Cassava Brunch & Pumpkin Soup – Eat Local Maui Challenge

Ok, halfway through this challenge! EAT LOCAL MAUI 2021 Challenge was held from September 12-18

Day 3

Brunch

Cassava from my garden, boiled and then baked in Olinda Orchard olive oil with lots of garlic powder from Kupa`a Farms, rosemary from my garden, thyme from Oko’a Farms, Greenwell Farms black pepper, and foraged ‘pink peppercorns’ (Schinus molle), salt from Kona Deep Sea. Toasted pumpkin seeds from my garden in olive oil and kiawe smoked Hawaiian Sea Salts. Tomato sauce made with Oko’a Farms tomatoes, Maui onion, garlic powder, salt.

Tea

Foraged Strawberry Guava Juice*, tulsi, and blue butterfly pea flowers from my garden.

* Find the recipe in the Savage Kitchen App

Dinner

Pumpkin Soup made with pumpkin from garden, Maui onion, sage & Hawaiian chili pepper from garden, salt, pepper, olive oil, coconut milk. Ali`i mushrooms cooked with loads of garlic powder, thyme, black pepper, salt, in olive oil. Pumpkin seeds toasted in olive oil with kiawe smoked salt on top.

Dessert

Foraged kiawe and coconut milk popsicles

The pottery shown in images, are from Altar Ceramics on Maui.

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