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

Range Gourmet

  Local Hawaii ingredients used with an international flair


        ^BNanette^K^H (Gone but not forgotten) 1946-2020


                   Email: nanette@freerangegourmet.com

Monday, February 21, 2011

 

Farmers market finds


by Nanette Geller

 

IMGP2348

 

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.



Comments:

Post a Comment

Note: Only a member of this blog may post a comment.





<< Home


  

Follow Free Range Nan on Twitter

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

Email: nanette@freerangegourmet.com
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


Resources

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

Town
Olive Tree Cafe



More Links




Archive




Image: 

powered by Blogger


[Valid RSS]


 
 

   Contact the webmaster: webmaster@freerangegourmet.com