   If you need more inspiration to use your plantains, this is a good meal to put together on Sunday and eat for the week.  Create a salad with your keiki greens and tomatoes to go along with it.

Baby Bok Choy with Cashews   a really good side dish to tofu, meat, or several other veggie dishes

Happy Local Eating this week!

Aloha Oahu Fresh family!  This week’s bag has us really excited–it’s bursting with color and flavor!  You’ll be receiving fresh organic beets from Kahumana Farm, string beans and japanese cucumbers from Pacific Gateway farmers, organic rosemary, clementines, and avocados from Kama`aina Land Plant Rentals & Nursery, butternut squash from Ho Farms, and beautiful late season slicing tomatoes from Green Growers.

Roasted Beets with Orange and Thyme

Also don’t throw away those beautiful greens on the tops of your beets!  Use them like you would swiss chard or in the following recipe to get an idea:  Beet Greens Recipe

Rosemary and Garlic Roasted Potatoes   Use the fresh rosemary from your bag for this recipe and you’ve got some wonderful potatoes to go with a steak, chicken, or a fresh salad!

From WellnessMama.com:  My favorite natural air-freshener is to put a small handful of  Rosemary Leaf, 1 sliced lemon or orange, and a splash of vanilla into a sauce pot and simmer on low all day (watch the water levels)- It smells amazing and freshens the house for days.

Rosemary Leek Mashed Potatoes

Pasta with Spicy Sausage, Baby Spinach, & Creamy Butternut Sauce

Iced Cucumber Soup with Mint, Watercress, and Feta

Enjoy this week’s fresh locally grown produce, and please let us know what you’re making!  Recipes from other members can be found on our Facebook page…so “Like” us and spread the word!!

 

 

Hello Oahu Fresh members!  It’s a nice, cooler week this week and we’re excited to bring your fresh produce to you.  Here is what we’ll be delivering:  kale from Ho Farms, mixed shelling beans from Jennifer Appel’s farm (see picture!), 3 avocados and 1 lilikoi from Kama`aina Land and Plant Rentals (Uluwehi Farm), mixed organic keiki greens and organic Italian basil  from Kahumana Farm, and tomatoes, swiss chard, and long beans from Pacific Gateway Farmers.  I’m already thinking about many meals I can create with all this yummy produce!  One tip for your basil–don’t put it in the fridge!  Basil leaves will turn brown if you refrigerate them, so try keeping them in a glass with a little bit of water and a plastic bag over the top, like this.  It also works great for cilantro (chinese parsley).

I’ve been thinking about making a frittata using some of the produce from this week’s bag.  Frittatas are pretty easy and so versatile:  they can be eaten any time, are the perfect vehicle for lots of produce–whatever you have leftover, or just a little bit of, can be used in a frittata and it will come out great.  They are also great travel food!

Tips on Frittata cooking

Kale Frittata   This uses sausage, herbs, and cheese.  You can sub in whatever herbs you have on hand, or use your basil shredded on top.

Swiss Chard, Onion, & Cheese Frittata

Shelling Beans   Tips on shelling & using your fresh beans this week!

Fresh Shelling Beans and Greens

Green Bean Fries   A unique way to use your long beans, and fun!

Happy Local Eating everyone!

 

 

 

Happy October everyone!  It’s hard to believe that September is over already…wow.  Time to break out the Halloween decorations I guess.  But luckily the farmers are still harvesting some wonderful produce, and we have a tasty bag full of treats for you this week.  We’ll be bringing you Kahuku Sea Asparagus from Marine Agrifuture, long eggplant from Ho Farms, red radishes and grape tomatoes from Pacific Gateway Farmers, organic mixed greens and bok choy from Kahumana Farm, and a quarter pound mix of beans (pinto, kidney, white, and green bush beans) from permaculturist Jennifer Appel.  SWEET!

So here are some ideas if you’re stumped on how to use these goodies:

Easy Breezy Sea Asparagus Salad   from a local girl!!

Sichuan Eggplant

Grape Tomato Salsa

Roasted Radishes   Have you ever roasted your radishes?  They are fantastic this way!

Sauteed Bok Choy

 

Aloha everyone, and happy autumn!  We have a great bag this week with some cooler weather type produce and hope you enjoy it. You will receive a butternut squash from Ho Farms, grape tomatoes and japanese cucumbers from Pacific Gateway farmers in Kunia, mixed organic baby greens from Kahumana Farm, organically grown avocado and lilikoi from Kama`aina Land (Uluwehi Farm) and turnips from a new-to-us grower, Jennifer Appel.  Jennifer previously grew organic crops on Lana`i and is now working on O`ahu.  She’s growing using permaculture methods (those are her sunflowers in the picture below!) and we’re excited to try out her produce.

So what will you do with the bag items this week?

4 Easy Turnip recipes from Real Simple

Leon O’Neal’s Turnip Greens   Don’t waste the greens by throwing them out, use them to add some great flavor to your meal by cooking them.  This recipe uses bacon, so it’s going to be great.  No question. 🙂

Butternut Squash Fries

Easy Butternut Squash Soup   I love butternut squash soup…this one has few ingredients, which means you just get to the eating soup part that much faster.  Yay!

Spaghetti with Sauteed Chicken and Grape Tomatoes   Sometimes I get in the rut of using my tomatoes only in a salad…this recipe will help you get out of that rut!

Cucumber Chickpea Salad with Lemony Tahini Dressing