O‘ahu Fresh

  • Sign Up
  • This Week’s Newsletter
  • Member Login
  • How It Works
    • Produce Bag Options
    • Delivery Areas
    • Online Marketplace
    • Wholesale
    • FAQs
    • Gift Certificates
  • Producers
  • This Week’s Bag
    • Cooking In Quarantine
    • Recipes
    • Ingredients
    • Latest Newsletter
  • About Us
    • Oahu Food Hub
  • Local Agriculture
    • Resources for Farmers
    • Hawaii Food & Farmers Series

This Week’s Box Featuring Swiss Chard from Ho Farms – Week of February 28

February 28, 2022 by Amy Buglione

2671269273_933dbde3fa_z

Swiss chard, also known simply as chard, is a beet that is grown for its deep green leaves instead of its root. It’s known for its brightly colored stems of red, yellow, pink, and purple. Swiss chard is highly nutritious and is a good source of several vitamins. It also contains more minerals than most other greens and is very high in fiber.

The leafy greens are extremely high in vitamin K, vitamin A, vitamin C, and antioxidants. This nutrition combo makes for a good dose of healthy digestion, eyes, skin, heart, and immune function. Swiss chard was considered medicine for allergies, constipation, and general pain in ancient times.

Preparation

  • Before you cook chard, the first thing you should do is wash it well, by rinsing it in a sink full of cold water. You can even drain the water and repeat, unless the chard is free of dirt. If you got the chard at a farmers’ market, it will be extra fresh and more likely to have dirt on it, so wash thoroughly. Don’t wash chard until right before you’re going to use it, or it will wilt.
  • Decide whether to separate the chard or leave it whole. Small leaves of Swiss chard can be left whole or added to salad, and larger leaves with thin ribs can also be left whole for cooking. But if you’re cooking Swiss chard with thick ribs, then you should separate the ribs from the leaves by tearing the leaves away, because the ribs will need to cook for a few more minutes since they are tougher than the leaves.
  • Bitterness is caused by the organic compound oxalic acid, which is found in the stalk of Swiss chard and many other vegetables. It can be removed altogether or cooked out. When cooked, the vegetable loses the bitter flavor and makes for a more refined taste.

Farms that grow swiss chard

Ho Farms

Recipes

Swiss Chard with Lentils

What else is in the bag?


Apple Bananas
Sugarland

Japanese Cucumbers
Kahumana Organic Farm & Cafe

Lettuce
Kunia Country Farms

Orange
Adaptations

Red Radish
Adaptations

Swiss Chard
Kahumana Organic Farm & Cafe

Try out these recipes!

Kale Potato Chive Frittata
Stir-Fried Brown Rice With Swiss Chard and Carrots

Meal Kit Recipes:

Filed Under: This Week's Bag Tagged With: cucumber, eat local hawaii, farmers market, hawaii csa, hawaii farmers market, hawaii farms, hawaii food, hawaii food delivery, local food, oahu, oahu csa, oahu farm, oahu food

This Week’s Box Featuring Kabocha – Week of November 15

November 15, 2021 by Amy Buglione

This week we have Kabocha from Aloun Farms

Kabocha is a variety of winter squash, often referred to as a Japanese pumpkin. It’s sometimes described as a cross between sweet potato and pumpkin in flavor and texture. It’s sweet taste, velvety texture, massive offering of nutritional benefit and versatility, make it a prized staple vegetable in Japan. You can substitute it within recipes that call for acorn and butternut squash or pumpkin. Most forward nutritients are beta carotene, vitamin C, iron, and potassium with smaller amounts of B vitamins, folic acid and calcium.

How to select a Kabocha:

The two things to look for are weight and color. Skin should be a rich, deep green and it should feel heavier than expected. Ripeness is indicated by golden speckling and stripes on the exterior.

How to prepare Kabocha:

Carefully slice the entire squash in half, keeping in mind that it’s dense and might be difficult to cut. Like other squashes, you’ll want to scoop out the pulp and seeds, leaving the meat behind. From here you can slice it into wedges for roasting, simmering, pureing, or baking. You can also grate it to add texture to breads or other baked dishes and desserts. The skin is ok to leave on.

What else is in the bag?


Bell Peppers
Sugarland

Green Beans
Ahiki Acres

Kabocha
Aloun Farms

Lettuce
Kunia Country Farms

Rambutan
OK Farms

Sweet Potato
Twin Bridge Farms

Veggie Meal Kit Recipes:

Try out these recipes!

Butternut Squash (Kabocha) Mac ‘n Cheese
Yard-long Beans with Kabocha and Coconut Milk

Filed Under: This Week's Bag Tagged With: eat in season, eat local hawaii, farm to table, green beans, grown in hawaii, hawaii csa, hawaii farmers market, hawaii recipe, kabocha, lettuce, local recipes, oahu csa, oahu farm, oahu farmers market, rambutan, support local hawaii

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.

Members

  • Place Your Weekly Order
  • Become A Member
  • Policies & Procedures
  • FAQs

Weekly Newsletter

Be the first to hear what's in each week's delivery. Learn what's new in local food.

OAHU FRESH

916 Kaaahi Place
Honolulu, HI 96817
(808) 476-7550
support@oahufresh.com
Contact Us

Customer Service Hours:                                      Mon – Fri | 9:00AM  – 5:00PM

  • Facebook
  • Instagram
  • Twitter

© 2023 Oahu Fresh | Design by Local Color Design