Hard to believe it has been over a year since I posted something on this blog! Guess I have spent too much time on Facebook. It is time to return to the old way of sharing information…in bigger bites than FB. Now I am struggling to remember how to do this! Bear with me!
Hawaii always inspires me with its great local produce. As everywhere in the USA, there are many more local farmer’s markets than ever before. On the Big Island, one of the best is the Saturday market at Keauhou. All things sold MUST be grown or produced on the island… no imports from Maui, Oahu or the mainland.
Hawaii always inspires me with its great local produce. As everywhere in the USA, there are many more local farmer’s markets than ever before. On the Big Island, one of the best is the Saturday market at Keauhou. All things sold MUST be grown or produced on the island… no imports from Maui, Oahu or the mainland.
Two veges caught my eye…a pumpkin with a sort of beige skin and bright orange flesh. The other was a beautiful light green eggplant (more on that in another post). The lady said it was similar to a Japanese variety called kabocha and she was selling the pumpkins whole, or in pre-cut wedges (so European!). I bought a wedge for a dollar and following the instructions of my friend, Judy Witts Francini, went back to the condo and made grilled marinated pumpkin. Check out Judy’s recipe! I substituted Macadamia nut oil and rice wine vinegar for a more local flavor! Great with grilled swordfish, Sicilian style.
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