Kula Fields’ Oven Roasted Cherry Tomatoes

This recipe & photo won the Whole Foods Kahului Farm to Table Photo Contest. So simple!

Chop a pound or more cherry tomatoes in half and place in a baking dish or cookie sheet in a single layer. Drizzle with olive or mac nut oil. Sprinkle with herbs of oregano, basil, thyme, salt & pepper. Add chopped garlic & onions if desired. (I usually add other veggies like zucchini & black olives.)

Baked at 400 degrees until roasted through. Mash with a fork to combine ingredients.

Serve on fresh toasted French bread.

MMM! Enjoy!

 

Greek Salad Sandwiches

These are refreshing Summer sandwiches. Perfect for lunch or dinner! I sometimes add baby spinach to0!

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/4 cups chopped seeded plum or cherry tomatoes
  • 1 cup diced seeded peeled cucumber
  • 1 cup chopped green bell pepper
  • 2/3 cup chopped red onion
  • 1/2 cup chopped radishes
  • 1/2 cup chopped fresh Italian parsley
  • 1 cup crumbled feta cheese (about 4 1/2 ounces)

*4 8-inch-diameter whole wheat pita breads, halved

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese.

Using slotted spoon to drain excess liquid, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

Kula Corn and Avocado Salsa

This recipe is a favorite in my house served with fish tacos, chicken quesadillas, or just plain ol’ corn chips! Some variations include adding rinsed and drained black beans, fresh jalapeno peppers, and pan frying the corn kernels in a little olive oil instead of boiling the corn first. Enjoy!

  • 3 ears fresh corn, husks and silks removed
  • 2 avocados – peeled, pitted, and cubed
  • 1 kula sweet onion, finely diced
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • salt and black pepper to taste

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs
Place kernels in a medium bowl. Stir in avocados, onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Ginger Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons grated fresh ginger
  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 cup white sugar
  1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll dough into 1 and 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
  4. Bake until cracks form & edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

 

Easy Egg Drop Soup


I made this for breakfast this morning because it was quite chilly in Kula. My kids LOVED it and begged for seconds. I reasoned that since it has eggs it could be breakfast. I’m sure you could add any number of veggies to this. You could also add cooked rice, noodles, or quinoa.

8 cups chicken broth
4 cups water, reserve 2 cups COLD
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
4 tablespoons chopped fresh chives
1 tablespoon soy sauce
1/4 teaspoon of cayenne powder
1 1/2 tablespoons cornstarch
6 egg whites
2 egg yolks

Reserve 2 cups of COLD water to mix with the cornstarch later to thicken soup. Pour the rest of the water into a large saucepan. Add all of the chicken broth, soy sauce, ginger, garlic, cayenne and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining COLD water and cornstarch until smooth. Add to saucepan.
In a small bowl, whisk the egg whites and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Serve and Enjoy!

Curried Coconut Carrot Soup

If you’ve been wondering what to do with all of those carrots you’ve been getting in your boxes…this recipe will help you out! Enjoy!

  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 1 medium Kula onion , chopped
  • 4 ribs celery , chopped
  • 3 cloves garlic , chopped
  • 2 pounds carrots , scrubbed but unpeeled, cut into 1/2-inch thick rounds
  • 2 medium potatoes, scrubbed and peeled, cubed
  • 2 cups cooked garbanzo beans
  • 1 tablespoon curry powder
  • 1 tablespoon fresh ginger root, chopped
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cayenne pepper
  • 1 dash cinnamon
  • 1 dash nutmeg
  • 4 cups chicken broth
  • 4 cups water
  • 1 cup coconut milk
  • Salt and freshly ground pepper , to taste
  • juice of 1 lime

Heat the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cover. Cook, stirring occasionally, until the onion is golden, about 5 minutes. Add butter. Stir in the curry powder, ginger, cumin, coriander, cayenne, nutmeg, and cinnamon and cook, stirring almost constantly, for 30 seconds. Add the carrots, potatoes, & garbanzo beans. Stir well.Add the broth and water. Bring to a boil over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer until the carrots & potatoes are very tender, about 30 minutes. Add coconut milk and stir well. Remove from heat.

In batches, transfer the soup to a blender, process until smooth and pour the puréed soup into a large bowl. (If you have an immersible hand blender, you can purée the soup right in the pot.) Return the puréed soup to the pot. Season the soup with salt, pepper, and lime juice. Serve hot.

Kula Fields Broccoli Potato Soup

I love soups! I especially love ones that get blended and mask all those veggies that my kids don’t want to eat. This recipe is just a base so throw in what you have on hand.

    • 2 medium Kula onions, sliced
    • 2 cloves of garlic, minced
    • 2 tablespoons olive oil
    • 2-4 oz. Canadian Bacon or ham cut into bite sized pieces(optional)
    • 1 1/2 pounds broccoli, cut in to smaller florets
    • 6 medium potatoes, peeled and cubed
    • 3 carrots, peeled and sliced
    • 4 cups chicken stock
    • 4 cups water
    • 4 tablespoons butter
    • 2 tablespoons cornstarch mixed into 6-8 oz. COLD water
    • Salt and pepper to taste

In a stockpot, saute onions, garlic, & bacon in olive oil until soft. Add chicken stock, water, broccoli, potatoes, carrots, butter, salt & pepper. Bring to a boil. Reduce heat to medium until veggies are tender. In 6-8 oz. of COLD water, stir in cornstarch until well blended and it looks like milk. Stir cornstarch mixture into the stockpot. Simmer soup for 10 more minutes. Remove from heat. With an immersion or stick blender, blend soup to a fine consistency. Garnish & serve.

*Note: To this recipe I add things like zucchini, kale, collard greens, celery, mushrooms….to the saute stage. Once it gets blended…the kids never knew it was there. I like to add Surfing Goat Dairy’s Ping Pong balls to my soup. One ball stirred in is divine. I also tend to add cayenne or crushed red pepper flakes for a little more kick. Hope you enjoy!

Rustic Beet, Onion, and Feta Pizza

Beet, Onion, Feta Pizza

  • 1 pound pizza dough (I like the pre-made kind available at Whole Foods)
  • 1 large Kula Onion, thinly sliced
  • 2 medium Beets, small cubed
  • 1/2 c. Surfing Goat Dairy Feta Cheese, crumbled
  • 1/2 oz. of basil leaves or about 6-8 leaves, cut into thin ribbons
  • 1 tsp. Black Truffle Oil (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/8 cup cornmeal

If pizza dough has been refrigerated, allow to rise and come up to room temperature. Divide dough into half. Apply a small amount of olive oil to hands to help shape the dough. Stretch and shape each half into circles. Sprinkle a pan with cornmeal and place dough onto pan. Set aside.

Slice onions, peel and chop beets into cubes, thinly slice basil leaves into ribbons, and crumble feta cheese.

Heat a tablespoon of olive oil in a skillet over medium heat. Add onions, beets, truffle oil, and saute until beets are tender.

Preheat oven to 425 degrees.

Brush dough with remaining olive oil and sprinkle with sea salt.

Add a n even layer of beet and onion mixture to dough. Add a layer of feta cheese.

Bake for about 10 minutes or until dough is crisp. (I like to pull mine off of the pan at about 8 minutes and cook directly on the oven rack for another couple of minutes)

Top each pizza with sliced basil & Enjoy!

Sesame-Soy Baby Bok Choy

  • 2 Tbsp soy sauce
  • 2 Tbsp chicken or vegetable stock
  • 1 Tbsp rice vinegar
  • 2 tsp sesame oil
  • 3 Tbsp vegetable oil
  • ¾ lb baby bok choy, bottoms cut off
  • 3 medium garlic cloves, minced (about 1 tablespoon)
  • 1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)
  • 2 medium scallions, sliced thin
  • 1/2 tsp. Crushed red pepper flakes (optional)

Combine the soy sauce, stock, vinegar, & sesame oil in small bowl. Heat half the vegetable oil in a large skillet over high heat. Place bok choy in the skillet & cook without moving until lightly browned, about 2 minutes. Turn them and lightly brown the other side, about 1 minute longer, and transfer to a warm plate. Add garlic, ginger, scallions, & crushed red pepper flakes to the same hot skillet and drizzle with remaining oil. Cook 30 seconds, stirring constantly, until the garlic just begins to brown. Add soy sauce mixture and simmer over high heat, stirring well, until reduced and thickened. Return bok choy to the pan and cook 1 minute longer, turning once, until wilted and glazed with sauce.

Kula Fields Beet and Carrot Pancakes

The key to this crowd pleaser is using a food processor to contain the colorful beet dye. You can use a cheese grater but it is messy.
I always change it up a little by adding a variety of different spices to suit my mood & I double the recipe because these go fast. This is perfect for breakfast or dinner!

  • 1 1/3 cups (packed) coarsely shredded peeled beets (from approx.2 medium)
  • 1 cup coarsely shredded peeled carrots (from approx. 2 medium)
  • 1 cup thinly sliced onion
  • 2 cloves of garlic finely chopped
  • 1 large farm fresh egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all purpose flour
  • 3 tablespoons macadamia nut oil (or olive oil)
  • sour cream for on top

Combine beets, carrots, onion & garlic in large bowl. With paper towels, press out any moisture in the beet mixture. Mix in egg, salt and pepper. Add flour; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Repeat with remaining beet mixture, making 4 more pancakes.

Serve pancakes with sour cream.