Hawaiian Edibles

I picked up a copy of Edible Hawaiian Islands' premier issue at the Keauhou Farmers Market this past Saturday. Publisher and editor, Gloria Cohen, writes: Everywhere you look, there are signs that the Hawaiian Islands are in the midst of a renaissance in sustainable eating (eating locally produced food) - and we should all be a part of it.

There's an article about Richard Ha's Hamakua Springs Country Farm that reminded me of the sauce I made using their cocktail tomatoes and a cilantro pesto from Manuka Farms (9/18 on my Eat Local food list). Ha expects to produce close to 2 million pounds of tomatoes this year in all shapes, sizes and varieties! I'd say he's doing his part in "...making our state self-sufficient."

The magazine highlights farmers as well as the commercial establishments that acquire and prepare locally grown foods. It credits the top chefs who began  Hawaii Regional Cuisine (HRC), with changing the way Hawaii eats and thus raising the demand for top quality local produce and food products. Incidentally, Kona can be proud that one of the original HRC chefs is our own Amy Ferguson, owner of O's Bistro in the Crossroads Shopping Center.

At this point, you may get a complimentary copy of Edible Hawaiian Islands at all Borders stores in Hawaii, and maybe from one of the vendors at the Keauhou Farmers Market. Look for the pineapples on the cover! As for me, I want to try the Chopped Salad recipe from Restaurant Bar Acuda (page 30).