Aloun Farms
91-1440 Farrington HwyKapoleiOahu(808) 677-9516Website
HSN Farm
WaianaeOahu(808) 696-2040
Nalo Farms
41-574 Makakalo StreetWaimanaloOahu(808) 259-7698Website
Pit Farms
Vilath Farm
Wally's Farm
495 Pakala StreetHonoluluOahu808-395-1223 Website


KCC Saturday Farmers Market
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
Kailua Farmers' Market
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
Mililani Farmers' Market
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website
Ala Moana Farmers' Market
1450 Ala Moana BoulevardHonoluluOahu(808) 388-9696Website
Honolulu Farmers' Market
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
KCC @ Night Farmers' Market
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website
Hawaii Kai Farmers' Market
Kaiser High School511 Lunalilo Home RoadHawaii KaiOahu(808) 388-9696Website

Garlic Chives (gau choi, buchu, nira, chinese chives)

Garlic chives are known for their strong garlic aroma and flavor, and some cooks turn to it as last minute emergency garlic substitute when that last clove of garlic you thought you had is no where to be found. Besides their remarkably unmistakably garlic flavor, what distinguishes them from the common chive is that their leaves are often much larger and flatter than the common Chive. Also, garlic chives originated in Asia while the common mild and onion-flavored Chive has its origins in Europe.

Garlic chives grow well in tropical areas and large bunches can be found in our farmers markets and Asian specialty markets.

In China, garlic chives have been cultivated and enjoyed for over 3,000 years. So much so that there are at least three different varieties to savor:

Gau Choy – The standard bunches of dark green, flat leaves.

Gau Choy Fa – These are flowering chives and they have hollow, light green stems with yellow buds on the end. Though they may look delicate, these flowering chives have a even stronger garlic flavor than Gau Choy. The yellow buds make a beautiful edible garnish and they are edible (unlike with regular chives).

Gau Wong – These look just like Gau Choy but instead of dark green they are a soft yellow color due to being grown under cover (an interruption to their sun inspired chlorophyll process). They are considered a delicacy, have a more onion flavor, and often eaten stir fried alone and in soups.

Prepping & Eating Tips

– Always wash chives well before using, trimming the ends off

– If you love green onions in your scrambled eggs and like garlic try using garlic chives for that extra flavor

– Nice colorful addition to mashed potatoes

– Best to add chives at the end of cooking because the flavor fades with too much cooking

Selecting & Storing Tips

Select garlic chives with dark green leaves free of wilt and bruising. For flowering chives look for a bright green leaves and fat yellow buds.

Fresh garlic chives have a really short lifespan and will last for only a few days stored unwashed in the veggie bin of the refrigerator. Fresh yellow chives should be used the same day.

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Kamagra Oral Jelly is able to cope with both weak and severe erectile dysfunction. In addition, the tool is effective for erection disorders caused by psychological, physiological and other reasons.

The main component of sildenafil tablets refers to selective inhibitors of the enzyme phosphodiesterase, affects the natural processes in the body that occur under the influence of sexual stimulation. Kamagra Oral Jelly helps to relax the smooth muscles of the arteries of the penis, resulting in increased blood flow to the body and comes the desired erection.

The action of the tablet Kamagra Oral Jelly can be observed after 40-50 minutes after taking. The achieved result is maintained for 4 hours. In some patients, an erection after using the drug may occur after 1 or 2 hours. Affect the rate of onset of the effect and its severity can fatty foods and alcohol. Because of this, it is not recommended to combine medication with alcohol and heavy meals.

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