Cooking from the Garden

 
This past Saturday, my son Anthony and I spent all morning and part of the early afternoon at Mala'ai - Culinary Garden at Waimea Middle School with a fun group of people. 

The director and mainstay of the garden is Amanda Rieux who at one time worked with Alice Waters' Edible School Yard in Berkeley for four years. 

 

We had a great time. The group toured the garden; we picked greens; harvested cassava/yuca; harvested 'uala (sweet potatoes, both purple and... creamy yellow); fresh laid eggs were gathered and lots of other stuff which later was prepared, cooked and eaten right in the garden!

 The garden now has 2 small coops with chickens and we had the freshest eggs we've ever eaten made into an omelet with chopped fresh chives - both leaves and blossoms....the color of the yolks were incredibly yellow...and the taste was like I remember eggs tasting when I was growing up.

As part of a series of workshops at the garden, Amanda, with the help of Matilda Thompson, Alethea Lai and the participation of all of us and a bit of fresh garden magic, whipped up a simple, bountiful and delicious menu which had all of us ooohing and aaahing before we sat to the table.

 After the meal and while some of the group cleaned and washed up, a few of us helped weed and mulch some of the beds as we 'sang for our supper'...

The weather couldn't have been nicer and the day was perfect in every way!

Photo above: from bottom left, clockwise: Tapioca Pancake, Purple & Creamy Yellow Sweet Potatoes, Mixed Greens, Boiled Cassava ((Manihot esculenta aka yuca, tapioca), Chive Greens and Blossoms Omelet, Arugula - Pecan Pesto and Sauteed Kabocha Pumpkin with Fried Sage Leaves

Cooking from the Garden Menu

Kabocha Pumpkin and Fried Sage Leaves Sauté

Steamed 'Uala (sweet potato)

Tapioca Pancake - aka Yuca or Cassava

Assorted Mixed Greens - Collards, Kale, Amaranth, Basil, Tatsoi and Bok Choy

Fresh Eggs Omelet with Snipets of Chive Greens and Blossoms

Arugula - Pecan Pesto

Dipping Sauces

 

Arugula - Pecan Pesto

 

4 packed cups washed arugula - about 8 ounces

1 small garlic clove

1 cup chopped pecans (toasting optional)

1/4 teaspoon salt - or to taste

1 - 2 teaspoons lemon juice (or to taste)

1 - 2 Tablespoons (packed measure) golden raisins (or more)

5 - 6 Tablespoons extra-cirgin olive oil (possibly more)

 

Place the arugula, garlic, pecans and salt in a food processor (or use mortar and pestle) fitted with the steel blade.  Pulse until pulverized, adding lemon juice and raisins as you go.

Run the processor again, drizzling the olice oil in a steady stream.  When it reaches the consistency you prefer, stop and transfer to a small container with tight-fitting lid.  Taste to adjust seasonings. Cover the top of the pesto with a thin layer of olive oil to store.  Keep in refrigerator until needed.

 

Yields: about 1-1/3 cups

Source: "The Vegetable Dishes I Can't Live Without" by Mollie Katzen - Hyperion Press

 

Dipping Sauce

Garlic Cloves

Chile Peppers

Sea Salt

Ginger (optional)

Cilantro or Parsley (optional)

Lime or Lemon juice (*)

Water - equal amount as lime juice

 

Smash garlic cloves, chiles and salt in a mortar with a pestle, to make a paste.  Add the ginger pieces and the cilantro or parsley, if using, and continue pounding it with the pestle until well incorporated.  Add the lime juice and water.  Mix well.  Serve

(*) If no lime or lemon is available use Balsamic vinegar

 

Comments

[Sonia]

Mahalo nui! The 'pancake' is made with grated cassava (manioc/yuca) and then a bit of chopped onions and the onion greens were added, as well as salt & pepper. It was good. I've eaten cassava before but never like that.

[HonoluluSprite]

Oh my goodness! What a colorful meal! It's amazing what you can do with a little bit of garden ingenuity! Thank you, Sonia, for sharing all of these delights with us!

I'm still trying to figure out that pancake! :)

[Sonia]

Mahalo, Sheila! So glad you enjoyed reading. Come back to visit soon..........

[Sheila]

Aloha!

I'm visiting from the carnival of Aloha.

Great post! Makes me miss all the fresh fruit and vegetables we so enjoy when we're in Hawaii.

[Sonia]

I tried it for the first time at the Mala'ai Cooking from the Garden class Saturday, May 1, Shelby, except Amanda used toasted pecans instead of macnuts. I'm out of macnuts at the moment and need to find a new source for buying in bulk.

I use to get them from a source in Kona but lately they haven't had what they call off grade (mainly because they chipped in shelling) Since I like to buy in quantity for the freezer, those were perfect!

[shelby floyd]

Sonia,

Lovely pictures. Have you tried the arugula pesto with mac nuts and mac nut oil? Delicious and strictly local (except for the garlic!)

Shelby