It was a pleasure to have Chef Voudouris of Team Downey visit the farm last evening.

Chef Charles

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!

Written by squash and awe

My love of food and cultures have taken me around the world, dropping me into my current location in Hawaii. I have been loving cooking, photography, gardening, baking, and outdoor adventuring, since back when I was filling a Girl Scout sash with badges. My locations may change, and my activities continue to grow in number, but deep down inside, I still love curling up with a good book, squealing about in a classic car, and making stick-to-your-ribs meals out of homegrown goods.

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