Week of July 15, 2019

Last chance for tickets to EAT THINK DRINK on July 18! We're almost sold out so don't miss out! Make sure to use your exclusive Local Inside discount code LI8 to get $5 off.

We also have another special offer in store for members! Keep reading for more information on our Local Inside special offer with Maile's Thai.


We want you to get the best of what O‘ahu has to offer. Our seasonal bags are filled with different fruits and vegetables each week. Enjoy this week's selection from our network of farmers! 

 From Farms in Leeward Oʻahu

From Farms in Central Oʻahu From Farm in North Shore Oʻahu


Beets are low in calories and packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. They contain a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure and stroke. Eating beets may enhance athletic performance by improving oxygen use and time to exhaustion. To maximize their effects, beets should be consumed 2–3 hours prior to athletic activity. Beets are a good source of fiber, which is beneficial for digestive health, as well as reducing the risk of a number of chronic health conditions. Source: Healthline


Papaya - A papaya that is partially yellow should be left at room temperature and allowed to ripen for a few days. If you want to speed up this process, place it in a paper bag with a banana. Ripe fruit should be stored in the refrigerator and consumed within one or two days for maximum flavor.

Lemons - Uncut lemons can be left out on the counter. Once cut, place inside a zip-locked bag, squeezing out as much air as you can. In this state, the lemons may retain most of their juice and flavor for as long as four weeks.

Kale - Wash kale dry and store your kale in an airtight container in the refrigerator. The less moisture possible is best.

Beets - The beet should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the vegetable drawer of your refrigerator. With this preparation and care, the beet should last at least two to three weeks.

Cucumber - Wrap in a moist towel and place inside the fridge. If you’re planning on eating them within a day or two after buying them, they should be fine left out in a cool room. Lasts up to a week in the fridge. 

Eggplant - Eggplant will do fine left out in a cool room. Avoid washing your eggplant, as it doesn't like any extra moisture around its leaves. For longer storage, store it in the crisper. Keeps five to seven days.

Sweet Onion - Store in a cool and dry area that is not exposed to light. Uncut onions should last two to three months on the shelf. Once cut, cover exposed flesh with plastic wrap and store in the fridge.

Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Green Beans - Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about five days. 


See More Recipes or Share Yours!


We're almost sold out for EAT THINK DRINK: Hawaiʻi Regional Cuisine – The Evolution of Agriculture in Hawaii on Thursday, July 18 from 6-9pm at the ʻAlohilani Resort Waikiki Beach! Hurry and get your tickets now while there's still a few left. 
From 6-7pm, join us in the Bluefin Room to explore how the Hawaii Regional Cuisine movement diversified agriculture in Hawaii and how the collaboration between farmers and chefs changed and continues to fuel the fire on what we grow and what we eat. Keynote speaker Samuel Yamashita, Ph.D. will share excerpts from his newly released book, Hawai‘i Regional Cuisine: The Movement That Changed the Way Hawai‘i Eats. After the keynote presentation, Jehu Fuller of Makaweli Meat Company; Michelle Karr-Ueoka of MW Restaurant; and Shin Houy Ho of Ho Farms will join the conversation in a panel discussion moderated by Dean Okimoto.

At 7pm, head up to Swell Bar to EAT & DRINK globally-inspired bites made with local ingredients prepared by our lineup of five celebrated Hawaii chefs: 
  • Andrew Le, The Pig & The Lady – Kimchi Pho with crispy pork belly, rice noodle, scallion and cilantro flowers
  • Colin Hazama, The Royal Hawaiian, a Luxury Collection Resort – Garlic Keahole Lobster with mentaiko, Wailea hearts of palm, ulu and Ho Farms smoked tomato
  • Chris Kajioka, Senia – Ahi with avocado, sea asparagus, relish, finadene
  • David Lukela, ʻAlohilani Resort Waikiki Beach – Oxtail soup with ravioli, peanut, mustard greens, onion, cilantro
  • Michelle Karr-Ueoka, MW Restaurant – Makaha Mango “Guri Guri”
Enjoy cool libations at an open bar stocked by Anheuser-Busch Sales of Hawaii and Southern Glazer's Wine & Spirits! 

Our last event was a sold-out success so make sure you don't miss out! Tickets are available in advance for $65 or $75 at the door. As a Local Inside® member, enjoy an exclusive discount and receive $5 off when you enter code LI8 at checkout.

Learn more at!

Ticket price is inclusive of taxes and ticketing fees
Must be over 21 years of age to attend


Are you getting busy in the kitchen with the ingredients from your Local Inside® bag? There are two ways you can share your creations with us and be featured here in our weekly newsletter!

1. Post a photo and description to Instagram and tag @HiAgFdn with #LocalInsideCSA in your post


2. Email your submission to Local Inside® Manager Kacey

Thank you for being a Local Inside® member! 
We are proud to be the largest CSA in the state of Hawaiʻi. Mahalo nui loa for your support. As a Local Inside® member, your contribution helps safeguard our community's food security and sustainability today and for future generations to come!
Be part of the Local Inside® community online!
We created an exclusive Facebook group for Local Inside® members to connect, stay up to date on the latest Local Inside® news, share recipes, meal ideas and much more!
Feel free to reach out with any questions, comments or feedback!

Join Now
Local Inside Manager, Kacey Asagi
(808) 721-7655


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