One of my favorite Hawaiian things to eat is raw ahi. On the mainland, I could only get it at sushi restaurants, but here, any supermarket will carry fresh, local ahi that would be a shame to cook. Here, I tossed it with Ma'o Farms "Sassy" mix, kiware sprouts, butter avocado, Big Wave tomatoes, shoyu, lime, and mac nut oil.
4 comments:
Mmm.. Your salad looks delicious.. congrats on eating local for one whole month! very impressive.. Im also from Oahu and go to KCC farmers market.. Thats the only place I seem to find any local ingredients..!
martha,
i am also from oahu. we visit the kailua farmers market which is in our neck of the woods.
i love your mission and have been following your adventures since reading about them in the honolulu weekly.
one question though - how do you know when fish is local? do you simply go with local varieties? If presented with the option I would always choose local (if price wasn't a huge factor) but, I am never quite sure where my fish is coming from. The markets don't make it very clear. What is your take?
PS, the obvious next step in local eating is growing your own. Have you seen this site? Pretty impressive.
http://www.pathtofreedom.com/about/urbanhomestead.shtml
I tend to go with local varieties like tuna, mahi, moi, and monchong that are fished here. (For all the varieties check out www.hawaii-seafood.org) Only fresh tuna is from here, though. Frozen tuna is usually imported. I think supermarkets are supposed to label the country of origin for fish. If the fish is any of the varieties at hawaii-seafood.org, and the country of origin is USA, most likely it's from here. When in doubt, I ask the person behind the seafood counter.
Also, that site is fascinating! We currently live in a rental with a teeny yard and no sun. But so far, I've managed to produce lettuce and some eggplants...we'll see how it goes!
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