Category: Journal

Harvesting and Processing Aloe Vera – Eat Local Maui Challenge

Day 7 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting aloe vera and processing it up to eat. breakfast :: eggs, coconut milk, bacon, zucchini, poblano peppers, purslane (Portulaca oleraceae)***, wild amaranth***, mallow (Malva neglecta)***, Spanish needles (Bidens pilosa)***, elephant garlic, olive oil, thyme*, rosemary*, parsley*, salt, …

Read more

Java Plum Harvest and Juice – Eat Local Maui Challenge

Day 6 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting a couple of wild greens and wildcrafting Java plums that are turned into juice. tea :: tulsi* brunch :: poblano peppers, cassava*, coconut milk, basil*, purslane (Portulaca oleraceae)***, wild amaranth***, sheep sorrel (Rumex acetosella)***, elephant garlic, olive …

Read more

Cassava Harvesting and Processing – Eat Local Maui Challenge

Day 5 of eating 100% locally grown and raised foods from the Hawaiian Islands. Trying out a new recipe using cassava harvested in the garden. breakfast :: coconut meat, banana*, feijoa***, bele*, wild amaranth***, vanilla extract (moonshine made from honey mead + vanilla bean). lunch :: cassava*, salt, coconut milk, coconut oil. Romaine lettuce, radicchio, …

Read more

How To Make Ulu (Breadfruit) Pancakes – Eat Local Maui Challenge

Day 4 of eating 100% locally sourced from the Hawaiian Islands! Join along through Project Locavore (www.projectlocavore.com). You'll learn how to make super delicious ulu pancakes, a peek at some wild elderflower champagne and bars made with foraged kiawe flour.

Read more

Opening and Processing Coconuts – Eat Local Maui Challenge

Start Day 3 of the Eat Local Maui Challenge foraging wild Chinese violet (Asystasia gangetica) greens, then learn how to open coconuts and get the rubber meat out. The coconut is made into 2 dishes, a soup and sauteed strips. The versatile coconut is a fundamental part of eating locally in Hawai’i. breakfast :: pork …

Read more

Preparing Slippery Jack Mushrooms – Eat Local Maui Challenge

Day 2 of eating 100% local! All salt, oil, spices, veg, meat…all of it comes from the Hawaiian Islands. Learn how to prepare the slippery jack mushrooms from yesterday’s foraging on Day 2 of the Eat Local Maui Challenge. Other wild edibles covered are hill raspberries, thimbleberries, banana poka lilikoi, and cats ear greens. Breakfast …

Read more

Foraging Slippery Jack Mushrooms On Maui – Eat Local Maui Challenge

Yesterday was the first day of the Eat Local Maui challenge and I did some foraging with my 2 sons. My local food game is strong, and I’m going 100% local foods for the month. Everyone is encouraged to join along on the challenge no matter where you are at! Doesn’t do our local farmers …

Read more

Chinese Violet Chips

One of the most common wild food plants available throughout the Hawaiian Islands is Chinese violet (Asystasia gangetica), a common herb growing mostly in lower elevation windward locations, but who can also be found in shady areas on leeward sides. Depending on how much water the plant gets, the greens are an easily found wild …

Read more