No videos today, must rest, but daaaang this dish is sooooo ono!!! 100% local. The Eat Local Maui Challenge through Project Locavore is over half way through now.
Got some big fat zucchini from the UpCountry Farmers Market (don’t know name of farmer) which were salted in Hawaiian Volcano Sea Salt and water and soaked, then drained and squeezed out. Mixed with some boiled wild amaranth greens* from my yard, pesto (macadamia nuts from Waihe’e Macadamia Nut Plantation, Olinda Orchard olive oil, garlic from Kupa’a Farms, salt, foraged pink peppercorns, basil from the guy who plays the violin at the Farmers Market), cherry tomatoes from Pono Grown Farms, ribeye from Kaunamano Farms.
Breakfast today was banana bread made into french toast, tea made from roselle in my yard, a persimmon gifted from my cousin Leilani at Protea Gardens of Maui.
Tonight I’m making poi, and will probably have more zucchini noodles!
#projectlocavore #eatlocalmaui2020
* Wanna dive deep into the health and medicinal properties of Wild Amaranth? Check out my newly published plant monograph, Spiny Amaranth eBook (it also covers other wild amaranth species)
