Start Day 3 of the Eat Local Maui Challenge foraging wild Chinese violet (Asystasia gangetica) greens, then learn how to open coconuts and get the rubber meat out. The coconut is made into 2 dishes, a soup and sauteed strips. The versatile coconut is a fundamental part of eating locally in Hawai’i.

breakfast :: pork sausage, eggs, avocado*, green peppers, Chinese violet greens (Asystasia gangetica)***, salt, pink peppercorns (Schinus molle)*** 

lunch :: coconut meat, broccoli, Chinese violet greens (Asystasia gangetica), Maui onion, breadfruit, ali’i mushrooms, slippery jack mushrooms (Suillus brevipes)***, elephant garlic, olive oil, salt, pink peppercorns, nutmeg. Roasted kukui nut (Aleurites moluccana)***, macadamia nuts. 

dinner :: coconut meat, coconut oil, lemongrass*, curry leaf*, Hawaiian chili pepper*, ginger, elephant garlic, kukui nut (Aleurites moluccana)***, macadamia nut, turmeric*, cilantro, salt, star fruit. 

tea :: banana poka lilikoi (Passiflora tarminiana)***, common yellow lilikoi, jamaican lilikoi 

treat ::3 Honomu Goat Dairy honey caramels 

* = grown by me

*** = foraged by me 

#eatlocalmaui2020 #projectlocavore