Aloha Everyone! Happy May Day!  We have a wonderful bag this week just waiting to be delivered to you.  This week you’ll be receiving kale, green beans, tomatoes, green onions, lettuce, and either star apple or chico fruit!  Thanks to Ho Farms, Green Growers, 808Fresh, and Frankie’s nursery for providing us with excellent locally grown produce this week.

Star apple (seen at left) is easy to eat but you should avoid the skin.  Cut the fruit in half and spoon out the flesh.  You can also cut through the middle like a lemon and twist it apart.  Your star apple may be purple or green; both are already ripe!  Keep in fridge until you are ready to eat.  Some people say the texture is like grapes.  If you receive chico this week instead of star apple please see last week’s posting about how to eat it!

Kale Mushroom and Cheddar Bake   It’s been so hot that I would make this in the morning so that the kitchen has time to cool down then heat it up later.  It would be worth the work though and a great breakfast alternative.

Grilled Green Onions

Lemon Green Beans   so easy!

Simple Romaine Lettuce and Tomato Salad with Lemon Garlic Dressing   simplicity…have some grilled fish or other veggies on the side

Hello everyone!   What’s happening in this week’s bag!?  We’ve got slicing tomatoes and baby bok choy from Green Growers, Ho Farms cucumbers (either kirbys or mini japanese), green peppers from Pit Farms, organic mixed baby greens from Kahumana Farm, and a new fruit for us, chico (aka sapodilla) from Frankie’s Nursery in Waimanalo.  We’ll be providing a brief write up for every bag that will include information on the chico, but we’ll give you a little introduction right now as well.

From the Purdue website

Chico Smoothie

Chico Banana Butter

Green Pepper Steak

Grilled Bok Choy Salad   If you can get out to the grill between the rain showers, this will be one amazing salad!  Throw some fish or chicken on the grill a bit before and you’ll have everything ready to go at the right time.

BLT Wrap   You can make this wrap vegetarian by omitting the bacon.

 

Whew…it’s already mid April!  Seems like it was just the beginning of the month, but luckily we’re past tax day!  We’ve got a stellar bag this week for you all.  Radishes, papaya, and sugar snap peas from Pit Farm, lettuce from 808Fresh, organic carrots from Kahumana Farm, sweet potatoes from Mililani Ag Park, and cherry tomatoes from Ho Farms.  Nice diversity!!  Here are a few great ways to use your produce this week:

Williams Sonoma Sugar Snap Peas Recipes   5 great looking sugar snap pea recipes, including sesame chicken with sugar snap peas and a sugar snap pea and asparagus pasta dish!

Radish Carrot and Ginger Salad

Carrot Papaya Smoothie   This one has hazelnuts and pistachios…

Curried Sweet Potato Soup with Coconut Milk

Sauteed Cherry Tomatoes with Garlic and Basil   I love cherry tomatoes in salads but they seem even sweeter when they’re warmed up by sauteing or roasting…and cooked this way they are a great accompaniment to scrambled eggs, fish, and other veggies.

Happy Local Eating everyone!

Wow everyone–we are excited about this week’s bag because we have produce from a new source…young farmers at Leileihua High School!  We’ll be featuring broccoli this week from their ag program…and we hope to bring you much more from them in the future.  Also this week we’ll have green eggplant from Ho Farms, slicing tomatoes and green onions from Green Growers, papaya and sweet potatoes from Pit Farm, and mixed organic baby greens from Kahumana Farm.  Sounds delish!!!

Just in case you’re stumped on what to make with all this deliciousness, we’ve got a few suggestions:

Parmesan Roasted Broccoli   This recipe makes 6 servings with 4-5 lbs broccoli.  We will have about 3/4 lb in your bag, so you’ll need to cut everything by about 3/4 to make a single serving.  It’s going to be worth it though!

Bacon and Broccoli Rice Bowl   A great lunch or breakfast idea…maybe even dinner!

Fried Green “Eggplant Parmesan”   a different take on eggplant parm

Sweet Potato Hash

Green Onion and Mint Dip   Better to dip your veggies than chips!

Aloha everyone, please enjoy this wonderful produce and send us your meal creations!!

Aloha everyone!  Hope you’re having a great week-what an amazing day to start the week too!  Sunday was beautiful…definitely a lucky live Hawaii day.

Also a lucky bag this week–we’ve got eggs for everyone!!  Many of you may be familiar with Petersen’s Egg Farm in Wahiawa…we were lucky enough to run into Rep. Lauren Cheape at the Ag Day at the Capitol last Thursday and she mentioned that they had an overload of medium sized eggs.  We’re happy to help take them off their hands and get them out to you.  In addition, we’ll have roma tomatoes from Pit Farms, tatsoi from Nalo Farms, round eggplant and string beans from Ho Farms, & fresh hydroponic lettuce from 808Fresh.  We’re also so happy to have 808Fresh back in the game–they were hard hit by the strong winds we had over the winter and are now back to regular production in lovely Waimanalo.

So a few ideas for using your bounty this week:

Tatsoi Ciabatta Open Faced Egg Sandwich   No picture with this one, but what a great idea to jazz up your breakfast!

Sichuan Eggplant   a hot recipe!  but also a quick one, this recipe calls for long eggplant but round will also work…make a refreshing salad on the side to cool your taste buds.

Green Bean Fries  No problem getting your keiki to eat their beans this way!!

Easy Poached Eggs   Poached eggs are an elegant addition to salads for lunch or dinner and make breakfast more like a special brunch.  They are a great way to add protein to your meal…and not too difficult to do!