Coffee from Kupa`a Farms.

Foraged Strawberry Guava Juice*

Foraged cereus flower stuffed with venison/pork sausage (traded for foraged kiawe beans), Maui onion, celery and carrots and thyme from Oko`a Farms, black pepper from Oko`a Farms, foraged ‘pink peppercorns’ of Schinus molle, dipped in egg (gifted) and dredged in cassava flour made from my garden, pan-fried in Olinda Orchards olive oil, topped with minced jalapeño from Kumu Farms, foraged haole koa green seeds**, and sambal from HI Spice.

* Recipe in the Savage Kitchen App

** Learn how to forage Haole Koa in the Savage Kitchen App

Crust made using pa`i`ai from Kahumoku Family Farm and cassava flour from my garden. Sauce made with tomatoes from Oko`a Farms, Maui onion (don’t know who grows these – bought at Down to Earth), garlic powder made from Kupa`a Farms garlic, Olinda Orchards olive oil, and Pure Deep Sea Kona salt. Pesto with gifted basil, macadamia nuts (bought broken pieces from someone in Waihe`e), garlic powder, olive oil, salt. Zucchini from Okamura Farm, onion slices, Haleakalā Creamery goat cheese, and lots of black pepper from Greenwell Farms and foraged ‘pink peppercorns’ of Schinus molle.