The 2012 Hawaii Farm Fair was earlier this month and I spent a whole day out there talking tree grafting with other Master Gardeners, sampling local farm produce and hanging with the family doing pony rides and bouncy houses. Good times had by all!
We brought home a HAUL of farm fresh produce for some great prices. Papaya, watermelon, eggplant, Maui sugar, Kona coffee, avocado, pineapple and corn. Lucky live Hawaii, for sure. I came home with a bunch of watercress from Sumida Farms in Pearl City. I used to drive past this every day when we lived on that side of the island, and it is a true anomaly. There you are, sitting in bumper to bumper traffic, concrete all around you, strip malls, parking lots, traffic lights and wait- is that a farm? Yes it is. And they grow some tasty green stuff.
Here’s a light summer salad- totally vegan and if you live Hawaii- can make almost completely from local producers.
Adapted from Sumida Farm Watercress Recipes “May’s Tofu Salad”
1 Block Aloha Tofu, firm cut in cubes
1/2 Medium Maui Onion, diced
1 medium tomato from the Green Box Garden, cubed
1 bunch Sumida Farm Watercress, cut into 1 inch pieces
1/2 cup chopped Green Box Garden green onions
1/4 oil (Oils of Aloha Mac Nut oil is good)
1 clove garlic, minced
1/2 cup Aloha Shoyu (soy sauce)
1 tbs sesame oil
Juice of 1/2 Green Box Garden Lemon
It’s a salad, so you know, you mix it all together and put the dressing on! If you make it ahead, you can drain off excess water from the salad before putting dressing on and serving. The original recipe calls for cooking the garlic first, but I’m too lazy to do that, plus I like strong garlic.
The Small Boy ate most of my place of this! He loves the green onions, tofu and shoyu flavors.