May 2017 Highlights
Did you miss out on EAT THINK DRINK: School Lunch? Don’t worry, we’ve got you covered.
You can view the full panel discussion online, starting with an inspirational presentation by “Renegade Lunch Lady” and Keynote Speaker Chef Ann Cooper. Afterward, journey through an in-depth conversation on the challenges and opportunities that Hawaii’s farm to school initiatives face.
Are you trying to cook foods from scratch? Want to source your ingredients from local farms? Love having vibrant, colorful foods fill your fridge? Our Local Inside Community Supported Agriculture (CSA) bag has everything you need to get you kick-started and live a healthier lifestyle. Indulge your taste buds in seasonal varieties, farm-fresh fare and specialty items, such as local eggs, gourmet butter and more.
A subscription to Local Inside also makes you a supporting member of the Hawaii Agricultural Foundation, giving you member-only tips, recipes and exclusive deals to our partnering restaurants throughout the island.
Sign up within the next 48 hours and receive $15 off your subscription fee! Offer expires on Thursday, May 13 at 8 a.m. HST.
Kids Cooking Local, a partnership program between the Hawaii Agricultural Foundation (HAF) and After-School All-Stars (ASAS), provides disadvantaged students (and their families) with nutritious ingredients while also teaching them how to prepare them in the kitchen. Twice a month, professional chefs visit select ASAS classrooms to work with students and teach them how to create healthy, simple dishes using farm-fresh, local ingredients. Afterward, students can take home the veggies they used that afternoon and recreate their delicious meal at home.
Recently, Roy’s Ko Olina’s Sous Chef Dave Padua made a visit to the ASAS classroom at Waianae Intermediate School and showed students how to create green beans and zucchini nigiri with pickled red radish. Using produce from HAF’s Local Inside CSA program, students were tasked with demonstrating the skills they observed and recreating their own tasty version of the dish.
The group worked together to sliced the vegetables, steam the sushi rice, batter and fry their green beans and zucchini and prepare their own nigiri. For the finishing touches, Chef Dave encouraged students to style their dishes using sauces and edible flowers.
Want to recreate this simple meal at home? Check out the full recipe below!
Green Bean & Zucchini Tempura with Pickled Red Radish
- 1 Tbsp. Vegetable Oil
- 1/2 Cup Rice Vinegar
- 1/4 Cup White Sugar
- 1 Tsp. Salt
- Red Radish
- Canola Oil (for frying) *
- Tempura Breading*
- Cold Water*
- String Beans*
- *quantity is preference-based
- In pot, heat oil, rice vinegar, white sugar and salt. Heat until sugar is dissolved; continually stirring
- Cook rice
- Cut off ends of radish and slice thinly
- Sprinkle with salt and mix in rice vinegar mixture
- Pour canola oil into saucepan, place on burner and begin to heat
- Drizzle rice vinegar mixture over cooked rice and stir
- Add cold water to tempura batter
- Cut off ends of zucchini and green beans
- Slice zucchini
- Cut green beans to desired size (about 2-3 inches)
- Check oil temperature; begin frying when oil reaches 350o F
- Coat veggies in tempura batter & fry until golden brown.
- Pack rice in mold
- Dump rice out; top with vegetable tempura and wrap with nori
We reached out to our farmers at the Ag Park at Kunia and asked them to lend us their wisdom on maintaining their crops. If you've been looking to start your own garden, check out some of their top tips and tricks below.