It’s getting closer to spring, although it has really felt like winter this past week or so!  For the last week of January we have a nice mix of citrus for you (2 lbs!), sweet potatoes, green peppers, tomatoes, green eggplant, and swiss chard.  Winter is always tough on certain types of produce in Hawaii…our cooler temperatures and occasional heavy rains aren’t too friendly to greens and tomatoes, and things just grow a lot slower!  We hope you enjoy getting your fill of citrus this week–despite not always looking perfect like a “sunkist”, local citrus is usually very flavorful and extremely juicy.

Swiss Chard and Sweet Potato Gratin   Either halve this recipe or buy more chard and potatoes as the recipe serves 12 as written.  This would be sooo good on a windy and rainy winter night in Honolulu!

Stuffed Green Pepper Soup

Green Pepper Relish   Wow your friends or colleagues at the next potluck with this topping for burgers or wraps…and don’t wait for a potluck, create one at the beach this weekend if no one else does!

Fried Green Eggplant   With a chilled bottle of white wine, some salad, and some protein you can pretend it’s not winter!

Please send us your creations or post them on our facebook page!  Happy local eating!

Aloha Oahu Fresh community!  What a bag this week…we hope you will enjoy this one!  We’ve got round eggplant, zucchini, sugar snap peas, swiss chard, nalo greens, cilantro, and mixed citrus!  So what comes to mind when you start thinking about what you can create with this wonderful produce?  My first thought is a fresh salad made with nalo greens, sugar snap peas on top, and a little chopped cilantro.  Then I’d saute some zucchini or roast eggplant to go along with my salad.  Here are a few more ideas to get your juices flowing!

Roasted Eggplant and Tomatoes with Parmesan Cheese

Sauteed Swiss Chard with Onions

Monterey Mexican Zucchini Soup   I would sprinkle with chopped cilantro at the end rather than parsley for a more authentic Mexican flavor!

Easy Sauteed Sugar Snap Peas

Citrus Salad

Please let us know what you think about this week’s bag items!  We’re available by phone (343-8196, or 221-0921), email (info@oahufresh.com), or on Facebook!

Another week of wondering what happened to all that holiday spirit?  Well this week we’ve got a bag that will bring a smile to your face and hopefully some excitement to your kitchen!  This week we’re happy to have mushrooms from Small Kine Farm, back to tempt us with recipes for stuffed mushrooms, sauteed mushrooms, roasted mushrooms…you get the idea.  We’ll also bring you tatsoi from Nalo Farms, Green Growers Hauula tomatoes and green onions, Hoalike Farms avocados, and Ho Farms long beans.  There’s plenty there to make some wonderful meals…and if you need a little inspiration, look no further.

Garlic Butter Roasted Mushrooms   fast and easy from the always amazing Smitten Kitchen

Mouth Watering Stuffed Mushrooms   mushrooms stuffed with cream cheese…second only to a piping hot  jalepeno popper!

Wild Mushroom and Tatsoi bowl with Poached Egg and parmesan   Making this one–ASAP!   Seriously, this looks super good, is healthy, is all in one bowl, and uses basic ingredients plus what you’re getting in your bag.  And the pictures, recipe, and description are wonderfully done and clear.

Creamy Avocado Pasta   This recipe uses avocado to make a simple creamy pasta sauce—it sounds great and has great reviews.  Also it looks quick and easy which is perfect when you are not feeling like doing too much work but want a home cooked meal.

Sliced Tomato Salad with Capers and Basil   Salads don’t always have to have lettuce, and this is a great idea for a tasty but elegant tomato side dish.

For more ideas on using tatsoi, use our search box to find recipes from previous weeks!

Happy Local Eating!

Hi Oahu Fresh members!   This week’s bag has us pretty excited–Chiogga beets from Nalo Farms, long squash, kale, and japanese cucumbers from Ho Farms, mixed citrus of tangelos and kaffir limes, and Hauula tomatoes from Green Growers.  How to use this wonderful diverse produce?

Roasted Chiogga Beets with Feta

Raw Chiogga beet salad with honey lime dressing   Wonderful way to see the color in the beets and use your lime!

Scotch Broth   A great soup for a cold rainy night, just like what we’ve been having!

Long Squash Curry   This is an involved recipe but looks great and authentic.

If you are not familiar with Chiogga beets here’s a run down:

Chiogga beets originated in the  Italian coastal town of Chioggia, near Venice. They have been grown since the early 19th-century.  Sweeter than many other beets, Chiogga Beets have lots of fiber, potassium, iron, and folic acid, a B vitamin. Betacyanin, the pigment that gives beets their color, is a powerful antioxidant.  Once cooked their beautiful red stripes fade though so enjoy their beauty first then their great taste!

Also, we will soon be offering a NEW specialty item!  Oahu Fresh  is delighted to soon offer HI Tea-Shop’s Vetiver tea blends. Whether you spell it Vetiver, Vetyver, or Vetivert, it’s no secret that we love this essence! And now Hawaii’s Vetiver Lady has prepared teas that highlight its tasty, aromatic character and Ayurvedic benefits.   Mary’s blended fruits, florals and her Hawaii Sunshine Vetiver with tea and tisanes, and packaged them in apothecary tins to preserve their freshness.   Hot or cold, HI Tea-shop varieties are delicious!   Oh, and did we mention that, in addition to their great taste, HI Tea-Shop’s non-caffeinated Vetiver blends help people relax and sleep? Trust us, it works!!

Stay tuned for this one of a kind opportunity!

 

Aloha and Happy New Year Oahu Fresh members!   We’re excited to start this new year with you.   We’re hoping to see more of you in the coming months and also to hear from you!   Please feel free to email us or post on our Facebook page to let us know what you like (and what you don’t!) about our service.   Cheers to a more productive and positive new year!

So what’s in this week’s bag?   We’ve got papaya, green beans, cherry tomatoes, green onions, nalo greens, and eggplant coming this week.   All kinds of great ideas come to mind to use this produce–a stir fry would be a fast and easy way to start, using your beans, eggplant, and green onions.   Add a few splashes of oyster sauce or make a curry sauce and   have it over rice or even noodles!

Garlic Lover’s Vegetable Stir Fry

Papaya Smoothie   You can change this one up by adding banana or other fruits (mango, strawberry, citrus) and also a bit of ginger will give it a kick!

Tofu and Vegetable Tacos with   Eggplant Ancho Spread   Use  this week’s  veggies to substitute for the ones listed here if you like.

Avocado and Papaya Salad with Lime Dressing

 

happy local eating in the new year!