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Posts Tagged ‘farmers market’

Continuing in my Hawaii posts…

If you’re planning a trip to Oahu and want to see what good island produce looks like as well as get an insight into the local culture, head to the Kapiolani Community College’s Saturday Farmer’s Market which is sponsored by the Hawaii Farm Bureau Federation and the Culinary Institute of the Pacific at Kapiolani Community College (where my friend Adriana teaches).  Where is it?  Well, if you’re staying in Waikiki and head towards Diamond Head, you’ll see the large crowd of cars parked in a big parking lot near the entrance to the landmark.  This also has to be one of the prettiest community college’s around and all with an ocean view from most points on campus!  After you eat your way through the market, it would be a great idea to hike up the mountain and take in the sights.

This farmer’s market is great for local residents who have so long relied on so much of their food being shipped in from the mainland.  Many supermarkets I have been to in Hawaii have very sad looking produce departments – tired old carrots, wrinkly apples, moldy oranges and onions – mostly because (depending on the item) from the time it is picked in a field in California (or insert any other state), it’s probably sometimes a MONTH before it hits shelves in Hawaii.  This is truly sad.  With gorgeous volcanic soils on the islands and great year-round weather, I am glad that some people are foregoing the urge to be greedy (by selling land to real estate developers) and have decided to get back to the soil by farming in small plots – locally and most times pesticide-free or organically.  With gas prices sky-rocketing all over the world, it is also good to buy locally to save on the shipping costs (and help the environment by reducing emissions) and the produce is sooo much fresher!  What’s great is that many local chefs have gone on the local produce band wagon and have been promoting it a lot more now.

I was also so happy to see that North Shore Farms are growing juicy, sweet, multi-colored heirloom tomatoes.  It wasn’t that long ago when the only tomatoes that you could find in Hawaii were these hard red bullets and/or shipped from California.  They also sell their extremely popular tomato, mozzarella and macadamia basil pesto pizza every week.

You’ll also find locally produced honey, herbs, greens, eggs, hormone-free beef, sausages, organic drinks, pastries, bread and even sea asparagus!  A must to quench your thirst is a fresh ginger ale from Pacifikool made with locally grown ginger root.  They serve two varieties – Hawaiian and Thai variety ginger syrups with vary slightly.  I personally like the Hawaiian one because it has more spice.  The lines are very long but it’s definitely worth the wait!  Don’t forget to try the great sausages at Kukui Sausage Company.  I really liked the Kim Chee and Pastele sausages – yum!  The woman in the booth was looking at me very suspiciously when I started taking photos and wasn’t particularly friendly – did she think I was going to steal her idea?  Little did she know that I liked her sausages and wanted to write about them.  Regardless of the not-too-friendly service I got, I still think their sausages are unique and tasty.  Pomai of Tasty Island has great posts on local island cuisine and on these particular sausages.

I noticed that a few other food bloggers out in blogland have written extensive posts of this farmer’s market so I won’t go on about what I ate or what I did.  I’d rather leave you with some gorgeous photos that I took that day.  I have loved farmer’s markets since I was a kid and whenever I travel, I definitely seek out the local market and always come away with having learned or discovered something new and I hope you do too.

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While I still work on composing many of the posts regarding my trip to Hawaii, I wanted to post a few photos of some beautiful winter veggies from our local Wayville Farmer’s Market. In my previous post on GIANT SPINACH, I must stress that Australia grows the biggest vegetables I’ve ever seen in my life with the top items being celery, cabbage and cauliflower. So whenever I need celery, I buy only half, a quarter of cabbage and half of a cauli.

This specimen here is not even that big. It would be considered an average-sized cabbage.

I think this cabbage is flirting with me…

If only I could show the actual size of those beetroot bunches – believe me, they are HUGE.

I know this isn’t a picture about veggies but I thought that it was so beautiful that I had to share it. A pelican at sunset in Victor Harbour with Wright Island in the background.

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When most tourists go to Maui, they usually rent a car and go straight towards the resort areas of Ka’anapali, Wailea, Kihei or Lahaina and tend to bypass the town of Kahului – where the majority of the locals reside. I always like to stop by the Maui Mall to see what’s on offer at the farmer’s market and craft fair held from 7:00am to 4:00pm on Tuesdays, Wednesdays and Fridays.

Fruit is what I usually look for as it is very fresh and locally grown. Because Maui has areas of farming that are at higher elevations than on Oahu, farmers on Maui are able to produce sweet strawberries, onions and other produce that cannot usually thrive in the steamy tropics. The first thing I do when I go home is to eat as many papayas as possible because they are cheaper than apples and far tastier to me. Papayas are so versatile – eaten ripe or green as in a Thai papaya salad. After eating the pulp, I usually keep the skins as a facial mask to soften and exfoliate using the papaya’s natural enzymes.

Lychees and longans were in season and I couldn’t resist buying a few ripe lychees. Boy was I surprised to see that the prices have shot up enormously and it cost me about 60 to 70 cents each! Long gone are those days when many people had lychee trees in their back yard and buying them didn’t cost a fortune!

I did come across two fruits that I was not that familiar with: the star apple and a yellow passionfruit of unknown variety. Star Apples are said to be originally from the West Indies, Haiti to be exact, and is a very dark purple fruit with a thin skin. When the fruit is cut crosswise, a star pattern is seen but I didn’t really realize this so when I cut the fruit to take a photo, I cut it lengthwise. The pulp is a milky lavender color and is creamy and tastes like a watered-down, less sweet version of a custard apple (cherimoya). I don’t know, I was so excited with the way it looked that I was expecting so much more with the flavor and it was a bit disappointing.

The yellow passionfruit that was sold had an almost spongy outer skin and it was full of pulp and seeds. The woman who sold it to me couldn’t even tell me what it was and until I cut it open I didn’t realize that it was a passionfruit. It had the most peculiar soapy, woody flavor yet with a passionfruit undertone. It was very floral and not something that I enjoyed immensely although I ate about three or four just to give it a chance. According to Julia F. Morton in her book Fruits of Warm Climates, she lists at least a half a dozen yellow varieties of passionfruit so I guess it could be one of these varieties. I honestly don’t have much desire to research further than this and was happy that I was able to try a new variety of tropical fruit that I had never tasted before.

This is a great stop to make while you wait for your hotel room to be ready and also it is much cheaper to buy fruit and veggies here than at any of the resort supermarkets. There are crafts and other food vendors selling other goodies. I personally always makes sure I buy Filipino sweets like suman (glutinous rice and sugar cakes) or puto (steamed cakes) to top off my market shopping there – yum!

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