The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair


Monday, February 21, 2011


Farmers market finds

by Nanette Geller




This is just some of our haul from KCC last Saturday. On the left is a branch of cinnamon from Wailea Ag Group. Next to it in the front are leek and red onion (Pit farm), curry leaf and lemon balm (Ma’o Organic Farm) and frisee (SKA Tropicals). In back are Russian kale and Swiss chard (Milner Farm), mizuna (Ma’o) and purslane (Otsuji Farm).

What do you do with fresh cinnamon? I leave it out in the kitchen, along with branches of bay. The leaves dry out after a while and can be used fresh or dry. I now add cinnamon leaves pretty much any time I use a bay leaf. When the leaves are gone, I add pieces of the branch to soups, stews or sauces, picking them out at the end.


Post a Comment

Links to this post:

Create a Link

<< Home


Follow Free Range Nan on Twitter

Creative Commons License
This work is licensed under a Creative Commons License NonCommercial-ShareAlike

Twitter: @freerangenan

Search this site

Do you want to receive an email whenever this page changes?

Powered by FeedBlitz

RSS News Feed

Receive Free Range Gourmet news via our news feed

How do you read news feeds? Click here for some information.

Market News

Official web pages and Tip Sheets for Saturday morning KCC Farmers' Market, Wednesday night Honolulu Market, Sunday morning Mililani Market, and Thursday Night Kailua Market


Slow Food

You've read about the world-wide slow food movement. Hawaii has an active Slow Food group. Learn about or join Slow Food USA at the Slow Food USA website.

Where we're Eating

Olive Tree Cafe

More Links



powered by Blogger

[Valid RSS]


   Contact the webmaster: