Taro root is a starchy tropical root with a brown, fibrous exterior and a light-colored flesh that often features distinct purple specks. It has a mildly sweet, nutty flavor frequently compared to a blend of sweet potato and water chestnut, with a hint of vanilla. Because it absorbs flavors well and provides a creamy, velvet-like texture when cooked, it is used in everything from savory stews and fried chips to sweet bubble teas and desserts.

This Spring Mix is a sustainable, aquaponically grown blend that prioritizes both flavor and environmental impact. This fresh and crisp medley features a colorful “party of flavors” including red and green oakleaf, butter lettuce, incised lettuce, and green loose leaf varieties. Harvested early in the morning and refrigerated within minutes, these greens offer a longer shelf life and a clean, mild taste that is never bitter. It is a nutrient-dense, zero-impact choice that brings high-quality, local Hawaiian produce directly to your table. 

The Molokai sweet potato is a unique variety known for its vibrant purple flesh and skin. Here’s a quick description:

• Origin: Developed on the island of Molokai, Hawaii, in 1978. It is a signature variety of the islands and is primarily grown there.
• Appearance: It is easily recognizable by its deep, uniform purple skin and equally vibrant purple flesh.
• Taste and Texture: Compared to the more common orange-fleshed sweet potatoes, the Molokai variety is less sweet and has a drier, starchier, and creamier texture. It has been described as having a hint of chestnut flavor.
• Nutritional Value: Like other purple-fleshed produce, the Molokai sweet potato is exceptionally high in anthocyanins, which are powerful antioxidants.
• Culinary Uses: It’s a versatile potato that can be steamed, baked, roasted, or boiled. Its striking color makes it a visually appealing addition to many dishes, and it is a traditional part of luaus in Hawaii. Due to its drier texture, it may require a longer cooking time than other sweet potato varieties.