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THE ELECTRIC KITCHEN


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CSA services make buying, eating local products easier

By Hawaiian Electric Co.

POSTED:
LAST UPDATED: 09:36 p.m. HST, Dec 18, 2013



Eating local is easy for those who participate in Consumer Supported Agriculture, or CSA. CSA customers subscribe to a particular service and receive bagged or boxed fresh local products on a regular schedule.

When selecting a CSA, consider pickup or delivery options, subscription fees and additional services (recipes ideas, etc.). Here is a short list of some CSAs:

» MA‘O Organic Farms: maoorganicfarms.org

» Oahu Fresh: www.oahufresh.com

» Just Add Water: www.just-add-water.biz

» Mohala Farms: www.mohalafarms.org

Try these dishes using items common to a CSA bag.

KABOCHA AND LONG BEANS WITH COCONUT MILK

2 teaspoons olive oil
1 clove garlic, crushed
1/4 pound kabocha, cubed into 1/2-inch pieces
1 tablespoon garam masala, (available in the spice section of supermarkets)
1-inch piece ginger, julienned
1 teaspoon turmeric powder
1 pound long beans, cut into 2-inch pieces
3/4 cup coconut milk
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
Salt to taste

In large saucepan over medium, heat oil and garlic. Add kabocha, garam marsala, ginger and turmeric, and stir. Cook 5 to 7 minutes or until kabocha is lightly browned.

Add beans and cook another 2 minutes, then add coconut milk, broth, sugar and salt. Lower heat and simmer 20 minutes or until beans and squash are tender but not mushy. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 180 calories, 12 g fat, 8 g saturated fat, no cholesterol, 20 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein.

FRESH ROASTED BEET SOUP

2 pounds red beets, peeled and cut into 1-inch cubes
2 shallots, coarsely chopped
1 clove garlic, minced
5 sprigs fresh thyme
2 tablespoons olive oil
Salt and pepper, to taste
5 cups low-sodium chicken broth
1 tablespoon red wine vinegar
2 tablespoons fresh dill, chopped
1/4 cup sour cream
4 tablespoons fresh parsley, chopped

Heat oven to 400 degrees. In large bowl, toss beets, shallots, garlic, thyme and oil, and season with salt and pepper.

Place mixture on baking sheet in a single layer. Roast until tender, about 45 minutes. Remove thyme.

In large pot, bring broth to a simmer and add roasted beets. Mash roughly with potato masher, then add vinegar and dill, and season with more salt and pepper if necessary.

Serve in bowls topped with dollop of sour cream and sprinkling of parsley. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 200 calories, 11 g fat, 3 g saturated fat, 5 mg cholesterol, 220 mg sodium, 20 g carbohydrate, 5 g fiber, 11 g sugar, 9 g protein

More Hawaiian Electric Co. recipes are available at www.heco.com.






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