Tag Archives: tropical

Agriculture, companion planting, Farming, gardening, permaculture

Planting Time in Hawaii

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The number one garden question that I receive is seemingly simple, “when do I plant in Hawaii?” In reality, it is a very complex question, especially with our changing weather patterns. What is my answer? Frequently. Get new plants started as frequently as you can, and try a range of edible plant types. This year was a tropical storm year which brought a wild range of growing conditions at 2700ft elevation. Colder, and wetter than normal, and we cannot forget the seemingly endless winds. Though the combination caused a diminished squash crop, other vegetables thrived. Let me explain.

When temperatures and humidity levels shift rapidly, some plants refuse to set fruit. Squash is well known for hitting the pause button when it isn’t getting what it needs. Some plants need it to be warmer, some need it to be less windy, and other plants are more impacted by day length. Observation is the key to understanding this. Some of you may recall my transplanting many stunted Aji Limon chili peppers a few days before Christmas, 2015. Though slow to grow, the wet season that December (sometimes) brings was just right for them. They became big, full plants, and then fruited profusely in June. This had them producing chili just in time for pairing them with mango. It is now October, and those one time stunted, and seemingly mistimed plants, have remained in continuous fruiting. I am sharing this to remind us that every day, every plant, and every challenge, gives us an opportunity to learn. Most mainland planters may have kept those peppers in pots until March or April. I was tempted to try to over winter them in pots. As it turned out, these Peruvian peppers liked the cooler temps, and additional humidity that an upcountry Winter can bring. I learned that not all peppers are alike. Weather that made some chili plants dormant, made another double in scale.

Just this week we had snow on the mountain, known as Mauna Kea volcano. Though the snow is at 14,000ft, and I am at 2700 ft, it impacts my growing, by bringing cool winds down the slope. In order to make the most of this endlessly cold year, I am getting out the seed flats again, and getting a lot of leafy greens going…again. Swiss chard, a variety of kale, collards, peas, and favas will all love this season. Since the temperature is changing rapidly from day to day, I am also using this window of time, where we still have quite a bit of warmth, to start some more tomatillos. I am taking the risk to try a few more pepper starts that all need quite warm days to germinate. Will it work? Only time will tell, but I do know that having a wide variety of plants will keep you, and your community well fed, no matter what season holds in store. Just like these loveable heirlooms, we can adapt, and we will be better gardeners for it. Aloha!

recipes

Tropical Raw Energy Bars With Pumpkin Seeds

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I am a chronic meal skipper, so at the start of every new year, my promises to myself are always about food.  I try to challenge myself to prepare ahead of time, and then have healthy grab and go items. Eating homegrown is so satisfying, and it can be an important way to retrain yourself into new ways of eating things from your garden.  But even knowing that, prepping takes time. So I have created strategies to have healthy options at the ready.

One of my success stories is a no bake bar that is comprised of raw foods. This recipe uses two farm ingredients, banana and pumpkin seeds.  I am drying macadamia nuts right now, and in the future, those would make a lovely addition.

I use a mix of ingredients to combine into a snack bar full of energy providing nutrients.  In general terms, the additions are of two main categories:  ingredients that will make things stick, and ingredients that need to be stuck together. Prep time under 10 minutes plus refrigeration.

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“sticky ingredients” can be:

coconut milk, almond milk, nut or seed butters, ripe banana

“things to stick ingredients” can be:

Oat bran, ground flax seed (these two or similar ones will create the body of the bar) dairy free or regular chocolate chips, seeds like chia, hemp, sunflower kernels, pumpkin seeds, coconut flakes…

I then use carob or cocoa powder to flavor the lot.

Here is roughly my process:

Every time is different, but today, I put some pumpkin seeds through the grinder (or if using the food processor, I put them in whole), add in some sunflower kernels, chia/flax/hemp seeds, some coconut flakes (the big ones) some nuts, dairy free or regular chocolate chips, coconut milk, granola, almond milk, carob powder or cocoa powder.  Added flax seed bran, and oat  bran, and added bran until it was a good consistency to press into a pan.

I just put in what I have.  I add only enough of the milks to smoosh it all together.  I think the addition of  a glob of almond butter and ripe smooshed banana makes the bars rich and satisfying.  I then just press it into a square pan, and top with more coconut,  pressing the coconut into the top of the bars.

I have always mixed this in a large bowl, but today I made it in a food processor since I had it out and ready to go.  I find that it is easy to use the back of a large spoon to press it all into the pan before topping with more coconut.

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I then I cover the pan, and pop it into the fridge, and I will cut them into squares after a couple hours. I keep them in the fridge, and then put a couple in a travel container to carry with me. I keep key ingredients on hand so this takes just a few minutes. It could be served as a healthy desert too!

I should be making these every week….now there is a New Year’s resolution I can stick with!

Farming, gardening, Hawaii, recipes

Get Growing Hawaii: lemongrass

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prepping lemon grass

I will openly admit it, I had no idea how to begin a lemongrass plant until I started composting the kitchen scraps from Redwater Cafe.  There in the midst of the “chop and drop” veggie scraps from the labors of many busy chefs sat the small fragile roots of the end cuttings of lemongrass.  I had never really thought about it prior, but when I saw the end pieces, I did what any thrifty farm girl would do, and planted them immediately in an area where my chili peppers grew.  I nearly forgot about them until, as I was pulling weeds, there were the beautifully formed shoots of lemongrass, waiting for harvest.  The luxury of garden plucked lemongrass was completely new to this midwesterner turned Hawaii farmer.  There were coconut milk curries awaiting these flavorful stems…I had to get cooking, but first, my forward thinking self cut the roots off and separated them and replanted them all about the garden.

I highly recommend this lovely herb in your tropical garden, and even your higher elevation garden (I am at 2600ft in Hawaii.) It sits quietly and stately anywhere you plant it.  Tall and grassy as the name illuminates, it becomes a year round herb that can be grown out of your kitchen trimmings.  Trust me, when you are not paying big bucks in the shops, you will find lots of uses for it.  The fragrance is divine, and treat it well with enriched compost and it will prosper. For some ideas to get your plantings inspired, see http://www.saveur.com/article/-/Recipes-with-Lemongrass and check out this lemongrass knot tying video too! http://www.saveur.com/article/Video/Video-How-to-Tie-Lemongrass

Growing notes:  We do get a variety of rust on the lemongrass leaves here in Hawaii. I recommend harvesting leaves/stems frequently, and if hit with rust covered leaves, just leave it planted, but cut them down to the base, as they will regrow quickly.  Make sure to quarantine leaves in a plastic bag so to not spread the rust plant disease. to other plants, farms or gardens.