We’ve Got The Beef! | Organically Raised Pastured Beef

Beef and Blooms Organically Raised Pastured Cows

You asked for it and now we can deliver.  We have some of the best local beef in the islands from the good folks at Beef and Blooms located in Kula

Four generations ago, Manual Jacintho worked as a mason, saved his earnings, and purchased small properties in the Kula area. He started a part-time Black Angus ranch to feed his family, and supplement the family income. The healthy grass growing on the pastures’ naturally rich soil, kept a healthy breed of cattle thriving. He raised his animals without the use of hormones, antibiotics, or artificial stimulants. This tradition has been kept in the family for four generations. Today, the tradition of the family farm provides you an improved choice of Certified Organic Beef that is produced in the healthy way beef is intended. Today, the ranch raises Angus, Brangus, and Wagyu.

Available now in our Farmshop!

Kula Fields | Produce Delivery February 12-15, 2014 | What’s In The Box?

Kula Fields Produce Box 02-12-14

The sun is shining in Kula today and believe me when I say that it is truly something to smile about. February is always the coldest month of the year up here and the recent rains have made harvesting tricky, if not impossible, and have completely demolished some crops. If you are hoping to get strawberries any time soon I wouldn’t count on it. They turn to complete mush after the rains and the farmer scrambles to fulfill his larger corporate accounts first before us. Lettuce took a beating too and the cold weather makes the irrigation water icy cold and shocks the plants, thus reducing their growth.
I haven’t even attempted to do a “What’s In The Box?” post because I place my orders but may never get what I order due to the weather conditions. We never really know until we pick up from the farmers. We work harder November – March every year to make sure we have a wonderful selection of items to send out.
From the farms to your table, here is this week’s gourmet goodness produce delivery.

On MAUI
Tangerines – (S)
Bananas – (S)
Green Onions – (S)
Napa or Chinese Cabbage – (S)
Zucchini – (S)
Curly Kale, Rainbow Chard or Collard Greens – (S)
Baby Spinach  – (S)
Lettuce – (S)
Tomatoes – (S)
&
Thyme – (S) * Be sure to dry out what you don’t use for later cooking purposes.

On OAHU
Tangerines – (S)
Bananas – (S)
Green Onions – (S)
Beets – (S)
Zucchini – (S)
Curly Kale, Rainbow Chard or Collard Greens – (S)
Baby Spinach  – (S)
Lettuce – (S)
Tomatoes – (S)
&
Thyme – (S) * Be sure to dry out what you don’t use for later cooking purposes.

(C) – Conventional (S) – Sustainable/Non-Sprayed (O) – Certified Organic

Possible substitutions this week include:

Extra Citrus, Lilikoi, Avocado, Green peppers, Yellow beans, Pineapple, Eggplant, Collard Greens, Rainbow Chard, Kula Sweet Onions, Cucumber or Sweet potatoes

***Note that these items are never guaranteed until picked up from the farmers. Weather, pests, & other natural occurrences could mean that some items on this list are unavailable.

Kula Fields Kale and Sausage Soup

Kula Fields Kale and Sausage Soup

I recently took this simple hearty soup to a Slow Food Maui  convivium to celebrate Terra Madre Day and it was all the rage.  Perfect for our “chilly” Hawaiian winter weather as of late.  Soups are so nourishing to the soul.  This recipe will serve a crowd or provide for some tasty leftovers for lunch the next day.  Feel free to substitute or add extra veggies.

Kula Fields Kale and Sausage Soup
Serves a crowd

1 pound mild Italian sausage – casings removed
2 medium onions, diced
4 cloves garlic, minced
3 tablespoons olive oil
4 ounces crimini mushrooms, sliced
1 medium zucchini, quartered and sliced
2 medium tomatoes, diced
1/2 teaspoon red pepper flakes
8 cups chicken broth
2 cups water
1 jar Kula Fields Fire Roasted Tomato Basil Sauce
2 cans chickpeas, drained and rinsed
1 – 1/2 pounds kale, rough chopped
1/4 teaspoon cayenne pepper
2 teaspoons fresh oregano
1 teaspoon fresh thyme
Salt and pepper

In a large soup pot, brown sausage, onions, & garlic in olive oil.  Add mushrooms and sauté.  Add zucchini, tomatoes, red pepper flakes , and cayenne and stir until veggies are soft.  Add chicken stock, water, and tomato sauce stir and let come to a boil.  On medium heat, add chickpeas, fresh herbs, and kale. Let simmer until kale is tender.  Salt and pepper to taste.  Enjoy!