O‘ahu Fresh

This Week’s Box Featuring Avocados – Week of January 3

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This week we have avocados from Adaptations

Preparation

How to cut or slice avocados in half:

1. Be sure to fully wash before cutting or slicing.

2. Place the avocado lengthwise on a secure surface.

3. Hold the avocado securely with one hand, and slice slowly down the center lengthwise around the seed, starting at the narrower end.

4. Holding the avocado in the palm of one hand, use your other hand to twist and rotate the two halves apart.

5. Use a teaspoon to remove the stone from the center of the avocado. Use a dessert spoon to scoop the whole avocado flesh out from the shell if required. Cut into slices, chunks, or mash with a fork.

How to peel an avocado:

1. For ripe Hass Avocados, the outer skin or peel is easy to remove. Simply slice the avocado in half or cut into wedges as shown in photo. Then grasp the outer dark layer or skin and pull it away from the inner green flesh of the fruit. If some of the darker almost black portions of the skin remain on the green flesh of the fruit, simply cut them away. The yellow to green portions of the avocado are what you want. Do not consume the peel.

What else is in the bag?


Avocado
Kamaaina Land Nursery

Kale
Ho Farms

Mixed Tomatoes
Sugarland

Sweet Potato
Twin Bridge Farms

Swiss Chard
Kahumana Organic Farm & Cafe

Tangerine
Adaptations

Zucchini
Aloun Farms

Try out these recipes!

Avocado Banana Bread
Garlic Sautéed Swiss Chard with Egg and Avocado

This Week’s Box Featuring Lemongrass – Week of November 22

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This week we have Lemongrass from Ho Farms

lemon-grass

Lemongrass is widely used as a culinary herb in Asian cuisine and also as medicinal herb in India. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood.  Research shows that lemongrass oil has antifungal properties.

Preparation

1. The softer, fleshier, pale yellow part of the lemongrass – which is what you want to use in your cooking – is located under the tough outer leaves. Peel away these layers and discard.

2. Then use a sharp serrated knife to slice off the lower bulb, which includes about 2 inches of the end. Discard.  The stalk is now easy to slice into pieces.  Stop slicing when you have cut two-thirds of the way up the stalk, or when it is no longer yellow. The upper end the stalk will be green and woody, but is still useful in cooking soups and curries.

3. Because lemongrass is so firm and fibrous, it helps to process the slices a little further. Place the lemongrass in a food processor and process well on “high”, or pound for a minute or two with a pestle & mortar. It’s possible to use the lemongrass slices as they are, but the thicker slices will be difficult to eat.

4. Your lemongrass should now appear finer – almost like yellow-green flakes. It is now ready to use in recipes such as curries or soups (note that the lemongrass still needs to cook or be boiled for at least 5 minutes before it is soft enough to be edible).

Storage: Use the lemongrass immediately, or store lemongrass by freezing it in a sealed container in your freezer. With lemongrass, very little is wasted. You can use the upper, reserved stalk to add even more flavor and fragrance to soups and curries. Simply make several cuts along the length of the stalk and bend it several times to “bruise” it. This will release the fragrance and flavor. Now throw the stalk into your soup or curry pot.

Farmers that grow Lemon Grass

Recipes

What else is in the bag?


Apple Bananas
Sugarland

Collard Greens
Ho Farms

Sweet Corn
Aloun Farms

Family Tomatoes
Ho Farms

Lemongrass
Ho Farms

Lettuce
Kunia Country Farms

Orange
Adaptations

Zucchini
Ma’alae’a Farms

Try out these recipes!

Fresh Lemongrass Tea
Thai Sweet Potato Soup with Lemongrass

This Week’s Box Featuring ‘Ulu – Week of October 18

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This week, we have ‘ulu from Southern Turf. 

‘Ulu or breadfruit was first domesticated in the western Pacific and today is grown on most Pacific Islands. It continues to be an important staple crop and a component of traditional agroforestry, grown as both a subsistence crop in home gardens and farms. As a dietary staple it is comparable in importance to tropical staples such as taro, plantain, cassava, sweet potato and rice.  The name breadfruit is derived from the texture of ripe fruit when cooked, which is similar to freshly baked bread, though it has a potato like flavor. Ripe fruit have yellow or yellow-brown skin and soft, sweet, creamy flesh that can be eaten raw or cooked. ‘Ulu is a versatile crop and can be eaten at all stages of maturity. The fruit is a good source of dietary fiber, potassium, calcium, and magnesium.

It can be eaten in the raw state or steamed and pounded into poi or added to desserts and drinks. It can be fried, baked, or made into a gluten-free flour. In Hawaii, the traditional method of cooking is by roasting the fruit. It is also cooked in deep fire pits, called “imu.”

In its immature state before ripeness occurs, it’s cooked much like a green vegetable and tastes like artichokes. 

You can also check this out for cooking ideas: https://eatbreadfruit.com/blogs/recipes/how-to-cook-breadfruit

 

What else is in the bag?


‘Ulu
Southern Turf

Apple Bananas
Sugarland

Collard Greens
Ho Farms

Honeydew Melon
Aloun Farms

Lettuce
Kunia Country Farms

Yellow Zucchini
Ma’alae’a Farms

Try out these recipes!

Breadfruit Hummus

Click here for more recipes!

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Oahu Fresh provides access to food from local farms for homes, offices, restaurants, hotels, and schools throughout Hawaii. As an avid participant in the CSA Hawaii program, we take pride in delivering freshly grown produce to you.

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