Tahitian Taro Leaf

Posted on November 6, 2013 by Katie Trussell

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 →

Wild Pate Wraps

Posted on September 19, 2013 by Katie Trussell

I often buy nuts and seeds in bulk because I prefer making their butters from home. Despite going through jars & jars of this salty, slightly sweet and filling decadence, nut butters aren’t the only thing I enjoy making (and Continue Reading →

Increasing local food production and access for a resilient Kaua‘i since 2006

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Tahitian Taro Leaf

Wild Pate Wraps