Week of June 24, 2019

What did Basil say to the chef?

"Stop pesto-ing me!"
Don't miss out on our two upcoming events in July! Be sure to get your tickets for our Local Inside Farm Experience at Mari's Gardens on July 6 and join us for EAT THINK DRINK on July 18. Don't forget to use your special Local Inside discount code. Keep reading 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


We have two varieties of basil for you! Sweet Basil and Thai Basil. Thai basil brings slightly savory, spicy, anise-like notes to many Southeast Asian and Chinese dishes. Its leaves are sturdier and stand up to heat better than those of Italian basil, so it can be added during cooking versus as a finishing touch. Basil is not only a popular folk remedy for ailments like nausea and bug bites but also widely utilized in traditional Chinese medicine, Ayurvedic medicine and other holistic medicine practices. 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.

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. 

Spigarello - Wash spigarello dry and store in an airtight container in the refrigerator. The less moisture possible is best..

Basil - Pick the leaves off the stems and lay them in one to two paper towels or a clean kitchen towel. Roll up the towel around the leaves, put the roll in a plastic bag and store in your refrigerator.

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.

Taro - Store. Keep taro in a cool, dark, well-ventilated place not the refrigerator. It is best to use taro as soon as possible because it tends to soften quickly. Taro leaves will keep several days in the refrigerator: store in a perforated plastic bag.

Cilantro - There are three methods for preserving your cilantro: 1) Place in a jar on the counter with water, 2) Place in a jar in the refrigerator with a bag over the leaves, or 3) Trim the stems and place in an airtight container in the refrigerator. With proper storage, it should keep for up to two 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. 

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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