Day 25 of eating 100% local to the Hawaiian Islands. Today I wanted chips 😂 just give me some damn chips LOL! But no, I got this, with no cheating or quitting…coming into the home stretch.
Today’s menu –
breakfast :: wild amaranth***, garlic chives*, avocado*, nasturtium*, sea lettuce***, pumpkin flowers*, zucchini from Okamura Farm, poi I made from Ho’omakua Farms, eggs from Maui Bees, olive oil from Olinda Orchards, kiawe-smoked salt from Hawaiian Volcanoes Sea Salt, gifted black peppercorns, pink peppercorns (Schinus molle)***.
hot chocolate :: false awa (Piper auritum)***, Hawaiian chili pepper*, ginger from Maui Vintage, cinnamon bark from OK Farms, allspice from Kupa’a Farms, honey from UpCountry Apiaries, coconut milk (bought the nut from someone at UpCountry Farmers Market), cocoa powder from Lavaloha Farms.
snack :: strawberry guava granita and 2 Honomu Goat Dairy caramels
dinner :: cassava*, Naked Cow Dairy butter, Skyre from Haleakalā Creamery, coconut milk, garlic from Kupa’a Farms, Hawaiian Volcanoes Sea Salt. Venison stew meat from Maui Nui, carrots from Pono Grown Farm Center, onion from Okoa Farms, cherry tomatoes from Pono Grown Farm Center, garlic from Kupa’a Farms, allspice from Kupa’a Farms, gifted black peppercorns, pink peppercorns***, kiawe-smoked Hawaiian Volcanoes Sea Salt. Garlic chives*, pickled red onion, ruby red grapefruit hot sauce from HI Spice.
drink :: ginger Ola with elderberry*** honey, ginger, clove, cinnamon syrup.
* = from my garden *** = foraged
#projectlocavore #eatlocalmaui2020
