Farms

Goo Farms
20.0390812
-155.7134009
KamuelaHawai'i(808) 756-3200
Ho Farms
21.6839594
-157.97620970000003
P.O. Box 569KahukuOahu
Kahumana Farms
21.4395954
-158.1559127
86-660 Lualualei Homestead RoadWaianaeOahu(808) 696-8844Website
MA‘O Organic Farms
21.44973
-158.15918550000004
86-210 Puhawai Rd.Wai‘anaeOahu(808) 696-5569Website
Mohala Farms
21.5619894
-158.11306109999998
Kaukaonahua & Farrington HighwayWailuaOahu(808) 478-8469Website
Moloa‘a Organica‘a
22.191012
-159.3447134
Ko‘olao RoadAnaholaKauaʻiWebsite
Wally's Farm
21.283494
-157.69397000000004
495 Pakala StreetHonoluluOahu808-395-1223 Website

Markets

Waimea Mid-week Farmer's Market
20.8349126
-156.3455067
Pukalani StreetKamuelaHawai'i(808) 775-9549
Ala Moana Farmers' Market
21.2912881
-157.84296470000004
1450 Ala Moana BoulevardHonoluluOahu(808) 388-9696Website
Honolulu Farmers' Market
21.299434
-157.85037799999998
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
Kailua Farmers' Market
21.3930281
-157.7496761
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
KCC Saturday Farmers Market
21.2709554
-157.79941889999998
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
Mililani Farmers' Market
21.453088
-158.0091749
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website
Waianae Farmers Market
21.4557473
-158.20039989999998
Waianae High School85-251 Farrington HighwayWaianaeOahu(808) 697-3599Website
Hale'iwa Farmers' Market
21.6363535
-158.0546751
Waimea Valley59-864 Kamehameha HighwayHale'iwa Oahu(808) 388-9696Website
Hanalei Farmers Market
22.201185
-159.498582
5-5299 Kuhio HwyHanaleiKauaʻiWebsite
Hawaii Kai Farmers' Market
21.2850441
-157.6969039
Kaiser High School511 Lunalilo Home RoadHawaii KaiOahu(808) 388-9696Website

Collards

Collards are part of the very nutritious broccoli and cabbage families. It grows edible round, large, dark green leaves from a thick stalk. The leaves are thicker and larger than most cabbages leaves, giving it a heartier presence in a dish.

In the cuisine of Southern cooking is cooked alone or with a variety of other greens (turnip, mustard) and flavored with smoked or cured meats and accompanied by fresh baked corn bread to soak up its savory green broth – called “pot liquor.”

In South America, it is sliced into thin strips and cooked into soups for added texture and nutrition.

It is found nearly a part of every meal in Kashmir region, where a much loved soup called haak rus is made from nothing but fresh whole collard leaves, water, salt and oil, and eaten with fragrant rice.

Collards are high in vitamins A, K, C, folate, manganese and calcium.

 

Prepping and Eating Tips

– Always wash your collard leaves well before prepping.

– Many suggest washing, cutting collard leaves into smaller pieces, then allowing to sit for five minutes to activate enzyme process before cooking.

–  Many of these cuisines all point to value of retaining all the wonderful nutrition of collards by cooking “low and slow” for half an hour to an hour. Add washed whole or cut leaves to a pot and cover with water, add a sprinkle of salt, and let simmer until leaves are sitting nice and tender in their own nice green broth. Some people add cured or smoked meat, or shiitake mushrooms to this simple way of cooking. Makes a nice nutritious, easy to digest side dish.

 

Selecting and Storing Tips
Select leaves free of yellowing. Sometimes you’ll find collards that are organically grown with holes, most of us do not find the holes to affect the taste of the collards at all.  We enjoy the fact the greens are organically grown.

Collards should be stored in the refrigerator wrapped in moist paper towels in a plastic bag to keep it moist.  It can be kept like this for up to 5-7 days.

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