Pot Roast
Okay so this is where a picture says a thousand sounds. The most important being YUM. When you have bone broth that is ready to be used and a nice hunk of local meat there’s no greater honor than to Continue Reading →
Keep It Local: BLOG
Taro (Kalo) Breakfast
Taro extends itself WAY beyond a side dish. I will happily make Taro the center piece of any fabulous meal, any day. I love waking up to leftover cooked taro ready and waiting for an inspired thought, a spark of Continue Reading →
Tahitian Taro Leaf
Tahitian Spinach Leaf is grown primarily for its greens. Loaded with Vitamin A, C and Thiamin (B1) it’s a welcome change from conventional spinach. Just like the taro corm, Tahitian Spinach must be cooked in boiling salted water in order Continue Reading →
Eggplant
Love thy neighbor. When coming home to a bounty of eggplant – or anything for that matter, which to our fortune happens often – there’s an overwhelming sense of gratitude that simultaneously pours over me and wells up inside. I Continue Reading →
Turmeric – Olena
Olena. Beautiful. Golden yellow orange. So so so healing. So potent. Used raw in juices or in cooked dishes, this super easy crop is worth making some room for in your garden. The roots take care of themselves. With a Continue Reading →
Homemade Coconut Milk
Unfortunately canned coconut milk contains a little more than coconut and water these days. Stabilizers such as guar gum and industrial chemicals like BPA, which is an endocrine disruptor, leach their way into our bodies and do little good and Continue Reading →
Roselle Sun Tea
Sun Tea. So fun to drink, so easy to make. We love this cold alternative to water when we need hydration and it’s flowery subtle flavor and beautiful rosy red color is a delight. Oh…and it’s easy to grow so Continue Reading →
Opo Squash
Opo, otherwise known as Long Squash or Bottle Gourd (called Upo by Filipino) – Grows abundantly here in Hawaii. You might recognize its rounder counter part, the calabash, when it is harvested mature the dried shell can transform into anything Continue Reading →
Ripe Ulu
Ulu has a way of beckoning to be eaten – ripe or not this valuable staple of the tropics and Central America has incredible culinary uses from sweet pies to salty chips to bread flour. I tend to use breadfruit Continue Reading →
Homemade Bokashi
“According to the EPA, the U.S. generated more than 34 million tons of food waste in 2010, accounting for 14 percent of all the solid waste that reached landfills or incinerators.” To read the full article click here. Now that’s Continue Reading →