Living up to its name, bitter melon can give a kick that can make your face cringe, however its bitter taste might turn some people away from it, in-fact, it can really sweeten your health by virtue of its disease preventing and health promoting phyto chemical compounds. With a little bit of creativity and prep, your bitter melon can had a tasteful and healthy punch to any dish!

 

Preparation

• Bitter melon does not have to be peeled. Just rinse well to remove any dirt and pat dry.
• Cut in half lengthwise, then use a spoon to scoop out the seeds and scrape off the inner white pith.
• Slice crosswise at a slight angle to ¼-inch thickness, then place in a bowl. Cover with fresh water and add 2-3 tablespoons of salt. Let sit for about 15 to 20 minutes and drain just before cooking.

 

Farms that grow Bitter Melon

• Pacific Gateway Center

 

 

Recipes

• Bitter melon with Tomatoes & Eggs

Hanging out in the same family as onions, typically the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

 

Here is a video to help clean and cut your leeks!

 

Recipes

• Butternut Squash with Leeks and Tortellini

 

Farms that grow Leeks

• Kahumana Organic Farm & Cafe

 

Taro, a staple of Hawaiian and Polynesian culture, is a starchy root crop, can be steamed, baked, or fried.  However, make sure to never try and eat taro raw due to its toxicity by having calcium oxalate present.  The corm of the taro, or the root part, is typically what you will eat.  Taro leaves may also be eaten by boiling or steaming them, typically as part of laulau.

 

Preparation

Make sure you clean the corm well and then cut off the outside, woody skin leaving you with whitish block.  Depending on how you planning to prepare it, you may want to either slice or cube the corm.

 

Recipes

 

Farms that grow Taro

Kākoʻo ʻŌiwi