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Tag Archives: Hawaii Farmers Market Cookbook

  • FOOD FRIDAY: Chef Eric Leterc's Farmers Market Heart of Palm Salad

    Happy Friday, everyone! Today, we're sharing a fresh farmers' market recipe from Chef Eric Leterc of The Pacific Club. This refreshing salad is perfect for summer, when tomatoes, avocado and basil are abundant.

    Originally featured in The Hawaii Farmers Market Cookbook: Vol. 2 - The Chefs' Guide to Fresh Island Foods.

    Heart of Palm Salad by Eric Leterc. Photo by Adriana Torres Chong. Photo by Adriana Torres Chong.

    Heart of Palm Salad

    by Chef Eric Leterc, The Pacific Club

    • 2 cups heart of palm
    • 10 cherry tomatoes, cut in half
    • 10 grapefruit sections
    • 1 avocado, peeled, seeded and cubed
    • 10 whole fresh basil leaves
    • 4 tablespoons extra virgin olive oil
    • 6 tubular chives, sliced
    • Juice of a whole fresh lemon
    • Salt

    In a bowl, combine heart of palm, tomatoes, grapefruit, avocado and basil leaves, tossing gently. Drizzle with olive oil and toss again. Add lemon juice, chives and salt to taste and toss again. Transfer to serving plates.

    Serves 2

    Tips from Chef Eric

    • Heart of palm is the core of the peach palm, cultivated on Hawai‘i Island. It has a delicate flavor, so you want to keep the preparation simple and complementary to the product. This salad is refreshing and healthy; I hope you enjoy it!
    • There are two ways to cut heart of palm. The bottom, thicker part can be sliced thin and cut into crunchy matchsticks. For the top part, insert a knife lengthwise along the heart and remove the outer layer. Then simply slice the heart of palm into tender rounds.
    • There are two kinds of chives—flat ones, known as Chinese chives, and round or tubular chives. Chinese chives are used more like a vegetable, while round chives are incorporated into salads for their flavors or used as an herb garnish.

    For more delicious, fresh recipes from 18 of the Islands' top chefs, using ingredients straight from our local farmers markets, pick up a copy of The Hawaii Farmers Market Cookbook: Vol. at our online store. Royalties go to the Hawaii Farm Bureau Federation to protect, advocate and advances the social, economic and educational interest of our diverse agricultural community.

    The Hawaii Farmers Market Cookbook: Vol. 2
    by The Hawaii Farm Bureau Federation
    Edited by Joan Namkoong
    Softcover, spiral bound; 152 pp.

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  • VIDEO: "The Hawaii Farmers Market Cookbook" on "Biting Commentary"

    Green Papaya & Pork Soup by Chef Ed Kenney

    Chef

    Chef Ed Kenney of Town and Downtown restaurants cooked up his Green Papaya and Pork Soup recipe, featured in The Hawai‘i Farmers Market Cookbook, on HONOLULU Magazine’s Biting Commentary with John Heckathorn on Sunday, July 17.

    Watch the episode and visit the Wednesday night farmers market at Blaisdell Center — a great way to pick up fresh, local veggies straight from the farmer on your way home from work — with host John Heckathorn; meet the women behind Feed the Hunger Foundation, a remarkable non-profit micro-financing organization that helps local folks trying to “make it” in food-related business (restaurants, food trucks, farming); and then visit Chef Ed’s kitchen for soup and sandwiches, Kenney-style!
    You can purchase The Hawai‘i Farmers Market Cookbook at the Kapi‘olani Community College farmers market at the info booth or online at www.bookshawaii.net.

    And congratulations to our contest winner,  Amelia Barrow, who shared her favorite local ingredient, Maui onions (and boy, does she love ‘em!) on our original post on Chef Ed on Biting Commentary. The contest is now closed, but we’d still love to hear who taught you to cook or to love food! You can comment below or on the original post.

    The final episode of Biting Commentary features Hawai‘i coffee. Read more about the episode, and The Hawai‘i Coffee Book by Shawn “Dr. Coffee” Steiman, plus enter our trivia contest to win a copy of the book here.

  • Chef Ed Kenney & The Hawaii Farmers Market Cookbook "Biting Commentary" Giveaway

    Chef Ed Kenney

    Chef

    Chef Ed Kenney (Town in Kaimuki & Downtown at the Hawai‘i State Art Museum) and The Hawai‘i Farmers Market Cookbook - Vol. 2 will be featured on the next episode of HONOLULU Magazine’s Biting Commentary with John Heckathorn TV series, presented by Hawaiian Airlines, airing on KGMB9 on Sunday, July 17, 2:30 pm.

    In this episode of Biting Commentary with John Heckathorn, learn about Feed the Hunger Foundation, visit the farmers’ market (shopping with a chef is always fun!) and go into the kitchen with Chef Ed.

    For this episode, he cooks up Green Papaya and Pork Soup (a recipe that can be found in The Hawai‘i Farmers Market Cookbook - Vol. 2) and a Pork & Papaya Banh Mi Sandwich, demonstrating how using the same ingredients can result in dishes with completely different, yet complimentary, taste profiles. Chef Ed is passionate about food security and making the most out of (local!) ingredients; he’s become legendary for his “snout to tail” cooking, using all the parts of a single animal — pork from Shinsato Hog Farm in Kahalu‘u is a big favorite of his — and for his motto:

    Local first, organic whenever possible, with Aloha always.

    You can read host John Heckathorn’s account of the shopping and cooking experience at his “Biting Commentary” blog.

    Green Papaya & Pork Soup by Chef Ed Kenney

    Chef

    To celebrate his appearance on the show, we’re giving away a copy of The Hawai‘i Farmers Market Cookbook - Vol. 2 to one lucky winner, selected at random. In this cookbook from The Hawaii Farm Bureau Federation, Chef Ed and 17 other of the Islands’ top chefs (Alan Wong, Roy Yamaguchi, Vikram Garg, Hiroshi Fukui and D.K. Kodama, just to name a few) share their recipes for cooking with the locally-raised ingredients you’ll find at the farmers’ markets. Tell us in the comments below what your favorite locally-raised ingredient is. If you buy it at farmers’ market, tell us why you love shopping there. (We know not everyone has a chance to get to the markets, so we won’t count it against you for shopping at a regular grocery store; we’re just happy you buy local!). Contest closes at 11:59pm on Sunday, July 10, 2011; see the end of this post for additional contest rules.

    Tag along with Chef Ed and John on their farmers’ market trip and watch them in the kitchen this Sunday, July 17 at 2:30 pm!

    Special Deal: We’re so excited about Biting Commentary with John Heckathorn that we’re offering 30% off all our non-sale titles at our online store. Use coupon code BITEBOOKS to get your discount.

    Contest Rules: A winner will be selected at random from the valid comments posted prior to the contest closing time. To be counted as an entry, the comment must include an on-topic answer. One entry per e-mail. The winner will be notified via e-mail; in the event that we do not hear back from the winner within 48 hours to confirm acceptance of their prize, a new winner will be chosen. Winners who do not respond within the stated time frame forfeit their prize claim.

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