Farms

Adaptations
19.525757
-155.923558
79-7500 Mamalahoa HwyKealakekuaHawai'i 808-324-6600Website
Aloun Farms
21.375295
-158.074457
91-1440 Farrington HwyKapoleiOahu(808) 677-9516Website
HSN Farm
MililaniOahu
Kogachi
21.4414379
-158.1488508
WaianaeOahu(808) 696-2040
Pit Farms
WahiawaOahu
Theng's Farm
WaimanaloOahu
Vilath Farm
MililaniOahu

Markets

KCC Saturday Farmers Market
21.2709554
-157.79941889999998
4303 Diamond Head RdHonoluluOahu(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
Mililani Farmers' Market
21.453088
-158.0091749
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website
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
KCC @ Night Farmers' Market
21.2683476
-157.79908820000003
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website

Kabocha (Japanese Pumpkin, Japanese Squash)

Kabocha is a family of Winter squash cultivated in Japan. There are over eight varieties of Kabocha cultivated over the centuries in Japan – varying in size, texture, color, growing conditions and flavor. It is originally thought that the progenitor of the Japanese Kabocha is the Cambodian Golden Squash, Sukhothai, by Portugese traders.

Kabocha is part of the gourd-like squash family. Its thick outer shell ranges in color from dark blue-green to blue with orange or white striations. Its skin is known to be a bit knobby but there is also a smooth skinned variety.Its shape is squat with hard stem. It grows on vines. It can weigh anywhere from 2-8 pounds depending in variety.

Kabocha is known to be a good source of beta carotene, vitamins C, iron and potassium.

Prepping and Eating Tips

– Always wash your kabocha well before preparing.

– The rind is usually pretty hard, so take your time while cutting and be careful. Usual method is to cut in half first. Start with the tip of your knife in the center of the squash, cut through half of it, little nudge at a time. If the knife sticks, don’t try to pull it out, instead, tap the handle gently with a rubber mallet or meat tenderizer until the knife cuts through the squash, even if it is centimeter at a time it works and is a safer way of cutting. Rotate the squash and then insert knife at the top again and cut through the other half in the same way. After you make the cuts, you will be able to push the halves apart with your hands. Scoop out the seeds. Now you can cut the halves into wedges. Use a small paring knife to cut the rind off. Cut to desirable sized pieces.

– If you are planning to roast or simmer your kaboch, just slice to desired size and roast or simmer with rind on. Once cooked, it will easily slip off. Also, lot of people do eat the cooked rind.

Selection and Storing Tips Choose kabocha with hard, deep colored rind that is free of moldy spots and blemishes. Tender and glossy skin is a sign of unripeness, you want the ugly matte gourdy look.

Keep kabocha in cool counter area for up to a month.

Cut pieces wrapped or kept in container in the refrigerator will keep for up to five days. Cooked pumpkin can keep in freezer in air tight bag for up to at least 6 months.

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