Eating Flowers – Eat Local Maui Challenge

Eating flowers was my Election Day therapy for Day 18 of eating 💯 locally grown, raised, and foraged foods from the Hawaiian Islands.

breakfast :: poi made with Ho’omakua Farms kalo, persimmon gifted from Protea Gardens of Maui, lilikoi*, roasted kukui***, roasted mac nut from Waihe’e Mac Nut Plantation, coco cream, blue plumbago flowers*, red hibiscus flowers*, cranberry hibiscus flowers*.

100% Local Poi Bowl with Edible Flowers – photo by Sunny Savage

Afternoon lunch + dinner

Fries :: cassava*, coconut oil from Locavore store, alaea salt from Hawaiian Volcano sea salt, elephant garlic from Kupa`a Farms

Guacamole :: Avocado*, lime from Oko’a Farms, salt from Hawaiian Volcano sea salt.

Ketchup :: tomatoes from Pono Farm, onion from Okoa Farms, olive oil from Olinda Orchard, honey from UpCountry Apiaries, allspice from Kupa`a Farms, kiawe-smoked salt from Hawaiian Volcano sea salt.

Garnish :: Hong Kong orchid flower petals***, abutilon flower petals***, nasturtium flowers*.

100% Cassava Fried with Dips and Edible Flowers

* = from my garden *** = foraged 
#projectlocavore #eatlocalmaui2020

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