Sustainable Camp Eats

Rare and endangered ahina'ahina (silversword)

My HYCC team spent five days camping and doing conservation work at Kona Hema, an 8,000 acre nature preserve stewarded by The Nature Conservancy in south Kona. 

Ancient camp site high above the coastline

We spent most of our work hours fixing the 25 miles of fencing that keeps damaging pigs, goats, and sheep out of the preserve. 

The gorgeous ohia lehua

We also found some time to admire the pristine forest around us, including the biggest koa tree in the world and many rare and endangered plants. We were able to pick plums (non-native) an I attempted to make a pie with them, see pictured. How lucky is that? 

Plum pie attempt, topped with instant oatmeal packets

I've harped on this before and I'll do it again, it has been super important to me that my team eats as sustainably as possible on our camping trips being that we are a conservation group and all. Luckily KTA has a slew of locally grown and made products, so I've done all my shopping with them. In case you're wondering where else to find local food products in the Kona area, Sack n Save and Costco also have plenty of choices. The farmers' market wasn't an option (this year) because I only had a credit card to buy food with. 

Meals with a * by them were made using locally grown or produced ingredients. A list of locally made products I purchased for this trip is below the menu. 

Day	Meal
Monday	*Dinner: Spaghetti & salad
Tuesday	*Breakfast: Portuguese sausage, eggs, rice
	Lunch: sandwiches, chips, fruit, cookies
	*Dinner: Pork adobo with veggies & rice
Wednesday	Breakfast: Yogurt, oatmeal, fruit
	Lunch: sandwiches, chips, fruit, cookies
	*Dinner: Burgers w/sweet potatoes & chips
Thursday	*Breakfast: eggs, toast, fruit
	Lunch: sandwiches, chips, fruit, cookies
	*Dinner: Beef stew & rice
Friday	Breakfast: oatmeal, yogurt, fruit
	Lunch: sandwiches, chips, fruit, cookies

Locally made products purchased for this camping trip at KTA:

Grass-fed beef (ground and stew meat)

Pork belly

Eggs

Lettuce

Sprouts

Cucumber

Bananas

Kale

Yogurt

Sweet potatoes

Taro

Bread

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!

A Greek Easter Feast

Smoky Slow Cooked Lamb and Traditional Greek Salad

My most memorable Easter was spent on the island of Crete in Greece. Dustin and I were there in 2006  just after getting engaged, upsetting our lives to spend some time in Europe and figure out if marriage was right for us.

We'd rented a tiny studio apartment overlooking the ocean with two wooden twin beds, a hot plate, and a cold water shower. All the other tenants were Greek, including the friend we'd made at the car rental agency who'd found the apartment for us. We spent lazy days cruising the coastline by scooter discovering vibrant red poppy fields, tasting homemade moonshine and wine in the dark back-rooms of grocery stores, and purchasing our daily supply of perfect, sun-warmed tomatoes.

It was spring so the weather was still cool and the tourists were at a minimum. The Easter buzz began two weeks or so before the holiday. Everywhere we went, locals warned us that all businesses would be closed for several days around the holiday and tried to prep us on all the upcoming events. Coming from a background of fuzzy bunnies and egg hunts, we had no context for the festivities that were to come.

Traditional Greek Salad

I don't know the ins and outs of the Catholic religion/Greek orthodoxy, so forgive me if I explain this incorrectly. During the days leading up to Easter, the people will fast. On the eve of the holiday, people gather in the evening, in our case the town center was a small lake, and start to set off fireworks. It was quite pretty to see the reflection of the sparklers in the water as thousands of people gathered around in their Sunday best. As the excitement builds toward midnight, the fireworks become more intense. We were constantly dodging roman candles and M80s at this point, the devilish grins of teenaged boys illuminated by a constant spark.

A religious procession made its way to the lake, led by robed priests and what appeared to be a life-sized figure nailed to a cross. There were prayers and songs and candles held high by all in a moment of silent reflection. And in one fantastic finale, the figure on the cross was floated upright in the middle of the lake and set ablaze. Cheers rang out and firecrackers exploded everywhere. I swear someone threw dynamite into the lake at one point.

It turns out the figure on the cross was Judas, the apostle who betrayed Jesus, whom everyone was happy to burn. We were some of the last people hanging out by the lake after midnight as the local people went to their homes to share a meal and break their fast. The next morning we were invited to our neighbor's apartment for dinner and ate some of the best food of our lives including grilled lamb and fresh bread.

This year, we'd tried to relive some of those memories by hosting a Greek style barbecue on our very different island home. Below you will find recipes for slow-cooked lamb and traditional Greek salad. We also enjoyed spanakopita, tzatziki, and grilled asparagus fresh from our garden as my nephews hunted for eggs in the sand.

Beach egg hunt

I hope you have a delicious, memorable, and special Easter.

Smoky Slow-Cooked Leg of Lamb
serves 10-15

5 lb boneless leg of lamb
5 cloves garlic
1/2 cup fresh rosemary
1/2 cup fresh oregano
juice of 1 lemon
1/2 cup water
olive oil
salt & pepper

In a food processor blend garlic, herbs, and some salt & pepper to form a paste. Cut lamb into large sections about 1 pound each. Rub the lamb with the paste, drizzle with olive oil and allow to marinate for at least 2 hours and up to overnight.

In a slow cooker, add lemon juice and 1/2 cup water. Stack lamb in the slow cooker, sprinkle with more salt & pepper and olive oil and cook on low for just shy of 8 hours. You want the meat to easily pull apart, but not so loose the it fall apart when picked up.

Prepared a charcoal grill with wood chips. Grill the pieces of lamb, drizzled with more oil, for no more than 5 minutes each side so as to impart smoky flavor and form an outer crust, but avoid drying out the meat. If the meat is falling apart (that's ok!) then simply grill it on a piece of foil so it won't fall through the grate.

Serve with tzatziki, on pita bread or make a gravy from the drippings in the slow cooker. Enjoy!


Traditional Greek Salad
serves 10-12

3 cucumbers
5-6 tomatoes
1/2 red onion
1 cup kalamata olives (or other Greek olives if you can find them)
5-6 oz feta cheese (be sure to get the block style and check that it is made with sheep's milk)
fresh oregano or a dried mediterranean herb blend
fresh lemon juice or your favorite vinegar
olive oil
salt & pepper

Cut cucumbers in half lengthwise and chop into 1/2 inch slices. Slice tomatoes so they are a similar thickness to cucumbers. Please in a bowl and sprinkle with salt & pepper.

Layer thinly sliced red onion and olives on top. Slice cheese into 1/4 inch slices and layer on top, sprinkle with herbs and salt & pepper. Drizzle with lemon juice and olive oil when ready to serve. Enjoy!

Vegan Avocado Ice Cream

What if I told you this ice cream was vegan?

What if I told you this can be made without an ice cream maker?

It's creamy and simple and pretty darn healthy for a dessert. Oh, and if you make it with Maui sugar, it makes a nice little Sustainable Sunday treat. Would you run off and make some? Let's do it!

Avocado Ice Cream
serves 3-4

2 very ripe avocados
1/4 cup sugar  or agave syrup
2 TBL lemon juice

Chocolate sauce:
1 part cocoa powder
1 part agave syrup

Cut avocados into chunks and toss with lemon juice. Place in a freezer safe container, taking care to spread the chunks out some so they don't freeze in one large block.

Once avocado is frozen, place in a blender or food processor with sugar or agave and blend until smooth. Taste and adjust sweetness or add more lemon juice if desired.

To make chocolate sauce, mix cocoa and agave together in a small bowl.

Serve immediately topped with chocolate sauce. Enjoy!

Award Winning Shrimp & 'Ulu Cakes at the 'Ulu Festival

We celebrated the starch of the islands (breadfruit) this weekend at the Puna 'Ulu Festival, an event to support Kua O Ka La Public Charter School. The event was held on the school grounds, which happen to be next to the enchanting 'Ahalanui Hot Ponds.

The event included music, cultural crafts, cooking demonstations, 'ulu and poi pounding, kapa making, games, and a cooking contest.

The cooking contest participants were challenged to incorporate niu (coconut) into their dishes with 'ulu as the main ingredient. I chose to enter an appetizer recipe, although there were entries for entrees and desserts. I'm happy to report that my Shrimp & 'Ulu Cakes won first place in the appetizer division! Recipe is below.

Unfortunately, I got a little caught up in the excitement of the festival and failed to snap a photo. The photo above is of the cakes pre-fried.

If you are an island resident, please consider incorporating more breadfruit into your diet. It is not only a nutrient-rich starch that can easily take the place of potatoes in any dish, but being locally sourced, is an environmental superstar, too. Here are some other recipe ideas using breadfruit: 'Ulu Gnocchi with Hamakua Mushroom Ragout, Mashed Breadfruit with Roasted Garlic & Goat Cheese, or any number of recipes on Sonia Tastes Hawaii (Sonia was one of the judges for the cooking contest and a champion of culinary food sustainability).


Shrimp and 'Ulu Cakes with Coconut Cream
serves 8-10

1 pound shrimp
1 small green ‘ulu 
2 TBL fresh Big Island lime juice
2 TBL mayo
2 chopped Big Island green onions

1/3 cup chopped Big Island cilantro

salt & pepper to taste

1/3 cup flour

1 beaten Big Island egg

1 cup panko

Vegetable oil

For topping:

1 can coconut milk

lime zest & cilantro for garnish

Peel, chop and steam ‘ulu until soft. Mash well with a little salt.

Sautee shrimp in a pan with a little oil and some salt & pepper until just pink, 3-5 minutes. Remove shells when they have cooled and chop.

In a large mixing bowl, gently combine mashed ‘ulu, shrimp, chopped green onion, lime juice, mayo, & salt and pepper to taste. Chill in fridge for about 30 minutes. 

Using your hands, make patties with the mixture, a little larger than a golf ball, pressing to flatten. 

Set up a dipping station with a separate dish for the flour, egg, and panko. Bring a skillet over medium high heat and add oil. Dip each cake first in flour, then egg, then panko and cook in hot pan until browned on both sides.

For topping you will need to place your can of coconut milk in the fridge overnight. Place a mixing bowl and beater in the freezer for a few minutes. After milk has chilled for at least several hours, flip can over and open the bottom. Drain clearish liquid and place hardened coconut milk in the cold mixing bowl. Beat in medium-high for 3-5 minutes or until stiff peaks form. Use the coconut whipped milk to top each cake. Garnish with some lime zest and cilantro if desired. Enjoy!

Green Pie at the Grow Hawaiian Festival

This weekend we enjoyed the Grow Hawaiian Festival held at the Amy Greenwell Ethnobotanical Gardens. In addition to enjoying the garden itself, packed full of native and canoe plants, the festival hosted lei making, poi pounding, plant identification booths, a seed exchange, and of course a recipe contest.

Lei making at the Grow Hawaiian Fest

The idea was to come up with a dish that included as many locally grown foods as possible. If you have hung around this blog for any length of time, you know that I'm WAY into growing, eating, and cooking with locally harvested goodies. The recipe exchange and contest was hosted by Feed Hawaii, an organization that supports food security.

Me with recipe contest prizes (fruit!)

Because there were only a few of us that entered the contest, we were all winners! The real prize was sharing our recipes and spreading the word that eating local matters. Particularly in Hawaii, where most people depend on shipped-in foods, and prices are extremely high because of it, we need to make an effort to buy local when we can.

And guess what? You don't need to have a garden and you don't need to shop at a farmer's market to achieve this goal. Everything in the recipe below was purchased at my local grocery store. If you keep your eyes peeled, you'll see that there many locally grown and made items on offer at the store including produce, milk, cheese, tea, coffee, nuts, oil, and meats. Do the islands a favor and add a locally grown product to your grocery list, it's an easy way to preserve this land we love. End rant. See recipe below.

Big Island Green Pie

Big Island Green Pie

Serves 8 as an appetizer

·      2 pounds Big Island greens (I used a mix of spinach, kale, and taro leaves. You could also use chard or collards.)

·      2 island grown green onions

·      ½ cup island grown flat leaf parsley

·      5 oz Big Island goat cheese

·      2 farm fresh eggs

·      Salt & pepper to taste

·      1 package phyllo dough (not a local product)

·      1/3 cup olive oil (not a local product)

Preheat oven to 350. Steam veggies until just wilted, strain and squeeze to remove excess liquid. If using taro leaves, choose young ones and be sure to steam for at least 15 minutes to avoid itchy mouth when eating. Chop.

In a medium bowl add chopped greens, chopped green onion, chopped parsley, cheese, and slightly beaten eggs. Add salt & pepper to taste and stir to combine.

Oil an 8x8 inch baking dish. Cut 12 pieces of phyllo dough to fit dish, taking care to cover the dough as you’re working so it doesn’t dry out. Place one piece of phyllo down in the dish, and brush with oil. Repeat this until you have 6 layers.

Spread greens mixture evenly over layers. Layer 6 more phyllo sheets over the greens, taking care to oil each one.

Bake for 30-50 minutes or until golden brown. Allow to cool before cutting into squares. Enjoy!

Grilled Sweet and Sour Coleslaw with Fennel

I'm not teasing you. I'm not. I'M NOT. It's just that backyard barbecues are a normal thing around these parts, even in February. So if you are reading this from a colder part of the world, just think of the following recipe as something to put on your list for when warmer weather rolls back around.

To make this salad, you'll need to fire up the grill and hire a grill master.

You'll need a helper in the kitchen, too as you whip up the dressing.

A cold glass of lemonade topped with a fennel frond keeps the grill master cool and refreshed.

And an ocean view around sunset time won't hurt either.

Happy Sustainable Sunday! All components of this lovely meal were locally sourced: sausage from When Pigs Fly Island Charcuterie, cabbage from KTA, fennel from Keauhou Farmer's Market, lemons from the backyard, and sugar from Maui. Recipe for coleslaw is below.

Grilled Sweet and Sour Coleslaw with Fennel
serves 2-4 (This recipe can be easily doubled)

1/4 red cabbage
2 fennel bulbs with fronds attached
1 green onion
1 TBL olive oil
salt & pepper

For dressing:
1/3 cup balsamic vinegar
3 TBL sugar
1/3 cup olive oil
salt & pepper to taste

Cut fennel bulbs in half length wise, remove and discard stems but keep and set aside fronds. Cabbage quarter should be in a wedge-like shape, see photo above. Brush all sides of veggies with olive oil and sprinkle with salt and pepper. Place veggies on a hot grill for 3-4 minutes per side (just the 2 cut sides of the cabbage is fine) or until grill marks are present.

While the veggies are grilling, gather dressing ingredients and place in a small sauce pan over medium low heat for 4-5 minutes or until sugar dissolves, stirring constantly.

Chop green onion and about 1/2 cup of the fennel fronds and place in a salad bowl. Once they have cooled some, chop grilled veggies and add to bowl. Toss with dressing and served with some grilled sausages. Enjoy!

Waipio Valley's Edible Treasures

When we first moved to Hawaii in 2006 I wanted to go everywhere and see everything. We've traversed razor sharp lava rock roads, hiked barely visible trails, and splashed across slippery streams in search of some sort of hidden Hawaiian rainbow waterfall treasure. The thing about hidden Hawaiian rainbow waterfall treasures is that they'll be found when they're good and ready. You can go ahead and drive every back road and visit every beach but you'll never satiate your need to find the MOST special the MOST secret the MOST real Hawaiian experience of all time.

What draws us to Hawaii is the very thing that eludes us. Because the most special, secret, real Hawaiian experience of all time cannot be had by all. There is a sacredness here, and it is our responsibility, no matter who we are and where we come from, to honor that.

I spent the past weekend in a place called Waipio Valley on the island of Hawaii with a group of fellow teachers. For the past two years, I have been participating in a program called Kahua that has been specially designed for new teachers to help us implement culturally relevant teaching practices in our classrooms. Part of Kahua has been visiting and learning about significant places on the island. I had been looking forward to the Waipio trip for over a year as it is a very special place that few get the chance to experience.

We stayed on a taro (or kalo) farm tucked back from the beach, surrounded on all sides by fresh water streams and protected by the steep walls of the valley. Reaching the valley requires a very steep hike straight down the valley wall or a nervous car ride in a 4x4. 

Ho'i'o

The best part of the trip was gathering food for our dinner. Ho'i'o (in Japanese it is known as warabi, English is fern shoots) grows wild in massive boggy clumps that extend 8 feet or more upwards. Once you know how to spot a shoot, they are easy to gather. The shoots, when blanched, are similar in texture to asparagus and taste something like cucumber. If you can get your hands on some, try this Fern Shoot Salad. 

Next we collected tender, baby kalo leaves that also grow wild along the steam beds. These leaves must be boiled or steamed thoroughly to cook out the "itchiness" that you will get in your throat if you eat it raw or undercooked. When cooking, treat the leaves as you would collard greens.  We cooked ours with some beef and it was so delish. 

Although we didn't get a chance to eat any, the valley is covered in apple snails, an extremely invasive variety that is slowly destroying kalo crops. 

Gathering ong choy

Last, we harvested ong choy (or Chinese watercress) and stir-fried it with some pork. These treats were served with farm-grown poi, and steamed purple sweet potatoes. Who could ask for more? This was one the most special meals of my life by far. 

Returning home I felt re-inspired to gussy up my garden and re-committed to eating as many locally grown products as possible. The message I want to bring back to you after being so lucky as to enjoy this sacred place is that although I understand the need to seek out the best Hawaiian experience of all time, there are places that are better left alone. Tread lightly. 

Hawaiian-style Thanksgiving

It's Sustainable Sunday! Let's get into it. Since Thanksgiving is next week, I want to encourage you to incorporate as many island grown ingredients as possible in your turkey day spread.

Speaking of turkey, unless you'll be hunting for your bird on the slopes of Mauna Kea, you won't find a  Hawaii raised turkey in the grocery store. Maybe an herbed-stuffed whole fish will grace your table, or some prime grass-fed beef steaks.

Get real Gwen! I know what you're thinking, there is no way you are going to forgo a turkey dinner for my personal agenda. Ok, ok fine, but will you consider doctoring a few sides then?

Let's start with potatoes. Why mash up some decrepit mainland shipped potatoes that have been rolling around on the bottom of an ocean liner for several months when you can make delicious, fresh and unexpected mashed breadfruit? Below you'll see my recipe for mashed breadfruit with roasted garlic and goat cheese.

Grab some fresh island grown green beans (I've seen them at Costco, KTA and the farmers' market) and some Hamakua mushrooms and you've got yourself a green bean casserole, recipe below.

Savory pumpkin pie

Kabocha squash is widely available and will make the best (sweet or savory) pumpkin pie you'll ever have. Maybe you're up for adventure? Serve some avocado pie.

Will you be serving locally grown dishes at your Thanksgiving this year? I'd love to hear about it. In the meantime, I hope you'll consider trying these sides.

Mashed breadfruit

Mashed Breadfruit with Roasted Garlic and Big Island Goat Cheese
serves 6-8

1 green breadfruit (make sure it is hard, like a bowling ball. If at all soft, find another one)
1 head garlic
2 to 5 oz Big Island goat cheese (found at KTA)
2 TBL butter
1/2 cup Big Island milk (found at all major grocery stores)
Hawaiian sea salt
2-3 sprigs rosemary (if desired)

Preheat oven to 400. Peel and core the breadfruit. Keep in mind the sap is messy and can stain, so use a junk knife. Cut breadfruit into bite-sized pieces and place in a steamer basket. Steam for 20-40 minutes or until very soft. I realize that the cook time is vague, but I have found that all breadfruits are slightly different, which has to do with its stage of ripeness. Don't be afraid to steam the heck out of it.

Wrap head of garlic in foil and roast in oven for 30 minutes.

When garlic and breadfruit are finished cooking, transfer breadfruit to a large pot and mash. Peel garlic and add to mash. Place pot over low heat and add goat cheese (I only added 2 oz or so, but if you want it cheesier, add more), milk, butter, and sea salt. Continue to mash until all is combined and mixture is smooth. Sprinkle with chopped fresh rosemary, if desired.

Big Island green bean casserole

Big Island Green Bean Casserole with Hamakua Mushrooms
adapted from My Life as a Mrs. 
serves 6-8

1 lb island grown green beans
1 TBL olive oil
1 TBL butter
1/2 yellow onion, finely chopped
1 package (12 oz) Hamakua mushrooms, sliced
2 garlic cloves, chopped
dash cayenne pepper
3 TBL flour
1 cup water (or vegetable broth)
1 cup milk
salt & pepper

Preheat oven to 350. Blanch green beans in salted boiling water for 5 minutes. Drain.

In a cast iron skillet heat olive oil and butter over medium heat. Saute onion until soft, adding some salt & pepper. Add mushrooms and cook until soft and fragrant, 8-10 minutes. Add garlic and cook another minute or so. Add flour and stir to coat. Add water and bring to a simmer, then add milk and simmer until the mixture thickens, 5 minutes or so. Be sure to add salt & pepper along the way, tasting as you go.

Add green beans to the mushroom mixture and stir to coat. Bake for 15-20 minutes or until brown and bubbly.

Happy Thanksgiving!

Sustainable Sunday: Kona Coffee

Aloha coffee lovers! I will competing in the Kona coffee recipe contest today down at the Sheraton. If you are in town and want to sample the entries, head on over from 12:30pm to 3:30pm.

I will let you in on the results as soon as they're in. Wish me luck and remember, buy local, it matters. 

Sustainable Sunday: Eat That Pumpkin

Pumpkin and black bean burrito guts

I was happily sipping an Octoberfest draft and watching a World Series game at our local sports bar yesterday when the Halloween spirit crept up on me. Surrounded by several annihilated revelers with the sun on our backs, we started at a man shuffling drunkenly outside of the bar. He was having a hard time staying upright and we watched him carefully, concerned he may pitch himself into a nearby patch of sharp lava rock. He turned toward us and I gasped at his bloody, bandaged face. If only he could have seen me to benefit from this naive reaction. He was, of course, simply dressed as a zombie for the weekend's Halloween festivities.

Pumpkin casserole with bleu cheese

So now I'm officially ready for tricks and treats. Bring on the candy and costumes and popcorn and cider. Bring on the scary movies and plastic cobwebs and yes, please, more candy. And let's carve pumpkins but let's also eat pumpkins. Here in Hawaii the Kabocha squash is quite common, and since I'm fairly obsessed with its sweet, sweet flesh, I have many recipes at the ready.

Kabocha squash ravioli

On this Sustainable Sunday, find yourself a locally grown pumpkin, try one of these recipes, root for Detroit, and watch Pet Sematary or some such quality horror flick.

Pumpkin and Black Bean Tacos

Squash Sandwiches (2 ways)

Little Slices of Orange

Kabocha Squash Ravioli

Sweet Potato Casserole with Bleu Cheese (sub pumpkin)