Day 6 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting a couple of wild greens and wildcrafting Java plums that are turned into juice.
tea :: tulsi*
brunch :: poblano peppers, cassava*, coconut milk, basil*, purslane (Portulaca oleraceae)***, wild amaranth***, sheep sorrel (Rumex acetosella)***, elephant garlic, olive oil, Naked Cow hard cheese, cherry tomatoes, salt, pink peppercorns (Schinus molle)***
treat :: kiawe bars made with kiawe (Prosopis pallida)*** flour, macadamia nut butter, honey, cocoa nibs, kiawe-smoked salt.
dinner :: leftovers from brunch and a smoothie made with frozen hill raspberries (Rubus niveus)*** and coconut milk.
* = grown by me *** = foraged by me
Wanna learn more about Java Plum (Syzygium cumini) and take a deep dive into the most current research on this amazing food plant? Check out my new plant monograph, Java Plum eBook, including beautiful original illustrations and medicinal uses.
Could you please let us know where can we buy Java plum in Maui?
Aloha Rana, thanks for your question! I don’t currently know of anyone selling java plum at the markets but we encourage businesses to incorporate invasive wild foods into their offerings. You can forage Java Plum for yourself and they’re just coming into season. Check out the Savage Kitchen App for guidance 🙂