Farms

Adaptations
19.525757
-155.923558
79-7500 Mamalahoa HwyKealakekuaHawai'i 808-324-6600Website
Kahumana Farms
21.4395954
-158.1559127
86-660 Lualualei Homestead RoadWaianaeOahu(808) 696-8844Website
Kamaaina Land Plant Nursery
21.539227
-158.1550654
Poamoho Agricultural SubdivisionWaialuaOahu(808) 589-6242
Kogachi
21.4414379
-158.1488508
WaianaeOahu(808) 696-2040
La‘iku Organic Farm
19.5615735
-155.0661121
P. O. Box 918KurtistownHawai'i(808) 966-7361
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
Ono Organic Farms
HanaMaui(808) 248-7779Website
Pit Farms
WahiawaOahu
Wailea Agricultural Group
19.8677415
-155.1135807
P. O. Box 69HonomuHawai'i(808) 963-6373Website

Markets

Waianae Farmers Market
21.4557473
-158.20039989999998
Waianae High School85-251 Farrington HighwayWaianaeOahu(808) 697-3599Website
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
Volcano Farmers' Market
19.434279
-155.22986200000003
19-4030 Wright RoadVolcanoHawai'iWebsite
Hale'iwa Farmers' Market
21.6363535
-158.0546751
Waimea Valley59-864 Kamehameha HighwayHale'iwa Oahu(808) 388-9696Website
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
KCC @ Night Farmers' Market
21.2683476
-157.79908820000003
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website

Lemon

Lemons are such a part of our lives – we eat it, drink it, cure our colds with it, care for our skin with it, clean with it, freshen the air we breathe with its fragrance.  It is one of major

sources of vitamin C.  They grow on small evergreen trees.   The juice of the lemon is highly acidic, 5-6% citric acid, this is what gives a lemon its sour taste.

Lemons grow well here in most Hawaii climates. Meyers, Eurekas, Variegated Pink are currently the most common and found in local farmers markets and backyards.

Eureka is most widely cultivated commercially and the lemons we most often see in the supermarkets.

The Meyer is well-loved by cooks because it is slightly less acidic and sweeter than other lemons, a LOT juicier and very fragrant.  It is round and can grow much larger than a Eureka lemon.  It has a thin skin which makes it not easily transported, so it is almost never found traveling the enormous industrial

food retail chain store routes so we are extremely fortunate they grow so well here in Hawaii and can be found in a lot of backyards and farmers markets.  The Meyer is a cross between a lemon and possibly an orange or a mandarin. Its name is attributed to Frank N. Meyer, a USDA explorer who is said to have brought the first plant into the U.S. in 1908 from travels in China.

Variegated Pinks are also sometimes found growing in backyards and small farms.  Its a varietal of Eureka or Lisbon cultivars and has variegated patterns on its leaves and rind when fruit is green and immature. Upon maturing it turns to yellow and the variegated pattern recedes. When ripe its flesh and juice are pink or a pinkish orange.

Prepping & Eating Tips

– Always wash lemons well right before use

– You can get the most juice out of a lemon when it is at room temperature

– If you need just a little juice out of a lemon, some folks pierce one end of the lemon with a fork, squeeze out the juice needed, cover the holes with plastic wrap or tape, and refrigerate.

Except for its seeds every part o the lemon is used – juice, flesh, rind.

– Lemon juice is used to make drinks (lemonade, freshen water, added to cocktails, teas)

– Lemon juice is used in marinades and dressings

– Lemon juice is also used to prevent or slow the process of sliced apples, avocados and bananas (its acids denatures the enzymes responsible for the browning)

– Lemon rind that is grated is known as zest. Zest is used for the aromatic oils of the lemon that are concentrated in the rind.  Rind can be peeled, tightly wrapped and frozen to be later finely chopped and used in recipes.

– Lemons can be preserved through pickling methods.  Indian and Moroccan cuisines use preserved lemons extensively.

 

Other handy tips (we added this because the lemon’s acidic nature makes it a good natural cleaning aid)

– Rub a lemon on wooden cutting board and leave over night. then wash.

– Equal amounts fresh squeezed lemon juice and water in an atomizer/spray bottle makes a good non-toxic room refresher

– 4 table spoons lemon juice in half a gallon of water makes a very good (cheap and non-toxic too) window cleaner

– Straight lemon juice makes an excellent degreaser

– Rub your hands with a wedge of lemon after cleaning fish

Selecting & Storing Tips

Select lemons that are heavy for their size.  Locally grown Meyer Lemons are often sold green or greenish yellow.  This is fine, farmers say that the fruit flies are attracted to the yellow fruit so pick them still green so they can get them to market.  Our experience is that these greenish yellow ones are ripe enough for our use.

Fresh Lemons will keep for up to five days on the counter.  Keep dry and out of direct sunlight.  They will last 2-3 weeks in the refrigerator, best if in an open plastic bag to limit loss of moisture, also keep rotating them to prevent too much moisture that can lead to mold.

 

Morsel of History

It is believed that lemons first grew and were cultivated in China.  Genetic research has led to evidence that the lemon is a hybrid between an orange and a citron.

 

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