This week’s bag will feature a rare item:  pohole, or Hawaiian fern.  Pohole is also known as warabi, ho`io, or fiddlehead fern and is eaten in salads and often with tako and dried fish.  Below we are featuring a recipe from the best recipe source there is:  grandma!   There will also be japanese cucumbers, hydroponic lettuce, corn, avocados, and braising greens in your bag.  Enjoy!

Grandma Toribio’s recipe  for  Ho`io Salad

Ingredients

1 bunch warabi (aka pohole/ho’io/fiddlehead fern)

1 onion – sliced or chopped

1 package kamaboko – julienned or chopped

1 package dried opae

Hawaiian Salt – salt lightly, to taste

Sesame oil – to taste

Shoyu – to taste OR 1 1/2 tsp. of patis (fish sauce)

Sesame seeds

**Some people prefer to eat the warabi/pohole/ho’io UNCOOKED/FRESH, without blanching. These steps optional if eating uncooked.

Great spring veggies in this week’s bag!  You will receive lettuce, tatsoi, string beans, green onions, papayas, and tomatoes.   Below are a few ideas on using your produce, please remember to send us your ideas and recipes!

Corn, bacon, and green onion tart

Fresh Papaya with Coconut Lime Yogurt This sounds great and very refreshing!!

Shoyu String Beans 4 ingredients!!  or add sesame oil as the 5th and really have a flavor explosion!

Aloha Oahu Fresh members!

This week’s bag is full of greens!  Lettuce from Maunawili Greens, nalo greens from Nalo Farms, plus tomatoes from Pit Farm, lemons and longan from High Mountain Farm, and Ho Farms kirby cucumbers.  This bag is perfect to make an assortment of salads, and you can use your lemons for a great vinaigrette.  Enjoy and eat fresh!!

Tomato and Cucumber Salad

Tabouleh

Israeli Salad

Lemon Vinaigrette

The bag this week will feature hydroponic lettuce, string beans, cherry tomatoes, baby swiss chard, and tahitian limes.

Tahitian Lime Marinated Tuna

Roasted String Beans with Shallots

Items in the bag for March 23 & 24 will include lettuce, cherry tomatoes, thai basil, long squash, tangelos, Japanese Cucumber, and mizuna.

Mizuna is a Japanese mustard green that can be eaten raw or cooked.  It’s delicate leaves work well in baby lettuce and mesclun mixes, and it can be added to soups, stir fries, or more substantial salads as you’ll see in the following recipes.

Soba Noodle Salad with Mizuna This is a tasty 10 minute recipe that takes advantage of your radishes as well as mizuna.

Minced Chicken and Mizuna Stir Fry
For Long Squash recipe ideas, check out our Labor Day recipes…Long Squash Chicken Soup or Squash Griddle Cakes!