100% local for Day 22 of the Eat Local Maui Challenge with Project Locavore.
Brunch & Dinner ::
Achiote oil made with annatto seeds*** and Olinda Orchards olive oil, kalo from Ho’omakua Farms, carrots from Pono Grown Farm Center, chicken from Toohey’s, onion from Okoa Farms, garlic from Kupa’a Farms, tomatoes from Maria at UpCountry Farmers Market, allspice from Kupa’a Farms, pink peppercorns (Schinus molle)***, gifted black peppercorns, Kiawe-smoked salt from Hawaiian Volcanoes Sea Salt, Island Skyre from Haleakalā Creamery, cilantro from Lokahi Farms, false awa greens (Piper auritum)***.
*** = foraged
drink :: kōloa dark rum, kiawe (Prosopis pallida)*** syrup, coconut milk infused with yellow butterfly ginger (Hedychium flavescens)***, orange juice, vanilla extract, cinnamon.
*** = foraged
Wanna take a deep dive into the properties of Butterfly Ginger? Which is named the “Top 100 Most Problematic Invasives on the Planet” (IUCN)!!!! Check out my new Kāhili Ginger plant monograph eBook
#projectlocavore #eatlocalmaui2020
