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Mad for Macadamia at Hawaii's Puna Girl Farms Print E-mail
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Written by Abbie Mood   
Tuesday, 05 July 2011 07:13

Puna Girl Farms signIf 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: 

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Black Cat: Farm-Table-Bistro in Boulder Print E-mail
Written by Ann Shepphird   
Friday, 10 June 2011 01:25
Eric Skaken of Black Cat

As its name suggests, Black Cat: Farm-Table-Bistro takes its farm-to-table seriously. In fact, the restaurant -- which opened in at 13th and Pearl in Boulder in 2006 -- has its own 70-acre farm run by chef/owner Eric Skokan. Not only does the farm service the restaurant but it's also often seen at Boulder's farmers market, as Linda Hayes reported in her post on "Bountiful Boulder." We recently chatted with Skokan about the restaurant, the farm -- and why his tractor is named Buttercup.

 

Which came first, the restaurant or the farm? The restaurant came first. At the time the farm was really just a little garden at my house. I wanted to grow some of the special, little things that were really hard to come by. I fell in love with puttering in the garden in the mornings before I went in to work. So, that first summer, I doubled the size of the garden. I loved it even more, so I doubled it again. The doubling continued over the last few years and now the farm is at around 70 acres.

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Bountiful Boulder Print E-mail
Written by Linda Hayes   
Tuesday, 07 June 2011 07:01
Boulder Farmers MarketIt was all about greens at last week's Boulder County Farmers' Market in downtown Boulder, Colorado. Piles of mustard greens and Egyptian walking onions from Red Wagon Organic Farm in Longmont. Pails of baby arugula, mixed lettuces and spicy greens from Black Cat Farm-Table-Bistro, an edgy little restaurant a few blocks away whose owners also run an organic farm just outside the city. (Note: We recently posted an interview with Black Cat chef -- and farmer -- Eric Skokan). Baskets of Bordeaux spinach, chives and other herbs from Toohey & Sons Farm in Hygiene.

'Alright by us,' my husband and I agreed as we packed up what we could into our cooler bag, knowing that it needed to survive the trip back home to Aspen. It had been a long, wet, chilly spring in the high country, Boulder included at 5,344 feet. We were overjoyed to see the early season crops from local farmers looking so perky and promising.

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A Sense of Season at the Pierre, New York Print E-mail
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Written by Ann Shepphird   
Sunday, 29 May 2011 07:33
Pierre watermelon salad

Chances are when you think of The Pierre, New York, which is celebrating its 80th anniversary this year, the thoughts run to the things one associates with an iconic New York City luxury hotel: elegant doormen, black-tie galas and an amazing concierge team. What might not come to mind -- especially in a bustling city like New York -- is an emphasis on environmental friendliness (the incredibly comfortable beds are made from recycled steel and bamboo fibers) and local, seasonal fare in the restaurants. But that’s just what is found in the hotel’s Le Caprice with new chef Ed Carew (who changes the menu weekly based on what’s in season) and in the Pierre’s Two E Bar & Lounge

 

Two E’s seasonal offerings run both to food and cocktails, most recently including a watermelon salad (left, featuring local goat cheese) and a cocktail called the Gin Gin that features ginger, cucumber, mint and lime. It was originally created as a seasonal cocktail for Fashion’s Night Out in 2009 but was so popular it became part of the standard menu and is still one of their best sellers.

 

Even better, they were kind enough to send along the recipes (click "read more"). Enjoy!

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