Articles from November 2013

Recipe: Purple Sweet Potato Fries

Courtesy Dr. Marisa Wall and USDA Pacific Basin Agriculture Research Center

Peel and cut potatoes into even fries, no more than ¼ thick
While slicing, place cut fries into a large bowl of tap water to soak until all sliced
Drain fries in colander
Place fries in a large pot of boiling water, blanching for 10 minutes
Cool in tap water 5 mins, drain excess water and pat dry with paper towels
In a large saucepan of deep fryer, par-fry fries using canola oil at 356ºF for 1 min
Drain excess oil
Place fries in single layer on cookie sheet into freezer for 20 mins.
Store frozen in freezer bags.

Cooking Frozen Fries
Preheat oven to 356ºF.
Place fries in single layer cookie sheet and bake for 8-10 mins
Note: Temp is 356ºF


Zero Waste Effort Diverts All Discards from Landfill, Recipe Shared for Popular Honey Ginger Ale

Mahina Café offered a mini laulau complete with taro and haupia at Taste of the Hawaiian Range

Mahina Café offered a mini laulau complete with taro and haupia

The 18th annual Mealani’s Taste of the Hawaiian Range at Hilton Waikoloa Village proved to over 2100 attendees that grass fed beef tastes good and can be used to make a wide assortment of satisfying dishes. A wide variety of beef cuts—everything from tongue to tail—were featured at 35 culinary stations, plus pork, lamb, mutton and goat.

Kulana Foods offered Pipikaula Poke at Taste of the Hawaiian Range

Kulana Foods offered Pipikaula Poke

In addition, there were 36 product/educational displays. Some booths shared tastes of goodies, like pipikaula poke and PAVA smoothies, while others offered compelling displays ranging from heirloom squash to solar cooking.

A handy Graze Your Way at Taste map again guided attendees through the event. Info and recipes collected from booths could be conveniently stowed in canvas Taste bags that were given to each attendee.

Attendees raved about their fave “tastes” on Facebook, including the Honey Ginger Ale, a collaborative creation by HawCC Ag Program and the UHH Adopt a Beehive program. The recipe is here.

A 636-pound pumpkin with Cinderella at Recycle Hawaii’s booth

A 636-pound pumpkin with Cinderella at Recycle Hawaii’s booth

Another big hit at this year’s Taste was a 636-pound pumpkin that was grown using kitchen scraps composted by The Bokashi Bucket system. Complete with a costumed “Cinderella,” the display was part of Recycle Hawaii’s booth

Recycle Hawaii also helped with the event’s zero waste effort. Attendees discarded their compostable serving ware and leftovers at 15 waste stations, assisted by students at Kanu o Ka ‘Aina School.

“The kids were super great to work with and it was gratifying to see that they got what we were doing,” says Kristine Kubat, zero waste coordinator for Recycle Hawaii.

Kubat reports that “everything we recovered got recycled, redeemed or composted. Northing was taken to the landfill.”

Percentage breakdown of discards captured for zero waste effort at Taste of the Hawaiian Range

Percentage breakdown of discards captured for zero waste effort

According to Dr. Norman Arancon of the University of Hawai‘i, total waste (discards captured) was 2,852 pounds, of which 49.2% were compostables, 8.8% were HI-5, 6.1% were mixed recyclables and 35.9% were food wastes (see graph).

A slew of Hawai‘i Community College culinary students from both East and West Hawai‘i helped chefs and product booths dish out hundreds of tastes. They included 26 students and two instructors from West Hawai‘i and 61 students and five instructors from East Hawai‘i.

HawCC Culinary students at Taste of the Hawaiian Range

HawCC Culinary students helped chefs and also staffed stations presented by both the West and East Hawai‘i campuses.

Mahalo to the many others who helped make Taste a success! With a mission to provide a venue for sustainable agricultural education and support of locally produced ag products, Mealani’s Taste of the Hawaiian Range is rooted in small business participation, sponsorship and in-kind donations. Find a list of the 2013 supporters and participants, details on the Mealani Research Station—where Taste began—plus where to get grass-fed beef on the Big Isle AND recipes, at

Click here for the Honey Ginger Ale recipe.


Recipe: Honey Ginger Ale

By HawCC Ag Program and UHH Adopt a Beehive

Makes 1 Gallon

2-3 oz grated ginger
Approx 4 oz calamansi juice
1 1/4 cups of “UHH Adopt a Beehive” honey
1 gal of water

This recipe is easily adjustable to personal tastes. We recommend sampling as it steeps to find the right ratios of citrus tart, honey sweet and ginger heat.

Bring the mixture of ingredients to a boil to pasteurize the soda. We force CO2 into our kegs but Individuals making this at home can use brewers yeast to create carbonation the old fashioned way. Allow the mixture to cool to a safe temperature for the yeast and add it. Mix thoroughly and bottle. Let the bottles sit at room temperature for a day or two to carbonate the beverage. When sufficient carbonation has accumulated, refrigerate to stop the process. WARNING: over carbonation can occur and bottles can burst if not monitored. We recommend plastic bottles as they are easier to assess the level of carbonation. Also note that a very small amount of alcohol is created in the soda the old fashioned way.

An alternative home strategy could be to create a concentrated syrup with the ingredients and then add to seltzer water as needed.

Yeast: Recommend champagne or ale yeast. However, even bread yeast supposedly works. 1/8th tsp or so is sufficient. The packets for brewing yeasts (available from brew stores or web sites) generally make 5 gal.