O‘ahu Fresh

This Week’s Box Featuring Spigarello – Week of November 8

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This week, we have spigarello from Ho Farms!

Spigarello is a primitive heirloom varietal of the broccoli family and is native to Southern Italy. Spigarello is a variety of leaf broccoli, is related to broccoli rabe, and looks like a cross between kale and broccoli. The taste is similar to broccoli, with the leaves having a mild taste and the texture is succulent and crunchy.

How to Prepare Spigarello:

It is recommended to trim the stems and the leaves can be enjoyed as a salad green, wilting green or soup green.

What else is in the bag?


Lettuce
Kunia Country Farms

Orange
OK Farms

Papaya
Kahumana Organic Farm & Cafe

Spigarello
Ho Farms

Sweet Potatoes
Twin Bridge Farms

Zucchini
Aloun Farms

Try out these recipes!

Spigarello Salad with Lemon Apple Vinaigrette
Spigarello Stuffed Portobello Mushrooms

This week’s Plant Based Meal Prep Box by Open Kitchen:

This Week’s Box Featuring Cremini Mushrooms – Week of November 1

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This week, we have Cremini Mushrooms from Small Kine Farms

Cremini mushrooms are a coffee-colored variety of the world’s most commonly eaten mushroom, commonly called the “button” mushroom. Most of the table mushrooms we eat – “white button,” “cremini (or crimini)” and “portobello” – all refer to this same scientific category of mushroom, Agaricus bisporus. The difference between all of these mushrooms is just age – white button being the youngest and portobello mushrooms the most mature, left to grow out into large meaty caps! 

Cremini mushrooms are between the two varieties, more mature than white button but younger than a portobello. Deeper and earthier in flavor than white buttons, they are used frequently in stews and soups since they hold up better in liquid. Their hearty, full-bodied taste makes them an excellent addition to beef, wild game, and vegetable dishes.

 

Preparation

Mushrooms are so porous that if they are exposed to too much water, they will quickly absorb it and become soggy. This also means that they are great for marinating. The best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.

If using the whole mushroom in a recipe, simply slice off the very bottom of the stem, which is usually a bit spongy. If your recipe only calls for the caps, gently break off the stems with your hands and discard (or save for making soup stock).

Sauté, broil, microwave or cook these mushrooms in almost any way. Some quick recipe ideas:

  • Sautéed mushrooms and onions
  • Add finely chopped mushrooms to some homemade pasta sauce.
  • Remove the stems, and stuff with your favorite vegetable medley or soft cheese.
  • Mushroom omelet

Farms that grow Mushrooms

Recipes

What else is in the bag?


Cremini Mushrooms
Small Kine Farm

Japanese Cucumbers
Ho Farms

Lettuce
Kunia Country Farms

Longan
OK Farms

Sweet Potatoes
Twin Bridge Farms

Watermelon
Aloun Farms

Try out these recipes!

Quinoa with Chard and Mushrooms
Simple Stuffed Peppers

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!

Our Mission

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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