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
