The French Breakfast Radish, or les radis petit déjeuner, is an oblong radish that is reddish-pink at the top and white at the bottom. It has a mild flavor, is high in Vitamin C, magnesium, folate and potassium and known by health practitioners as being good for digestion. The French Breakfast radish was first introduced in 1879 and quickly became a popular market radish of Paris. Like many other varieties, these radishes are quick growing and are typically ready to harvest in 20-30 days times. They can be grown year round.

How to Prepare French Breakfast Radishes:

In France they are often sliced lengthwise, spread with butter and salted, or placed atop a buttered baguette for a “tartine.” Radishes can be eaten raw or they can be fried, braised, steamed or roasted. Cooking radishes reduces some of their peppery flavor, and brings out the subtle sweetness and nutty flavors. Radishes can be stored for at least a week in your crisper drawer f your fridge wrapped loosely in a kitchen towel or paper towels.

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

Try out these recipes!

 

Butternut Squash is typically grown during the winter time on the mainland however grows well during spring time here in Hawaii.  It grows on a vine and tastes similar to pumpkin.  As it gets ripe it gets deeper orange in color and sweet and rich in flavor.  It’s a great source of fiber, vitamin C, A & E, magnesium, and potassium.

Preparation

There are so many ways to enjoy butternut squash.  It is equally delicious as a savory dish or sweet treat.  The fruit is prepared by removing the skin, stalk, and seeds.  However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways.

Farms that grow Butternut Squash

• Ho Farms

Recipes

• Caramelized Butternut Squash
• Butternut Squash Salad
• Butternut Squash Soup
• Butternut Squash & Leek Tortellini

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

Try out these recipes!

 

The Sweet Potato (Ipomoea batatas) is one of the oldest vegetables known to mankind. Sweet potatoes originated in Central and South America, but archaeologists have found proof through prehistoric remnants that the sweet potato was grown in Polynesia before western exploration, according to radiocarbon dating. Current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there.  

The sweet potato is not a potato, and it is not a yam!

Preparation

The simplest way you can prepare a sweet potato is by first heating the oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato. 

Farms that grow sweet potato

Aloun Farms

Recipes

Baked Sweet Potato Fries 

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

Try out these recipes!

Hakurei turnips are a variety of salad turnips. They are small in size, white in color and have a sweet, light flavor. Their texture is crisp an tender and they are often eaten raw. Because of their sweetness, they have popularity amongst children and people who avoid bitter foods, and are even sometimes compared with apples for its tender, sweet flavor.

Boasting high levels of iron, calcium and thiamine and other vitamins and nutrients.  They are also one of the quickest growing vegetables taking only a few weeks from seed sowing to harvest, making them one of nature’s most convenient and delightful snacking roots.

How to prepare Hakurei Turnips:

As a salad turnip, Hakurei turnips are often enjoyed raw. They can be sliced or cubed and added to salads. As with any root vegetable, they can also be roasted and enjoyed cooked. Larger roots can be sliced and used with guacamole dips.

Farms that grow Hakurei Turnips

Kahumana Farms

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

Try out these recipes!

Longan, the juicy white edible fruit of the tropical longan tree, is also sometimes referred to as “dragon eye” and is comparable to a grape. Like the lychee, it’s part of the soapberry family, though it’s flavor has a drier sweetness and is typically a little less messy with it’s juiciness than the lychee. It’s earliest known existence dates back to the Han Dynasty in China, around 200 B.C.

Longans is a rich source of Vitamin C, Vitamin A and anti-oxidants. It also provides the minerals iron, phosphorus, magnesium and potassium.

Apart from being eaten fresh and raw, longan fruit is also often used in Asian soups, snacks, desserts, and sweet-and-sour foods, either fresh or dried, and sometimes preserved and canned in syrup. In Chinese food therapy and herbal medicine, it is believed to have an effect on relaxation.^[12] When fresh, the flesh of the fruit is juicy and white, but when dried the flesh appears dark brown to almost black.

Preparation

Peel the skin and eat the white flesh around the seed.The seed and the shell are not consumed. When the shell is dried, it’s easy to squeeze the fruit out in a manner similar to cracking a sunflower seed. Longons keep well, offering perhaps better-than-fresh quality after a few weeks of storage.

Farms that grow Longan

Kamaaina Farms

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

Try out these recipes!