Wild Amaranth Chimichurri – Eat Local Maui Challenge

A montage of wild amaranth helps you see the many sizes and shapes this plant can take. This was Day 23 of eating 100% local foods from the Hawaiian Islands. Part of the Eat Local Maui Challenge with Project Locavore, to strengthen our local community and food supply chains.

Wild Amaranth Chimichurri Recipe:

• 2 cups wild amaranth greens, blanched and liquid removed
• 2 cups raw parsley
• 2 cloves garlic
• 1 tablespoon vinegar or lemon juice
• 1/2 cup olive oil + more at end
• salt to taste

Pulse all ingredients in food processor, or chop with knife before adding oil. Add extra oil on top. Store in refrigerator. 

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Today’s menu included…

Tea :: Brewing cocoa, yellow butterfly ginger flower*** infused coconut milk.

Tamarind Sauce :: Tamarind***, kiawe syrup***, kāhili ginger rhizome powder***, ginger root from Vintage Maui, coriander gifted from a friend, garlic from Kupa’a Farms, kiawe-smoked salt from Hawaiian Volcanoes Sea Salt.

Chimichurri (recipe above) :: Wild amaranth greens***, parsley*, garlic from Kupa’a Farms, olive oil from Olinda Orchards, vinegar from Traveling Plum, salt from Hawaiian Volcanoes Sea Salt.

Axis Deer Leg Medallions :: Venison from Maui Nui venison, olive oil from Olinda Orchards, kiawe-smoked salt from Hawaiian Volcanoes Sea Salt, gifted black peppercorns, pink peppercorns (Schinus molle)***.

Fermented Radishes :: Radishes from Okoa Farms, salt from Hawaiian Volcanoes Sea Salt.

Java Plum Granita (recipe below) :: Java plum (Syzygium cumini)*** juice, honey, lime juice, Hawaiian Volcanoes Sea Salt, kumquat rind*.

Strawberry Guava Granita (recipe below) :: strawberry guava (Psidium cattleianum)*** juice, lime juice, honey, salt.

Treat :: Honomu goat dairy caramel and a home-made chocolate (my recipe here).

* = from my garden *** = foraged by me

Java Plum Granita Recipe:

• 2 cups java plum juice (see Savage Kitchen app for recipe instructions)
• 1/2 cup lime juice
• 1/4 cup honey
• pinch of salt

Combine all ingredients in shallow pan and place in freezer. After roughly 1 hour remove from freezer and begin scraping with a fork. Place back into freezer and repeat until all liquid is frozen and scraped into small flakes.

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Strawberry Guava Granita Recipe:

• 2 cups strawberry guava juice (see Savage Kitchen app for recipe instructions)
• 1/2 cup lime juice
• 1/4 cup honey
• pinch of salt

Combine all ingredients in shallow pan and place in freezer. After roughly 1 hour remove from freezer and begin scraping with a fork. Place back into freezer and repeat until all liquid is frozen and scraped into small flakes.

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#projectlocavore #eatlocalmaui2020