Heart is skipping a beat or two at this image of Robert Downey Jr and my Thai Rai Kaw Tok heirloom squash. They both look great! Mr and Mrs Downey, Chef Charles Voudouris, and the entire Team Downey posse made a noble effort to source all that was local, ethically produced, and sustainably grown.
Farmer hat off to you all! Mahalo nui loa.
Hawaii farmers appreciate your efforts!
Squash and Awe is my one woman, no-till, 1/4 acre farm model that I created as a way to troubleshoot one commercial crop that failed in Hawaii. Turning to history, I as a 6th generation farmer’s daughter, I decided to use ancestral knowledge, and historic seeds to find sustainable solutions to the pest problems that caused over 95% of this crop to be imported over 3000 miles. Help me to give a motivational speech to others who are looking for ways to change our food system by using our lives. Changing our food system…one tiny farm at a time.
It was a pleasure to have Chef Voudouris of Team Downey visit the farm last evening!
He has just arrived, but he immediately set out to travel the island to source high quality fish and produce direct from our fishermen and farmers. His smile reveals his excitement in experiencing what is new (or in the case of heirlooms-old) on our farms. Here visiting the isle, Chef Charles is the private chef for Team Downey who are on island for the next two weeks. When presented with the table of rare heirloom squash, Chef knew immediately which one would be taken back to the kitchen, it was the Thai heirloom Rai Kow Tok.
This is the first season that I am growing the lovely, dappled Winter squash. The 20 lb c. moschata variety thrived here in Waimea’s challenging environment. Without missing a beat, Chef Charles had the recipe worked out before even setting the produce in the trunk of his car.
It was so nice to have him visit the farm, to share in his stories and insight, as well as take these beautiful farm photos. I was happy to hear that Team Downey is dedicated to finding sustainable produce, and that they frequently enjoy vegan meals. It is an honor to have my squash be a part of their island experience. I wish the team a wonderful visit, and a big mahalo for allowing us small farmers to take center stage at the dinner table.
Mahalo nui loa Chef Voudouris and Team Downey, you are welcome back anytime!
I remember working very hard to earn my Girl Scout cooking badge. Though that may seem dated to some, learning through food is all the rage once again in our schools. Last year I had the great opportunity to peer into our island classrooms, school gardens, and pre-k daycare centers. I got to have a lot of one on one talks with teachers and child care providers about what is lacking in the children’s food. I learned that all pre-k classrooms have to have a certified kitchen on property. That may mean little to most people, but to me, it said opportunity. What better place to launch a food movement than to the little ones who are so eager to learn…and eat. So that is what happened. I took it upon myself to figure out how to teach the 4 year old set how to make something to eat. The result, happy young chefs that were happy to “feed themselves” something that they made themselves and as bright and tasty as a pumpkin pie smoothie (see Vegan squash smoothie recipe.) It was so much of a hit that I am expanding it this year. Who doesn’t want their child to help out in the kitchen and have a little more time with you? Be on the lookout for more of my mini chef classes to be offered this fall. Want it to come to your kid’s classroom? Sponsor a class at the school of your choice. See my funding page http://www.gofundme.com/squash-and-awe for more details.
Squash and Awe 