Here is a growing listing of information gathered about hundreds of fruits, vegetables, spices, and nuts currently being grown in Hawaiʻi.
The heart of this database started in our hours of standing in farmers markets and listening to all the gems of information being shared between market goers and with the farmers themselves –
“How do you cook that?” “How do you know when it’s ripe?” “Can you eat the whole thing?”
We knew we had to come up with a way to keep that spirit of sharing food knowledge and stories alive, and a way to archive it too.
Another valuable tidbit we found was more information on how to prolong the life of a fruit or a vegetable once we got it home. The thing about locally grown things is that it already has a longer refrigerator life than what gets flown in – but how much money could we all save (and how much wasting of food could we avoid) if we knew the best way to keep that cucumber?
So far we have 100 items we are excited about writing about and listing here, we are only half way done and every day the list grows – so stay tuned for more!
Would you like to add information to this growing archive of how we eat in Hawaii? We are always interested in hearing how you and your grandma use this or that, or even if you had tips you’d like to share about selecting or storing so if you are up for sharing, let us know.
Galangal, a tropical plant in the ginger family, is used widely in Indian and Southeast Asian cuisines. Though the leaves and young shoots are also edible, it is the0 [ read more ]
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 you0 [ read more ]
What we know as ginger is the root of the plant officially known as Zingiber officinale. For centuries it has been eaten as a delicacy, medicine and a spice. Cultivation0 [ read more ]
Green onions are members of the allium family (garlic, shallots, leeks and onion), and are also known as Japanese Bunching Onion or Welsh Onion. They have long green hollow stems,0 [ read more ]
This mini creamy white little globes look more like daikon or radish then turnip. You can find them in bunches in farmers markets with their long green tops on. They0 [ read more ]
Heart of Palm is the tender edible point at the growing tip of the Peach palm, a variety of palm plant originally from Central and South America. The Peach palm0 [ read more ]
Native to Mexico, the vine-growing Jicama is a large, bulbous root with a thick brown skin and white flesh that is surprisingly refreshing with the texture and flavor of water-chestnut.0 [ read more ]
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, growing0 [ read more ]
Over the last few years Kale has become the rockstar of the veggie world: high phytonutrient content (part of the dark leafy green brassica broccoli family), popular (can be grown0 [ read more ]
Though taro has been cultivated since the ancient time throughout the subtropical and tropical latitudinal band around the earth, nowhere else has it been as cherished and honored as in0 [ read more ]