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May 8, 2018

UpCountry in Bloom Theme @ Makawao Third Friday

May 8, 2018

Join Savage Kitchen for a feast of wild edible flowers!

Eat your medicine. We’ll have taro and venison and salad combined with all kinds of wild and invasive goodies.
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May 8, 2018
  • Uncategorized
  • eat the invasives
  • edible flower
  • forage hawaii
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  • makawao third friday
  • makawao town party
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Eating Edible Invasive Species
Kahili Ginger Cooking Classes

Sunny Savage is an internationally recognized forager. Her work promoting the use of edible invasive species through innovative technology, delicious recipe development, and high quality education is ground-breaking.

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Did you know Job’s Tear leaves make a nice tea? Did you know Job’s Tear leaves make a nice tea? As everyone gets out to enjoy this beautiful weekend notice this abundant/invasive plant in our streams around the islands. The plants are flowering in the valley near me now. I pick the last ~6” of stalks without seeds. Boil water, throw a large amount of fresh leaves in the pot and turn off heat to let steep for minimum 10 minutes, covered. Strain and enjoy warm or cold. Second photo shows Job’s tears in lower right of image. Different from the cane/guinea grass growing up top. Job’s tears (Coix lacryma-jobi) really looks like corn from afar. Thick stems with leaves hugging it. And third image, morning cuppa with this wild blessing. #eattheinvasives #watershed #tea #jobstears #coixlacrymajobi
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Java Plum leaves riding in on cosmic winds. Fruits Java Plum leaves riding in on cosmic winds. Fruits are ripening now - my hands stained from the processing. For many people indigenous to India, this tree sits on the center island with five other sacred trees surrounding. It is said fruits the size of elephants rain down forming rivers of purple juice. Honoring indigenous wisdom of this sacred tree on #indigenouspeoplesday - I have to acknowledge what can feel confusing in my line of work… I am on Hawaiian lands where the people have fed this `āina before and after the colonizers came, where their wisdom of living and being here is unmatched. And yet, I honor an invasive species. And I honor kanaka maoli. Sometimes it just is. Complex. Loving.
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Day 7 - 💯 percent local It was an amazing week Day 7 - 💯 percent local It was an amazing week of eating only foods grown/foraged/raised in Hawai`i. My third one here on Maui (last year was 30 days), and one year while living in northern Minnesota. I’m ready to commit to at least one 💯 percent local meal moving forward. This allows the freedom to still go to pot lucks, out to eat, include some food items I LOVE like my haole koa miso where the koji is grown on rice, etc, while keeping this commitment that feels minuscule when compared to what is needed for our climate/cultural crisis…each little step adds up to big steps over time. Read on for Day 7 ingredient highlights. Breakfast Coffee from Kupa`a Farms Foraged strawberry guava juice Foraged cereus flower stuffed with venison/pork sausage (traded for foraged kiawe beans), Maui onion, celery and carrots and thyme from Oko`a Farms, black pepper from Oko`a Farms, foraged ‘pink peppercorns’ of Schinus molle, dipped in egg (gifted) and dredged in cassava flour made from my garden, pan fried in Olinda Orchards olive oil, topped with minced jalapeño from Kumu Farms, foraged haole koa green seeds, and sambal from HI Spice. Pizza Crust made using pa`i`ai from Kahumoku Family Farm and cassava flour from my garden. Sauce made with tomatoes from Oko`a Farms, Maui onion (don’t know who grows these - bought at Down to Earth), garlic powder made from Kupa`a Farms garlic, Olinda Orchards olive oil, and Pure Deep Sea Kona salt. Pesto with gifted basil, macadamia nuts (bought broken pieces from someone in Waihe`e), garlic powder, olive oil, salt. Zucchini from Okamura Farm, onion slices, Haleakalā Creamery goat cheese, and lots of black pepper from Greenwell Farms and foraged ‘pink peppercorns’ of Schinus molle. Drink Kōhana rum (had to buy my first bottle), coconut milk (purchased the nut from old man at Queen K mall), pineapple from Maui Gold. #eatlocalmaui #eatlocalmaui2021 #projectlocavore
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Day 6 of the EAT LOCAL MAUI Challenge 💯 percent Day 6 of the EAT LOCAL MAUI Challenge 💯 percent local food all day every day bebe 😎 Felt like I was snacking all day! First photo is a cocktail from @estersmaui made with Kōhana rum, calamansi and pineapple juice. Second and third photos I made after being inspired by fellow participant @poppyswildkitchen recipe! Foraged `akulikuli (sea purslane), mango from Kupa`a Farms, jalapeño from Kumu Farms. Haleakalā Creamery goat cheese, cassava coconut crackers made from cassava in my garden and leftover coco milk pulp dried and ground into flour. Last photo is a cup of soursop leaf and lemongrass tea (both from my garden). Along with some foraged sea grapes and macadamia nut fudge. It’s the end of sea grape season, my favorite is to freeze them. 4 bowls of moringa soup (leftover from yesterday), figs and starfruit from my garden. #projectlocavore #EatLocalMaui #eatlocalmaui2021
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Day 5 - 💯 percent local food! So much delicious Day 5 - 💯 percent local food! So much deliciousness on the throw downs. My biggest win of the whole Eat Local Maui Challenge with @projectlocavore is definitely the second photo. I had written off moringa pods, foolishly, and damn absolutely new favorite vegetable! Love these discoveries! Read on for dish ingredients. Brunch Zucchini noodles with pesto (basil, olive oil, macadamia nuts, salt), sliced cherry tomatoes, ali`i mushrooms with thyme, goat cheese, black pepper and pink pepper. Dinner Moringa pods, moringa leaves, moringa flowers foraged. Green papaya, turmeric, and Hawaiian chillies all from the garden. Maui onion, garlic powder from Kupa`a Farms, carrot ginger and celery from Oko`a Farms, Olinda Orchards olive oil, chicken from Puna Chicks, Pure Kona Deep Sea salt, Greenwell Farms black pepper, foraged ‘pink peppercorns’ from a tree known as Peruvian Pepper Tree or California Pepper Tree (Schinus molle). #eatlocalmaui #eatlocalmauichallenge2021 #projectlocavore
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Day 4 of eating 💯 percent local ingredients for Day 4 of eating 💯 percent local ingredients for the @projectlocavore Eat Local Maui Challenge. Photos start with dinner, then lunch/snack, and final photo of breakfast. Read on if interested in ingredients - flavors were incredible! Dinner Venison (traded for kiawe beans) dry brined with Kona Deep Sea Salt and pan fried in Olinda Orchard olive oil. Sautéed Maui onion sautéed in olive oil with a touch of gifted Maui Bees honey. Cauliflower from Oko`a Farms roasted in olive oil. Cucumber Salad foraged cats ear unopened flower buds, cucumbers from Oko’a Farms, lemon juice from garden, dill from garden, vinegar from Traveling Plum, skyr from Haleakalā Creamery, lots of garlic powder from Kupa`a Farms, black pepper from Greenwell Farms, foraged ‘pink peppercorns’, Pure Kona Deep Sea salt. Lunch/snack Crackers made with cassava from my garden, coconut flour (dehydrated and ground leftover pulp from making coconut milk), and Pure Kona Deep Sea Salt. On top is Haleakalā Creamery goat cheese that I added a ton of Kupa`a Farms garlic powder (fyi, I dry and powder myself from the fresh they have available once per year), rosemary and sage from garden, basil gifted, thyme from Oko`a Farms, black pepper from Greenwell Farms, foraged ‘pink peppercorn’. On top are foraged cats ear flower buds, blanched. Breakfast Made poi from the pa`i`ai, gifted banana, gifted pomegranate, fig from garden, kumquat from garden, starfruit from garden, mango from Kupa`a, pineapple from Maui Gold, and the black olive things are foraged Java plums that I cured in a honey/vinegar mix with wild fennel seeds/cardamom/clove/cinnamon. #eatlocalmaui2021 #projectlocavore #EatLocalMaui

Recent Posts

Fried Cereus Flower & Pa’i’ai Pizza – Eat Local Maui Challenge
100% Local Snacks & Cocktails – Eat Local Maui Challenge
Moringa Pods – Eat Local Maui Challenge
100% Local Crackers – Eat Local Maui Challenge
Cassava Brunch & Pumpkin Soup – Eat Local Maui Challenge

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