Coffee, pineapple, missile warning, medicinal herbs … missile warning??!!!

What a crazy weekend this turned out to be.  For those not from here, the national news minimally covered the missile scare in Hawaii.  So to quickly summarize, on Saturday at 8:07 a.m. we (we being people in Hawaii who have cells phones) received a warning text to our phones stating that there was an incoming missile, take shelter, this was not a test.  The warnings subsequently came on the radio and on the television.  Hawaii has been preparing for such an event for months.  We get updates at work, and there is information in our newspapers regarding how we should prepare in the event this occurs.  Our sirens have been changed to include a new sound to indicate a missile strike. We’ve also been informed it would take 12 -15 minutes for a missile to strike us once launched.  To be clear it is a nuclear missile from North Korea that we are preparing for.  When that message came blaring across our phones, there was no reason to doubt it.  29 minutes later I got a text saying that there was no missile, it was a false alarm.  Talk about scary?!  I really cannot verbalize adequately those 29 minutes, but it was bad.  I had a lot of things planned for this past weekend, but the rest of Saturday was spent decompressing, and accessing my life.  Seriously, it was a life contemplating experience.  I’m still a little shaken, and the family members I was able to reach during that period were left shaken as well.

Homework!

So Saturday afternoon after I felt a little better, I decided it was time to get to work on my medicinal herb garden. My daughter and I had recently visited the used book store in Kona and I bought some books on the topic.  I also have a few books on Hawaii medicinal herbs.  I went on-line to Baker Creek Seeds, a really good source of organic products, and purchased a number of seeds to start this garden.  I took my hubby out, and showed him the spot I wanted to utilize for this purpose.  He’s all in.  I’m going to need some help with fencing, but hopefully I can do most of the planting myself.

This is the spot (the before)

It’s right next to the piece of property my husband is preparing for more pineapple.  I’ll start the seeds in containers first.  I’m going to carefully document what I’m growing and what they are utilized for.  I haven’t quite decided how to organize the garden.  I’ll probably have a native section of just Hawaiian medicinals, but I’m thinking about organizing them in sections according to health, i.e., skin issues, stomach issues, etc.  We’ll see; I need to do a little research and get some inspiration in order to make this a really special spot.  I also need to research the Hawaii medicinals better, and find a resource for those plants.  I’m very excited about this area.

In addition to the medicinals, we’re starting a whole new section dedicated to just white pineapple.

The new pineapple patch

If you’ve never had white pineapple, you’re missing a special treat.  You know how sometimes when you eat pineapple, it kind of burns your tongue a bit. The reason is does this is because it contains bromelain, an enzyme that breaks down protein.  I know this sounds bad, but it actually dissolves protein, so it’s literally eating at your tongue.  Your tongue produces new cells so quickly, that feeling goes away very fast once you stop eating the pineapple. White pineapple doesn’t do this.  I tried to find out why, and couldn’t locate any information.  But my guess is that it contains less bromelain.  Also known as sugar loaf, these pineapples are just the sweetest. It’s the only kind of pineapple we grow on our property.  In addition to just eating them fresh or putting them in smoothies, we also dry them and make a  liqueur with the fruit.  My husband prepared the land today, and soon we’ll be planting the slips.  It takes about 1 1/2  years for us to get pineapples off the slips.  Slips come out of the bottom of the pineapple after it’s done growing.   Some people grow pineapple straight from the tops.  There is debate about what makes a better pineapple.  The tops take longer to grow, about 2 years.  We’ve found that tops produce smaller inferior tasting pineapples.  Others will argue the opposite.  But on our property, the best pineapple come from the slips. We have a few patches of pineapples already and get a nice yield, but we love them so much we wanted more.  It’s also one of the crops we sell.

Today, I picked the last of this yield of coffee.  We do have some new flowers and beans on some of the trees, so we’re not completely done.  It’ll be awhile before those are ready to pick, so for about a month or so, we have a reprieve from picking coffee!!! Yeah!!

Otis swimming with ducks

It’s been a warm few days, so we’ve enjoyed the pool.  We have no idea why, but recently the ducks have been coming up to swim.  UGH!! They’ve got 5 ponds they can swim in down in the garden, and they come up to use ours???  Otis was NO help at all.  On one level we’re glad he’s not chasing/killing ducks, but swimming with them?  Otis, help us out buddy.

Holidays are over, guests are gone, and our daughter is back in school on the mainland.  Things are quieter, but still busy, just a different kind of busy.  Farm busy.

 

 

 

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Kabocha Pumpkins

Kabocha squash, which also known as Kabocha pumpkin or Japanese pumpkin, is a common squash seen here in Hawaii.  It’s also confused a lot with kombucha which is a totally different thing.

Kabocha is shaped like a pumpkin and has the consistency and taste of butternut squash, although it’s a bit sweeter.   It is super easy to grow which makes it ideal for the Hawaii gardener.  You just need a little space so it can spread.

Our kabocha patch under a mango tree

Although technically considered a fall/winter squash, we grow it year round.  This squash is very resistant to bugs, and is a high producer.

One of the best things about this kind of squash is its versatility.   I’ve put it in stews and curries, made pumpkin soup (which everyone loves, not to brag), and roasted it.  When we have a lot of them, we either give them away or cut them up and freeze them.  They hold really well in the freezer and make great soup afterwards.

My winning soup recipe is easy.  Ready?  Cut and skin pumpkin, put in water, boil to start, then simmer till it falls apart and has a creamy texture, add salt and pepper to taste.  Yep that’s it.  It’s so yummy.   The natural sweetness of this squash is so tasty you really need to do little to it.

The hardest thing about kabocha is cutting it.  These are tough little squash, so get a big sharp knife.  Cut it in half, scoop out the inside, and cut appropriately.  For roasting, you can leave the skins on.  I cut them in slices, put it in a bag of olive oil and garlic salt, shake it up, and roast them.  You can put them on the grill or roast them in the oven, either way it’s great.   I roast them until they’re nice and brown and you can easily push a fork through it.

I encourage people to experiment with them.  They cream really easily; you can make pie, or cut them up raw and use like carrots in cake.  You can also put them in a batter and fry them for a nice tempura.  I suggest smaller strips when doing this.

The kabocha is very meaty inside and one pumpkin will yield a lot. Not only is this squash delicious and versatile, but it’s also good for you.   It is high in the anti-oxidant beta carotene and Vitamin A.  The skin when consumed is a good source of fiber as well.

The leaves of the kabocha are so large they hide the pumpkins well.

 

It’s a New Year!!

I am so looking forward to this New Year.  It’s not like I can’t recommit to goals previously set and start anew at any point in the year, but there is something about the first of the year that helps motivate me.  This past year, I’ve grown in my appreciation for all we do on our little homestead, and I’m inspired to do even more in the upcoming year.

A friend of mine recently repainted their home, redid their porch and railings, and planted new plants around their entrance.  Their home looks so beautiful and cozy.  So that is one of my goals, to spruce up the place a bit and fix things we’ve been neglecting for a while.  I see a lot of painting in my future.

I also want to start a section of medicinal plants and herbs in the garden.  Hawaii has some wonderful natives I can put in there.  We already have some things we’re growing that are medicinal, but I want to add a lot more and create a special area dedicated to just this.

And of course, there’s the “get in shape” and “eat right” goal I set every 2 months.  So again, I will start.  If I got a penny for every time I “started” a new workout plan, I’d be rich!

So now to what’s happening around the farm …

We have lots of animals on our little farm – a couple of donkeys, sheep, ducks, chickens, a goose, cats, dogs and fish.  Unfortunately, we have had issues in the past with our other dogs chasing/hurting chickens.  At one time, we had wild dogs killing our sheep.  You get attached to all the animals you have, so it’s sad when you lose one whatever the circumstance, but especially sad when it’s one of your own that has caused the loss.  This brings us to our newest addition – Bailey.  She’s Australian Sheppard, catahoula, and heeler (and maybe other things).   In an effort to insure she gets along with the others animals without hurting them, we’ve been feeding her down in the farm with our chickens and ducks.  She’s a sweetheart, and has been doing quite well.

One of these things is not like the other

Can you find the puppy in the picture?

Bailey

We have one particularly tame duck that literally eats out of her bowl which means the duck is eating puppy food.  It’s a work in progress, but we’re happy they get along.

Yesterday, my husband and daughter painted our new sheep shed.  We even added a little art work to the shed, just to make it a little fun.  It was the perfect day for painting, hot and dry.

We also picked some rambutan.  Last year we got one rambutan, yep just one.  This year we got (drum roll) 6!! Rambutan are such a beautiful fruit.  They look and taste a lot like a lychee.  The name is derived from the Indonesian word “rambut” which means hair, and its name suits it well.  It looks kind of pokey, but it’s actually more soft, kind of like a soft brush. It’s native to Southeast Asia, and grows well in our tropical climate.  Our tree is still quite young, hence the low production.  Optimum production typically occurs around the age of 8 – 10 years old.  We still have a few more years until it gets that old, so I’m excited for what is to come.  Thailand is the largest producer of rambutan.  You have to let the fruit ripen on the tree, if you pick it early it will never get ripe.  You know it’s ripe when it turns the red color you see below.  It’s all green before that.  A serving size of rambutan has about 40% of your daily intake of Vitamin C and 28% of your daily intake of iron.  It also has high levels of manganese.

 

I got two new orchids for my grotto, one pink and one a very pale purple.  Also for Christmas I received two really cute pieces of garden art  – one a large white wooden chicken and the other a stone garden gnome.  I have yet to pick a spot for them, but will take a picture of them when I find their perfect home.

I had family here for Christmas vacation, and was able to take a week off of work.  Tomorrow back to the grindstone and the regular routine, plus a few new goals for this year.  Here’s to a very peaceful 2018.

 

Why you should be growing longevity spinach in your garden

We grow five different kinds of spinach on our property – a Brazilian spinach, also called Sisoo (it grows almost like a ground cover and has really curly leaves),  two different varieties of Okinawan spinach – one that has purple leaves, and one that has light green leaves that is often referred to as longevity spinach, Malabar spinach (it’s almost succulent like in its appearance) and Tongan Spinach (its leaves are large, the size of your head!).

  Longevity spinach purple Okinawan spinach Sisoo spinachTongan spinachMalibar spinach

Spinach has a lot of benefits no matter which one you decide to grow.  They all have different tastes and textures, so before you decide to plant a whole bunch of one kind, it’s best to try samples and see which one you prefer.  It’s also important to do a little research to see what types of spinach can grow in your area and climate.  We’re fortunate because most of the tropical spinaches can be grown year round with little problem.

Of all the spinach we grow, I personally like the longevity spinach the best.  Its scientific name is gynura procumbens.  It is  also called “cholesterol spinach.” As the name implies, it’s really good for you.  It’s been called a “super food” – a term we’re hearing a lot lately.  But this actually may be just that.  A native to southeast Asia, it is claimed to help treat a number of different ailments – high cholesterol (bet you could’ve figured that one out yourself), high blood pressure, diabetes, rheumatism, insect bites or other wounds, menstrual issues, seizures, and cancer.  It’s even been known to remove age spots!!

You can eat this raw or cooked.  It can be put in smoothies, soups, salads, and even steeped for tea.  Be creative.  I put it in my veggie lasagna and with eggs in a frittata.  We use it in stir fry a lot and my husband likes it in his siamin.  I will say I do prefer it cooked as opposed to raw, but that’s just a personal preference.  

You may be one of those people who feel like they have a black thumb when it comes to gardening, but this is one of the hardiest plants we grow.  It also seems to be fairly pest resistant which is always a problem in our Hawaii climate.  Some people even grow it indoors in kitchen window boxes.  It’s known to do better in semi shade, however, ours is in pretty much full sun and it’s growing really well. 

So if you’re looking to expand your dietary repertoire a bit, eat healthy, and add something to your own home garden, this is the plant to do just that.

Thanksgiving

Thanksgiving is one of my favorite holidays.  We’ve been celebrating on Friday for the last few years instead of the typical Thursday.  Living on an island, especially an outer island like we do, means that family may not be close by.  This is no exception for us.  While we’re fortunate our son still lives on Island, the rest of our family is on Oahu or the mainland.  So for the last few years, we’ve invited those like us, those whose families are far away, and celebrate the holiday together.  We’ve slowly created our own tradition which is something special.

We didn’t do the typical turkey dinner, rather we cooked a Hawaiian version – kalua pork, corned beef luau (a mix of my husband’s Hawaiian heritage and my Irish), ulu (breadfruit)/cauliflower mash, fruit salad, Kona crab, nabeta, asparagus/green bean casserole, squash crumble, pumpkin soup, and lomi salmon.  I almost forgot we broke open the pineapple liqueur I had made.  For dessert, we had kulolo and a lime/avocado pie.  It was so delicious.  I neglected to take pictures, but have lots of snapshot in my mind and more importantly my heart, so I won’t forget.  A lot of the stuff came straight from the garden.  It feels good to be sustainable and share what we grow.

On Saturday we went to Aikane Nursery in North Kohala.  What a nice group of folks up there.  We got some unusual tropical fruits we’re excited about trying.

This is Pandan.  The leaves are used for seasoning in cooking.  When fully grown it looks very similar to a lauhala tree.

Pedalai – the fruit of this plant looks like a gigantic rambutan.  It’s bright orange with fuzzy hair on the outside.  Its white fleshy interior is supposed to be superior tasting.  We can’t wait to try this!!

We also picked up a new kind of dragon fruit, cardamon, a jelly palm (you can make jelly off of the fruit!!), a dwarf coconut, and a few other things.  We’re going to make signs so we don’t forget what everything is.  Right now, in the garden we have a plant fruiting that we have no idea what it is.  Once it looks ripe, we’ll cut it open and hopefully with a little detective work, we can figure it out.  We need to do a way better job of identifying our new plants, especially the unusual ones.

Our grotto is coming along nicely.  My son’s girlfriend, Mele, gave me a beautiful orchid to add to the garden.  It is a scented orchid too!  We got a few ornamental plants and a few more anthuriums.

We’re still in coffee picking season, but it’s been raining since we last picked on Sunday, so we haven’t had enough sun or dry time to get out there and pick since.  We definitely have to pick next week; rain or not, it needs to picked.  Right now we have all our racks filled in our dry house with coffee.  It’s been a little colder out, so it’s taking a little longer to dry.  The house is well insulated though, so we don’t have an issue of moldy beans this year.

 

Coffee picking

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We’re in the heat of coffee production.  Yesterday my husband and I picked approximately 30 gallons of cherry in 5 hours.  We were super grateful it was overcast, otherwise it would’ve been painful.  A few months ago I wrote about starting the season, and how I was “excited” about picking and it being a meditation practice in its own way. Yeah, well that feeling is OVER.  Even back then I knew that “excited feeling” would pass.  We currently have about 50 trees and have started a new field with 75 more.  While they won’t be ready for a few years, in the midst of our picking, my husband and I questioned our reasoning (and our sanity) behind planting more coffee.  We do plan on doing this in our retirement, but we’re not retiring in the next two years.  We just keep telling ourselves, “it’s a season, it’s not all year round, we can do this”.  Yes, it’s awesome to have your own coffee, but it is a lot of work.  Yesterday we also packaged some of our roasted coffee, the first of our coffee this season.  This is also the first of our coffee in two years.

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In the 30 gallons of coffee beans, I only saw 4 beans that had a sign of coffee borer beetle.  4 beans!!  We are so happy.  We will continue to organically manage the pest the best we can, and hope we are able to sustain our efforts in combatting this bug.

So that 30 pounds of cherry we picked yesterday … well that was only one of our fields, we have another field to do today.  To be completely honest, I’m not looking forward to it.  But this weekend looks to be the peak of our season.  We picked a lot of coffee on the trees, so we won’t be picking as much in the coming weeks.  Although we did spot some new flowers growing on a few of the trees …

I will admit all this hard work has had its benefits, because for the first in a while, we enjoyed a cup of our very own “Kalopa Makai Farms Estate Coffee” yesterday.  There’s nothing better than that.

Busy, busy, busy

This week was crazy busy at work, the weekend couldn’t come soon enough.  I think this is the first weekend in 3 weeks we don’t have to be anywhere.  That means one thing, we have a lot of catching up to do on the farm.

David got out on the boat Monday for a solo fishing trip.  He launched out of Laupahoehoe.  It doesn’t have the best ramp, so conditions have to be pretty perfect to go out, and it was.  I helped him launch, but he got in all on his own.

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He caught hapu’upu’u (Hawaiian sea bass), opakapaka (pink snapper), and kawakawa (mackerel tuna). He dried the kawakawa, and then we had Chinese style hapu’upu’u and opakapaka.  This is my absolute favorite way to have fish.

You steam the fish in ti leaves with ginger and garlic, my husband adds onions too.  Then when it’s cooked, you pour hot steaming peanut oil over it, add a little shoyu, and it’s done.  Actually it’s perfect.  My mouth waters just thinking about it.  It’s a really good way to cook white fish.  I’ve never done a tuna that way, and am not so sure how that would work.

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David finished the dry house this week.  That’s where he dried the fish and we have some coffee in there now drying as well.  Well almost finished, he needs to add some more screening on the left hand side.  He did a great job.  It’s going to serve us well.

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We had our morning coffee on the porch and then got to picking coffee early before it got too hot.  We picked out about five gallons in a little over an hour.  I processed the coffee, and am super happy to report that we had very little beans damaged by the borer beetle. We’re doing a really good job of staying on top of treatments.  It’s only 11:00 a.m. and it’s already super hot, so I took a quick break to jump in the pool, so some laundry, and blog.  This afternoon, we’ll be picking bananas and pretty much the last of the dragon fruit for drying.  We have a little fish left from Monday so we’ll be having fish for dinner … Chinese stye of course.

Home is my happy place

I’ve been on Oahu for a week on business and the weekend before we were there visiting family.  It’s nice to be home.  I got up early and exercised.  This is actually quite a big deal for me because I fell of the exercise wagon awhile back, and couldn’t even see the dust of the wagon anymore – that’s how long it’s been.  I started back up on Oahu because our training started later than I normally go to work and since my commute was an elevator ride instead of a 40 mile drive, I had plenty of time to go to the gym, no excuses.  Except for the first two days of having difficulty walking because my legs were so sore, I was happy to start this routine again.

So now back at the homestead.  I took a nice stroll through the farm with my camera to check things out and just enjoy the morning air.  So some happenings:

Tangerines:

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This may not seem that exciting, but to me it is.  All along my drive to work and through Hilo town I see houses with mature tangerine trees that are just LOADED.  They have so many tangerines they don’t know what to do with them.  But alas ours at home have none or very few every year.  We have two trees.  Well this is the year, we’re going to get tangerines!  Lots of tangerines.  I’m so excited to finally have them.  Not sure what it can be attributed to, but we are definitely seeing more bees than we have in awhile so I’m sure that’s part of it.

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I stumbled across this gorgeous little bird’s nest in our soursop tree.  It was high up, so it was hard to get the shot in focus, and although I didn’t capture the whole thing, I liked the way this photo came out.  This bird did a lot of work on her little home.

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I fed the ducks, geese, geese and chickens.  For the most part the birds all get along.  I love the variety.

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I picked some black raspberries for breakfast.  We’ve got a bunch right now.  I can always get my husband to pick these with the promise of fresh scones.  This is a thorny little plant, but the berries are worth a poke now and then.

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Our red bananas finally have a bunch.  I’ve never had them before, but I believe they’re more of a cooking banana.  More on those once they’re ripe.

We have a pumpkin vine starting again, which will be nice for the holidays.  We have lots of guava, so I’ll probably be making some more jelly soon.  The new coffee plants my husband planted in our new coffee field are growing so well.  The dragon fruit season is winding down.  We still have quite a few, but not a ton for selling.  The starfruit is loaded as is the breadfruit.  I ended up bringing about 60 breadfruit into my office to give away.  I didn’t realize there were so many breadfruit lovers.  It is a versatile fruit.  In addition to the tangerines, our other citrus are doing well, and we should have a number of different types of oranges this year.

Today is just touching base and putting things away from two weeks of travel.  Tomorrow, coffee bean picking … maybe some black raspberries scones first!

 

 

Garden recap

We spent last weekend in Honolulu with family.  The minute we got home, my husband was in the garden- feeding animals, checking on plants, watering, etc.  He didn’t even take his luggage out of the car.  It’s been a very warm summer which just zaps any energy and I find it hard to do anything in the garden without wanting to take a nap 5 minutes in.  This weekend, was similar.  I had a business trip that I left for Sunday afternoon, so Saturday I spent picking coffee and doing household chores.  As you know, we’ve made the decision to do all our all coffee producing.  We’ve purchased all the major equipment, and my husband has been working on one final project – a room to dry coffee.  We currently have a large three tier dry box where we dry our coffee beans.  It works quite well, but in inclement weather there are some issues.  Recently we visited some friends who have a “dry room”.  That room was HOT.  It would dry coffee a lot quicker than our current system.  So we decided to build our own – well my husband decided to build his own.  I was called in to hold two beams in place, but the rest of the work is his.  He’s poured the cement and framed it.  It will be on a much smaller basis than our friends, but it will serve us well.  I’m curious to see what will be done when I get back.

 

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I went right back to work after last weekend was over, but my husband had the week off and went fishing with our son.  I came  home Tuesday to the feast above.  Three kinds of seared fish and two sashimi with fresh avocado.  It was kawakawa, ono (my favorite, it’s the white one), and rainbow runner.

But now I’m in Honolulu for the week.  Here’s the view:

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It’s actually a way better view than it appears, however, I’m scared of heights and was afraid I’d drop my phone over the edge if I got too close!  You can actually see the sand and people in the water, but again, I was too scared to take that picture.

 

Dragon Fruit & Coffee

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What a difference a day makes.  Yesterday we had a few people come over to visit and  pick some fruit in the farm.  While there were certainly dragonfruit available for them to pick, it did NOT look like this yesterday.  We’re in the process of picking and will be selling to one of the CSA’s we work with in Hilo.

The dragon fruit on the lower limbs gets eaten by the chickens.  As you can see from the picture, some of them are just the right height for them.  Needless to say they love it too.

We also picked some coffee today.  Not a lot, but more than last week.  It never fails in the beginning of the season, I’m super into the picking process.  It’s exciting, I know that we’ll have a lot of our own coffee, and it’s a walking or rather “picking” meditation in a way.  I really get into it.  Sadly, I now this feeling will change.  Picking coffee for a half hour is different than picking coffee all morning.  My husband and I will pick about a 5 gallon bucket each time we pick during season.  Today we picked about a quarter bucket together.  We also roasted 4 pounds of coffee in our new roaster today.  The beans aren’t from our farm, it’s what we’ve been using to help season the roaster.  I LOVE the machine.  I know it’s just a roaster, but this is going to serve us quite well.

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The finished product.  It’s been a busy weekend on the farm.