Week of July 8, 2019

What did the watermelon say to the cantaloup? 

"I love you but we cantaloup!"
Don't forget to join us for EAT THINK DRINK on July 18. Use your exclusive Local Inside discount code LI8 to get $5 off.

For the month of July, we have a new special offer for all members to Maile's Thai! Scroll down for more information.


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


Cantaloupe, also known as musk melon, is packed with nutrients! When it comes to beta carotene, cantaloupe knocks other yellow-orange fruits out of the park. It has more beta carotene than apricots, grapefruit, oranges, peaches, tangerines, nectarines, and mangoes. Beta carotene is a type of carotenoid. Carotenoids are pigments that give fruits and vegetables their bright colors. Once eaten, beta carotene is either converted into vitamin A or acts as a powerful antioxidant to help fight free radicals that attack cells in your body. Vitamin A is important to eye health, a healthy immune system, and healthy red blood cells. According to the USDA, 1 cup of balled cantaloupe contains over 100 percent of the recommended daily value of vitamin C. The Mayo Clinic indicates that vitamin C is involved in collagen production in bones, blood vessels, cartilage, and muscle. Source: Healthline


Papaya - A papaya that is partially yellow should be left at room temperature and allow to ripen for a few days. If you want to speed this process, place 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.

Bok Choy - to store in the refrigerator, remove loose leaves and clip the box choy so a short stem remains, then wrap the head in a damp paper towel, and place it in a perforated plastic bag in the vegetable.

Cantaloupe - Once ripe or cut, the melon should be refrigerated and consumed within 2 days.

Corn - Place ears of corn in your refrigerator as soon as possible. Leave the husk on, if possible, and let the corn sit in the fridge uncovered. Keep the temperature at or below 40 degrees to reduce the amount of natural sugars in the corn from turning to starch at higher temperatures.

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.

Lettuce - Lettuce is best stored in a dry package and kept in the crisp drawer for five to seven days.


See More Recipes or Share Yours!

EAT THINK DRINK returns on July 18

Tickets are on sale now for EAT THINK DRINK 8: Hawaiʻi Regional Cuisine – The Evolution of Agriculture in Hawaii on Thursday, July 18 from 6-9pm at the ʻAlohilani Resort Waikiki Beach.
Join us on an exploration of how the Hawaiʻi Regional Cuisine movement diversified agriculture in Hawaiʻi and hear from leaders in the agricultural and food industry on how the collaboration between farmers and chefs changed and continues to fuel the fire on how we eat and what we grow.

Keynote Speaker Samuel Yamashita, Ph.D., will share excerpts and thoughts from his newly released book, Hawai‘i Regional Cuisine: The Movement That Changed the Way Hawai‘i Eats. Hear from industry leaders Jehu Fuller of Makaweli Meat Company, Shin Ho of Ho Farms, and Michelle Karr-Ueoka of MW Restaurant in a panel discussion moderated by Dean Okimoto, about how the movement impacts local ag today.

EAT THINK DRINK will also showcase five celebrated local chefs cooking up delectable bites in a dine-around on the 5th floor Swell Bar deck. Featured chefs include panelist Michelle Karr-Ueoka, Chris Kajioka of Senia, Andrew Le of The Pig & The Lady, Colin Hazama of The Royal Hawaiian, a Luxury Collection Resort; and David Lukela of the ʻAlohilani Resort Waikiki Beach.

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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