Ka'u Beef and the Volcano Market

Morning coffee+ Strolling around a farmers market= this is what great Sundays are made of.

We headed out of Hilo Sunday morning to the Volcano Farmers Market. At first we didn't know what to make of it, our breath visible in the cold Volcano morning air. We walked over to the large arena area and chatted with Olivia from Mountain View Growers. Her strawberries looked fantastic! Then we went over to Forrest and Maria where they had overflowing tables of corn, potatoes, carrots and rainbow chard. Regulars at the Hilo Wednesday market, Forrest and Maria had even more eye catching produce than I usually get to see. We purchased some of their pink and yellow skinned potatoes before moving on to the next building.

The very first thing I saw in this building was the meat lady! I had seen online that the Ka'u based  Kuahiwi Ranch sold meat at Volcano Market but I didn't get my hopes up. I stood next to a man who was in the midst of deciding what cut he wanted and the meat lady was happy to display some very nice sized New York Strips and a few hefty rib-eyes. I had my sights set on a boneless rib-eye that was marbled to perfection and glad to see he passed it up for 3 New York Strips.  The Kuahiwi Ranch Natural Beef is family raised on 10,000 acres (yes the number is correct) between Wood Valley and Waiohinu in Ka'u. Three generations of the Galimba family work the farm and are active with local 4-H activities. They raise their cattle free-range on that massive acreage with no antibiotics or artificial hormones. Is your mouth watering yet? It should be. We purchased two Spencer cut ( aka rib-eye steak, market steak, beauty steak, noted here as the best cut of beef you could possibly have!) steaks, each about 1.5 inches thick and 1.6 lbs of free-range, pastured, marbled goodness. It was a splurge for sure!

Next, we saw Papa'a Palaoa Bakery making breakfast sandwiches- and it was all made with local ingredients! I wish they could make them at the Hilo market, because I'd have one every market day! A grill toasted english muffin shmeared with Puna goat cheese, loaded with fresh basil, slice of homegrown tomato (usually a Mountain View Grower tomato) and an egg! Oh and the eggs- eye catching array of different colors! We had to buy a dozen when we saw that there are several different varieties of egg hens that they use. Some eggs are dark brown, olive green, light taupe, freckled and more! I've never been excited over eggs this much before. It isn't a bad drive from Hilo to Volcano and now that we know what to expect, we may go more often.


Ka'u Steak- it's what's for dinner!

For dinner I quartered the potatoes and then sliced the quarters into 1/2 inch pieces. I placed them in a glass baking dish with a tablespoon of chicken fat skimmed from the top of the chicken broth I just made. I tossed the potatoes in the chicken fat and sprinkled rosemary and thyme (from my garden) and placed it in the oven at 420 degrees F for 1 hour. These are perfect for putting in the oven and forgetting about them, because the outside gets nice and crispy while the inside is soft and fluffy.(Also, when friends unexpectedly show up while you are prepping dinner-like, I dunno, Julie and Marco- you don't have to worry about babysitting the stove.)

Meanwhile, I ground a hand full of Ka'u coffee and a few roasted cocoa nibs until it was a powder. I sprinkled the steaks generously with the coffee cocoa rub and a pinch of sea salt then let them sit at room temperature for 20 minutes. (Or until those friends that suddenly showed up leave, like, I dunno, Julie and Marco.)

I trimmed some large Alii Oyster mushrooms from Hamakua mushrooms and started to heat my pans. I thinly sliced a halved (lengthwise) zucchini and broadly sliced fresh basil (from Julie's garden!). Once the pans were hot I put a teaspoon of chicken fat in the mushroom pan and tossed the mushrooms in. I did the same for the zucchini but turned the burner low after putting the zucchini in the pan and placed a lid on it. We like the zucchini almost steamed but not mush.

I continued to toss the mushrooms gently so they cooked evenly. Then, I threw the steaks on the griddle. I love the hiss of steaks searing. Stir the zucchini, toss the mushrooms, flip the steaks, turn the oven off and let the potatoes cool a bit- all done at the same time! Remember to always take the steaks off first so they can rest.

Our steaks came out with a nice crust all around it while still being rare - Gordon Ramsey would have been proud. The rub gave an earthy depth to the steak that matched the meat taste without being overpowering. The potatoes were crispy, mushrooms cooked to perfection (is it just me or do they actually kind of taste like an oyster) and the zucchini with Julie's basil rounded off the meal. Oh, can't forget the Mehana Hawaiian Crow Porter I washed it all down with!

I couldn't finish my steak so I've got that lined up for lunch today. YUM! Speaking of which, it is about that time already.

Forever Seeking Aloha,
Britt

Navigating the Market

I love market days!!! For me, working at the Hilo Farmers Market has been a great way to meet people, learn about local places and most of all find all the freshest fruits and veggies in the area. But do not be fooled! Not all fruits and vegetable vendors are created equal! Some vendors ship produce in, repackage it and try to pass it off as their own. Even worse, some people will tell you their produce is organic when in reality it is not.
If you want to make sure that you are purchasing farm fresh produce from the grower all you have to do is follow my 4 easy steps!
Step 1 Ask Around- Ask a vendor who doesn't sell what you are looking for. We know who actually grows their produce, who is actually organic, and if they have good prices. Because we depend on your business we won't steer you in the wrong direction. If you ask someone selling tomatoes, " who has the best tomatoes" you aren't going to get an honest answer. But, if you ask the strawberry lady (if she's out of tomatoes that is) she'll tell you where to go.
Step 2 Ask the Vendor- If you ask pointed questions like, "Where is your farm?" or "How are you related to the farmer?" you'll be able to weed out the growers from the non growers. Other questions like, "When was this picked?" and "What else do you grow" are also great questions in determining if your produce is actually farm fresh and from your area. Specific answers like, " In Mountain View; my dad is the farmer; I picked this yesterday;  we also grow carrots I just don't have any today," are great indications that you are purchasing straight from the grower.
Step 3 Look at the Produce- I know this sounds bad but if the produce looks too good to be true it is probably imported. Organic fruits and vegetables especially hold true to this statement. Organic produce at a farmers market should have a blemish or two and if they don't you should ask what they do with their seconds. I listened in on a conversation happening at the booth next to me and it went something like this; Customer: "Last week I had 6 berries out of the bunch that had worms in them!" Farmer: "Well, at least you know we aren't lying when we say we're organic." We are so accustomed to having bug free imported produce that we forget that if we purchase organic fruits or veggies there is a chance that something got there before we did! Expect a bruise or a blemish and don't let that turn you away from the produce, unless of course it is beyond eating around it or cutting it out.
Step 4 Form a Relationship- that's right, make the person behind the table your best friend. We will save the best for you if we know what you like and the frequency in which you shop. We like having regulars and actually enjoy talking with you! I have my favorite customers and if I know they are coming in I will save an item I am about to sell out of. Let's face it, you always have to eat so why not establish a great relationship with a person that can and will make sure you eat well.

I hope these simple steps help guide you along your own farmers market journey as well as help you form some great relationships with farmers in your area.

Forever Seeking Aloha,
Britt

Ohia Fields Farm

Today I set out with my friend Julie to explore Ohia Fields Farm. It was a gorgeous day for a drive to Ookala with the sun shining down on us and the deep blue ocean to our right. We made our way through a bamboo forest, passed a few happy horses, and finally came to where the road ends. After backing up we saw Jeff  coming to greet us. Jeff and Miliana Johnson, owners of Ohia Fields Farm, left their hectic life on the mainland to get back to the Earth and as Jeff put it- do something that meant something. I'd say they are succeeding.

The field is planted in a circle with small rounded sections radiating from the central greenhouse structure. The Johnson's live above Honaka'a with their animal husbandry portion. Eventually, as Jeff explained, everything will be located at the 22 acre Ookala site where we were.  Jeff walked us literally around pointing out tender butter lettuce sprouts, lacy fennel greens and richly colored tomatoes. Jeff broke us off a sampling of the tomatoes and we relished in their sweetness. I marveled at the bountiful heads of lettuce; each leaf looked crisp and completely blemish free. Jeff explained that they place a covering over the younger lettuces to prevent grasshopper and other insect bites.  The white fabric is removed once the lettuce becomes bigger and voila! Perfect leaves.

keeping the bugs at bay

While not certified organic, Ohia Fields Farm utilizes both organic and sustainable methods of farming. Crops are rotated to decrease the need for fertilizers (though when used they are organic), and even the chickens play a vital role. Chickens are housed in a chicken tractor (think a coup in wheels) that is moved every 3 days. Moving the chicken tractor allows the chickens to forage for food mimicking a natural free range style diet. In the end, what you get is a healthier chicken and a healthier field.

Ohia Fields Farm offers a subscription or a CSA (Community Supported Agriculture) to its customers. First, you have to sign up for a season of weekly boxes of uber fresh vegetables, herbs and whatever else is oozing with ripeness. Miliana and Jeff pick the items at the farm, package it up, add some farm fresh eggs and a cut of meat a month (if you are on the Deluxe box) and you've got me for dinner! I mean the makings of a great local food connection. For the consumer it is a no-brainer. All you have to do is show up and get farm fresh veggies! Not only that but you also know exactly where your vegetables, eggs, chicken and lamb (LAMB!? Did I mention the LAMB?!) are grown. You will even know the farmers behind all the great things you are eating. If you are a commitment-phobe like some people I know, you can get cuts of lamb, chicken and eggs only after the CSA members have had their orders filled. The Hilo CSA pick up is in town every Friday by the library which is very convenient. There is even a newsletter that provides recipes for the items you receive so they've taken out even more of the guesswork!


I don't think I mentioned the lamb.  Jeff had our mouths watering after telling us that his lamb is probably the best lamb we'll ever taste and I could even sneak it into my non-lamb eating husband's mouth. He went on to explain that the gaminess that can turn people off to lamb isn't present in his lamb. When available, they offer stew pieces, chops, legs, shanks, sausages!, riblets and the list goes on! Sausages are on my order form tonight, that's for sure.

If you'd like to partake in the CSA you can befriend Ohia Fields Farm on Facebook and/or email Miliana at ohiafieldsfarm@gmail.com

You could receive: radishes, carrots, fennel, string beans, kale, lettuce, basil, parsley, cabbage, kabocha squash, zucchini, tomatoes, sage, eggplant, tomatillos, bok choy, cucumber, swiss chard, chives, and much more. All from memory and in no particular order!

Special Mahalo's to Jeff who took time out of his planting to talk with us and to Slow Food Hawaii for providing the resources to find Ohia Fields Farm.

Fresh Watermelon and Ahi Ceviche!

Some days I just don't want to cook. Oh, the horror! I said it. Turning on the oven and making the kitchen hotter is sometimes so much a deterrent to cook that I hurry to busy myself with some other task so I don't have to think about what to cook for dinner. Such was the case when I made this fresh Ahi Ceviche. I had just come back from the market with a small sweet local watermelon and the Ahi purchased from the random guy at the market. My oranges were ripening one at a time so I didn't have enough to make a serving of juice with, and I had a basket of my Meyer lemons begging to be used. This set the perfect stage for CEVICHE! I love ceviche and it was on my list of things I wanted to make once living in Hawaii. The answer to your question right now is YES! Yes I plan almost everything around food.
The recipe is simple and just about fool-proof. Ceviche uses the citric acid in fruits to "cook" raw fish. You can use any fish or even scallops or shrimp. I wouldn't recommend this for someone that isn't comfortable eating sushi or sashimi because the Ahi retains the "raw" texture. You can substitute the fresh oranges with purchased OJ but try to use as much fresh local produce as possible. You could use grapefruit, limes, tangerines; virtually any citrus fruit. The recipe below made for an excellent summer meal for 2.

Meyer Lemon Orange Watermelon Ahi Ceviche

3-4 ripe Meyer lemons
1-2 oranges
2 cups cubed watermelon- remove seeds if necessary
fresh chopped cilantro to taste
2 tbs minced sweet onion
1 finely chopped Hawaiian hot pepper
1 pound freshly caught Ahi
Small and Medium sized non-reactive dish (glass is best)

Slice lemons and oranges around the middle and juice; Discard the rind. You should have roughly 1 cup of citrus juice to work with.  Finely chop one Hawaiian hot pepper and add to the juice. Reserve 1/4 cup of this juice and hot pepper mixture in a small non reactive dish and put in the refrigerator.
Mince onion and add to juice. Cut the Ahi into bite sized pieces and place in a Medium non reactive dish. Pour the hot pepper and juice mixture over the fish. The juice should cover the Ahi, you may have to juice one or two more citrus fruits to obtain this depending on your dish. Cover and place in refrigerator for no less than 1 hour and no more than 3 hours. The Ahi will become opaque from the acid.

Drain the fish mixture and transfer to a large bowl. Cube the watermelon, and add to the large bowl. Gently toss in the chopped cilantro and reserve juice. Serve immediately.

We liked the tenderness of the Ahi and the crunch of the watermelon. This would also make a great appetizer for a dinner party!

Forever Seeking Aloha,
Britt

Eating 100% local

It was a rainy morning in Hilo, and things were going slowly at the market. I did some of my own shopping instead of standing behind my table and I noticed that 80% of what I consume is farm fresh, local produce. But what about the other 20%? Why was I stopping short when it came to things like chicken, pork, beef and fish? Last week I purchased 4 Ahi fillets out of a man's trunk- they were the freshest fish I've had in a long time. So, why wasn't I purchasing fish from the fisherman on a regular basis? "Forget the fishmonger! Go straight to the fisherman!" I thought to myself. I brought this idea home to my husband- I want to eat completely local for 60 days to see if it is a feasible option for us and look at how accessible farm fresh produce is on the Big Island.  " Can you wait until you have a steady job?" my husband asked. But why does eating farm fresh have to be exclusive to a higher class of people? Everyone should have access to local  fresh produce including meat, poultry and fish.

Good Bye, Safeway
Despite what my husband thinks, I am going to set out on this journey.  Hopefully, I will have a few opportunities to work for food trade and meet a lot of inspiring people along the way.  We're going to finish up what's in the fridge now, but after that it is 100% local foods for this household. I already have great friends that are farmers so vegetables and fruits aren't a problem. Plus, my backyard supplies me with figs, oranges, lemons and herbs on a regular basis. Mostly, the worry is meat.  A quick fix for that would be to become a vegetarian but that just isn't going to happen. Chicken is a staple in the house and for that I've contacted Ohia Fields Farm.  Located in Honakaa, Ohia Fields Farm integrates their animals into the sustainability of their farm by using the manure and crop rotations. Their technique yields healthy veggies as well as happy healthy animals.

Fish is another go to item and I'm looking to Suisan  for just-off-the boat fillets. The Suisan building has a dock where boats frequently pull up to and unload the catch of the day. It is possible to purchase fish from fisherman down at the docks or at the market, however I've noticed that the fillets (or sometimes the entire fish) are very small which threatens the sustainability of our waters. Without the small fish, there will be no big fish. Besides, if I wanted a sheebee I'd go out and catch one myself. Suisan has an interesting history in Hilo much like that of HPM. Suisan was started by Japanese entrepreneurs, hit hard by 2 tsunamis and was virtually taken over by the US Navy during WWII. Many of the Japanese sugar cane workers turned to fishing as a profession instead of working the fields (mainly because they were given the lowest wages out of all the ethnic groups brought over to work) and they were given market price for their fish at Suisan. I like supporting local businesses that have a lot of history with the town.

Pork chops are on the menu about once a week. I am still trying to locate a small piggery on the island. We do not have a large freezer, nor do I really want one so I am not in the market for half or a whole pig. I just want some chops every now and again. If we still had the free standing butcher shop, instead of the meat counter at Safeway, I may be able to more easily locate some farm fresh pork. I may have to stop by George's Meat Market on Hoku to see what it is all about. From what I understand it is mostly frozen or marinated meats- the yelp reviews talk about the jerky as being heavenly- but maybe they can give me a local hook up for some chops!

Beef it's not usually what's for dinner.  I'll do burgers or a steak every once in a while but it isn't something I purchase regularly. This may change soon however, because the Big Island is a great place to raise cattle. There is an abundance of pasture land and with virtually no snow, steer can graze 24/7. Farmers on the Big Island seem to be behind the times in a good way when it comes to their cattle- not using hormones and allowing the cattle to graze uninhibited with frequent pasture rotation.  Grass fed beef has higher levels of Omega 3's, lower in fat, has more beta-carotene, and is loaded with Vitamin E. If you are going to eat beef it might as well be the healthy kind, right? Since I don't want to buy in bulk I am having difficulty finding the beef out side of the grocery store. Taste of Hawaiian Range has been a great resource for me and there is a list of stores that sell fresh Hawaiian beef. Maybe I can make an exception?

My mouth is watering right now! I've only touched on a few of the ways I am going to switch to buying completely local. Next blog will be dairy related with mouth watering goat cheese combinations and Big Island milk!

Forever Seeking Aloha,
Britt

Brittany's Anytime Tomato Jam

My tomato plants have done extremely well this year.  At the end of August I was harvesting roughly 10 pounds every two days. Here we are in the middle of September and the red globes keep coming in, though with no new flowers on the vines and our cool nights- my tomato plants are dying. It seems like only moments ago I was overrun with the illustrious red fruits and bringing them to everyone I could. We ate tomato at every meal- tomato sauce, sliced tomato, gazpacho (2x a day for 4 days!) to the point of nausea. NO MORE TOMATO! I yelled at one point and didn't eat tomato for 2 days. I needed to come up with some new ways to keep eating tomatoes without it being bored and predictable.
One such recipe is my tomato jam. We stayed at a lovely B&B last year in Connecticut and they served a tomato jam with breakfast. Intrigued by the sweet tomato-ey stuff I set out to make it myself. I found a recipe in my trusty The New Basics Cookbook by the lovely ladies of The Silver Palate. As usual I used the recipe as a suggestion and this is what I came up with:

Anytime Tomato Jam
you'll need as many super ripe tomatoes as you can stand to cook up- plums and/or beefsteaks (at least 10, I made 3 Ball jars full with 25)
honey
thyme
salt
balsamic vinegar
black peppercorns
cinnamon
allspice
sauce pot, large pot, spice infuser

Prepare the tomatoes
Fill large pot with water, put to boil. Once at rolling boil carefully drop tomatoes in. Remove tomatoes after 1 minute or the skin is split and starting to peel off.
Place hot tomatoes in colander in sink and run cold water over them. I also put a handful of ice cubes.
Once tomatoes are cooled to the point where your fingerprints won't burn off, peel skin off and cut in half. Place off the the side and might I suggest using a cutting board with a reservoir.
While tomatoes are cooling a bit more ready your sauce pot.

Prepare a spice infuser 

Fill generously with sticks of thyme- remove most of the leaves and set aside, and roughly 8-10 black peppercorns. You can also put cloves in but I am not fond of the taste of cloves but if you like them feel free to add to the infuser!

Place the infuser in the pot and hook to the outer edge of your sauce pot. For my sauce pot I use my 3 1/2 quart Le Creuset  but any ol'pot will do.

Make the Jam

At this point you should be able to handle the tomatoes. DO THIS OVER A SINK : squeeze the tomato halves to remove moisture (watch out they splatter!) Then place the squashed tomato in the sauce pot. Once you have squeezed enough tomatoes to cover the bottom of the pot turn the burner on low ( mine was at a 3)

Continue to squeeze the tomatoes and place in the pot.

Once all your fruits are in the pot sprinkle with the reserve thyme leaves, stir and raise the heat a tad ( mine went to 4)

Stir and mash tomatoes with your wooden spoon occasionally in the next 20 minutes. A little bubbling is fine.

I then add about a tablespoon of balsamic vinegar, stirring and mashing it in.

Now turn the heat back down (mine went back down to 3)

Add in the honey-I used 3 heaping tablespoons in my big batch, but really you should make it to your liking. Taste a bit of it and if you want it sweeter you can add more honey or even a bit of sugar.

Give the jam a dash of cinnamon, allspice, salt and a sprinkle of thyme leaves then stir.

Turn the burner off and let the jam cool a bit. If you want your jam smoother than your wooden spoon could get it ( I liked mine in that chunky strawberry jam kind of way) you can take a potato masher to it. Remove the spice infuser and add another pinch of salt.

If you made a big batch like I did you could can according to your canning guide. I used 1/2 inch of head space. But, remember to leave yourself a little to have right now!

Serving suggestions:

fresh  mozzarella on a cracker with Tomato Jam

fresh buttermilk biscuits

croissant

buttered bagel

whole wheat toast

chicken

flank steak

crackers and any soft cheese

roasted eggplant

ANYTHING!

Well, I am hungry after writing all this! Hope you enjoy experimenting with Tomato Jam!!!

Forever Seeking Aloha,

Britt

How do I make my garden grow?

Gardening has become one of my favorite relaxing activities. I zen out when I search for ripened veggies or fruits, and I have been known to pirouette to my herbs in the middle of making dinner. But gardening doesn't come naturally to everyone. I frequently am asked, "How do I get this stupid stuff to GROW" to which my first thought is, "DON'T THINK OF IT AS STUPID!" But seriously, plants need three things- sun, water, soil. The balance of those three things is much like making a dirty martini-I take my martini's a little dry and very dirty, but everyone likes their martini differently.  Some plants like more sun, some plants like to be dry, and different types of soils are needed to grow specific types of plants. 

I'm tackling Noelle's question on how to grow Basil today. 

Basil can be grown indoors during the winter and outdoors in the summer in our Pennsylvania region. I have two sweet basil plants in 1/2 whiskey barrels in my garden that I planted on May 28th. You can purchase basil at your local garden store (sometimes even in the grocery store) or you can start from seeds. Pick a healthy looking plant, make sure there aren't broken stems and you want the leaves to look a nice pure shade of green. Stay away from plants that have flies or bugs all over them or that have yellowing/browning of the leaves. This is a good indication that the plant is sick. Also, smell the plant. Especially with basil, if the herb you are buying doesn't smell like itself, you might be purchasing a weak plant that doesn't have enough strength to survive a week in the sun. 

Where do you put it now?

Basil does best with 6-8 hours of sun. Mine get an entire day of direct sunlight. If you have more than one it is a good idea to plant them about 4 inches a part. They like a nutrient rich soil which is great if you have a compost pile or can get freshly churned compost rich soil at your local Organic Recycling center. That's right Organic Recycling Center. Check your local township for a yard waste dump. We have a few in our area that let residents cart away as much soil and mulch as they want. We've stocked our garden with Emmaus Township compost soil and it makes all the difference. If you don't have a place locally you could start your own compost pile or purchase soil at your local garden supply store. I also have a little trick to cutting down on transplant shock. That's when you buy a great healthy looking plant, you go home, plant it in your garden, and a few hours later it looks like it's knocking on heaven's door. I plant later in the day and I water right after. I also give my plants one day to adjust to the sun cycle in my yard because I get a lot of sun. Many plants are grown in greenhouses and get shocked when they are planted outdoors for good. Plus, you won't get a farmer's tan when you plant at sundown.

But it is so hot outside!

Yes, I know it gets hot in the sun. Basil should be watered once a day to keep the soil moist. Don't over water and try not to beat the plant with water. One of the hardest things is figuring out if you over water. A trick I've started is limiting my watering's to 15 minutes in the evening. I then scrape at the dirt and if it is wet 1/2 inch down I know it is just right. Don't be tempted to water until pools form at the base of the plant, or watering in the middle of the day. I also use grass clippings from cutting the grass all around the garden to lock in water. If all you have is a little pot of basil water once a day at night, but water until the soil is moist, not soggy.

If you just can't get the hang of it- don't worry someone has a solution for you. Watering globes takes the guesswork out of watering by distributing water only when your plants need it.

Blasphemy! you might exclaim. But really, do you want Basil or not?!

Get in my Belly!

Depending on the size of the basil plant you buy, you can start using your fresh basil leaves a few days after planting. I tend to buy smaller plants so I wait until there is new growth at the top so I know the plant can survive without the leaves I am about to pinch off. If you start your plants from seed you can wait until they are about 5 inches tall. But don't pinch off all the leaves. Remember that the leaves are needed by the plant too so only pinch off as much as you need. I take a few leaves from each plant instead of picking them all from one stem.  Avoid cutting the stem because once you go there it isn't coming back. Basil flowers are cute white flowers that form on spears at the top of the basil stem. This is also called "bolting" because the plant wants to create seeds. Bolting usually occurs later in the summer but can happen at any time there is a long heat spell. If you see basil  flowers forming cut just below the flowering portion. Also at this time you want to pinch off a few of the top leaves every day. This will cause the plant to want to use its energy to grow more leaves, not more flowers. 

Hope that helps!! 

Ode to the Tomato

I developed a taste for fresh vegetables at an early age. Unlike many children, I had a penchant for the sunbathed vegetables grown in our backyard. I relished in the sweet but tangy flavor of baby spinach leaves. You know, the ones that you pinch from the garden as you casually walk by. But, my favorite was the tomato. There is something undeniably blissful in biting into a big meaty tomato- straight off the vine and into the mouth. Then there is the smell that comes along with it. One of my favorite smells is that grassy warm aroma found at the top of a garden fresh tomato. When you breathe in that scent, it is confirmed that you are in the throws of Summer.



Growing up in a coastal town of NJ, we always had a garden it is the Garden State, after all. Together as a family we'd weed, turn over the soil and rake it into tiny rows. My sister and I would create little hollowed out mounds before placing a seedling in. We'd be sent out just about ever day to check on the plants, to see if they needed watering. After cutting the grass we'd sprinkle the fresh clippings around our young plants to help hold in the soil's moisture and block out any weeds from growing.

Before sitting down to dinner an oh-so-common request to "go to the back and get some chives" would be asked. In the middle of the day I'd be sent to get sprigs of mint for the iced tea my mother would brew. While gathering the herbs, my sister and I would be told to check on the tomatoes- to see if any were ripe. "ALMOST!!" we'd yell as we ran back to the house. But, when we saw that deep luscious red, not orange or the faint red seen in store bought tomatoes, one of us would go in and palm the ripe fruit. With a gentle twist the tomato would release from the vine and then we'd hold it up to the sky like a trophy. Ah, the glory of picking a ripe tomato.

Sometimes, in the supermarket, I lift a tomato to my nose to see if the smells of Summer are hiding there. Usually it just smells cold. I pick through the bunches to find the rich red of a ripe tomato, but my fingers stumble over the flat blush pink I have to choose from. Waiting is not my strength, but at least now it is May and my tomato seedlings are showing promise. In a few months I will be running into my house yelling "ALMOST!!" even if no one is there to hear it.

Valley of the Kings

My parents came over last week and they brought me a CD of images from my first trip to Hawaii. It feels like forever ago. I remember flying into Hilo airport and Sarito greeting us with Lei's or was it only I that got one? We had a big turkey dinner because it was Christmas and there was Cayenne Pepper instead of Paprika all over the turkey which made the gravy deliciously spicy. The next morning I woke up to bird chatter, the smell of roasting coffee beans, and warm sunlight tickling my cheeks. I thought to myself, "Is there anything more beautiful?" Our lanai looked out over the coffee plants and the rest of the yard with Hilo Bay in the distance. It was heaven. The sounds and smells can't even be imagined. Then we went to Waipio Valley.

Waipio Valley was supposedly the first area settled by Polynesians in as early as 400AD. The valley is perfect for a civilization to grow because of the abundance of fresh water, protection from the high walls, and the access to the ocean for fishing.  Today, Taro root is farmed in the area while wild horses graze. The Waipio Valley used to have many inhabitants, there was a jail, hospital, grocery store, and many residents. I am pretty sure you can rent a hut down there for a month and surf until your heart is content but you won't have many amenities. Back to the Taro root though- because there is a lot of symbolism and language that surrounds the growing of Taro.
Ripping from the online pages of www.poico.com:
Betty Fullard Leo tells us in Tapping The Roots of Taro, "the taro or kalo plant originated when the son of Wakea (Sky Father) and his daughter Ho'ohoukalani was born lifeless and deformed, like a gnarled root of a plant. The grieving parents buried the baby, but the next day a taro plant sprouted from the grave, which Wakea named Haloa. When the second son of Wakea was born they named him Haloa also, because he was the younger brother of Taro, from whom all Hawaiians descended."
...
"Life begins with the 'ai, the 'aina, that which nurtures us, that which gives us what we eat," explains Hanoa. "Understand that in the Hawaiian language, 'na' adds to the word, makes plural. The corm of the plant, the root or meat, represents the makua or parent and the offshoot or stem is the 'oha.' Thus 'ohana,' the family."

Taro root is farmed by cutting off part of the plant for harvest, and then the other part will grow more Taro. Ohana is a word used very commonly on the Big Island, if you have an Ohana it means you have an inlaw area where you parents can live. Some properties even come with a detached Ohana. Wet farmed Taro makes great poi (poi is a dough like substance. I like poi english muffins best) and most wet farmed Taro comes from the Waipio.
Check out this documentary from PBS Hawai'i about Taro farming- with Jason Scott Lee:
http://www.bacipix.com/livingpono/overview.html

If you ever get to the Big Island and don't go to the Waipio you aren't really experiencing all that is Hawaii.

I could go on and on, but I'll leave you with this view.

Forever Seeking Aloha,

Britt

Note to self

Note to self-

Once in Hawaii, make ceviche!