Saturday, June 22, 2013

Pu'uwa'awa'a Camping and Conservation

Sunset from the Lake House at Pu'uwa'awa'a
Last week I spend five days camping with four teenagers with Kupu, a youth conservation organization at Pu'uwa'awa'a, a few miles north of Kona on the upper road to Waimea.

View from the top of the puu
We spent most of our time planting native trees, removing invasive species, and collecting seeds.

Sunrise from the Lake House at Pu'uwa'awa'a, nene geese in the water
I've learned so much already, it feels so good to get this chance to give back to the 'aina.

Mountain views for days
Not to mention all the amazing places we've been privy to, and all the rare species of plants and animals we've seen.

Sunrise again and more nene

Of course, my first priority when it comes to camping is food. Because we are a conservation group, I feel it's important to try to eat as sustainably as possible. The menu below shows a break down of what we prepared each day, the meals that are starred were made with locally grown or produced products. I was able to purchase locally grown/made meat, fruits, vegetables, tortillas, eggs, shoyu, and tofu. Most of the meals went over pretty well with the team, except the tofu curry, they were not so hot on meatless meals.

*Dinner: Fish Tacos*
Cook: N, A

Clean: J, J
*Breakfast: burritos*
Cook: Gwen

Clean: N, A

Lunch: sandwiches, chips, fruit

*Dinner: Teri beef stir-fry w/ rice*
Cook: J, J
Clean: Gwen
Breakfast: bagels/yogurt/fruit
A, N

Lunch: sandwiches, chips, fruit

*Dinner: Kalua pork sandwiches w/ slaw & sweet potatoes*
Cook: A, N
Clean: J, J
Breakfast: bagels/yogurt/fruit
J, J

Lunch: leftovers, chips, fruit

*Dinner: tofu curry with rice*
Cook: Gwen
Clean: N, A
Breakfast: bagels/yogurt/fruit
J, J

Lunch: sandwiches, chips, fruit

Sunday, June 9, 2013

Hawaiian Asparagus

Zesty ho'i'o salad with a side of poi

Some call it fiddlehead fern, some call it ho'i'o, Maui folks call it pohole, and still more call it warabi. Whatever you call it, this very special foraged green is similar in taste and texture to asparagus.

I recently snagged some at the Hilo farmer's market and promptly made a zesty salad. I hope you can find some near you, buy stalks that are firm and green, avoid the wilted ones with tops that have opened considerably. Prepare it like you would asparagus, but be sure rinse well and blanch no matter how you decide to eat them, this helps to remove the little hairs that cover the stalks. My recipe is below and there is another version here: Fern Shoot Salad. If you like green papaya salad, you'll love this recipe.

Zesty Ho'i'o Salad
serves 4-6

1 bunch ho'i'o ferns, about 3 lbs (can also be called pohole, warabi, fiddlehead fern, or pako)
2 green onion, chopped
1 tomato, chopped
sesame seeds, for garnish

For the dressing:
4 TBL fish sauce
4 TBL lime juice
2 TBL agave or honey
1 tsp chili garlic paste, if desired

Chop ferns into two inch pieces, discarding about 2 inches of the ends as you would asparagus. Rinch ferns well in cold water. Bring a large pot of water to boil. Blanch the ferns in the boiling water for no more than 3 minutes, or until they turn bring green. Strain into a colander and immediately run cold water over them to stop the cooking process until cool to the touch.

In a large bowl mix together dressing ingredients with a fork. Add cooled ferns, chopped green onion, and chopped tomato to the bowl and toss well. It's best if you can allow it to sit for 15 minutes or so, but is also good kept in the fridge for up to 5 days. Top with sesame seeds for garnish. Enjoy!

Sunday, June 2, 2013

Vintage Honolulu

We snuck in a couple vaca days in Honolulu before I had to report to work at my summer job this week. I'll be leading a team of 17 and 18 year olds on camping adventures on the Kona side of the Big Island, where I live. Along the way, we will be doing conservation work like building trails, planting native trees, and removing invasive species. I am more than stoked.

We stayed in Waikiki and just chilled since Dustin had hurt his back. This was totally fine with me having just finished a nightmare 2012-2013 school year, I needed some downtime.

Everywhere we went in Honolulu clues from the past kept popping up. I couldn't help but wonder what Waikiki would have been like in the '60s.

We also took some time to look at a few sailboats, we'd like to buy one next summer and plan so do a little world cruising. For real.

Aloha vintage Honolulu!

My friend Danielle introduced me to the La Mariana Sailing Club tiki bar. It is fully decked out in tiki regalia, complete with dive bar status. If you have never been, it is a must.

Of course we had SPAM musubis for breakfast, this one has bacon and egg. Nom.

For Memorial Day, Magic Island hosts an annual lantern lighting ceremony in which a message is placed in a lantern for a lost loved one, lit and set free in the ocean. (Don't worry, the lanterns are collected so they won't harm the environment). It is a beautiful way to remember and honor those that have gone before us.

We enjoyed some classy drinks poolside at The Modern Honolulu including a fab deconstructed mai tai garnished with a shiso leaf.

Even the carpet patterns are vintage.

Love the turquoise.

A rare snapshot of me. Hi!


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