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Welcome to Gardens to Tables
Oahu's KCC Farmers Market Print E-mail
Written by Ann Shepphird   

KCC Farmers MarketI've said it before and I'll say it again: One of the best ways to get to know a community when you're traveling is to visit its farmers market. That's especially true on the Hawaiian Island of Oahu, where the KCC (Kapi'olani Community College) Farmers Market is the place to be on a Saturday morning (left) -- both for locals and for visitors staying in Waikiki (a 10-15 minute drive away). Offering local produce, flowers (including gorgeous orchids and hibiscus), honey, fish and prepared foods (including some from KCC's Culinary Arts Program), the KCC Farmers Market is one of five markets run on Oahu by the Hawaii Farm Bureau, which prepares a tip sheet each week to help navigate the more than 60 farm stands at the Saturday morning market. Staying in a hotel limits the buying possibilities -- for instance, based on our visit a few weeks ago, there were many gorgeous flowers being taken home by locals and the most popular stand was Big Island Abalone. But even for visitors, there are a lot of great options.

Waikiki from Diamond HeadThere are three coffee stands: Koko Crater Coffee Roasters, which has the premium spot right near the entrance, for those that are in major need of a caffeine fix (like we were), Keopu Coffee and Aikane Coffee. Other favorites included two local honey stands: Rhea's Hawaiian Honey (which offers samples and where we bought some amazing macadamia nut and organic cinnamon honey) and All Hawaiian Honey Coop (which has the best t-shirts and from whom we bought the Christmasberry Honey). We also loved the green juice from Otsuji Farms, made with kale, greens, beets, fresh pineapple, lemon juice and apple juice; the fresh island ginger drinks from PacifiKool; and the fresh roasted corn by Na 'Ono at the Kahuku Farms stand. Again, with 60-some stands, this is a major farmers market and not only a wonderful overview of the abundance of Hawaii's local offerings but a great way to spend a Saturday morning. Another plus is it's located right across from the entrance to Diamond Head State Park, for those who feel fueled up enough after the farmers market to make the trek up to the top of Diamond Head and take in the beautiful views (above).

 
Lovely Lumeria Maui Print E-mail
Written by Ann Shepphird   

Lumeria MauiThe north shore of Maui is one of my favorite places in the world. Between the wacky beach town of Paia, the glorious organic farms of the Upcountry area and Haleakala herself, the area has a magical quality that's hard to match. What it doesn't have is a lot of places to stay for those who want a real Maui (vs. resort Maui) experience. There is the Paia Inn, located within walking distance of both local Baldwin beach and the restaurants in Paia -- including the wonderful Paia Fish Market and Flatbread Pizza, which lists the local farmers who provided that day's fare on the menu. And there are small B&Bs and home rentals available through Homeaway.com or VRBO.com. For a long time that was about it. But now there's an offering for those who want a location -- and much more -- between the beaches of Paia and the Upcountry town of Makawao: Lumeria Maui.

Lumeria MauiThe brainchild of founder Xorin Balbes, who saw potential in the historic buildings that originally housed retired plantation workers, Lumeria Maui has been beautifully restored and turned into a boutique inn and retreat center with 24 guest rooms, a yoga studio, a farm-to-table-focused dining room and -- naturally -- gorgeous gardens. Complimentary offerings for those staying at Lumeria Maui include an organic breakfast, daily meditation, yoga, classes that include a series of horticulture programs and weekly garden tours -- and, after March 15, a new pool. Special events and workshops -- including Lumeria's signature Glow Cleanse -- are also offered throughout the year. For more information, call 855-579-8877 or visit LumeriaMaui.com

 
Citrus Tabbouleh from Seasons 52 Print E-mail
Written by Ann Shepphird   

Citrus Tabbouleh from Seasons 52Gotta love winter citrus season. In the past, we've shared recipes for a Pantescan Winter Salad from Tasha Zemke (who lives on the Italian island of Pantelleria). This year, we have a new recipe from Seasons 52 Culinary Director Cliff Pleau, who previously shared with us his tips on working with beets and a fabulous beet carpaccio recipe. This time he's sharing a recipe for his citrus tabbouleh, which at Seasons 52 they serve with scallops (pictured here). Enjoy!

Ingredients:
1 lime, zest and juice
1 lemon, zest and juice
1 orange, zest and juice
1 cup bulgur wheat
2 tablespoons extra virgin olive oil
1 tablespoon ginger, minced
2 teaspoons kosher salt
6 ounces water
5 drops Chipotle Tabasco
12 orange segments, cut in 4
1/4 cup sun-dried cranberries, reconstituted
1/4 cup English cucumber, diced small
1/4 cup tomato, diced small
1/4 cup pine nuts, toasted
1/2 cup mint leaves, chopped
1/2 cup parsley, chopped

Preparation: Wash and zest lime, lemon and orange. Squeeze juice and reserve. Place the bulgur wheat in a flat glass baking dish. Combine olive oil, ginger, salt and citrus zest. Mix with the wheat. Combine citrus juice, water and Tabasco. Heat in microwave for 1 minute. Pour liquids over wheat, set aside covered for 1 hour. Place wheat in a bowl, add all other ingredients and toss lightly. Refrigerate until needed.

 
Chef Sarah's Green Smoothie from the Andaz Napa Print E-mail
Written by Ann Shepphird   

Andaz Napa SmoothieLooking for an antidote to all the wonderful (and decadent) food stuffs at Thanksgiving -- and/or just for a great all-around smoothie that uses veggies like kale and baby spinach from your garden? Sarah Linkenhell, the executive chef at the Andaz Napa, which opened in downtown Napa in September and offers a "Napa-to-Table" restaurant called (fittingly) the Andaz Farmers Table, has created just what you're looking for. Even better, she was happy to share the recipe with us. Enjoy!

1 Granny smith apple, cored
1 large pear
1 banana
1 cup frozen pineapple, mango, peach mix
2 large leaves kale, no stem
2 large handful baby spinach
1.5 cup apple juice
1.5 cup water

Using a Vitamix blender, blend all ingredients until smooth. Enjoy chilled. Keeps for two days in the refrigerator.

 
House of An's Roasted Brussels Sprouts and Kale Print E-mail
Written by Ann Shepphird   

Tiato Brussels SproutsAs promised, for all those who are growing Brussels sprouts or eyeing the big stalks at the farmers market (or even Trader Joe's), here is the recipe for the House of An's roasted Brussels sprouts and kale dish that changed my mind about Brussels sprouts when I tried it last week at Tiato. This dish is essentially a chopped salad but works great as both a salad or a side dish. Enjoy!

Wasabi Garlic Lime Dressing
1 1/2 cups water
1 cup sugar
1 cup lemon juice
1 tablespoon finely chopped garlic
1 tablespoon Sambol Chili Paste
1 tablespoon white vinegar
1 pinch wasabi
salt and pepper to taste

Combine all ingredients, shake vigorously and let sit. Shake again before serving.

Roasted Brussels Sprouts and Kale
2 lbs. Brussels sprouts
1 lb. kale
1/4 cup roasted sliced almonds
1/4 cup white wine
1 cup julienned dates
1 teaspoon finely chopped garlic
extra virgin olive oil
salt and pepper to taste

Saute kale with garlic, olive oil, white wine, and salt and pepper lightly, then roasted in 350 degree oven and set aside. Cut Brussels sprouts in half and toss with olive oil and salt then roast 350 degree oven. Wait until cool enough to handle and julienne. Combine all ingredients and toss lightly with dressing right before serving.

 
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