I always need my farm fix. Even when I’m in a faraway land, I must know where the goods are grown. On my last trip to Maui, I visited Ali’i Kula Lavender Farm, Kula Country Farms, O’o Farm and the Maui Gold Pineapple Farm.
This time around I was so excited to visit Ono Oragnic Farms. If you could pick the spot furthest away from where our condo is, it’d be Ono Farms. Situated on a gorgeous volcanic hillside, just past Hana in Kipahulu. Truth be told, I don’t enjoy driving to Hana. The drive is beautiful for sight-seeing, but it takes SO long to get to Hana because of all of the slowwwww tourists. I’m not exaggerating when I say they drive about 13 mph. You can’t zoom around on Hana Hwy, but you can do a lil better than 13 mph. Anyhow, despite the long slow drive, it’s worth it for numerous reasons. The Hana side of Maui is the wet side, so beautiful, luscious green jungles and waterfalls abound. I could go on about why you should visit, but the best reason would definitely be Ono Organic Farms.
Where do I begin? I did not intend an almost month long hiatus. I returned from Maui, got my bearings and then boom, my computer broke. There’s a first time for everything I guess. I have always had good luck when it comes to electronics and I’m happy to report I’m really not used to having to have things fixed. Like sent away and fixed. My computer is back in my life, for now it seems. So here I am with a new post and recipe for you.
I was excited to be visiting Maui in (almost) Spring time as I knew Kula Country Farms would be open for strawberry picking. I raced over there one day before they closed to grab some berries. It was raining, which I don’t mind, but no berry picking pictures because of the wetness.
This Monday, I am off to Maui again. I like to call it “little island joy” in my head. I keep dreaming of tropical food, farms, surfing in Kihei, laying on the beach with a book…and pina coladas. And lilikoi margaritas. And everything about Maui. Because it’s lovely and the best kind of special.
In honor of my trip I’m going to leave you with a recipe that I have been meaning to post forever, Smokey Ulu Corn Chower. It’s savoury delicious. Warm, smokey and very filling. If you want to be overly and uncomfortably full, make up some Hawaiian Bread to dip in this bowl of gold.
Smokey Ulu Corn Chowder
1 8 oz package smokey tempeh (aka tempeh bacon), chopped into bite size pieces
1 sweet onion, chopped
4 c cooked breadfruit (ulu), diced
2 c vegetable broth
2 c corn kernels (about 4-5 ears if using fresh)
4 c canned coconut milk (I used the lite version)
1 1/2 tsp smoked salt
1 tsp freshly ground black pepper
In a large pot (like a dutch oven), heat a little coconut oil and cook the tempeh until almost crispy. Add the onion and cook an additional few minutes, until it starts to soften. Add the breadfruit. Now add the broth and simmer everything for around 5 min. Add the corn, coconut milk, salt and pepper. Taste for salt and add more if you want. Bring everything to a boil and then reduce heat to a simmer. Simmer about 20 minutes and serve hot.
Serves about 6