Crispy cassava chips, mango, and corn-on-the-cob were major food highlights of Day 26 eating 100% local… but the wild root beer is such a WINNER!!! (See the fiz in the video below) #eattheinvasives

Today’s Menu –

tea :: lilikoi*, kumquat*, kefir lime*, ginger from Maui Vintage, honey from UpCountry Apiaries, butter from Naked Cow Dairy. 

breakfast :: cassava*, coconut oil from Locavore Store, salt from Hawaiian Volcanoes Sea Salt.

snack :: mango from Kupa’a Farms

lunch :: lau lau made with Malama Farms pork and Kaenae kalo leaf.

drink :: wild root beer made with false awa flowers (Piper auritum)***, honey from Maui Bees, Island Snakeroot (Polygala paniculata)***, kāhili ginger rhizome (Hedychium gardnerianum)***, ginger root, coriander, vanilla, clove, cinnamon bark, and wild fennel seeds (Foeniculum vulgare)***. – how did I forget to add the burdock I grew!!

dinner :: corn on the cob from Kumu Farms, butter from Naked Cow Dairy, Island Skyre from Haleakalā Creamery, smoked paprika from Moku o Keawe, garlic powder from Kupa’a Farms, salt from Hawaiian Volcanoes Sea Salt, gifted black peppercorns, pink peppercorns (Schinus molle)***.

salad mix, green bell pepper, purple cabbage from Kumu Farms, olive oil from Olinda Orchards, garlic powder made from Kupa’a farms, salt from Hawaiian Volcanoes Sea Salt, gifted black peppercorns, pink peppercorns (Schinus molle)***.

* = from my garden *** = foraged

#projectlocavore #eatlocalmaui2020