edible Hawaiian Islands Summer 2010

edible

hawaiian islands tm

Celebrating the Harvest of the Aloha State, Season by Season No. 13 Summer 2010

`ulu

Tomato & Arugula Pupu Tarts Gardening by the Moon Diamond Head Surf Garden Member of Edible Communities

Letter of Aloha Another year has raced by; I guess it’s true when they say “time flies when you’re having fun.” This summer issue marks Edible Hawaiian Islands’ third anniversary.

As we move into our fourth year, I was inspired to go back into my library of EHI’s from #1 to this new #13. Each issue was like an old friend. I loved re-reading the editorial stories and enjoying the photography. I was also inspired to make some of my old favorite recipes. By the way, all of these back issue recipes are available on our website www.ediblehawaiianislands.com. Click on the Explore pull down tab.

In this issue, you will find a fascinating story about `Ulu, aka breadfruit, one of the original “canoe crops” of the Hawaiian people. Then, if you are planning a new garden or just want a new point of view with your old one, check out “Gardening by the Moon.” Of course, the recipes in this issue are outstanding—please write and let me know your favorites.

Last but not least, be on the look out for our NEW DYNAMIC DIGITAL version of EHI. You will be able to subscribe and have it delivered directly to your email box.

Gloria Cohen

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Photo by S. Cohen

A hui hou,

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Photo by G. Natale

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Summer 2010 Contents

Features 4 9 35 42 50 53 56 58

LETTER OF ALOHA NOTABLE EDIBLES COOKING FRESH The Garden of Eating BOOK REVIEW The Book of Kau Kau

Departments 10 15

THE DIAMOND HEAD SURFER GARDEN

By Tim Ryan ANOTHER LOOK AT HAWAI`I’S BIG, GREEN GEM `Ulu

By Jon Letman

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GARDENING BY THE MOON The Hawaiian Lunar Calendar

By Martha Cheng WHAT’S FRESH? FARMERS’ MARKETS ADVERTISER DIRECTORY

24 29

OLIVE FARMING IN HAWAI`I

By Jill Engeldow “WITH THIS FEAST, I THEE WED” Hawaiian Style Wedding

by Lila Martin WHAT IS IT AND HOW DO YOU EAT IT — Mountain Apple

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SUMMER’S LITTLE RED DRESS The Perfect Tomato Salad

By Susie Middleton

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PEPPER’S KALE SALAD

Cover photo EMERGENT `ULU by Jim Wiseman WWW.EDIBLEALOHA.COM

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edible

Hawaiian Islands Publisher/Editor in Chief Gloria Cohen Editor at Large Steven Cohen Distribution & Advertising FrontDesk@ediblealoha.com Dania Katz, Maui Terry Sullivan, Kaua`i Contributors Kira Cohen • Melissa Petersen Tracey Ryder • Carole Toplian Photography Lauren Brandt • Oliver Cohen Steven Cohen • John Cox G. Natale Artists Cindy Conklin • Mary Ogle Writers Martha Cheng • John Cox Jill Engeldow • Dahlia Haas Jon Letman • Lila Martin G. Natale • Tim Ryan Copy Editor Doug Adrianson Food Research Editor John Cox Research & Events Editor Lila Martin Contact Us Edible Aloha PO Box 753, Kilauea, HI 96754 808-828-1559 FrontDesk@EdibleAloha.com www.EdibleAloha.com Subscribe * Give A Gift * Advertise Call: 808-828-1559 Or use the above email or web address Letters For the quickest response, email FrontDesk@EdibleAloha.com Edible Hawaiian Islands is published quarterly by Edible Hawaiian Islands LLC. All rights reserved. Spring * Summer * Fall * Winter Subscription is $28 annually. No part of this publication may be used without written permission from the publisher. ©2010. Every effort is made to avoid errors, misspellings and omissions. If, however, an error has escaped our attention, please notify us and accept our sincere apologies. Mahalo!

Edible Hawaiian Islands is printed in Honolulu, HI

Photo by O.Cohen & L.Brandt

notable

edibles

Hawai`i Island

Kaua`i

NELHA Fish Farmers’ Market, on the last Friday of each month at the Gateway Center in Kailua-Kona.

Listen to live music, see cooking demonstrations and buy fresh fish from Hawaiian waters. Only in Hawai`i would you find a FISH farmers’ market! Call Kelly 808962-6357 or email kcoleman@hawaii.rr.com for market updates.

We like Postcards Café in Hanalei. It’s a sweet plantation-style cottage open for dinner from 6 to 9 p.m.

Healthy, fresh, simple food with lots of local flavor.

Only after a few visits did I realize that they don’t serve meat or poultry. I never missed it! Fresh seafood and fantastic desserts. Call 808-826-1191 and tell them that the gal from Edible Hawaiian Islands sent you!

Moloka`i

We also like Oasis on the Beach, in Waipouli Resort.

This restaurant is focused on locally grown food. The chef insists that at least 90% of the food they serve is from Kaua`i, the other 10% from Hawai`i. Closed Mondays. Lunch 11 a.m.–2 p.m., happy hour 2–5 p.m., dinner 5:30–9 p.m.; 808-822-9332.

This 70-year-old macadamia nut farm is owned by Tuddie and Kammy Purdy, who will give you a personal tour and tell you the history of macadamia nuts. They will demonstrate how to crack the nuts and let you taste mac nuts & mac nut honey. For a tour call 808567-6601 or visit http://molokai-aloha.com/macnuts/.

O`ahu Naked Cow Dairy is one of three working dairy farms in the entire state of Hawai`i. Currently they sell at select farmers’ markets across O`ahu and are known for their feta and cream cheese, plus naturally flavored butters in mac nut, toasted coconut, mango and other unique flavors. The owners, who are sisters, are working hard to make their dairy products available statewide. Call Sabrina for a tour at 808-861-9085 or www.nakedcowdairy.com.

Maui I love the Grown on Maui Tour! Perfect if you live locally or have family visiting. Every Tuesday morning meet at Whole Foods for breakfast and a quick store tour, then board the bus! You’ll travel upcountry to visit a pineapple farm, then move on to a real working organic farm and eat lunch that you have picked yourself. Then stop and smell the lavender at Maui’s premier lavender farm, Ali`i Lavender Farm. Later return to Whole Foods. Give Cassie a call at 808-8914604 or book online at info@akinatours.com.

Lana`i According to my research, Bennie’s Farm is the only ag tour on Lana`i, imagine that? Their fruits and vegetables are sold to the public and local restaurants.

With 18,000 acres of farmland on Lana`i and only one ag tour—you must go see and support local ag! Give Alberta a call at 808-649-0808 and schedule a tour. No website or Facebook page—just fresh fruits and vegetables waiting for your visit!

Art by Cindy Conklin

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the

Diamond

Head surfer Garden

Photo by Tim Ryan

BY TIM RYAN

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Honolulu—A tiny Garden of Eden overlooking a popular O`ahu surfing area was created basically because of dirty and cut feet.

The makai side of Diamond Head crater, where it slopes not so gently into the sea, is a craggy, rocky, dusty patch of cliffside covered with mature kiawe trees, haole koa, weeds, mongoose and stray cats.

Offshore are a series of year-round surf breaks that on any given day attract dozens of surfers, body boarders and, depending on wind conditions, kite surfers and sail boarders.

In 1999, longtime Diamond Head surfers Gilbert Lum, Rich Jackson and Soyu Kawamoto had grown tired of muddying their feet after a surf session because of the hard-pack bluff overlooking the Cliff, Right Hands and Mansions breaks. So the trio started bringing gallon jugs of water to rinse their feet while they sat talking story on the lava rock wall lining the sidewalk here.

“When we started, someone from a botanical garden criticized us because we didn’t use just native plants,” Lum said. “I don’t know, what is native now? This garden is like Hawaii: all mixed up.”

The Diamond Head Garden now attracts not only local surfers who hang out there post surfing, but tour buses, production companies doing commercials and scenes for television shows, weddings and various other celebrations.

“The city doesn’t have the manpower or the funds to create or maintain it,” said a Honolulu city worker who helps maintain the Diamond Head cliffs area.

Lum, Soyu and Jackson remain the primary tenders of the garden, though a cadre of surfers do join in to weed, fertilize and dig holes for new plants. Some surfers, walkers and joggers also donate fertilizer, topsoil and tools.

“We were sitting one day like we usually do and rinsing our feet with the water,” says Jackson, a partner in a software company. “Any excess water we would just pour on the dirt and guess what? Grass started to grow.”

A few days later a small area of hard-pack dirt was sprouting tiny shoots of grass. The men mused how great it would be if grass grew on “their” section of the arid bluff to keep the dust down and their feet clean while making it a nicer place to hang out.

“It was as if the ground was just waiting for nourishment,” said Soyu.

“It became a real competition; I think we started bringing more water than we actually needed.”

As the grass spread, it got more difficult to carry the necessary water to keep it growing. Then a fellow surfer with “plumbing capabilities” uncapped a city water pipe and installed a faucet.

Over the next few months, the patch of grass had grown into a lush garden of grassy pathways and terraced plantings of native trees, succulents, flowers, Spanish moss, ferns, hibiscus, sugarcane and ti measuring some 100 yards long and 75 feet wide. An allspice tree just showed up spontaneously one morning from an anonymous donor.

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These days age has caught up with Lum, so his Diamond Head visits are strictly for gardening... Jackson and Kawamoto surf here daily regardless of conditions, then report to Lum for garden duty.

Most of the plants have come from Lum’s own lush property in Manoa Valley while some plants come in “as volunteers,” he says.

“See this papaya?” Lum said. “People eat papaya, drop seeds, and they grow. It’s a real community garden."

Adding: “We’re lucky beer bottles don’t grow.”

Lum, 84 and a retired utility worker, was legendary for decades at Diamond Head riding his odd-looking homemade body board with the aluminum hydrofoil fin on top. He started surfing here more than 50 years ago on a hollow surfboard.

These days age has caught up with Lum, so his Diamond Head visits are strictly for gardening. But he still arrives at Diamond Head about 6 a.m. seven days a week. Jackson and Kawamoto surf here daily regardless of conditions, then report to Lum for garden duty.

On this May morning when the surf is junk, Lum arrives with several mature plants from his Manoa garden and topsoil.

“That means we’re digging,” says 60-plus Kawamoto.

“We also need to trim the trees,” barks the 5-foot-5, 155-pound Lum, who walks with a bit of a sway brought on by running several marathons barefoot.

All the trimmings are composted along the cliff for later use.

“Nothing goes to waste,” Jackson said.

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Lum and Soyu met during the ’70s while surfing and fishing in Waikiki. Jackson, who was born in California but has been in Hawaii some 50 years, met the pair while surfing at Diamond Head in the 1990s.

Honolulu city officials never approved the garden or the water usage. By the time they learned about it, the Diamond Head-Kalaha neighborhood had endorsed it; stories had been written about it; people were donating cash and equipment, and the city eventually gave the gardeners a commendation. A $500 community-service award from the Waikiki Rotary Club also helped the project.

“When we needed money for a weed whacker, somebody dropped the money ... And people bring pastries to fatten us up so we can do more work,” Lum said with a laugh.

But the garden has been plagued by vandalism and theft. This spring thieves stole about 25 plants with an estimated value of more than $1,000. One of the plants was a Ponytail Palm that Lum planted five years ago after his wife died.

“Maybe I should put a plant that no one wants, like a plumeria plant,” Lum said. “Ah, that’s OK. I brought some more plants down with me today.”

It takes Lum an hour to replant the stolen bromeliads with the ones from home. That when Kawamoto emerged from the surf.

“All pau,” says Lum. “Plants are in.”

“For now,” Soyu says, laughing, picking up the hose with one hand and a rake with the other.

Long time Diamond Head surfer John—who asked that his last name not be used—stared at where the stolen plants had once stood.

"Eh brah, if you want to return da kine no problem but if no can , well no can then brudda," John said to himself, shaking his head.

"But den, shame on you."

The gardeners even have a bumper sticker reading “Diamond Head Surf and Garden Club.” “People always ask ‘Can I have a sticker?’ I say, ‘Yeah, but you gotta pull a five-gallon bucket of weeds first.”

Lum then laughs at himself. “If you feel like pull weeds, pull weeds.

If not, go surf,” he said.

The Diamond Head Surfer Garden—started in 1999—is on the makai side of Diamond Head Road, west of the lighthouse and beach-access path.

Anyone who wants to help should come down in the morning 8 to 10 a.m. to weed and water. Drop off donations and gardening supplies with Gilbert Lum. He’s the guy in the green aloha print hat and Pray For Surf tank top. He’s usually out gardening off Diamond Head Road during those times.

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Another look at Hawai`i’s big, green gem

`Ulu

BY JON LETMAN PHOTOS BY JIM WISEMAN

Most people in Hawai`i are familiar with the name breadfruit (in Hawaiian `ulu), though far fewer eat it regularly or know how to prepare this iconic Pacific island staple. Although `ulu was among the 30 or so “canoe plants” the voyaging Polynesians brought with them to Hawai`i, and alongside kalo (taro) and `uala (sweet potato) was one of the most important crops to sustain the first Hawaiians, today `ulu just doesn’t seem to get the recognition it deserves.

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`Ulu has a long, colorful history. According to the National Tropical Botanical Garden (NTBG)’s Breadfruit Institute on Kaua`i, `ulu cultivation originated in New Guinea more than 3,000 years ago. Over time, it was spread across the Pacific.

History buffs will recall that the HMS Bounty was transporting `ulu from Tahiti when Captain Bligh’s crew, upset with conditions on the ship and unhappy about playing second fiddle to the 1,015 plants that crowded the vessel, staged the famous mutiny. Less well-known is that Bligh was commissioned to collect `ulu a second time and successfully introduced almost 700 trees to the West Indies in 1793.

Today `ulu remains a favorite staple across the Pacific and is regularly enjoyed in nearly 90 tropical nations. It is Hawai`i, however, that houses the world’s largest collection of breadfruit, at Kahanu Garden, just outside of Hana, Maui.

Breadfruit Institute director Diane Ragone has been working with `ulu for more than a quarter of a century, ever since she began researching Artocarpus altilis (the botanical name for `ulu) in the mid1980s. Over numerous collecting and research trips in the Pacific, Ragone forged ties to NTBG; she now works at its headquarters in Kalāheo, Kaua`i.

Ragone explains that in addition to what is loosely referred to as “the Hawaiian variety” of `ulu, there are two Samoan varieties— puou and ma`afala—that were introduced to Hawai`i at least a century ago. In Samoa, over 40 named varieties of `ulu have been documented, but puou and ma`afala are by far the most common.

Building on a collection started in the 1970s at Kahanu Garden, Ragone collected `ulu from Tahiti, Tokelau, the Solomon Islands, Samoa, Micronesia and elsewhere to expand what has become the world’s greatest repository for breadfruit. Today 265 trees from 34 Pacific islands, the Philippines, Indonesia and the Seychelles including at least 120 varieties of breadfruit make up the collection.

With the goals of conservation and the promotion of breadfruit for food and reforestation, the Breadfruit Institute works with nongovernment organizations like Sustainable Harvest International and the Trees That Feed Foundation. Ragone sees `ulu playing a major role in reducing hunger in a world with one billion malnourished people, 80 percent of them in the tropics. She says `ulu’s potential to be more widely grown and eaten in Hawai`i is tremendous and is partnering with Global Breadfruit, a horticultural company, to make varieties from its collection available.

“Traditionally `ulu was much more important than people give it credit for today,” she says. “It was planted around Hawaiian homes and villages and extensively in groves, especially around Kona on Hawai`i Island.” Ragone points out that besides producing large volumes of delicious, nutritious food for people and animals, `ulu provides far more useful material than the labor it requires.

Caring for the `ulu collection on Maui is Kahanu Garden director Kamaui Aiona. Like others who grow the tree, he praises it as lowmaintenance, generally insect- and disease-free tree and because it can feed so many, so well. Aiona says Kahanu Garden staff spend just a few days each month managing undergrowth. Relative to other crops like taro or rice that might yield the same amount of food, `ulu requires far less work.

Each October,

during Festivals of Aloha in Hana, Kahanu Garden hosts the `Ulu Cook-off where up to 40 dishes demonstrate the incredible diversity and deliciousness of `ulu. The Breadfruit Bounty, a similar event held on Kaua`i last year, drew exciting dishes like `ulu hummus and falafel, `ulu seafood chowder, and `ulu chips and wontons. (Recipes are available at http://ntbg.org/breadfruit/resources/display/cat/7/).

In the cool, green backcountry of Kapa`a Homesteads on Kaua`i, Fae Hirayama grows a single `ulu tree propagated by a root sucker from her grandparents’ tree. She recalls eating `ulu with her tūtū on the family’s homestead land. “My grandmother would take ripe, funny-looking brown `ulu, pull the top out, shove half a stick of butter in, a few tablespoons of brown sugar and say, ‘maybe no mo ‘nuff butter,’ then put in the whole block.”

Hirayama remembers cooking `ulu in piles of burning lychee leaves or hibachi coals. “Nine times out of 10 we would forget the `ulu and pull it out in the morning! It was like a sticky, sweet caramel or pudding.”

As an adult Hirayama’s fondness for `ulu only grew. Once her tree started to produce, she would give the fruit away until finally she started an annual `ulu dinner for friends. Each year the meal got bigger and bigger, giving her the chance to try many of the recipes she started compiling as Christmas gifts. Eventually, the 115 different ways to cook `ulu became Hirayama’s The Breadfruit Cook Book, published in 2002.

Recipes include Portuguese-style (boiled in salt water with garlic and one chili pepper), pumpkin crunch, custard pie and lumpia filling.

She says `ulu also makes a good, stable thickener and can be eaten like an artichoke with a dip of mayonnaise, olive oil and lemon.

So if `ulu is so versatile and nutritious, why isn’t it more widely eaten in Hawai`i?

“I don’t think people know how to prepare it,” Hirayama says.

“People don’t realize how adaptable it is, but I always thought it was something special and magical.”

Hirayama’s neighbor, another `ulu enthusiast, is Jerry Ornellas, a farmer and research technician with the College of Tropical Agriculture and

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Human Resources (CTAHR) at the Kaua`i Agricultural Research Center.

“I grew up eating this stuff. We harvested it mature green and boiled it, made it into mash or cakes. I still like it just boiled with salt because you get the real flavor,” Ornellas says.

He calls `ulu a “sleeper crop” for its untapped potential and says the whole mystique surrounding breadfruit dovetails nicely into tourism. “If you travel halfway around the world, you want to eat something different, right?”

Ornellas grows around 20 trees on homestead land. Pointing to the physical beauty of `ulu, he says, “I love trees, but these are gorgeous, beautiful trees.” He encourages people to consider growing `ulu on their own property but cautions, “I don’t believe in using food plants as landscaping because they can become a source of disease.”

His concern is that, unlike farmers who are accustomed to closely watching and managing plant disease, a casual “ornamental” grower may not recognize disease or be less inclined to treat it quickly and, even unintentionally contribute to a pool of disease.

“If you are going to plant a food plant,” Ornellas says, “respect it as a food plant. Treat it as such, take care of it properly and keep an eye out for disease.” He says fallen fruit should be picked up before it fosters a fruit fly infestation or, better still, made good use of before it falls. “It breaks my heart to see backyard fruit trees loaded with fruit falling on the ground as people go to the grocery store to buy oranges from Florida.”

“Juice it, freeze it or give it away, but if you’re not going to take care of it, don’t plant it.”

Another farmer who has successfully grown `ulu on his windward O`ahu family farm for three decades is Charlie Reppun. He feeds his family `ulu, selling the rest at a weekly farmers’ market.

What’s in it for you? `Ulu isn’t just another stodgy starch. Far from it, `ulu is easy to grow, easy to care for, versatile and edible at every stage of development for sweet and savory dishes. Think of `ulu as the potato of the Pacific, but with more flavor and nutrition. High in carbohydrates, low in fat and gluten-free, `ulu provides dietary fiber, calcium, copper, magnesium, potassium, thiamin and vitamins A and C. It’s simple to cook with, freezes well and lends itself to almost any kitchen or cooking style.

Besides the superior fruits, the tree’s trunk, leaves, flowers and sap provide timber, medicine, fiber, shade, caulking, glue, mosquito repellant, sandpaper and wood for furnishings, surfboards and canoes.

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“Mostly Pacific Islanders buy it—Micronesians, Samoans, Tongans.

They know `ulu and know it well.” Reppun says people unfamiliar with `ulu are less likely to buy it, but “once I tell them what to do with it they are way more interested.”

Some of Hawai`i’s top chefs certainly recognize `ulu as a uniquely local ingredient and serve it up when seasonally available (often late summer through fall). Chef Ronnie Sanchez of Red Salt in Po`ipū uses `ulu for croquettes; Chef Alan Wong serves warm `ulu salad and steamed and puréed `ulu, served like tamale and pastele. Jim Moffat, owner of Bar Acuda in Hanalei, occasionally slow bakes `ulu until blackened, then skins and cubes the interior to sauté in nutty browned butter.

Hawai`i Island private chef Ōlelo pa`a Faith Ogawa isn’t your average garden variety breadfruit enthusiast. “I love breadfruit!” she declares in not-so-hushed tones. Speaking from her Waikoloa kitchen, Ogawa says she is too busy to talk, but when her favorite food is mentioned, she melts like, well, butter on hot `ulu.

Just as she says the public had to be educated about eating the fish ono (wahoo) in the 1970s, so too must they be taught how to enjoy `ulu, saying the time is ripe to raise awareness and understanding.

With the ongoing recession, growing concerns about food security and the ubiquitous buzzword “sustainability,” she believes people may be more receptive than ever to expanding their own local food repertoire.

She compares differences in `ulu to those of a fine wine or coffee bean.

She suggests using `ulu in beef stew, salads, steamed, roasted and served simply with fresh lemon and a sprinkle of sea salt. On the topic of `ulu, Ogawa just can’t help but gush. “It has a feminine quality and

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GarDeninG by tHe

Moon The Hawaiian Lunar Calendar

BY MARTHA CHENG

Sun, earth, water. It’s easy to see how these three elements factor into farming. What may not be so obvious—at least to those of us who rely on the widely used Gregorian calendar—is the importance of the moon in planting, gathering and harvesting food. If the impact of lunar cycles on farming seems somewhat … well, alternative, to put it gently … one doesn’t have to look far to see examples of the moon’s influence on our physical world.

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Photo: Olga Khoroshunova/Dreamstime.com

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Water, which flows through plant cell walls and tree sap, is subject to the moon’s gravitational pulls; this effect is most visibly manifested in the ocean’s high and low tides. There’s also the curious incidence of Hawai`i’s box jellyfish, which tend to swarm Hawai`i’s shores approximately 10 days after every full moon.

These days, biodynamic agricultural practices, which take into account cosmic forces such as the moon, planet and stars, are becoming more popular. But long before the principles of biodynamic farming were laid out, the Hawaiian lunar calendar guided all farming and fishing in the Islands. The Hawaiian lunar calendar, or kaulana mahina (literally, “positions of the moon”), detailed 30 moon phases, each with its own name (in contrast, most American calendars recognize only eight).

“Each [moon phase name] tells you what you can expect from that day,” said Kalei Tsuha, a Maui-born researcher whose work focuses on Hawaiian science, and in particular, the kaulana mahina, on which she wrote her master’s thesis while at the University of Hawaii, Manoa. “The moon traditionally told Hawaiians how to do what they needed to and when they needed to do it in order to make things efficient.” While the moon governed all activities, Tsuha helped me understand its importance as it relates to food: “Certain phases, like the full moon phases, folks plant in the evening,” she said. “For daily phases when the moon was up during the daytime, then they would plant during that time.”

When Tsuha and I spoke, the next four days were kū moon phases, meaning the moon was going to be up the whole day. “We’re going to plant in the daytime and get the most mana that we can from the moon,” Tsuha said. “That’s basically what it is: trying to capture and harness the energies of the moon while it is up in our presence. And getting the most productivity from the seed or the tuber or the slip or the huli that we place in the ground.”

“In terms of farming, it really has to do with what the moon phase name means, and the luminosity of the moon, or brightness,” she said. For example, Tsuha said in the Kahalu`u district of Hawai`i Island, farmers will plant bananas by the evening moonlight of kulu, one of the last four full moon phases. “They believe kulu means ‘to drop’ and therefore the bunch of bananas will be so heavy that you’ll need to prop it up with a stick.” Tsuha emphasized that all her examples are extremely place-based. Each farming practice “was something that they learned over generations of time. And it differed from one ahupua`a to the next, from one island to the next, from family to family,” she said. For example, people just up the coastline from Kahalu`u will choose the night of mahealani, the third full moon phase, to plant bananas. “It’s the same practice—planting in the 22

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evening,” Tsuha said. “However, the reasons for why they would do it, the mana`o of why they choose those certain moon phases is different.

It’s all based on what they’ve learned over time to be efficient.”

The kaulana mahina as it relates to fishing is perhaps more obvious.

Of particular importance are the tides and moon luminosity. Reef fish are generally gathered during the dark moons, whereas red fish and fish more accustomed to bright light would more naturally be caught during the bright moons. But just as with farming, “It made a difference from one ahupua`a to the next,” Tsuha said. “Because if you’re on the eastern side of the island, you’re more concerned with when the moon is actually rising and how that is going to impact your tides and your landscape and your oceanscape. As opposed to those who are on the western side of the island who would be more concerned with when the moon would be setting because that is when the impact is greater.”

While some may be frustrated that the lack of universal rules precludes a “Lunar Farming for Dummies” guide, such a handbook would in a sense be in opposition to the very philosophy behind farming by the moon: being aware of our surroundings. This is especially important in Hawai`i, given the number and variety of microclimates on each island; There simply isn’t one solution for all the islands.

In these days of Internet connectivity, where information from one corner of the globe can be accessed in another, it’s tempting to assume that knowledge is universal, but in the case of farming, it’s exceedingly place-based. For example, biodynamic farmer Richard Clark of O`o Farm on Maui, says that while he does Internet research to learn biodynamic principles, he found “it’s all on [mainland] East Coast time. Even the moon phases information is one or two days off. So I have to go on my own observations.”

While the kaulana mahina was created long ago and has fallen out of Hawai`i’s general consciousness, the principles it drew on are universal: “It’s all based on paying attention to your environment, which is something we lack today,” Tsuha said. “We’re so disconnected from it. If more people started paying attention to the moon phases, I think that helps us reconnect … to reconnect to wherever it is they’re living, to their ahupua`a, to their geographical district.

And help them learn more about their place … Then we’re a little more efficient about how we can live and sustain ourselves off of our own environment.”

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Photo: Viktorfischer/dreamstime.com

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olive FarMinG in Hawai`i

BY JILL ENGELDOW

Stephen Fischetto’s timing is perfect. At age 22, he has come to the Islands to help establish an olive-growing industry that is just getting started in Hawai`i. After an internship on Italian olive farms in Tuscany, Fishchetto is uniquely qualified to encourage an industry he thinks will be valuable to the Islands’ future, not just economically but in terms of survival: If the day comes when Hawai`i must rely on its own resources because of catastrophic global changes, olive oil could fill many needs: It can be used for food, in cosmetics and soaps and even as biofuel.

While he looks for land for his own Oliwa Tree Farms, he is helping others to plant and learn more about the olive.

“My main goal is to supply the Hawaiian Islands with oil for consumption,” Fischetto says. Though others are welcome to use the knowledge he shares to produce a commercial “boutique” oil for export, Fischetto’s personal aim is to ensure that “I'm contributing the best I can for a sustainable future for Hawai`i.”

The olive family is not entirely new to Hawai`i. One member is a native: The olopua has dark brown wood that is hard, heavy and strong. Hawaiians used it for spears, adz handles and digging sticks for cultivating the soil. Its relative, the olive tree of Mediterranean origin with edible fruit and oil, was introduced by Don Francisco de Paula Marin, a Spaniard who arrived in Hawai`i in the 1790s and became an adviser to Kamehameha the Great. Marin helped establish many useful crops in Hawai`i, including the grapevines for which Honolulu’s Vineyard Boulevard is named.

Over time, olive trees were planted here and there around the Islands—one started by Wailuku missionary J. S. Green survives to this day in the garden of the Bailey House Museum. And rancher Eben Parker Low produced good olive crops from trees planted on the Big Island in 1895.

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Photo: Frannyanne/Dreamstime.com

But unlike many of the plants Marin helped introduce, the olive did not inspire serious efforts at crop development. Fischetto speculates that the earliest plantings roused little enthusiasm because the fruit is not edible straight from the tree, instead requiring proper preparation to become a tasty treat. With understanding of how to put the tree’s raw products to good use, Fischetto believes the olive could be a valuable crop for Hawai`i, especially in arid agricultural areas like Kula.

Olive trees are drought tolerant, long lived and relatively easy to care for. The tree is small and manageable, allowing 1,200 or more on an acre (which Fischetto says would offset about two metric tons of CO2 each year). Every part of it is useful, from the fruit and its oil to the leaves (they make an antioxidant-rich tea) and the wood (coveted by woodcarvers).

The fruit must be harvested annually, and the olives pressed within 48 hours. When Fischetto talks to potential olive growers, “the biggest concern people have is the press,” he says; without it, what would they do with the annual harvest of olives? His long-term vision includes a communal co-op olive-oil press. When they hear this idea, he says, “they light up.” Trees at different elevations would

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produce fruit at different times, so a community press could be busy much of the year.

Fischetto, who came to Maui in 2009 with his mother, Barbara Palma, could be just another farmer with big ideas. Hawai`i’s history is filled with stories of entrepreneurs, local or malihini, who tried crops that eventually wilted in the fields, often because there was no viable market for their fruits. But this newcomer has done a considerable amount of homework, bringing expertise that would seem to promise success.

Originally from Connecticut, Fischetto was studying classical guitar at a Canadian college when he realized he needed to be doing something else. He and Palma took off for Tuscany, where Fischetto spent six months interning on two organic olive farms. He had found his life’s work—or maybe, he says, the olive had found him.

Mother and son returned to the East Coast to begin a small import business, but regulations and the cost of shipping olive oil from Italy discouraged them. Fischetto decided to go into the production end of the business, and chose Maui to start his olive-growing career.

Climate-zone maps show only two places in the United States right for olive cultivation: California and Hawai`i. California has a 20-

year head start, with 10,000 olive farms and a flourishing industry. In Hawai`i, olive growing is still in the experimental stage, a fertile field for a skilled and energetic farmer. And Maui, Fischetto discovered, is home to a strong sustainability movement that seemed likely to welcome this potential crop.

Fischetto and Palma found a home high on the slopes of Haleakala, in an area proving to be a great place for another Mediterranean crop: lavender. At one nearby farm, a first planting of olive trees already had blossomed and produced fruit, and other Upcountry landowners were starting their own olive trees.

Fischetto jumped in, bringing tree starts from California to sell and planting them in a variety of locations, from Hana to Wailuku to O`ahu (where a farmer plans to produce olive-leaf tea). He began helping growers learn to properly prune their trees, important for future fruit production. He formed the Hawai`i Olive Oil Association to ensure the quality and standards of oil produced in Hawai`i and, eventually, to operate the community co-op olive-oil press.

Things have changed in the 200 years since Marin planted the Islands’ first olive trees. Research and experimentation as the crop spreads around the world have shown which varieties thrive in which climates, and Fischetto is further narrowing down choices for Maui farmers by carefully documenting the trees he plants in different areas. He is sure that some of the hundreds of varieties will flourish in many of Maui’s amazing range of microclimates.

“We are not looking to cover the islands with olive trees,” Fischetto says. He expects this will be a niche crop for most farmers, a profitable but low-maintenance edge that allows them to focus much of their time on growing other foods, thus supporting diversified agriculture while providing oil for local use or export.

And with the new crop comes community. In Italy, Fischetto says, people invite their friends and neighbors to help in the olive harvest, and everyone goes home with a gallon of oil. To begin building this kind of community on Maui, Fischetto and his mother plan to open a tasting room later this year to introduce varieties of olive oil and share their passion for the olive. It’s the beginning of what Barbara Palma calls a convivium, a group that aims to encourage and promote local specialties, enjoy good food and preserve the environment. It will be a place to share a young farmer’s vision of a young industry based on an ancient tree, an industry that could improve the health of Hawai`i’s people, environment and economy.

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Photo: JillLang@dreamstime.com

“With T his Feast, I T hee Wed” Hawaiian Style Wedding

BY LILA MARTIN

Hawaiian weddings are a gift. As tradition inspires a new bride to dance a heartfelt hula for her husband, friends and family are drawn together to contribute to a wedding in any way they can. Guests are treated to an extravagant celebration that is an original expression of the merging couple’s tastes, flavored with the blessings generously offered by their extended ohana.

Around my 30th year, the girls I grew up with on Kaua`i became engaged in quick succession. Once the announcements were made, resourceful minds of relatives swung into action. Countless questions arose such as “Who has the property for the wedding site?”

“Which auntie can help make the flower arrangements?” “Which flowers will you use?”

This last question can dictate the date of the wedding itself: A bride who has for all her life envisioned the rich perfume of gardenias wafting from her wedding bouquet will smartly choose a ceremony in the month of May. Most often, special flowers of the season are mixed local resources. Ferns are plucked from the forest along with foliage from front yards.

A large Hawaiian wedding embraces the resources of the land unlike any other party, especially when it comes to the menu. The ultimate culinary question becomes “Who is raising a pig and where are we going to imu it?” For no traditional Hawaiian wedding would be complete without kalua pig, the requisite smoky centerpiece, slowroasted in pit beneath the ground. The pig was the only mammal that the ancient Polynesians brought to the Hawai`i for food. With

its scarcity and ability to feed large amounts of people, pork became symbolic of special feasts and celebrations.

The first of my friends to be married on Kaua`i had hoped to make it a wild one. “I wanted to catch a wild boar so badly,” the bride recalled. “I wanted to mount the head in my garage, you know, so I could be, like—‘that was the pig from our wedding.’”

But her father-in-law wanted meat less gamey, so they bought a farmed pig from Anahola. A friend roasted it in his yard nearby.

With almost 400 people in attendance at their reception, friends and family pooled their resources to feed the crowd. The groom’s father fished for the ahi and aku that were made into fish tacos. The bride’s uncles brought with them plenty of smoked salmon caught near their home in the Pacific Northwest. An uncle speared octopus along Kaua`i’s east shore, which was served as tako poke.

Guests enjoyed their meal on long tables decorated with the waxy foliage of late summer. Ti and naupaka anchored arrangements embellished with orchids, anthuriums and sea grapes. Long limbs of bamboo were cut from the bride’s parents’ backyard into long segmented vases. Wild spikes of leaves and flowers bloomed from them along the banquet tables as guests ate and danced into the starry summer night.

A year later, on a late-September afternoon, a few friends and I sat in the breeze on a grassy lawn overlooking Hanalei Bay. In the shade of a big white tent, we waited for palm fronds to be cut down to be made into decorations for the tent poles. We were stringing golden WWW.EDIBLEALOHA.COM

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Photo by Steve Knox

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plumerias on the ribs into arrangements that would cascade like tropical chandeliers high above the open-air dance floor.

A Tongan man trimmed a coconut tree at the edge of the property, and the nuts plunked to the ground one by one. My friend’s mother whacked one of them open with a machete, which broke our lazy spell. She found a bottle of vodka in one of the coolers and swiftly poured a round of cocktails. Her daughter, who was to be married the following spring, immediately declared the “cocotini” her signature wedding drink.

That May, 150 guests sipped those cocktails in front of a sundrenched Na Pali backdrop on the beach in Ha`ena. This Kaua`i bride met her beau in San Francisco; the two incorporated a cosmopolitan sophistication in the multi-course plated dinner that they chose to be made from locally grown ingredients. Cocotini cocktail hour included elegant passed appetizers such as delicate poke on taro chips. The opah served as the entrée arrived on a vibrant purple bed of Okinawan sweet potato purée. White paper lanterns hung from the feathery ironwood trees against a Pacific blue sky. Navy and white tablecloths adorned with arrangements of gardenias mirrored these oceanic hues.

Earlier that year, with the heady autumn scent of puakenikeni in the air, hundreds gathered to share a feast celebrating the union of another young couple. These high school sweethearts from Maui and Kaua`i reunited on O`ahu after years living on the mainland and abroad. Their wedding luau in Hanalei re-

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Photo: Lindsey Fritz Wedding

flected these diverse experiences, in a dinner service that separated each dish into its own serving station.

At one end of the tent was sushi; at the other a whole table was dedicated to an island-grown green salad. Mixed lettuces filled a large wooden poi board, a family heirloom. Most dishes were served in koa calabashes and other solid wooden bowls. The mother of the bride prepared the salad dressing with liliko`i from their yard.

Known for preparing creative salads from her kitchen garden in Kilauea, her artistic hand also graced the dinner tables in the form of table runners hand-painted with abstract flowers. These reflected the paper lanterns above that hung above in fuchsia, yellow and orange, the vivid colors of a tropical sunset.

One of the groom’s oldest friends brought his version of pipikaula (smoked beef) from venison that he hunted on Moloka`i. He and the other groomsmen also roasted the kalua pig in an imu they dug just a few feet away from the site of the wedding ceremony. They awoke in the dark that morning to ignite the oven’s coals. The pig itself was raised on a native Hawaiian-run farm in Waipa, just down the bay.

This same farm is where the taro was harvested and pounded into poi, an accompaniment that no luau would be without.

Loved ones may travel far to reach a wedding on Kaua`i, but the food comes from close at hand. Like the albatross that fly back to Kilauea after years away, my friends all returned from the mainland to their birthplace to begin lives with their chosen mates. As it is for these native birds, the `aina offers a nest and nourishment—a blessing to the couple, their family and the future.

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Cooking Fresh the Garden of eating

BY DAHLIA HAAS PHOTOGRAPHY AND FOOD STYLING BY DAHLIA HAAS AND NURIT AIENA

Photo by Acik / istockphoto.com

Around this time last year, my vegetable garden morphed into a crazy display of vegetables and herbs gone wild. Almost everything I planted in early spring and late winter burst into flower and seed. Waist-high arugula, topped with bushy pale white flowers, grew with abandon. Broccoli plants hid under pillows of sweet yellow broccoli flowers. Towering tumbleweeds of flowering cilantro marked the corners of my garden, making a natural fence.

This year, I have a new attitude. I’m creating summery recipes with the micro flowers sprouting from the culinary herbs and vegetables. The Hibachi Shrimp Salad, redolent of guava and mild garlic, is startlingly beautiful garnished with sprigs of lavender society garlic. In fact, toss colorful edible blossoms such as nasturtiums and the flowers from Mexican tarragon and cilantro along with pale blue borage flowers and sunny calendula petals into all your salads. With so many herbs woven through each recipe, the flavors will surprise you. Tomato Arugula Pupu Tarts made with thyme- and basil-scented Puna goat cheese, topped with local multi-colored small tomatoes and sprinkled with sweet arugula flowers, are as pretty as wedding bouquets.

Like bright pearls, blossoms from local citrus trees are the driving force behind Orange Blossom Doughnuts.

Drizzled with warm lavender honey, they are easy to make using a creampuff dough recipe. This dessert is not complete without a long, tall Caramel Kona Coffee Float. Pass these around at your next party! After all, who doesn’t love fresh homemade doughnuts and a fancy coffee?

Sturdy and abundant, the island tropical heliconia, antherium, orchid and ginger are clearly the kings and queens of the flower kingdom. In my world of food, the tiny buds and edible flowers that show up in my summer garden will not be taken for granted anymore. However small and delicate, these gems have moved up to grace these eye-catching recipes.

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Hibachi Shrimp Salad with a Barbecue Guava Glaze Makes 4 servings

1 cup Kon Tiki barbecue sauce, from Kaua`i ½ cup guava jam (try Maui Upcountry Jams & Jellies) 4 tablespoons teriyaki sauce 1 pound jumbo shrimp, peeled and deveined (16-20 per pound size) 5 cups mixed local greens (lolla rossa, red oak, mizuna and tai soi),washed and well dried Society garlic flowers for garnish Macadamia Nut Vinaigrette, see recipe below

Macadamia Nut Vinaigrette ¼ cup lemon juice 2 tablespoons shallot, minced 1 tablespoon rice vinegar, seasoned 1 teaspoon salt Pepper to taste 1 tablespoon parsley, minced 2 cups Macadamia nut oil

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Combine the barbecue sauce, guava jam and teriyaki sauce in a medium bowl. Whisk to combine. Add shrimp and marinate in this mixture overnight or 4 hours.

Remove shrimp from the marinade and light the grill. When hot, sear the shrimp on all sides for about 5–6 minutes total depending on the hotness of the grill. Do not overcook or the shrimp will be rubbery.

Combine all of the salad ingredients including the society garlic flowers in a large salad bowl. Lightly toss with enough vinaigrette to coat the leaves.

Divide the greens among four salad plates and top with the grilled shrimp.

Whisk all the ingredients together, except for the oil. Slowly whisk in the Macadamia nut oil until well combined. Adjust the seasoning as needed.

Tomato Arugula Pupu Tarts Makes 10 tarts

2 refrigerated prepared piecrust, cut into 10 3-inch discs 8 ounces Puna goat cheese, at room temperature 4 tablespoons basil, chopped 2 tablespoons thyme leaves, de-stemmed and minced 3 tablespoons macadamia nut oil 1 pint tomatoes (such as heirloom cherry or pear) cut in half 1 cup arugula flowers or nasturtiums, cilantro flowers and kale flowers for garnish

Preheat oven to 400° F. Bring piecrusts to room temperature. Gently unroll the crusts on a lightly floured board. Cut into 10 3-inch discs with a cookie cutter and place on a lightly greased baking sheet. Prick each disc well with a fork and bake 10–12 minutes until lightly browned. When done, remove the pan from oven and let cool completely on a cookie rack.

Place goat cheese, basil, thyme and oil in a small bowl and stir well with a spatula to combine the ingredients. Divide the goat cheese mixture among the baked shells, lightly spreading the mixture with a spatula, being careful not to break them. Press the halved tomatoes into the goat cheese and garnish each with the arugula flowers or any edible flowers.

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Orange Blossom Doughnuts Makes about 3 dozen 1-inch doughnuts

½ cup unsalted butter 1 cup water 3 tablespoons granulated Maui sugar 1 cup flour 1 vanilla bean split and seeds scraped 1 tablespoon orange blossom water 4 large eggs Macadamia nut oil or peanut oil for frying Warm honey for drizzling Powdered sugar for dusting Orange flowers for garnish

Place butter and water in a medium-heavy saucepan over a medium flame. When mixture is simmering and the butter is completely melted, add the sugar, vanilla bean seeds, orange blossom water and flour, quickly and vigorously stirring till flour is completely incorporated and forms a ball. Reduce the heat and continue to stir until the mixture seems completely dry, about 1 minute. Place dough in a mixing bowl and stir to further incorporate the ingredients. Let dough cool.

With an electric mixer add one egg at a time and beat well until each egg is completely incorporated and dough is smooth and satiny. Set aside while oil heats.

Pour 3 inches of oil into a heavy medium-size pot and heat the oil to 375°. Using 2 teaspoons to shape doughnuts, quickly drop 1-inch balls of dough into the hot oil, about 8 balls per batch. As the doughnuts, brown they will double in size and puff. The oil should stay at a constant bubble. Move the doughnuts around the hot oil so they brown evenly. Let the oil reheat before adding the next batch of dough.

Remove the doughnuts from the hot oil with a slotted spoon and drain them on paper towels. Place the doughnuts in a serving dish, drizzle with warm honey, dust with powdered sugar and garnish with fresh orange blossoms.

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Caramel Kona Coffee Float Use the stems from the papaya trees as a natural drinking straw. Cheap and cheerful—and much better than plastic! Making burnt sugar is tricky; take your time, keep the flame low and do not poke your fingers into it, it gets searing hot.

Makes 4 floats 12 tablespoons granulated Maui sugar 2 cups brewed extra strong Kona coffee plus 2 tablespoons instant-espresso powder 4 generous scoops premium vanilla ice cream ½ cup heavy cream, whipped 3 tablespoons macadamia nuts, toasted and chopped 3 tablespoons bittersweet chocolate shavings (use a vegetable peeler to shave a bar of chocolate)

Cook granulated sugar in a dry 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat and carefully add the coffee. Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat. Chill in the refrigerator until the caramelized espresso coffee is cold.

Divide ice cream among 4 (8-ounce) stemmed Champagne glasses, then pour ½ cup chilled espresso over each serving and top with whipped cream, macadamia nuts, shaved chocolate and a straw.

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Edible Hawaiian Islands is published quarterly by Edible Hawaiian Islands LLC. Telephone: 808-828-1559. Distribution is throughout the state of Hawai`i and nationally by subscription. All rights reserved. Subscription rate is $28 annually. Published in April, July, October and December. Call the number above to inquire about advertising rates, deadlines or subscription information, or email us at: info@ediblehawaiianislands.com. No part of this publication may be used without written permission of the publisher. © 2010 All Rights Reserved.

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Photo by Steve Knox

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Miso soup photo by Shuzo Uemoto Menu cover by George Engebretson

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Book Review The Book of Kau Kau: Good Food, Classic Recipes and the Remarkable Story of Hawai`i’s Mixed Plate

By Arnold Hiura

Hawai`i’s rich culinary melting pot is featured in fascinating stories, classic recipes and and photography in Kau Kau: Cuisine & Culture in the Hawaiian Islands.

In Kau Kau (the traditional all-purpose pidgin word for Island food), author Arnold Hiura explores the history and heritage of food in Hawai‘i, with little-known culinary tidbits, interviews with chefs and farmers, more than 70 recipes ranging from local plantation classics to Hawai'i Regional Cuisine, and a treasury of rare photos and illustrations. This hardcover book includes the essential—the “Kau Kau 100 Ethnic Potluck Primer,” a guide to 100 different items commonly found in local cuisine—and the esoteric—a 1920’s recipe for a “poi cocktail”— in a single, well-researched volume.

From the early Polynesians to the chefs of fusion cuisine, Kau Kau follows those who have shaped Island society with their food and folkways: immigrant plantation workers from East and West, the military in wartime, modern entrepreneurs who tap the potential of local tastes and diversified agriculture, and many others.

Author Arnold Hiura lives in Honolulu was born and raised in the sugar plantation town of Papa‘ikou, about five miles north of Hilo on the Big Island of Hawai`i.

Kau Kau: Cuisine and Culture in the Hawaiian Islands $32.95 available at a booksellers near you or directly from the publisher Watermark Publishing www.bookshawaii.net.

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Summer’s Little Red Dress

the Perfect tomato salad

BY SUSIE MIDDLETON From Her New Book Fast, Fresh & Green, a collection of more then 100 vegetable recipes.

Every year, there’s that blissful moment when you hold the season’s first vine-ripened tomato in the palm of your hand. Maybe it’s late afternoon, shadows lengthening, and you’ve pulled over to the side of the road to dash into the farm stand boasting “ripe tomatoes” before it closes for the day. Or maybe you’ve wandered, expectantly, into your own backyard garden, where every day you’ve been saying a little blessing over one particularly perfect fruit that’s just about ripe.

Now you’re holding it—sun-warmed, plump and heavy with promise—and you know that between vine and dinner table, this tomato will need nothing more than a slicing knife, a sprinkle of salt, and maybe a drizzle of olive oil. But fast forward a few weeks, and you’ll probably be looking for something new to do with those beauties. A fresh tomato salad with lots of herbs and a great vinaigrette is just the thing. Here are a few tips for putting one together: To make a good vinaigrette for a tomato salad, start with a flavorful extra-virgin olive oil as your base. (If you don’t have a favorite olive oil, invite friends over and do a side-by-side tasting of some of the better grocery-store brands to pick your “house” favorite.) Next, look to deeply colored vinegars like balsamic or sherry for your vinaigrette; their slightly caramelized flavors work well with the tomato’s acidity. Taste your tomatoes; unless they are low-acid yellow or orange tomatoes, you’ll probably also want to add something a little bit sweet to your vinaigrette. I often use fruit juice (like orange or even mango or pineapple), but a touch of honey is great, too. Use just a pinch of salt to bring your vinaigrette together, then season the tomatoes themselves with a bit more salt before dressing the salad. Dress your salad only a few minutes before serving—just enough time to jumpstart the flavor-mingling, but not so much that the texture of the salad is compromised.

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Add secondary aromatic ingredients to your salad for another layer of flavors. Thinly sliced sweet onions or scallions, minced fresh ginger or garlic, crunchy sliced radish or jicama…these ingredients all add subtle character to your salad. Also, feel free to go crazy with copious amounts of tender fresh herbs like mint, basil, cilantro and parsley. Combine two or more, and instead of chopping them to death (they can get bitter), tear them into small pieces of even use small whole leaves.

There’s one last way to change the character of your salad— vary the size of the ingredients. You can dice all of your main ingredients (including the tomatoes) for a salad that’s almost like a salsa.

Spoon it on grilled fish or grilled eggplant. If you’re just using cherry and other tiny tomatoes, cut them into halves or quarters for more of a chunky dressing, and use that to top a grilled steak. Or go bigger—a salad with vegetables cut into larger pieces can double as a dressing for pasta or a main dish-destination for seared shrimp. Just remember to keep the size of your pieces relatively consistent within a salad to give a pleasing texture.

I realize that you may not always be in the mood for improvising, so I’ve included two recipes here that you can follow whenever you like (Heirloom Tomato, Summer Peach, and Fresh Herb “Gazpacho” Salad and Summer Cherry Tomato Dressing). But be forewarned, once you make them a couple times, you’ll find yourself tweaking and adding and playing around with flavors. They’re fun like that.

Susie Middleton is a food writer, former editor and current editor at large for Fine Cooking magazine. She blogs on her own website, sixburnersue.com, and on the green page of the Huffington Post. Susie’s first book Fast, Fresh & Green is available at your favorite bookseller.

Fast, fresh, and perfectly seasoned, a good tomato salad is so versatile that it can top a grilled steak, garnish a roasted pepper, or even double as dinner with a few seared shrimp.

Photo: Ben Fink

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Heirloom Tomato, Summer Peach or Mango, and Fresh Herb “Gazpacho” Salad I call this a “gazpacho” salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho. The dressing for this salad has orange juice in it, but in summer when mangos are in season, blend them instead, a substitute is store-bought mango smoothie drink (like Odwalla). When you toss the salad with the dressing, taste the juices, and if they aren’t bright-tasting, add more balsamic vinegar or soy sauce. You can also add more mango drink if you need sweetness. Dress the salad close to serving to keep a nice texture.

2 lb./910 g heirloom tomatoes (a mix of sizes—including cherries—and colors is nice) 1 lb./455 g ripe peaches or 2 small mangoes, peeled and pitted

Summer Cherry Tomato Dressing This lovely dressing is really more like fresh compote or a loose salsa. It’s the place to use your tiniest, prettiest, most colorful tomatoes. The dressing is really versatile—try it over a grilled skirt steak, spoon it over a roasted or grilled bell pepper filled with a little goat cheese, or pair it with grilled eggplant or zucchini.

8 oz/225 g small cherry or other tiny tomatoes, halved or quartered, depending on size 3 Tbsp. extra-virgin olive oil

½ small red onion (about 2 oz/60 g)

2 Tbsp. thinly sliced drained oil-packed sundried tomatoes

2 Tbsp. extra-virgin olive oil

1 Tbsp. thinly sliced fresh basil leaves

2 Tbsp. fresh orange juice or mango smoothie drink, and more if needed

2 tsp. drained capers, coarsely chopped

1 Tbsp. balsamic vinegar, and more if needed

2 tsp. sherry vinegar

1 tsp. soy sauce, and more if needed

2 tsp. fresh orange juice

½ tsp. finely grated lemon zest

½ tsp. minced fresh garlic

¼ tsp. Kosher salt, and more if needed

¼ tsp. Kosher salt

½ cup/15 g lightly packed small whole fresh mint and basil leaves (or large ones torn into smaller pieces) edible flowers, petals separated if large, for garnish (optional)

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 in/2 to 2.5 cm wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half (if small) or into quarters (if larger). Put all of the tomatoes into a large, shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges or chunks that are close in size to the tomato pieces. Add the peaches to the bowl.

(If using mangoes, peel the skin with a vegetable peeler and slice the flesh off of either side of the pit. You will have 2 disks. Lay them flat and cut them into pieces close in size to the tomatoes.) Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbsp. orange juice, 1 Tbsp. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches (or mangoes). Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with the remaining herbs and the flowers (if using).

Serves 6

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Combine all of the ingredients in a small bowl and stir gently to combine. Let sit for 10 to 15 minutes (or up to 30 minutes) to let the flavors mingle and to let the tomatoes marinate a bit. Stir gently again before serving.

Yields about 1¼ cups/300 ml

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Pepper’s Kale Salad 1 bunch kale 1 cup freshly grated Parmigiano-Reggiano 1 cup sweetened cranberries 1 cup toasted pine nuts 1 large lemon, juiced ½ teaspoon lemon zest Salt and pepper

Wash and spin-dry kale, separate stems from leaves, discard stems. Chop kale into small ribbon-size pieces and put into large bowl. Drizzle the juice of half the lemon on the kale, then massage lemon juice into the kale and keep tossing. Let sit for 30 minutes so the lemon makes the salad slightly limp. Add the other half of the lemon juice and toss again.

Add in layers ¼ cup Parmesan, ¼ cup cranberries, ¼ cup toasted pine nuts, zest and toss, Keep adding layers until all ingredients are used. Toss and add salt and pepper to taste.

You are ready to serve!

Serves 4 to 6 as side salad.

From friends of Edible Hawaiian Islands, Pepper & Soffia

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What’s Fruit: Banana • Lime Lychee • Liliko`i • Mango Orange • Papaya • Pineapple Poha Berry

Photo: Lauren Brandt

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Fresh?

Vegetable: Beans • Bitter Melon • Chinese Cabbage Celery Cucumber • Daikon Eggplant • Ginger Root Hearts of Palm • Mushrooms Taro • Tamarind

WWW.EDIBLEALOHA.COM

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Photo: O.Cohen & L. Brandt

Farmers’ Markets Kaua’i Farmers’ Markets MONDAY

Kekaha Neighborhood Center (Sunshine Markets) Elepaio Road, Kekaha • 9 a.m.

Kilauea Keneke St. Behind the post office • 11:30 am.

West Kaua`i Agricultural Association Poipu Road and Cane Haul Road, Poipu 8 a.m.

Hanalei Saturday Market Hanalei • 10 a.m.–1:30 p.m.

Koloa Ball Park (Knudsen) (Sunshine Markets) Maluhia Road, Koloa • Noon

Hawai`i Island Farmers’ Markets

Kukui Grove Shopping Center Lihue • 3 p.m.

TUESDAY Kalaheo Neighborhood Center (Sunshine Markets) Papalina Road off Kaumualii, Kalaheo 3:30 p.m.

Hawaiian Farmers of Hanalei Waipa, Hanalei • 2 p.m.

WEDNESDAY Kapa`a New Town Park (Sunshine Markets) Kahau Road, Kapa`a • 3 p.m.

THURSDAY

Honokaa Farmers’ Market Honokaa town near Honokaa Trading Co. Hilo Farmers’ Market

WEDNESDAYS AND SATURDAYS Corner of Mamo and Kamehameha Ave., downtown Hilo • Saturdays, 8 a.m.–noon

WEDNESDAYS

SATURDAY

Naalehu Farmers’ Market Ace Hardware lawn • 10 a.m.–2 p.m.

Keauhou Farmers’ Market Keauhou Shopping Center, Keauhou 8a.m. – 12 noon

SUNDAY

Kino`ole Farmers’ Market Kino`ole Shopping Plaza 1990 Kino`ole St., Hilo • 7 a.m.-noon

Pahoa Farmers’ Market Luquin’s/Akebono Theater parking lot 8 a.m.–3 p.m.

Space Farmers’ Market Space Performing Arts Center 12-247 West Pohakupele Loop Pahoa, HI 96778 Sat. 8:00a.m. – 11:30 a.m.

Makuu Farmers’ Market Keaau-Pahoa bypass road • 8 a.m.–2 p.m.

Volcano Farmers’ Market Cooper Center, Wright Rd., Volcano 6:30–9 a.m.

Hanapepe Park (Sunshine Markets) Old Hanapepe Town • 3 p.m.

Waikoloa Village Farmers’ Market Waikoloa Community Church across from Waikoloa Elementary School 7:30 a.m.–1 p.m.

Kilauea Neighborhood Center (Sunshine Markets) Keneke off Lighthouse Road, Kilauea 4:30 p.m.

North Kohala Across from Hawi Post Office, under banyan tree • 7 a.m.–noon

FRIDAY Vidinha Stadium (Sunshine Markets) Hoolako Road, Lihue • 3 p.m.

SATURDAY Kaua`i Community Market At Kaua`i Community College Front Parking Lot (across from Grove Farm) 10:00 am – 1:00 pm

TUESDAYS AND FRIDAYS Kekela Farms Organic Farmers Market 64-604 Mana Road, Waimea, HI 808-887-0023 • Tues. & Fri. 2:00-5:00pm 100% organic

Waimea Town Market At Parker School 65-1224 Lindsey Road Waimea/Kamuela HI 96743 Sat. 8:00 a.m. - 1:00 pm.

South Kona Green Market At the Amy Greenwell Ethnobotanical Garden Captain Cook • 9 a.m. – I pm

O`ahu Farmers’ Markets MONDAYS

Waimea Hawaiian Homestead Farmers’ Market Mamalahoa Hwy., 2 miles east of Waimea town 7:00 a.m. – 12:00 noon

Manoa Valley District Park (People’s Open Market) 2721 Kaaipu Avenue, Honolulu • 6:45–7:45 a.m.

Makiki District Park (People’s Open Market) 1527 Keeaumoku Street, Honolulu 8:30–9:30 a.m.

WWW.EDIBLEALOHA.COM

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Kaneohe District Park (People’s Open Market) 45-660 Keaahala Road, Kaneohe 10:45–11:45 a.m.

Mother Waldron Park (People’s Open Market) 525 Coral Street, Honolulu • 10:15–11 a.m.

City Hall Parking Lot Deck (People’s Open Market) Alapai & Beretania Street, Honolulu 11:45 a.m.–12:30 p.m.

Hawai`i Kai Town Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m.–3 p.m.

TUESDAYS Waiau District Park (People’s Open Market) 98-1650 Kaahumanu Street, Pearl City 6:30–7:30 a.m.

Waipahu District Park (People’s Open Market) 94-230 Paiwa Street, Waipahu • 8:15–9:15 a.m.

Wahiawa District Park (People’s Open Market) N. Cane & California Avenue, Wahiawa 10–11 a.m.

Mililani District Park (People’s Open Market) 94-1150 Lanikuhana Avenue, Mililani 11:45 a.m.–12:30 p.m.

Manoa Marketplace Honolulu • 7–11 a.m.

The Kailua Thursday Night Farmers’ Market Kailua town 5–7:30 p.m. behind Longs on Kailua Road

FRIDAYS Halawa District Park (People’s Open Market) 99-795 Iwaiwa Street • 7–8 a.m.

Ewa Beach Community Park (People’s Open Market) 91-955 North Road, Ewa Beach • 9–10 a.m.

Pokai Bay Beach Park (People’s Open Market) 85-037 Pokai Bay Road, Waianae 11–11:45 a.m.

Fort Street near Wilcox Park Honolulu (In front of Macy’s) • 8 a.m. –2 p.m.

Waikiki Farmers’ Market Waikiki Community Center Parking Lot 7 a.m. –1 p.m.

Fort Street near Wilcox Park Honolulu (in front of Macy’s) • 8 a.m.–2 p.m.

SATURDAYS

Manoa Marketplace Honolulu • 7–11 a.m.

Banyan Court Mall (People’s Open Market) 800 North King Street, Honolulu 6:15–7:30 a.m.

Waikiki Farmers’ Market Waikiki Community Center Parking Lot 7 a.m.–1 p.m.

Kaumualii Street (People’s Open Market) at Kalihi Street, Honolulu • 8:15–9:30 a.m.

WEDNESDAYS

Kalihi Valley District Park (People’s Open Market) 1911 Kam IV Road, Honolulu • 10–10:45 a.m.

Palolo Valley District Park (People’s Open Market) 2007 Palolo Avenue, Honolulu 6:30–7:30 a.m. .

Old Stadium Park (People’s Open Market) 2237 South King Street, Honolulu 8:15–9:15 a.m.

Queen Kapiolani Park (People’s Open Market) Monsarrat and Paki Street, Honolulu 10–11 a.m.

Hawai`i Kai Towne Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m.–3 p.m.

Honolulu Farmers’ Market at Neal Blaisdell Center Local Bounty 808-848-2074 • 4:00-7:00 pm

THURSDAYS Waimanalo Beach Park (People’s Open Market 41-741 Kalanianaole Highway, Waimanalo 7:15–8:15 a.m.

Salt Lake Municipal Lot (People’s Open Market) 5337 Likini Street, Honolulu 11:15a.m. –Noon Hawai`i Kai Park-n-Ride (People’s Open Market) 300 Keahole Street, Honolulu • 1–2 p.m.

North Shore Country Market at Sunset Sunset Beach Elementary School, Haleiwa 8 a.m. –2 p.m.

The Saturday Farmers’ Market at Kapiolani Community College Campus 4303 Diamond Head Road, Honolulu 7:30–11 a.m.

Waialua Farmers’ Market Waialua Sugar Mill • 8:30 a.m. –Noon Hawai`i Kai Town Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m. –3 p.m.

Kailua District Park (People’s Open Market) 21 South Kainalu Drive, Kailua • 9–10 a.m.

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Waianae Framers’ Market Makaha Resort 84-626 Makaha Valley Road, Waianae 808-848-2074 1st and 3rd Sat of the month 7:30 a.m. – 11 a.m.

SUNDAYS Hale`iwa Farmers’ Market The Heart of Hale`iwa Traffic Signal @ Kamehameha Hwy. & Cane Haul Rd. Next to the North Shore Marketplace (free parking) • 9am.-1pm.

Kapolei Community Park (People’s Open Market) 91-1049 Kamaaha Loop, Kapolei • 7–8:30 a.m.

Royal Kunia Park-n-Ride (People’s Open Market) Kupuna Lp/Kupohi Street, Waipahu 9:30–11 a.m.

Waikele Community Park (People’s Open Market) Waipahu • 11:30 a.m. –12:30 p.m.

The Mililani Sunday Farmers’ Market at Mililani High School 95-1200 Meheula Parkway, Mililani High School Parking Lot • 8 a.m. –Noon Manoa Marketplace Honolulu • 7–11 a.m.

Country Market & Craft Fair Waimanalo Homestead Community Center 1330 Kalanianaole Hwy. • 9 a.m.–4p.m.

Maui Farmers’ Markets MONDAY Farmers’ Market of Maui-Kihei 61 Kihei Rd Suda Store parking lot on South Kihei 8 a.m.–4 p.m.

Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7a.m.–11 a.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Ono Organic Farms Across from Hasagawa Store, Hana 10:30 a.m. - 6:00 p.m.

TUESDAY The Maui’s Fresh Produce Farmer’s Market Queen Kaahumanu Mall 275 Kaahumanu Avenue, Kahului 7 a.m. –4 p.m.

Kahului Farmers’ Market & Craft Fair Kahului Shopping Ctr • 7 a.m.–4 p.m.

Farmers’ Market of Maui-Kihei 61 Kihei Rd Suda Store parking lot on South Kihei 8 a.m.–4 p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Hana Health, Hana Medical Center • 9a.m. - 5p.m.

Ono Organic Farms Across from Hasagawa Store, Hana 10:30 a.m. - 6:00 p.m.

Ono Organic Farms Across from Hasagawa Store, Hana 10:30 a.m. - 6:00 p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 2p.m.

SUNDAY

WEDNESDAY

FRIDAY

Farmers’ Market of Maui-Kihei 61 Kihei Rd Suda Store parking lot on South Kihei 8 a.m.–4 p.m.

Farmers’ Market of Maui-Kihei 61 Kihei Rd Suda Store parking lot on South Kihei 8 a.m.–5 p.m.

Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7–11 a.m.

The Maui’s Fresh Produce Farmer’s Market Queen Kaahumanu Mall 275 Kaahumanu Avenue, Kahului 7 a.m. –4 p.m.

Kahului Farmers’ Market & Craft Fair Kahului Shopping Ctr • 7 a.m.–4 p.m.

Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7–11 a.m.

The Maui’s Fresh Produce Farmer’s Market Queen Kaahumanu Mall 275 Kaahumanu Avenue, Kahului 7 a.m. –4 p.m.

Kahului Farmers’ Market & Craft Fair Kahului Shopping Ctr • 7 a.m.–4 p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Ono Organic Farms Across from Hasagawa Store, Hana 10:30 a.m. - 6:00 p.m.

Waialua Farmers’ Co-Op At the Sugar Mil • 4:30 p.m. – 7:00 p.m.

THURSDAY

Waianae Framers’ Market Waianae High School 85-251 Farrington Hwy 8 a.m. – 11:30 a.m.

Lana`i Farmers’ Market SATURDAY Lana`i Market Place Dole Park • 8 a.m.-1p.m.

Moloka`i Farmers’ Market SATURDAY

Maui Mall Farmers’ Market & Craft Fair Kahului Shopping Ctr • 7 a.m.–4 p.m.

Ala Malama Street Kaunakakai • 7a.m.-1p.m.

Makawao Eddie Tam Center, Upcountry • 7a.m.-10a.m.

Photo: O.Cohen & L. Brandt

Farmers’ Market of Maui-Kihei 61 Kihei Rd Suda Store parking lot on South Kihei 8 a.m.–4 p.m.

SATURDAY Maui Swap Meet Maui Community College 310 Ka`aumanu • 7am.-1pm.

Ono Organic Farms Across from Hasagawa Store, Hana 10:30 a.m. - 6:00 p.m.

WWW.EDIBLEALOHA.COM

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advertiser Directory Aunty Lilikoi Passion Fruit Products • Award Winning flavor!

9875 Waimea Rd., Waimea, HI 96796 866-545-4564 • www.auntylilikoi.com Bar Acuda Restaurant Bar @ 5 p.m. • Dinner @ 6 p.m.

Reservations: 808-826-7081 5-5161 Kuhio Hwy Hanalei, Kaua`i Closed Mondays www.restaurantbaracuda.com

Kalaheo Café & Coffee Co. Breakfast, Lunch & Dinner Catering Available, To Go Orders Welcome!

On Highway 50 in Kalaheo 808-332-5858 • www.kalaheo.com Kilauea Fish Market 4270 Kilauea Rd., Kilauea, Kaua`i 808-828-6244 • Mon.–Sat. 11 a.m.–8 p.m.

Garden Ponds Classes in “Secrets of Water Gardening” Mauka of Banana Joe’s, Kilauea 808-826-6400 • www.gardenpondskauai.com

Kilauea Town Market 2474 Keneke St., Kilauea, Kaua`i 808-828-1512 • Daily 8:30 a.m.–8 p.m.

Hanalei Dolphin Restaurant, Fish Market & Sushi Lounge 5-5016 Kuhio Hwy., Hanalei, Kaua`i 808-826-6113

Kauai Granola Sugar Cane Snax, Homemade Cookies, Tropical Granolas, Chocolate Dipped Macaroons In Historic Waimea 808-338-0121 • www.kauaigranola.com

Healthy Hut Natural Food & Grocery Store On the way to Kilauea Lighthouse 808-828-6626 • www.healthyhutkauai.com

Koa Properties 808-651-1777 • www.koakauai.com

Hendrikus Organics It all starts with the soil — Organic Fertilizers, Custom Soil Blends, USDA Approved 808-828-0099 • www.hendrikusorganics.com

Moloa`a Camp Coffee Award Winning Natural Coffee Available online and at select Kaua`i Farmers Markets 866-722-7659 • www.moloaabaycoffee.com

Papaya’s Natural Food & Café, Organic/Local Produce Vegetarian Hot/Cold Bar, Juice Bar Kaua`i Village Shopping Center In the courtyard by the waterfall Kapa`a, Kaua`i • 808-823-0190 Mon.-Sat. 9 a.m.-8 p.m. Sun. 10-5 p.m. www.papayasnaturalfoods.com Papaya`s Hanalei Natural Food & Café, Organic Produce Vegetarian Café 5-5161 Kuhio Hwy., Hanalei, Kaua`i 808-826-0089 • 7 days 9 a.m.–8 p.m.

Postcards Café Organic cuisine in Vintage Cottage, Hanalei, Kaua`i Nightly from 6:00 808-826-1191 Princeville Center 5-4280 Kuhio Highway, Princeville, HI 96722 808-826-9497 • Fax 808-826-9850 www.princevillecenter.com The Wine Garden 4495 Puhi Road, Lihue, Kaua`i Fine Wine, Vintage Port Hand-Rolled Kaua`i Cigars Open everyday 10am-6:30 pm 808-245-5766 • www.kauaiwinegarden.com

O`ahu

Moloa`a Sunrise Fruit Stand Corner of Kuhio Hwy and Koolau Road Farm Fresh Local Grown Produce, Smoothies, Juices, Salads & Sandwiches Open Mon thru Sat 7:30am–5pm Phone orders welcome • 808-822-1441

Archipelago Hawai`i Refined Island Designs, Dealer for Major Appliances, Cabinetry, Furnishings, Fabrics & Finishes. For locations on O`ahu & Maui See our ad on pg. 12 www.archipelagohawaii.com

Nani Moon Mead Tropical Honey Wine Tasting Room in Kapa`a • 4-939 D Kuhio Hwy 808-823-0486 • www.nanimoonmead.com

Down to Earth Vegetarian, Organic & Natural For Locations on O`ahu, Maui & Hawai`i` Island, see our ad on pg. 41 www.DownToEarth.org

Oasis On The Beach Oceanfront Sustainable Dining Lunch & Dinner • 4-820 Kuhio Hwy, Kapa`a 808-822-9332 • www.oasiskauai.com

Hagadone Printing Co. World Class Printing Without Harming The World 274 Puuhale Road, Honolulu, HI 96819 808-847-5310 • www.hagadonprinting.com Hokulani Bake Shop Restaurant Row • Pioneer Plaza 15 flavors of Cupcakes • 808-536-CAKE www.hokulanibakeshop.com twitter.com/HokulaniBakery

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Photo: O.Cohen & L. Brandt

Kaua`i

Hukilau Lanai Ocean View Dining Featuring Local Products In Kapa`a, behind Coconut Marketplace, Reservations Recommended Tues-Sun 5-9 808-822-0600 • www.hukilaukauai.com

Honu Group Inc. 1001 Bishop Street, ASB Tower, Suite 2800 Honolulu, Hawai`i 96722 808-550-4449 • www.honugroup.com tabenoja@honugroup.com Kula Fields Locally Grown Produce Delivered to your Home or Office On Maui 808-280-2099 On O`ahu 808-281-6141 Sweet Paradise Chocolatier The Art of Chocolate Hawaiian Style 20-A Kainehe Street, Kailua 808-230-8228 www.sweetparadisechocolate.com Whole Foods Market Supporting the Local Farmers And Growers on the Islands Kahala Mall in Honolulu 4211 Wai`alae Ave 808-738-0820 – 7am-10pm www.wholefoodsmarket.com

Maui Ali`i Lavender Farm Visit for a Day of Lavender 1100 Waipoli Rd, Kula 808-878-3004 • www.aklmaui.com Alive & Well Natural Health Foods 340 Hana Highway, Kahului 808-877-4950 • www.aliveandwellinmaui.com Archipelago Hawai`i Refined Island Designs, Dealer for Major Appliances, Cabinetry, Furnishings, Fabrics & Finishes For Locations on O`ahu & Maui See our ad on pg. 12 www.archipelagohawaii.com Chef Susan Teton Personal Chef, Classes & Events 808-250-1535 • www.chefteton.com Down To Earth Vegetarian, Organic & Natural For Locations on O`ahu, Maui & Hawai`i` Island, see our ad on pg. 41 www.DownToEarth.org

Flatbread Voted Best Family Restaurant 89 Hana Hwy, Paia 808-579-8989 • www.flatbreadcompany.com

Chef Jana McMahon Personal Chef, on all islands 808-281-8393 • www.chefjana.com

Hana Fresh A True Hawaiian Harvest Daily Market in front of Hana Health • 4590 Hana Hwy 808-248-7515 • www.hanafresh.org

Whole Foods Market Supporting the Local Farmers and Growers on the Islands Maui Mall, 70 East Ka'ahumanu Ave 808-872-3310 – 8am-9pm www.wholefoodsmarket.com

Kula Fields Locally Grown Produce Delivered to your Home or Office On Maui 808-280-2099 On O`ahu 808-281-6141

Hawai`i Island

Maui Cattle Company Island Grazed & All Natural 808-877-0044 • www.mauicattlecompany.com Maui County Farm Bureau Local Matters • Look for Grown on Maui www.mauicountyfarmbureau.com Oliwa Tree Farms Hawai`i’s First Olive Tree Farm 808-633-4773 • www.oliwatreefarms.com Stephen@oliwatreefarms.com Ono Gelato Company Made fresh using Local Organic Fruit 115D Highway-Paia • 808-579-9201 815 Front Street – Lahaina • 808-495-0203 1280 South Kihei Rd #101A 808-495-0287 Open 7 days a week 11 am-10pm www.onogelatocompany.com Ono Organic Farm Exotic Organic Tropical Fruit Tasting Tours Mon-Fri 808-248-7779 • www.onofarms.com

Down To Earth Vegetarian, Organic & Natural For Locations on O`ahu, Maui & Hawai`i` Island, see our ad on pg. 41 www.DownToEarth.org Kona Coffee and Tea Home of 100% Organic World Wide Shipping Toll Free 888-873-2035 In Kona 329-6577 www.konacoffeeandtea.com Original Hawaiian Chocolate Made & Grown on the Island of Hawai`i, Featured at Whole Foods Kahala/O`ahu 808-322-2626 888-447-2626 (toll free) • www.ohcf.us

National Slow Food – Hawai`i Island Shelby Floyd • sfloyd@ahfi.com Slow Food – Kaua`i Patrick Quinn • Icingonthecake.Kauai@gmail.com

PEAKfresh Re-usable Produce Bags 877-537-3748 • www.PEAKfreshUSA.com

Slow Food – Maui Susan Teton & Jana McMahon info@slowfoodmaui.org www.slowfoodmaui.org Slow Food – O`ahu Laurie Carlson • laurie@honoluluweekly.com

Star Noodle Fresh Noodles, Asian Specialties, Lunch & Dinner 808-667-5400 • www.starnoodle.com Facebook & Twitter

Slow Food Nation www.slowfoodnation.org

Surfing Goat Dairy 18 National Awards Come pet, watch even milk our sweet goats.

3651 Omaopio Rd., Kula 808-878-2870 • www.surfinggoatdairy.com info@surfinggoatdairy.com WWW.EDIBLEALOHA.COM

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What Is It and How Do You Eat It

Mountain apple Mountain Apple: `Ohi`a`ai (oh-he ah eye), (syzygium malaccense) Mountain apple was brought to Hawai`i by the Polynesian voyagers in their canoes, this would be one of the “canoe crops.” The flesh is crunchy, the taste is refreshing and similar to a typical red apple though can be very juicy. The color can be from pale pink to dark red.

It is almost always eaten fresh.

Check out the story about `Ulu in this issue, also a canoe crop.

Photo: Oliver Cohen & Lauren Brandt

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