Aloun Farms
91-1440 Farrington HwyKapoleiOahu(808) 677-9516Website
Ho Farms
P.O. Box 569KahukuOahu
Kula Country Farms
375 Koheo RoadKulaMaui(808) 878-8381Website
Kupa‘a Organic Farms
P.O. Box 569KulaMaui(808) 876-0678Website
Milner Farm
Hale'iwa Oahu
Nalo Farms
41-574 Makakalo StreetWaimanaloOahu(808) 259-7698Website
Theng's Farm
Twin Bridge Farms
P. O. Box 31WaialuaOahu
Vilath Farm


KCC Saturday Farmers Market
4303 Diamond Head RdHonoluluOahu(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
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
Upcountry Farmers Market
Kulamalu Town Center55 Kiopaa StreetPukalani/KulaMauiWebsite
KCC @ Night Farmers' Market
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website


The onion, also known as allium cepa, the common or round onion, bulb onion, is the most widely cultivated species of the Allium family (which also includes garlic, green onions, shallots, leeks). Common onions are available in three colors – white, yellow and red – all three are grown by farmers in Hawaii.  They are also divided into two categories: cooking and sweet.  Sweet onions lack the high sulfur content that is known to give cooking onions their volatile heat.

Sweet onion dominates onion growing in Hawaii.  The famous Maui Onion is a sweet variety, similar to Vidalia of Georgia fame, grown on the volcanic slopes of Haleakala on the island of Maui.  Sweet onions are also being grown in large quantities on the plains of Central Oahu, are known as Ewa Sweet.

The large, matured onion bulb is what is most commonly eaten.  Young onion plants harvested before bulbing starts are used whole like scallions or green onions, and have a stronger flavor that most green onions.  When an onions is harvested just after bulbing has begun but is not yet mature, it is known as summer onions.  Farmer Ken Milner and Ho Farms sometimes makes these available.

Onions are known contain chemical compounds with possible anti-inflammatory and antioxidant properties. Onions originally sought for their medicinal properties and used in many folk remedies.  They contain valuable flavonoids, most of which are concentrated in the outer layers, so keep those layers and intact as much as possible. Onions also contain a high concentration of polyphenols or phytonutrients, in particular quercetin.  What is remarkable is that when the onions are cooked in soups, the level of quercetin remains intact, but is transferred to the water.  There is wisdom in old recipes such as French Onion Soup!

Prepping and Eating Tips

– Always wash and dry your onions before cutting.

– Cut off top and root stems. Peel off outer layers of skin.

– Some onions produce eye irritating sulfenic acids a result of enzymatic activity when cells are broken as when the bulb is being cut into.  To lessen this effect, cut onions in a bowl of water, chill onions before cutting (as this lessens the effect, cut the root end last (that part has the most enzymes), or set a fan nearby to blow the onion fumes away from you while you are cutting.

– Onions can be eaten raw, thinly sliced and added to salads, sandwiches, or poke.  Raw they can be chopped to top off dishes or to lend flavor and crunch to salsas and other spreads.

– They can be grilled, sauteed, roasted, included in soups and stews, or even baked in savory pies.

– Let onions sit for up to five minutes after cutting to let enzymatic activity enhance nutritional content.

– Onions are very easy to pickle with chili peppers and/or limu.


Selecting and Storing Tips

Avoid onions that are sprouting or show signs of mold.  Soft spots or dark patches are signs of decay.

Onions are best kept in mesh bag, single layer, in well ventilated area, not in direct heat or sunlight, at room temperature – this can give cooking onions a shelf life of up to four weeks and sweet onions a shelf life of up to two weeks.  Wire hanging baskets are perfect for onions. Sweet onions may also be stored in the refrigerator, which can give them a shelf life of up to a month.  Also best to store cut onion pieces in sealed container in refrigerator for use in a few days.  Avoid storing onions in metal containers as this causes browning. Cooking onions can absorb odors from apples and pears. They can also draw moisture from vegetables they are stored with, so best to keep them seperated. review
rezepte mit proteinpulver

pillole x erezione