INTRODUCTION This is a great party dip that is so easy to make. With the mild spinach-like flavor of Chinese violet (Asystasia gangetica), this is a great introductory dish for people who might be hesitant to try eating wild foods. It doesn’t matter if the artichokes are preserved in water or oil. Want more information …
Haole Koa is native to southern Mexico, Central America, and northern South America. It is an aggressive colonizer and nearly everyone living in Hawaiʻi has Haole Koa growing nearby, as well as many people living in tropical and subtropical locations around the globe. Leucaena leucocephala is its scientific name, and it is also known as …
INTRODUCTION We love pesto, especially wild greens pesto. It’s such a versatile way to add some wild nutrition to a variety of dishes, and it can stand alone as a dip or spread. We adapted this recipe from HappyKitchen.com. INGREDIENTS 1 cup packed fresh basil leaf 1 cup Spanish Needles greens 2 cloves garlic 1/2 cup …
Aloha! Did you know that there is an abundance of pickleweed (Batis maritima) at all times of the year in Hawai’i that is begging you (or at least I am LOL) to forage. You can add to many of your staple meals for a nice salty punch! The leaves, stems, seeds and roots are edible …
Tolerating moist conditions and a variety of soil types, Chinese violet (Asystasia gangetica) is an almost vine-like weed ubiquitous to both wild spaces and gardens throughout Hawai’i. Brought to the Hawaiian Islands in 1925 as an ornamental, this African native is now considered a serious invader in Asia, the Caribbean, Australia and Oceania. These highly …
It’s with great pleasure that I introduce Maile Risch, the new Foraging Field Assistant at Savage Kitchen. We’ll be together on Thursday’s and Friday’s to continue the work of creating high quality wild food educational materials. Foraging, recipe creation, and online digital content are the main focus of our work together. I’ll let …
Of all the wild foods I have ever introduced people to, kiawe tea is by far the all-around favorite. No one can believe the sweetness is all natural, only coming from the beans of kiawe (Prosopis pallida), with nothing else added. So, I taught a couple of classes recently and you can access the recording …
EAT LOCAL MAUI 2021 Challenge was held from September 12-18 Day 6 Feel like I’ve been snacking all day 😛 Snacks Foraged `akulikuli (sea purslane), mango from Kupa`a Farms, jalapeño from Kumu Farms inspired by Poppy Hudson’s recent recipe, and of course now I want to do the cereus flower dish she just posted! Haleakalā Creamery …
EAT LOCAL MAUI 2021 Challenge was held from September 12-18 Day 5 Lunch Zucchini noodles with pesto (basil, olive oil, macadamia nuts, salt), sliced cherry tomatoes, ali`i mushrooms with thyme, goat cheese, black pepper and pink pepper. Moringa for Dinner Um, new favorite vegetable… moringa pods! Why did I write these off before? Soup made with …
EAT LOCAL MAUI 2021 Challenge was held from September 12-18 Day 4 Breakfast Made poi from the pa`i`ai, topped with gifted banana, gifted pomegranate, fig from garden, kumquat from garden, starfruit from garden, mango from Kupa`a, pineapple from Maui Gold, and the black olive looking things are foraged Java plums* that I cured in a honey/vinegar …
