This week’s bag features Red Russian Kale with Amaranth. Amaranth is generally considered a weed, but is actually a delicious wild food. When collected very young Amaranth is similar to spinach. It’s a tasty green that is usually boiled but can also be sauteed like your other greens. Later it becomes a source of grain.  These stages, however, are dynamic, changing and they change at different rates with different species of amaranth. Enjoy this special treat knowing that some people mistakenly think it is inedible and belongs in the compost bin!

Mixed Lettuce – Mari’s Garden

Red Russian Kale with Amaranth– Kahumana

Bananas– Pacific Gateway Center

Mixed Russet Potatoes– Twin Bridge Farms

Japanese cucumber– Ho Farms

Beefsteak Tomatoes– Green Growers

Try these recipes!

Cucumber Mint Gimlet

Crunchy Kale and Coconut Bowl

Smashed Red Potatoes with Garlic and Herb

This week’s bag features mixed lettuce, a great meal staple to get in your bag each week. Lettuce can be a blank canvas for creative and innovative dressings, like local favorites infused with mango or lilikoi. It can also be simple with just some blasalmic vinegar and ground pepper and some local tomatoes. Either way, the mixed lettuce from Mari’s Garden that you receive each week is a great foundation for any salad you want to whip up and blend with other local ingredients. What else is in this week’s bag?

Mixed Lettuce – Mari’s Garden

Cherry Tomatoes– Pacific Gateway Center

Long Beans– Pacific Gateway Center

Kale – Ho Farms

Mixed Radishes– Kahumana

Cilantro- Green Growers

Beefsteak Tomatoes– Green Growers

Try these recipes!

Kale Ceasar Salad

Gratin of Beefsteak Tomatoes

Radish Cilantro Slaw

This week’s bag features long squash! Long Squash, as it’s known in Hawaii, also goes by Opo squash, Gwa, Bau, or Laukiii. This is an Asian variety of squash that is capable of growing up to several feet in length and is similar to a zucchini with a very mild flavor and soft texture when cooked. Popular cooking methods for this type of squash include grilling, roasting, baking, stir-frying, and stewing. The squash can be seasoned with a variety of items, and generally absorbs the flavors of other ingredients when it is used in a soup, stew, or casserole. It can also be stuffed and baked, or cooked with yellow lentils, tomatoes and spices, as they do in Southeast Asia where the vegetable is popular.  So many options to experiment with in the kitchen! What else is in this week’s bag?

Mixed Lettuce- Mari’s Garden

Portobella Mushrooms– Small Kine Farm

Purplette Onions– Ho Farms

Long Squash– Ho Farms

Jalapaneo Peppers– Pacific Gateway Center

Apple Bananas– Pacific Gateway Center

Mixed Carrots– Kahumana Organic Farms

Try these recipes!

Spinach, Tomato & Goat Cheese Stuffed Squash

Candied Carrots

Tortellini with Mushrooms and Tomatoes

This week’s bag features chili peppers! The Hawaiian chili pepper is a super spicy variety used in various local food preparations in Hawaii. It grows easily, often without being planted. These peppers are small, but with a lot of kick! Just one or two peppers go a long way in whatever you cook up. Add to any kind of dish that has liquid – chicken lu’au, paprikash, pork adobo, goulash, split pea soup. After cooking, take the peppers out, or at least warn people!  If a recipe calls for a dash of cayenne or red pepper flakes, substitute with fresh minced chili pepper. What else is in this week’s bag?

Bok Choy– Green Growers

Mixed Lettuce- Mari’s Garden

Chili Peppers– Pacific Gateway Center

Grape Tomatoes– Pacific Gateway Center

Long Beans– Pacific Gateway Center

Mixed Beets- Kahumana Organic Farms

Try these recipes!

Hot Pepper Jelly

Sautéed Beets With Pasta, Sage and Brown Butter

Roasted Grape Tomatoes

This week’s bag features collard greens and kale! We love the versatility of all the leafy greens we see from our Oahu farmers. Collards can be sauteed, braised (lightly fried), tossed in a stew or cast iron dish, or used raw as a wrap because it’s such a hearty and sturdy leaf! Kale is similar; if time is of the essence you don’t need to add much more than a seasoning or oil to whip up a quick salad or side dish. This week, substitute lettuce for kale in your salad and shake it up with some coconut oil and your favorite salad fixings. What else is in this week’s bag?

Cilantro– Green Growers

Russet Potatoes – Twin Bridge

Jalapeno Peppers– Pacific Gateway Center

Collards or Kale– Ho Farms

Japanese Cucumbers– Ho Farms

Green Beans- Kahumana Organic Farms

Try these recipes!

Collard Roll Ups with Coconut Curry Kale

Sauteed Shishito Peppers

Tzatziki Cucumber Sauce