
Day 4 of our Eat Local Challenge here in Hawai’i. Video highlights kiawe and turk’s cap hibiscus flowers.
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Here’s a list of everything I ate today. All local.
SF = Savage Farms (my house!)
Brunch:
pork leftovers (see Day 3 for more info).
cheese.
poi.
star apple.
apple banana and macadamia nut butter.
mamaki tea.
Snacks:
ice cream bananas slow cooked in butter.
cheese. carrots (SF).
Dinner:
salad – oriental hawksbeard (SF), sow thistle greens (SF), kale (SF), mustard greens (SF), arugula, dandelion (SF), beets (SF), radish (SF), spring onion, cranberry hibiscus leaves (SF), chives (SF) -dressing- avocado, garlic, mac nut oil, lemon juice, roasted kukui nut, coriander (SF), cilantro, basil (SF), wild grass seeds (SF), salt
Dessert:
feral guava, blackberries, lemon peel, honey, coconut milk ice cream.
kiawe flour, macadamia nut, sugar, vanilla, nutmeg, cardamom, salt.
begonia flower.
Tea:
kiawe pods.
Looks awesome! My Turks cap is just now coming back to life from the chilly winter we had!