Hale Aina Cookbook: Local Food Sources
Local Food Sources
The best way to see what’s out there is to browse a few farmer’s markets. Here are some places to try when you’re on the hunt for a particular ingredient from these recipes.
The only locally made cheese is goat cheese, which ranges in flavor from sweet and mild to pungent. Hawai‘i’s goat cheese producers have been showered with national praise.
Weeks old, or just-laid? The freshness of your eggs makes a difference.
1. Ka Lei Foods (www.kaleifoods.com, and a storefront in Kaimuki)
2. Blue Lotus Farms (every Saturday at the KCC Farmer’s Market)
3. Peterson’s Upland Egg Farm, in Wahiawa (808.621.6619)
Common herbs (basil, parsley, cilantro, thyme) can be found at your local supermarket. For more unusual herbs (like lemon verbena), try big farmer’s markets (see below), or grow them in your garden.
L.I.F.E. (every Saturday at the KCC Farmer’s Market)
Kona Cold Lobster grows Maine lobsters (homarus americanus), closer to home. These are not to be confused with the Hawaiian Spiny Lobster—which are also good eating, but you might have to catch them yourself.
Kona Cold Lobster (808.329.4332)
Kona Blue produces sushi-grade, virtually contaminant-free Kona Kampachi, farmed sustainably on the Big Island from hatch to harvest. If it’s not at your local supermarket, try the Web site below.
Kona Blue: www.kona-blue.com
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