Radishes are mainly grown for their root. They are one of the earliest known garden vegetables, popular across the Americas, Asia and Europe. They have a crisp, peppery taste and white flesh. The longer they are in the ground, the “hotter” their bite, so many like to harvest them when young. THey are rich in vitamin C, folate, fiber and potassium and offer enzymes that are considered to aid in digestion. Very refreshing and offering a punch of a taste, they are popular both raw and cooked and work as great toppings to salads, tacos, sandwiches, pastas and pizza.

Preparation

Radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt. The leaves are also edible, and are similar to watercress, having a mustardy flavor.

Farmers that grow Watermelon Radishes

• Kahumana Organic Farms

Recipes

Watermelon radishes are edible root crops attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders with a rosy color inside resembling the color of a watermelon!

Preparation

Watermelon radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt.

Farmers that grow Watermelon Radishes

• Kahumana Organic Farms
• Ho Farms

Recipes

• Roasted Watermelon Radishes

Kohlrabi, cousin of cabbage, can come in white, purple or pale green. It’s a commonly eaten vegetable in german-speaking countries, native to cypress and is popular in many asian countries included Vietnam and India. The stems and leaves can be eaten as well as the head, and offer a texture similar to broccoli stems or cabbage heart, but come with a much milder and sweeter flavor. The greens are a great alternative to kale and collard greens.

Preparation

The bulb can be chopped and used raw like cabbage in salads or slaws. The external fibrous layers are typically discarded. It is often used in soups, prepared with its leaves and eaten with rice. In cypress, many sprinkle with salt and lemon and serve as an appetizer.

Farms that Grow Fennel

• Kahumana Organic Farm

 

Oranges are a fruit favorite around the world since as early as 300 BC, and are best known for their delicious juice and as being an incredible source for vitamin C. In fact, orange trees have been found to be the most cultivated fruit tree around the world and account for 70% of the world’s citrus production (according to a wikipedia source.) It’s health benefits are numerous, including benefits for internal systems like immunity, cancer-prevention, general anti-inflammatory properties, and aid with stomach ulcers and kidney health, just to name a few. It’s also very beneficial for the skin and hair, providing natural sun protection and reversal of sun-damage through vitamin A and C, collagen production, and positive effects on acne, hairloss and dandruff. (Source)

A fun local fact – a type of valencia orange called Kona was introduced to the big island in the late 1700s and become one of the leading exports of Kona region for many decades of the nineteenth century.

 

Preparation

Peel the skin off using your hands or a peeler to eat individual pocket slices. You can also slice in half and consumer like a grapefruit using a citrus spoon, or cut in slices long ways. You can also zest prior to removing rind to use for flavoring.

Farms that grow kale

• Ho Farms
• Kahumana Organic Farms
• Pacific Gateway Center

Recipes