Hello everyone!  This week’s bag is going to make you smile–avocados and limes and lilikoi from Uluwehi Farms, Swiss chard from Ho Farms, organic mixed baby greens from Kahumana Farm, and shishito peppers, grape tomatoes, and long beans from Pacific Gateway farmers!  So much yumminess, I am not sure where to start!

Grilled Shishito Peppers   These look so good in the picture!  While you are grilling you might want to throw on some fish and even could put a few of those grape tomatoes on a skewer or wrap them up in foil with a splash of olive oil and some salt.  All done-and hardly any dishes 😉

Chard-Garbanzo Fritters   I really really want to make these….

Sirloin Steaks with Garlicky Swiss Chard   Don’t forget, you can order local beef (stew, ground, sirloin)right from Oahu Fresh and we’ll deliver it!  Which would make this recipe oh so easy…

Garlic Parmesan Avocado Cauliflower Mash   I love cauliflower mashed, grilled, or made into rice.  Adding avocado seems like a great idea and the parmesan probably puts it over the top.

Roasted Grape Tomatoes with Tangled Noodles   This recipe looks fast, easy, and yummy.  You won’t be getting 4 cups of grape tomatoes, probably about 2, so cut all quantities by half in this recipe.

Beef with Chinese Green Beans   You could also use ground pork in this.

Create a wonderfully creamy and healthy dressing for your salad greens using your avocado.  This recipe comes from Dr. Micaire at Global Health Chiropractic (shout out ;)–she keeps me in top form for carrying heavy produce boxes!) and you probably received a recipe card from her just a few weeks ago.

Here it is in case you are new to our service or misplaced it:

Avocado Basil Vinaigrette

1/4 cup extra virgin olive oil

1/3 cup apple cider vinegar

handful fresh basil

1/2 avocado

Mix all together in food processor.

Yup!  That’s it!  And Dr. Micaire says EVOO and apple cider vinegar work best on this one but you can get creative.  Prepare for creamy deliciousness on any salad!

Hey Oahu Fresh members–we are so stoked about this week’s bag!   We are featuring sea asparagus this week and we hope you enjoy it, especially if you’ve never had it before.  We’ll provide several recipes in case you are not sure what to do with it, but don’t hesitate to just toss it in a salad or use as a side to grilled or steamed fish.

Our sea asparagus this week comes from Marine Agrifuture (An archived article in Star Bulletin about sea asparagus from  Marine Agrifuture), and you’ve probably heard of them or seen them at various events around town.  Also included in the bag are green onions and slicing tomatoes from Green Growers, hydroponic lettuce from 808 FarmFresh, eggplant from Ho Farms, and cucumbers and bush beans from Pacific Gateway Farmers in Kunia.  Lots of great locally grown food that you can use in a number of ways.  Happy eating!

Sea Asparagus Salad with Grilled Shrimp Skewers   This one looks amazing.  I will be making this pronto!!

Several recipes for sea asparagus from West Coast Seaweed.

Sea Asparagus Pasta (Gluten free with rice noodles!)

Green Beans with Bacon   Not sure if I’ve posted this one before but since it’s easy and has bacon, it surely deserves a repost.  And it has bacon.  Did  I mention that? 😉

Green Onion Pancakes   This is one of my favorite “cheat” foods.  I love the onion flavor and definitely would make this at home–although probably good to put half in the freezer so I don’t eat it all at once!  I bet it would be great with brunch foods.

Zaalouk (Moroccan Eggplant and Tomato Salad, cooked)

Moroccan Roasted Eggplant

 

Soak up the summer rays everyone because it’s back to school time!   Hopefully that means it will be cooler weather soon too…which will be good for you and also for our wonderful variety of green produce that we have been missing while it’s been so hot.  This week you will receive either swiss chard or butternut squash from Ho Farms, because the weather hasn’t been too helpful for growing green leafy things, so we’ve only been able to get a few bunches at a time.  Everyone will have long beans from Ho Farms too, Hauula tomatoes from Green Growers, lilikoi and avocados from Uluwehi Farms, mixed organic keiki greens from Kahumana Farm, and baby daikon and red radishes from Pacific Gateway Farmers in Kunia.  What will you do with all this produce?  We always like to see your creations so please send recipes, ideas, and suggestions to us via email or our facebook page.  It’s virtual potluck!

Tropical Salad with Avocado and Lilikoi Dressing   You may wish to sub in a few items from the bag this week to make this salad, like using the organic greens then adding steamed long beans in place of the green papaya.

Butternut Squash with Walnut Goat Cheese Crumble

Long Bean Omelette Recipe

Sliced Tomatoes with Parmesan Cheese   baked, looks delicious!

Pan Fried Daikon Cake   These baby daikon will be small and great to eat raw in salads or on the side but if you want to try something different this recipe looks great!

 

 

Hi Oahu Fresh members!  This week’s bag is hot (as in awesome!), just like our weather lately (not so awesome)!  We’re hoping to cool you off though by bringing your bag full of refreshing locally grown food.  We have eggplant and kirby cucumbers from Ho Farms, local bananas, roma tomatoes, and avocado from Pacific Gateway Farmers, Tahitian Limes from Hoalike Farm, and mixed organic keiki greens from Kahumana Farm.   And be warned–it’s been so hot that greens  in some areas, especially lettuces, are just not making it- so the items you will find in this week’s bag are hot weather friendly.  But we’ve got some recipes in mind to help you transition from “melting” to cool, calm, and collected, so stay tuned and find a comfy spot to relax while your temperature drops!

Tahitian Limeade   Use your Tahitian limes and find a shady breezy spot on the lanai for sipping.

Tilapia Ceviche   I know you can find locally raised tilapia, so here you go–a local ceviche recipe!  (and you can omit the mayo and use an avocado spread instead)

Smoky Eggplant and White Bean Dip

Roasted Eggplant and Tomatoes with Tangy Cucumber and Yogurt

Rum-Coconut Banana Bread   Just in case you don’t eat all of your bananas before they get too ripe…

Vinaigrette for Green Salad   This is an easy dressing that you can mix up in a jar with a lid so you can store it.  So easy, and no worries  if you don’t have champagne vinegar, just use a little apple cider, red, or balsamic and adjust to your taste.

 

 

Oahu Fresh members, how are you?  Well we hope, and excited for another bag this week with tasty local goodies.  I was looking online tonight for something about celebrating mid August, something that I could center this post about and I found that there’s a film called Mid August Lunch!  And it happens to be an Italian film, so there’s definitely going to be a lot of food involved!  I think I’ll watch it soon and verify.  If you’re interested check out the plot summary here.

Anyway, this got me to thinking about a few recipes for this week’s bag that are based on a leisurely lunch, stretching out over hours, with family and friends, Italian style!  Or French, Czech…you could name almost any group and this scenario might apply.  So with that in mind, what follows are a few recipes to get you in the mood for a nice local lunch, using your bag contents for this week!  We will be bringing you organic mixed baby greens and kalamungay (malungaay) leaves from Kahumana Farm, swiss chard and tomatoes from Ho Farms, long beans, radishes, and cucumbers from Pacific Gateway Farmers in Kunia, and avocados from Uluwehi Farm.

Some lunch ideas…

Corn and Malungaay Soup

Tomato, Onion, Avocado Salad

Avocado BLT with Spicy Mayo and Fried Egg   WOW!  I want to eat this right now…

Scallops with Swiss Chard and Polenta   an elegant idea for lunch for two maybe!

Cold Cucumber Soba

and finally, Greek Salad as it’s prepared and eaten in Greece.  Nanette G passed this link on to me and I’ve eaten this salad for dinner two nights out of three so far…IT. IS. WONDERFUL.

A little bit about Malungaay…malungaay is the term used in the Philippines for the moringa tree.  Leaves can be eaten in salads, soups, stews, and as a tea.  There are numerous health benefits attributed to malungaay, and it is known to have high doses of various vitamins, is considered to be anti inflammatory, and very nutritious.