This week your bag will contain lettuce, french green beans (haricots verts), tomatoes, papayas, sweet potato, and dandelion greens!  We also expect to have a new supplier of tomatoes (Nalo Farms), so you will be receiving a second bag of tomatoes and hope you’ll let us know what you think of them.

This week we are proud to feature dandelion greens from Nalo Farms.

Spring is a wonderful time to try new things; dandelion greens are a perfect start.  They can be added to salads or sauteed with garlic and onion.  Like many greens that are slightly bitter tasting, they pair well with a splash of vinegar or wine at the end of cooking.  Dandelion greens are very nutritious, with high levels of beta-carotene, calcium, iron, and many vitamins.

Sauteed Dandelion Greens This recipe calls for boiling the leaves first, and is for a few pounds of leaves.  Adjust the ingredients down for the amount you have.

Other ideas on how to use dandelion greens

Dandelion Greens with warm balsamic vinaigrette

This week you’ll also find haricot verts in your bag.  These are also known as French green beans; they are younger and thinner than common green beans.

Haricots verts with herb butter You could also order some herb butter from our  specialty items page to make this recipe REALLY easy!

Haricots verts with shallots Another easy recipe, and from the looks of it, delicious!!

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