100% local for my 17th Day straight of the Eat Local Maui Challenge at Project Locavore.

Today’s feasting included ::

Ho’omakua kalo made into poi, persimmon gifted from Protea Gardens of Maui, lilikoi*, roasted kukui nut***, toasted macadamia nut from Waihe’e Macnut Plantation, bee pollen from guy up at the top of UpCountry Farmers Market, coconut cream – cold chunks formed on top of coconut milk made from old man selling cocos at Queen Kaahumanu Mall farmers market, Jamaican vervain flowers***.

Stew meat from Kaunamano Farm (I got a 3-month subscription to their box just so I could get bacon LOL, as normally I don’t eat much beef), kalo from Ho`omakua Farms, carrots from Pono Grown Farm, onion from Okoa Farms, garlic from Kupa’a Farms, ginger from Vintage Maui, tomatoes from Pono Grown Farm, Island Skyre from Haleakalā Creamery, sambal from HI Spice, parsley*, tropical oregano*, wild amaranth***, allspice from Kupa’a Farms, coriander from friend in Kipahulu, kiawe-smoked salt from Hawaiian Volcano Sea Salt, green peppercorns gifted from Kerri Fay.

* = grown by me*** = foraged by me

#eatlocalmaui2020 #projectlocavore