Week of June 17, 2019

What do you give a lemon in distress?
Summer is in full swing and we have a great line up of events for you in July!

Our very first Local Inside® event will be held at Mari's Gardens on July 6 and EAT THINK DRINK returns on July 18. 

Keep reading to find out more!


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


Meyer lemons are a seasonal variety that's a mix between a regular lemon and a mandarin orange. Meyer lemons are smaller and rounder than regular lemons, with smoother, thin, deep yellow to orange skin, and dark yellow pulp. The differences are very distinct, especially when you see both varieties side by side. While moderately acidic in taste, Meyer lemons don’t have the same tang as regular lemons. They’re much sweeter! Their rinds also have a more complex scent than regular lemons — a spicy bergamot fragrance that tastes and smells more like an herb or a spice. Source: The Kitchn


Honeydew Melons - Whole, ripe honeydew melons can be stored in the refrigerator for up to five days. Enclose them in plastic bags to protect other produce from the ethylene gas that honeydew gives off. Once cut, honeydew should be sealed in an airtight container or wrapped and stored in the refrigerator, where it will keep for up to three days.

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.

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. 

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.

Thai Watermelon - Watermelon can be stored in the refrigerator for up to two weeks (sometimes as long as three). After cutting the melon, wrap the cut side in plastic and store in the fridge for up to three days. The plastic will prevent the watermelon from absorbing the flavors of other foods in the fridge and will keep its flesh moist.

Kale - Wash, dry and store in an airtight container in the refrigerator. Less moisture is best.

Okinawan Spinach - The leaves will keep refrigerated in a plastic baggie for up to 10 days. The leaves can also be shredded in a blender and frozen for consumption later.

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!

Join us for a farm tour to see where some of the beets, cucumbers, Okinawan spinach, lettuce and other veggies in your bag are grown at this organic 18-acre aquaponics and hydroponics farm located in the heart of Mililani. After the tour, unwind in the shade and enjoy a succulent workshop where you can craft your own arrangements. 

Tickets are $50 and cover the cost of admission, tour, succulent workshop and bento lunch. Buy your ticket now to reserve your spot! Space is limited to 40 guests. 

For any questions, please contact Local Inside® Manager Kacey Asagi at or (808) 721-7655.


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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