Ever wondered how to eat the inner bark of Monterey pine (Pinus radiata)? Watch to see it prepared in a pumpkin soup. This is Day 14 of eating 100% locally grown, raised, and foraged foods from the Hawaiian Islands for the Eat Local Maui Challenge with Project Locavore.
I made banana bread earlier in the day, and ate that until having a potluck where everyone brought local foods. Such a treat to feast with others, and have it all 100% local!
The banana bread had :: bananas*, ulu flour from Noho’ana Farm, butter from Naked Cow Dairy, salt from Hawaiian Volcano Sea Salt, honey from Maui Bees, eggs from Maui Bees, cinnamon from OK Farms.
Pumpkin Soup had :: pumpkin gifted from a friend, coconut oil from Locavore Store, wild amaranth greens***, Maui onion from Okoa Farms, turmeric*, ginger from Maui Vintage, thyme*, rosemary*, parsley*, sage*, Hawaiian Volcano Sea Salt, roasted tomatoes from Hana Fresh, homemade chicken broth, fermented lemon*, roasted pumpkin seeds, roasted kukui nut***, inner pine bark***.
Potluck included salad, luau leaf quiche, homemade goat cheese, creamy cucumber salad, chocolates.
* = grown by me *** = foraged by me
