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January 2012

Sophie’s Baked Sweet Potatoes

beets

Tossed in a seasoned marinade and baked slowly, sweet potatoes blossom in sweetness while retaining creamy moistness.

Use a glass or earthenware deep baking dish.

2 large sweet potatoes, peeled and diced (½-inch cubes)
2 tablespoons olive oil or macadamia nut oil
1 tablespoon fresh rosemary, chopped
2 teaspoons rice or balsamic vinegar (mild)
Salt and fresh back pepper to taste
Dash of ginger beer

Preheat oven to 400° F. In a large mixing bowl, toss diced sweet potato with oil, rosemary, vinegar, salt and pepper. Add a dash of ginger beer, enough so that the potatoes are fully moistened and a thin layer of moisture can gather at the bottom of the baking dish.

Cover dish tightly with foil. Place in preheated oven. Immediately lower temperature to 350° F. Bake for 40 minutes. Check for doneness. If the potatoes are still hard, and the dish is drying out, add water, stir the potatoes, cover tightly again and continue to bake.… Read More

Michelle Obama’s MA`O Meyer Lemon Tart

meyer_lemon_tart

by Jimmy Subia, Pastry Chef, Downtown @ the HiSAM

Yield: 1 (9-inch) tart

The Crust

175 grams all-purpose flour
140 grams unsalted butter, cold, cut into small cubes
65 grams granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
3+ tablespoons ice water

Combine flour, sugar and salt. Cut in the cold butter until a meal is formed. Add the vanilla and, while you knead the dough, add the water a tablespoon at a time until it just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour. Roll out the dough on a lightly floured surface to a thickness of ¼ inch. Place the crust in a prepared tart pan. Dock the crust with a fork and par-bake at 350° F. for 20–25 minutes. Cool.

Filling

4 egg yolks
1½ teaspoons cornstarch
1/3 cup sugar
1/3 cup fresh-squeezed
MA‘O Meyer lemon juice
¾ cup heavy cream

Whisk together all ingredients until smooth.… Read More

Michelle Obama’s Mahi Mahi, Pa`i `ai, MA`O Roots and Pickled Limu

mahi_mahi

Serves: 4

4 pieces fresh mahi mahi (6 ounces each)
8 ounces Pa`i `ai MA`O Organic root vegetables
4 tablespoons salsa verde
Pickled limu (see below)
4 tablespoons butter (unsalted)

Make Pickled Limu
2 ounces fresh limu
1 cup rice wine vinegar
½ cup sugar
2 cups ice cubes

Bring vinegar and sugar to a simmer until the sugar is dissolved. Pour the simmering liquid over the limu. Allow the limu to steep in the hot liquid for 2 minutes, then add the ice. Reserve. The pickled limu will keep in the refrigerator for 3 days.

Make Salsa Verde
1 cup MA`O parsley, chopped and loosely packed
¼ cup MA`O basil, chopped and loosely packed
1 tablespoon capers, chopped
Zest of 1 lemon
1 tablespoon shallot, minced
1 anchovy (optional)
½ cup extra-virgin olive oil, more or less
Chile flakes (optional)
Salt and pepper

Place all ingredients except the oil in a blender.… Read More

Michelle Obama’s MA`O Beet Salad

beet_salad

Serves: 4

1 MA`O Organic Farms orange
12 young MA`O Farms beets (mixed varieties)
Extra-virgin olive oil
Salt
Pepper 2 ounces MA`O Organic Farms arugula
20 MA`O Organic Farms small mint leaves
12 pistachios (hulled)
Naked Cow Dairy feta
Pistachio purée (see below)
Poppy seed vinaigrette — (see below)

Zest the orange; reserve for the vinaigrette. Segment the orange and reserve the membrane/core. Squeeze the juice from the core and reserve for the pistachio purée. Slice one raw Chiogga (striped) beet into ice water; reserve. Toss the rest of the unpeeled beets with olive oil, salt, and pepper Place the beets snugly in a roasting pan with the orange core. Cover the beets and roast at 375° F. for 25 minutes. (They are ready when they can be pierced by the tip of a knife.) When cool, peel the beets. Leave some whole and cut others into varying shapes. Roughly chop the pistachios; reserve.… Read More

What Is It and How Do You Eat It Winter 2012

bitter_melon

Bitter Melon

Bitter Melon – momordica charantia; this fruit is most often eaten green or as it turns yellow, at this stage, it is crunchy and similar to cucumber or green pepper, but bitter. As this fruit ripens, it becomes even more bitter, however the pith becomes sweet and can be eaten uncooked. Bitter Melon is a popular ingredient in Asian salads, stir-fries and soups.

Cut length-wise; remove seeds and pith, sprinkle with salt and place in colander to drain for 15 minutes, pat dry. Use in stir -fry, also great with black bean dishes.

Send us your favorite Bitter Melon Recipe.

Read More

Next Generation

young_farmers

YOUNG FARMERS TAKE ROOT
IN THEIR FAMILIES’ FIELD
BY JILL ENGLEDOW
PHOTO BY STEVE BRINKMAN

Maui’s young farmers like lots of things about their work, from Heidi Watanabe’s love of “the smell of fresh-plowed dirt growing something to nourish other people” to Pomai Weigert’s passion for “getting people reconnected to nature and to where their food comes from.”

Still, for every positive experience that draws young folks back to the farm, there is also a tough reality. That’s why young farmers are so rare. The average age of farmers on Maui is 62.5, even older than the nationwide average of 60. But there’s hope in a list of energetic farmers and ranchers who are part of the Growing Future Farmers initiative of the Maui County Farm Bureau.

In 2009, the bureau launched its Next Generation of Maui Farmers initiative to identify young leaders in agriculture and track their journeys. Charlene Kauhane, a slow-food advocate who works with the bureau, describes them this way: “An eclectic bunch, they derive inspiration from new business models, a new eco-consciousness, sincere ideals, a quest for quality, a longing for culture and a variety of crops.”

To further inspire and support this new generation, the Farm Bureau and six Maui chefs are working together both to increase the use of locally produced food and to award grants to start or enhance ag businesses in Maui County.… Read More

Limahuli Garden and Preserve

garden_preserve

Modeling Sustainability Solutions
BY KAWIKA WINTER
DIRECTOR, LIMAHULI GARDEN AND PRESERVE

While some hold the worldview that humans are innately detrimental to nature, and that in order to save ecosystems we must remove people from ecosystems, we subscribe to a different worldview. We believe that people are the solution.

From the ancestral wisdom of indigenous cultures to the frontiers of both applied and theoretical ecology, and even into popular media via some of the greatest thinkers of our time—such as Michael Pollan—more and more people are subscribing to the idea that there are ways to manage resources such that nature is enhanced so that humankind may reap the benefits.

The methods of interacting with our natural world such that humankind benefits at the expense of nature are not the only option. In fact, these strategies are increasingly becoming the ways of the past. At Limahuli Garden and Preserve, on the North Shore of Kaua‘i, we strive to be a model that demonstrates ways we can draw upon ancestral Hawaiian wisdom and couple it with the best of modern science to restore the collective health of our ecosystems and communities.… Read More

notable edibles Winter 2012

Lana‘i

A new edible school garden has just been planted at Lana‘i High and Elementary School. The garden is more than a step in the right direction for education and the future; it is the first school garden on Lana‘i. This program will teach kids about health and where their food comes from, and support sustainability and food security. Unique events are planned for the future. Call Lisa Galloway or Bridgette Beatty at 808-565-7900.

Moloka‘i

Kumu Farms is more than an organic farm. It’s a local business that is community-minded and forwardthinking. They employ over 30 families on this remote island. Additionally they send extra produce to Maui Food Bank each week and educate the community about eating healthful local foods. Tuesday through Friday 9am–4pm they offer a “Farmers Market in the Field,” meaning you go right to the farm for fresh picked produce. www.kumufarms.com

Maui

Pineapple Grill at Kapalua Resort offers award-winning Pacific Island cuisine at breakfast, lunch and dinner.… Read More

Letter of Aloha Winter 2012

E komo mai, welcome to 2012. As I pondered what this first issue of the year should be about, I just kept thinking about how far we have come in celebrating all of those who support “local” in the state of Hawai‘i.

This issue is filled not only with celebration, but with very interesting information on the state of farming and what’s going on and how important it is to help preserve it not only in our islands, but throughout our country. In this issue there is a wonderful story about the new young farmers of Hawai‘i, as well as important information on the Farm Bill for 2012. We have articles ranging from botanical gardens to rooftop gardens.

In 2012, make a resolution to purchase “local” as much as you possibly can, to keep your dollars local. Speaking of local, in this issue we would like to introduce you to a new local cookbook: The Tofu Cookbook, from the people of Aloha Tofu in Honolulu, more info on pg 46.… Read More

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