Yesterday was the first day of the Eat Local Maui challenge and I did some foraging with my 2 sons. My local food game is strong, and I’m going 100% local foods for the month. Everyone is encouraged to join along on the challenge no matter where you are at! Doesn’t do our local farmers any good if you’re not doing it because you feel you can’t do enough, so start adding more locally grown and raised foods. You got this!

The day started out with 3 Jamaican lilikoi. Then, a meal of steamed ulu (breadfruit) with asparagus, spiny amaranth***, elephant garlic, olive oil, with a fried egg that has pink peppercorns (Schinus molle)*** and kiawe smoked salt on top, with sambal and a violet flower.

Second meal of the day a combination of ulu (breadfruit), avocado*, poblano peppers, sheep sorrel (Rumex acetosella)***, vinegar pickled red onion, oil pickled bilimbi*.

* = grown by Sunny Savage
*** = foraged by Sunny Savage

#eatlocalmaui2020  #projectlocavore