Copy

YOUR LOCAL INSIDER

Week of April 22, 2019


We have an exclusive special offer to a Localicious® restaurant for Local Inside® members only.

Keep reading to find out what it is!

 

WHAT'S IN THE BAG

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 Farms in North Shore Oʻahu

PRODUCT OF THE WEEK: 
MARI'S GARDENS
BEEFSTEAK TOMATOES

Beefsteak tomatoes, aptly named for their large size and meaty texture, have a classic tomato flavor, however, depending upon the variety, they can also be sweet to the taste. They are heavy, reaching weights as high as four pounds, and they range in color from pink, to vibrant red, to orange. These tomatoes are rich in vitamins A and C, and they are full of fiber. Field or vine-ripened summer tomatoes are higher in vitamin C and also contain the antioxidant compound lycopene, which may help protect against prostate cancer and heart disease. Source: Specialty Produce

TLC FOR YOUR VEGGIES

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.

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

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.

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.

Sweet Potato - The best way to store sweet potatoes is to select an area that is dry and cool.  Some recommend washing and rinsing potatoes prior to storage. This could easily lead to rot, with too much moisture left on the sweet potatoes. If the dirt on the sweet potatoes is an issue with storing, use a dry cloth to remove any excess dirt. Importantly, do not store your sweet potatoes near certain other vegetables as the sweet potatoes can cause the others to ripen more quickly than preferred.

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.

Kabocha - Tender and glossy skin is a sign of unripeness; you want your kabocha to have the ugly matte, gourdy look. Store your kabocha on a cool counter area for up to a month. Once used, store cut pieces in an airtight container in the refrigerator will keep for up to five days. Cooked kabocha can be kept in the freezer inside an airtight bag for up to six months.

String 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 seven days. 

Butternut Squash- Store a whole butternut in a 50-degree-Fahrenheit room, and it lasts 2 to 3 months, with no special care needed. Ideally, you want to keep squash whole as long as possible; it develops a complex sweetness as it matures. If you still haven't used the squash after a month or so, preserve it. Squash stores for a year in the freezer and indefinitely if canned.

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

WHAT'S COOKIN'

See More Recipes or Share Yours!

SO ʻONO

SHARE YOUR FOOD WITH US!
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

OR

2. Email your submission to Local Inside® Manager Kacey kacey@hawaiiagfoundation.org

 
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!
 
The group is managed and moderated by Local Inside® CSA Program Manager Kacey and Social Media Community Manager Allison. Feel free to reach out with any questions, comments or feedback!

 
Join Now
CONTACT
Local Inside Manager, Kacey Asagi
(808) 721-7655
kacey@hawaiiagfoundation.org

 


 
Copyright © 2018 Hawaii Agricultural Foundation, All rights reserved.
Our mailing address is:
3538 Waialae Ave, Suite #203, Honolulu, HI 96816

www.hawaiiagfoundation.org

(808) 927-9749

Want to change how you receive these emails?
You can 
update your preferences or unsubscribe from this list