One of my absolute favorite times of year! These times of celebration can be challenging when trying to eat 100% local, as potluck and family traditions abound. But, I slogged my way through, and not half badly when chocolate and caramels are involved.
tea :: blue butterfly pea flowers gifted from Wailuku Farms, lemon from my yard, foraged feral fennel seeds.
breakfast :: leftovers!
lunch :: roasted turnips from Pono Grown Farms and rainbow chard greens gifted from a friend roasted in Olinda Olive Orchard oil and Pacifica Hawaii black lava salt. Persimmon gifted from my cousin Leilani at Protea Gardens of Maui.
dinner :: 2 lau lau bundles from Keanae auntie who used Malama Farms pork and Kaenae lu’au and Hawaiian salt. Roasted white turnips from lunch above. 4 Honomu Goat Dairy caramels. 8 chocolates made with cocoa butter from Lavaloha Farms, cocoa powder from Lavaloha Farms, honey from Maui Bees, vanilla extract (beans from Locavore Store + honey mead distilled moonshine). Foraged Java plums preserved in pineapple vinegar from Vintage Vinegars, honey from UpCountry Apiaries, wild fennel seeds***, cinnamon stick from OK Farms, vanilla bean from Locavore Store.