If you've ever wondered what all goes into growing those wonderful macadmia nuts you get in Hawaii, a visit to Puna Girl Farms in Pahoa on Hawaii's Big Island is definitely in order. On a recent tour of Puna Girl Farms through Kapoho Kine Adventures (currently the only way to tour the farm) on a trip set up by the Big Island Visitors Bureau, I learned a lot about all that goes into macadamia nut farming from owner Cherie McArthur. Cherie and her husband Ian first came to Hawaii's Big Island in 1990 for a visit and were hooked. They bought some land in Pahoa (part of the Puna area) and, after clearing out eight acres of jungle by hand over two years to save 600 Macadamia nut trees, Puna Girl Farms was born.

For any of you who might be interested in trying your hand at macadamia nut farming, here are some tricks of the trade that Cherie passed along: 

If you're like me, it's pretty much impossible to even say peach-and-tomato gazpacho without drooling or making that mmm-gurgling sound that Homer Simpson makes. Luckily -- especially with both peaches and tomatoes in season -- Chef Aaron Dixon of Hadsten House Restaurant (right) in Solvang was kind enough to share his recipe. I met Chef Aaron a couple weeks ago when I ate at the restaurant, which is part of the recently renovated and re-launched Hadsten House Inn & Spa, and can attest that his homemade mushroom-and-spinach ravioli is simply amazing (not to mention the baked brie with port-wine-infused apricots and figs). Okay, I'd better stop before I start making the mmm-gurgling sound again -- enjoy the gazpacho!

Peach & Tomato Gazpacho

By Chef Aaron Dixon
Makes 4 servings

Ingredients:
4 cups chopped vine ripe tomatoes
2 cups fresh peaches pitted & chopped
1/4 cup crushed ice
2 tablespoons chopped shallots
2 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon fresh tarragon
1 tablespoon salt
1 tablespoon black pepper
1/2 cup fresh orange juice
 
Blend together until smooth 2/3 of the tomatoes, 1/2 of the peaches, with the ice, all shallots, 1/2 of the olive oil, 1/2 of the vinegar, 1/2 of the tarragon and 3/4 of the salt & pepper. Strain through a fine mesh strainer, discard the solids and mix in the orange juice.
 
In a separate bowl, mix together remaining ingredients to create the salsa. To serve, ladle soup into chilled bowls and top with the peach & tomato salsa. Note: A good wine to serve with this soup is a Santa Ynez Valley Pinot Grigio (for instance, the 2009 Di Bruno Pinot Grigio).

Hello summer! And what better way to celebrate than with an ice-cold margarita. The Will Rogers Lounge at the Cheyenne Mountain Resort in Colorado Springs has created an award-winning summer margarita that uses basil (six types!) picked fresh from their on-site organic garden. Here is the recipe for the version that uses Thai basil. Feel free to experiment with other basil varieties you may be growing.

Ingredients

3 oz. Thai basil sweet & sour mix (recipe below)

1½ oz. Cuervo 1800 Silver tequila 

¾ oz. Bauchant orange liqueur

Shake all ingredients and strain over ice. Garnish with Thai basil leaves. 

To make Thai basil sweet & sour mix: combine 1 cup sugar with 1 cup hot water in a blender and mix slowly. Add 20 Thai basil leaves and blend until completely chopped. Mix with 4 oz. fresh lemon juice and 4 oz. fresh lime juice. Chill overnight.