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.

Aloha Oahu Fresh family!  This week brings us into the last days of March and hopefully the last of the heavy winter rains.  I am always sad to see the whales leave, but I know there are still some around so get out and see them now while you can!

We return to citrus in this week’s bag, with clementines for you from Uluwehi Farm, long beans from Ho Farms, cucumbers from Pacific Gateway Farmers, organic keiki greens mix from Kahumana Farm, and, at long last, slicing tomatoes (!!) along with green onions from Green Growers.  I am feeling like there will be some wonderful salads with this week’s produce, so we are going to

explore those options in this week’s recipe list.

Have you tried roasting a salad?  Me neither but I’m about to!  Here’s a recipe to help you get started, and keep in mind the mix you receive in your bag is more like 3-4 cups not 6, so you should halve the ingredient amounts listed here.  Roasted Salad of Spring Greens   In this recipe she uses hazelnuts, but I would probably sub in mac nuts to keep it local or pine nuts, almonds, or walnuts.

Balsamic Steak and Spring Mix salad   Easy, healthy, and you can go one or two steps further and add your tomatoes and green onions to this.  Or steamed/sauteed long beans.

Blueberry Cucumber Smoothie

Thai Beef and Cucumber Salad

Barbecued Chicken with Warm Green Bean Salad   Use your long beans here!

Cucumber Yogurt Soup