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This Week’s Box Featuring Bok Choy from Ho Farms – Week of January 31

January 31, 2022 by Amy Buglione

Featured Item: Bok Choy from Ho Farms

Bok-choy

Bok Choy is a type of Chinese cabbage. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery.  Bok Choy contains tons of Vitamin A and a strong amount of Vitamin C.  Actually, chinese cabbage was ranked second for nutrient density out of 41 “powerhouse” fruits and vegetables in a peer-reviewed US Center for Disease Control study.

Preparation

First, trim off the bottom of the stalk and discard. Wash the bok choy under cold water.  Dirt tends to collect toward the base of the stems so make sure you run water through that area.

Separate the leaves from the stems with a sharp knife, making two piles. Cut the stems into 1/2 inch pieces.  Since the leaves cook more quickly than the stems, you’ll want to stir-fry them first.  Add to any stir-fry – the stems will take about six minutes to cook and the leaves about three.

Farms that grow bok choy

Recipes

  • Stir Fried Bok Choy with Ginger 
  • Sauteed Bok Choy

What else is in the bag?


Apple Bananas
Sugarland

Avocados
Twin Bridge Farms

Bok Choy
Aloun Farms

Lettuce
Kunia Country Farms

String Beans
Aloun Farms

Tangelo
OK Farms

This week’s Plant Based Meal Prep Box:

This week’s vegetarian meal kit recipes:

Try out these recipes!

Asparagus, Baby Bok Choy & Rice Noodles
Japanese Eggplant and Soba Noodles

Filed Under: This Week's Bag Tagged With: buy hawaii, csa, cucumber, eat hawaii, farmers market, food delivery hawaii, grow hawaii, hawaii csa, hawaii farmers market, hawaii farms, hawaii food, hawaii recipe, local food, oahu csa, oahu food, oahu food delivery, recipes, seasonal food, seasonal recipe, support hawaii, support local, tomatoes

This Week’s Box Featuring Collard Greens – Week of January 17

January 18, 2022 by Amy Buglione

collard greens

Collards are very nutritious (high in vitamins K, A, and C, as well as calcium, iron and fiber) and have been linked to lowered cholesterol.

Preparation

Remove the stem from the bunch. Use your non-dominant hand to hold the leaves together. With your dominant hand, cut about 1 inch (2.5 cm) from the bottom of the stem, separating the leaves.

Soak the leaves in water. Add a little salt to the water. Salt is abrasive and helps in the process of scrubbing away dirt and impurities. Gently scrub the leaves with your hands and rinse.

Cut out the spine from each leaf. Lay each leaf out flat on the counter. Use a sharp knife to cut along the spine on each side, separating the leaf into two parts and completely removing the spine. Stack the leaves so the flat, cut sides all line up.

Roll the stack of leaves lengthwise. You may need to form several stacks to get tight rolls.

Cut the greens into ribbons. Slice each roll into 1 inch (2.5 cm) pieces. Separate the pieces with your fingers, letting them unravel into long strips.

What else is in the bag?


Collard Greens
Ho Farms

Lettuce
Kunia Country Farms

Long Beans
Ho Farms

Mixed Tomatoes
Sugarland

Rambutan
OK Farms

Sweet Potatoes
Aloun Farms

Plant Based Meal Prep Box

Vegetarian Meal Kit Box Recipes

Try out these recipes!

Braised Long Beans With Tomatoes
Collard Roll Ups with Coconut Curry Kale

Filed Under: This Week's Bag Tagged With: buy hawaii, buy local, collard greens, farmers market, hawaii csa, hawaii farmers market, hawaii farms, hawaii food, local food, local shopping, oahu csa, oahu food, support hawaii, support local, tomatoes

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

November 8, 2021 by Amy Buglione

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
Aloun 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:

Filed Under: News, This Week's Bag Tagged With: eat local, food delivery hawaii, hawaii csa, hawaii farmers, hawaii farmers market, hawaii farms, hawaii food, hawaii oranges, lettuce, local food, oahu csa, oahu farms, oahu food hub, papaya, seasonal food, spigarello, support hawaii, sweet potatoes

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

November 1, 2021 by Amy Buglione

 

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

  • Small Kine Farm

Recipes

  • Mushroom, Tomato and Onion Saute
  • Tortellini with Mushrooms and Cherry Tomatoes

What else is in the bag?


Cremini Mushrooms
Small Kine Farm

Japanese Cucumbers
Ho Farms

Lettuce
Kunia Country Farms

Longan
OK Farms

Sweet Potatoes
Aloun Farms

Watermelon
Aloun Farms

Try out these recipes!

Quinoa with Chard and Mushrooms
Simple Stuffed Peppers

Filed Under: This Week's Bag Tagged With: buy local, hawaii csa, hawaii farms, hawaii food, hawaii local, island cooking, island food, local food, oahu csa, seasonal cooking, support hawaii

This Week’s Box Featuring Avocado – Week of October 25

October 25, 2021 by Amy Buglione

This week, we have Avocados

Now sometimes lovingly known as the avo, avocados are divided into three categories: West Indian, Guatemalan, and Mexican. Thanks to cross-pollination, however, there are hundreds of hybrids with varying characteristics, and in the islands, trees produce some of the biggest, best avocados in the world. Here’s why: The microclimates and supreme soils result in larger fruits with larger amounts of healthy oils, like polyunsaturated fatty acids, minerals, and nutrients.

Hawaii’s main avocado export is the Sharwil (a cross between Mexican and Guatemalan types)—but only recently. Just within the past five years, the United States Department of Agriculture lifted an embargo from 1992, which banned this island cultivar from reaching the mainland. Prized for its buttery flavor and small pit, this breed of avocado grows especially well in the Kona district of Big Island. But different regions bear different fruit—so there’s plenty to choose from.

Avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta carotene, and omega-3 fatty acids. Avocados contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals.

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.

 

 

What else is in the bag?


Avocados
Twin Bridge Farms

Bok Choy
Aloun Farms

Green Onion
Aloun Farms

Lettuce
Kunia Country Farms

Pineapple
Dole

Rambutan
OK Farms

Try out these recipes!

Avocado Banana Bread
Leafy Green Sesame Salad

 

Filed Under: This Week's Bag Tagged With: avocado, eat local hawaii, farmers market, fresh food, hawaii avocadoes, hawaii csa, hawaii farms, hawaii food, home delivery, oahu farmers market, oahu healthy food, support hawaii

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