Day 5: HI Eat Local Challenge

Venison stew with kiawe bread & butter.
100% Local and Wild.

I can’t believe we’re already nearing the end of our Eat Local Challenge. Mahalo ke Akua for all this beautiful food and the community of people gathering around it. Video highlights mallow (Malva parviflora), which I harvested and ground up into a powder. This powder makes it into many things in my kitchen, but for tonight’s pot luck dinner at the Hawai’i Farmers Union Mauna Kohalawai Chapter I brought a large pumpkin filled with coconut gravy and topped with Jamaican vervain flowers. To make the gravy I opened a few coconuts and made milk with them. Then, gently simmered the coco milk with diced yellow onion, wild mallow powder, nutmeg and salt. The gravy is so versatile, and lasts for several days in the fridge.

Breakfast:
smoothie – mac nuts, strawberry, banana (SF).
lychee.

Brunch:
stew – venison, purple potato, carrot, tomato, celery stalk and leaf, onion, garlic, sage (SF), salt.
bread & butter – kiawe flour, coconut flour, egg, mac nut oil, salt. butter.

Dinner:
pumpkin.
gravy – coconut milk, onion, wild mallow powder, nutmeg, salt.
jamaican vervain flowers (SF).
salad mix.
peaches.

Tea:
kiawe pods.