We have a few different taro patches in our garden – some grown in water, some are dryland. Most of the time, we’re either making poi out of it, or steaming it and then frying it in coconut oil and garlic, which is delicious. We made kulolo out of the last batch of taro we picked. It’s a process, not hard, just time consuming. The cooking time is quite lengthy. Traditionally it’s cooked in an imu (an underground oven), and while we have one preparing the imu for cooking is a lengthy process as well. So we made it in the oven. It took 4 hours to cook. It supposed to cool for one full day, but my husband can barely wait an hour to properly let it cool, so we’ve never waited a whole day. I’m not sure if letting it properly cool would make a difference in the final product, and I guess I’ll never know (unless of course I make it while my hubby is gone). The best way to describe is kulolo is say it’s a firm pudding. It’s got a honey/coconut/taro test. If you’ve never had taro it’s hard to describe. While some people don’t like taro or poi, most people do like kulolo. Hopefully this batch came out good. We’ll see shortly.
Fairly recently we added call ducks to our family of farm animals. They look regular ducks, they’re just smaller. They also have a very distinct call, hence their name. They’re called “call ducks” because they are used by hunters to attract other ducks to the area. We keep them because we like them – they have different personalities, and they are really pretty. We recently ordered some call duck eggs and placed them under one of our brooding chickens. We later found out that our female call duck had laid some of her own eggs. We currently have four baby ducks. We had a few more, but unfortunately they didn’t make it. We’re slightly over protective of the four we have, but their momma and the other call ducks seem to be protective of well, so hopefully we won’t lose anymore.
We’ve been reading a lot about eating healthier lately, and one thing that continually comes up in various blogs, articles, books, etc. is the benefits of tumeric or ‘olena as it is known in Hawaii. It is a member of the ginger family and looks basically like a yellow/orange colored ginger. A few months ago, David harvested a bunch of it. We dried it and then ground it into a powder. I put it in everything I cook from stir fries to eggs to smoothies. Today, he harvested a bunch more, half of which will go to replanting a different section of our farm, and half we’ll use for cooking. In addition to the ‘olena, we harvested rainbow chard, mustard cabbage, kale, two different varieties of radishes, a few oranges, a couple eggs, a grapefruit, some bananas, surinam cherries, and kalo. The morning flew by, it was a little muggy this morning, but we had a light rain which cooled us off a bit. Now time to start thinking about what I’m going to be making with all this stuff because it’s what’s for dinner.