A fiddlehead fern by any other name still tastes as savory! This crop is also known as pahole on Maui, ho’i’o on the Big Island, warabi by the local Japanese, pako by Filipinos, or “the long-haired fish of the land.” Fiddle fern is so delicious in fact, we read that in Hawaiian mythology the fern’s addictive flavor once trapped a pair of ravenous demonic sisters in stone. Boil or blanch and saute, and enjoy a truly local and irresistible product that we’ve rarely seen in stores or restaurants! Let everyone know you tried it here first!!

Warabi/Pohole/Fiddle Fern – Kākoʻo ʻŌiwi

Mixed Lettuce – Mari’s Garden

Jalepeno Peppers- Pacific Gateway Center

Limes- Pacific Gateway Center

Long Beans– Ho Farms

Japanese Cucumbers – Ho Farms

Green Onions- Green Growers

Try these recipes!

Sauteed Fiddlehead Ferns and Angel Hair Pasta

Fiddlehead Fern Soup

Boiled, steamed, or grilled whole as corn on the cob, sweet corn is a sweet treat! Although we often associate corn with the color yellow, it actually comes in a variety of different colors, including red, pink, black, purple, and blue! What’s the best part about corn though? It’s totally acceptable to eat with your hands, so delight in its finger-licking-good messiness. Here’s what else is in this week’s bag:

Mixed Lettuce – Mari’s Garden

Grape Tomatoes– Pacific Gateway Center

Sweet Corn-Leileihua High School

Portobello Mushrooms – Small Kine Farms

Bok Choy– Green Growers

Clementines – Kahumana Organic Farms & Cafe

Try these recipes!

Tortellini with Mushrooms and Tomaoes

Tomato Basil Pasta Salad– Add sweet, raw corn to it!

Sauteed Bok Choy

 

Time to start thinking of what vegetables you’re most thankful for! One variety or another of kale is sure to be on top of everyone’s list. These include curly kale, ornamental kale, and dinosaur (or Lacinato or Tuscan) kale, all of which differ in taste, texture, and appearance. In addition to kale, this week’s bag features five other items from four of our favorite local farms!!

Mixed Lettuce – Mari’s Garden

Kale– Pacific Gateway Center

Japanese Cucumbers – Ho Farms

Cherry Tomatoes– Ho Farms

Long Beans– Ho Farms

Arugula – Kahumana Organic Farms & Cafe

Kales and other greens can often be used interchangeably in recipes, so try new types of greens as you make salads, soups, omelets, pasta and other dishes!

Kale Caesar Salad

Kale with Onion, Celery, & Tomato

Glazed Chinese Long Beans

 

Daikon is a long, white radish and is extremely versatile in how it can be prepared. Grate it raw into salads, cut into strips or chips for relish trays, pickle it and serve as a side dish, stir-fry, grill, bake, boil or broil! Use daikon as you would a radish, it just has an extra little zing to it! They can also be preserved by salting and making into sauerkraut. Our favorite thing about daikon is the fact that the greens are super nutritious, so if you purchase them and they’re still in tact, they’re worth using as well! Here’s what else you have to look forward to:

Mixed Lettuce – Mari’s Garden

Daikon- Leileihua High School

Jalapeno Peppers- Pacific Gateway Center

Japanese Cucumbers – Ho Farms

Golden Tomatoes- Ho Farms

Baby Greens – Kahumana Organic Farms & Cafe

Try the recipes below with your bag items!

Roasted Tomatoes

Tomato, Mozzarella, and Mint Salad

Creamy Fennel and Greens Soup– add diced daikon and include any greens!