Welcome to Hawai'i Homegrown!

    Building local, sustainable food communities on Hawai'i Island

  • Find others for buying, selling, sharing, and learning | Farmers Markets
  • Empower yourself and your community to become food self-reliant | Reports
  • Learn about events, resources, happenings, and locally grown food | Events
  • Keep yourself informed through our monthly newsletter | Newsletter archive

    It's all free and abundant, so dig in!


Print

Breadfruit Publications

on Monday, 21 April 2014 12:07.

Free publication downloads

Breadfruit Production Guide 

Breadfruit-production-guide-front-cover-2nd-Edition-200pxDownload the new production guide for growers, cooks, and consumers. Grow, prepare, and eat breadfruit like a pro! The magnificent breadfruit is once again being acknowledged for its role as a delicious, nutritious, abundant, affordable, and culturally appropriate food for Hawai‘i. This guide is for those who would like to see more breadfruit in the landscape and on the table. Main topics covered include how to take care of breadfruit trees, how and when to harvest fruit, and how to process and store fruit—all for optimital quality and value in the marketplace. This unique guide is the best information currently available. Download the guide for free or purchase hard copies (sales support the Ho'oulu ka 'Ulu project).

For chefs and consumers: Brief Breadfruit Basics

Breadfruit-Handling-and-Preparation-Fact-Sheet-200pxA free, essential guide to selecting fruit for cooking, avoiding sap problems, and easy cooking techniques. Learn the proper stage of maturity too look for when harvesting or purchasing at the market, as well as what stage of maturity to avoid for most dishes. This a quick and easy guide for everyone who wants to include more breadfruit in their cooking. An excerpt from the guide, "Mature fruit has the best flavor and texture for most dishes where a potato-like consistency is desired. It’s perfect for eating plain or with a sauce, or for making breadfruit salad, stew, curry, fries and many more kinds of dishes." Download the 2-page guide.

For chefs and consumers: Breadfruit Nutritional Value

Breadfruit-Nutrition-Fact-Sheet-200pxA free guide to breadfruit nutritional value and versitility as a food. How does breadfruit stack up against imported starches such as potatoes and rice? Once considered "famine food," breadfruit is now known to be a versatile staple that can be used in appetizers, main dishes, and desserts. Recent work by the Breadfruit Institute of the National Tropical Botanical Garden on breadfruit nutrition reveals some interesting facts about how nutritious breadfruit is. This guide also gives examples of the different kinds of dishes that can easily be made from breadfruit. Download the 2-page guide.

For chefs and consumers: Variety cards for 'ulu, Ma'afala, and Meinpadahk

Free information cards to learn about the unique qualities of three important varieties in Hawai'i. Have you ever wondered about the difference between Hawaiian 'ulu and Samoan Ma'afala or the Micronesian Meinpadahk varieties. These variety cards will give you a quick introduction to these important varieties. Download the variety cards for Ma'afala 'Ulu Meinpadahk

Breadfruit-Maafala-card-200pxBreadfruit-Ulu-card-200pxBreadfruit-Meinpadahk-card-200px

The Ho'oulu breadfruit cookbook: Learn how to pick or buy fruit, cook, and prepare wonderful breadfruit dishes!

Breadfruit-cookbook-front-cover-300px2This new cookbook is essential for both novice and expert breadfruit cooks. It covers how to select fruit that will have the best taste and texture for the dish you are preparing. Then it covers the most important ways to cook breadfruit to eat plain (like potato) or use in various recipes. Finally, it presents 20 recipes selected from the last 25 years of breadfruit cookoffs and cooking contests in Hawai'i, allowing you to pick a dish perfect for any occassion. Your purchase helps support the Ho‘oulu ka 'Ulu—Revitalizing Breadfruit project.

Order the book now from Amazon.com.

Print

Intelligence, Culture, Food

on Monday, 24 February 2014 14:18.

galimba-intelliGrazin’ at Kuahiwi Ranch

To be honest, I’m not so interested in food – as a commodity or a resource or even as a way to feed those who are hungry. What I mean is, I’m not so interested in the numbers – numbers of calories, pounds of product consumed, percentage of locally produced products, and so on. All of those are necessary and useful numbers. I have to pay attention to numbers because I have to produce so many pounds of beef each week in order to meet my customer’s needs consistently, or my business fails. So, I’m not saying that numbers are unimportant. Far from it. But the numbers are not what interest me, what keep me going day after day.

Print

Sarah Ili: Hot Chili Pepper Water

on Wednesday, 26 February 2014 19:26.

SarahIliSarah Ili with Hawaiian chili pepper water, seedlings and peppers.Hawai’i Homegrown Food Network (HHFN) correspondent, Rachel Laderman, met with Sarah Ili and talked with her about the chili pepper water she makes. There are many variations of this popular Hawaiian condiment. Sarah’s version is very straightforward – and very delicious. Sarah lives in Pepe’ekeo and works as a substitute teacher, then shares her all-local Hawaiian chili pepper water with family and friends.

HHFN: What goes into your hot chili pepper water?
Sarah: You use Hawaiian hot chili peppers (has to be that kind), limu kohu, and Hawaiian sea salt with red clay, which is called alaea.

HHFN: Does it have health benefits?
Sarah: Yes, it is good for iron, and the limu kohu has iodine. The alaea is good for strengthening and cleansing. It also replenishes your salt.

Print

Locally Processed Foods by Honolulu Gourmet Foods

on Tuesday, 25 February 2014 00:00.

CI0A9579Honolulu Gourmet Foods restaurant at Paradise Palms Café on the University of Hawai‘i Mānoa campus serves locally grown prepared food at reasonable prices.Balancing being a mom and business entrepreneur, Jill Lee built Honolulu Gourmet Foods upon the counter-mainstream model of sourcing locally grown ingredients and making her products exclusively in Hawai‘i. “The cost of doing business is high in Hawai‘i. At the end of the day, am I proud of my products and our steady customer base confirms that there is a market for high quality, Hawai‘i-made products,” explains Lee.

Print

Teeny Tiny Laupahoehoe Farmers Market

on Tuesday, 21 January 2014 07:44.

Laupahoehoe-P1017592Laupahoehoe farmers market.The Laupahoehoe Farmers Market started in September of 2009 with two enterprising women setting up a tent and selling their harvest and that of their neighbors. They persevered for several weeks until another vendor, and then another, started setting up Sunday after Sunday.

Print

Hyperlocal frozen dessert by OnoPops

on Friday, 24 January 2014 00:00.

Ono PopsOnoPops produces a variety of flavors depending on local ingredient availabilty.

In 2010 brothers Josh Lanthier-Welch and Joe Welch established OnoPops, whose flagship product line consists of ice pops made from local and organic ingredients. Profoundly inspired by the patela tradition of ice and milk-based frozen pops in Latin America, the brothers based their product line on a marriage of the Mexican patela and Hawaiian regional cuisine. The result is an endless range of creative flavor combinations that changes continually based on which ingredients are available from local sources.