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

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


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.


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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


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