Kanu Hawaii’s "Eat Local Challenge" — a weeklong campaign featuring locally grown and raised ingredients in markets, farms and restaurants across the state — begins Sunday, with the theme "Harvest to Table."

The challenge asks participants to eat only locally grown food through Oct. 2. If that’s too difficult, eat local for a day, host an all-local potluck, shop at participating stores or dine at participating restaurants.

The campaign includes volunteer opportunities, panel discussions, sustainability film screenings, workshops, restaurant offerings and in-store events. See a schedule on page D5, and get updates at www.kanuhawaii.org.

"It’s the Eat Local ‘Challenge’ because we know it’s not easy to find enough locally grown food for an entire week," said Alani Apio, Kanu Hawaii board president. "The point is to be aware of why it’s so hard to find locally grown food, how that makes Hawaii vulnerable, and to see what we can do to strengthen our local food system."

Hawaii’s food supply is heavily dependent on imports, and if barge and airfreight were interrupted, we’d have at most a two-week food supply. Kanu wants residents to understand that and take action.

To get you started, we’re featuring an Eggplant with Breadfruit and Mint recipe that comes from a Kanu member, and an Asparagus Frittata recipe from our files that we tweaked to feature local eggs, dairy and produce.

EGGPLANT WITH BREADFRUIT AND MINT

1 eggplant (1-1/2 pounds), cut into 1-inch cubes
1 medium Maui onion, quartered lengthwise, layers separated
4 plum tomatoes, halved lengthwise, seeded, and slivered
4 tablespoons macadamia nut oil
Hawaiian salt
1 medium breadfruit, halved and seeded
1/2 cup packed fresh mint leaves, torn into large pieces
1 tablespoon fresh Meyer lemon juice
4 ounces Naked Cow feta cheese, crumbled

Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes and 2 tablespoons oil between two rimmed baking sheets. Season with salt; toss to combine.

Brush breadfruit with 1 tablespoon oil and place face down onto another baking sheet. Roast eggplant and breadfruit for about 25 to 30 minutes or until tender; let cool to room temperature.

Scoop breadfruit from its rind, cut into chunks; toss into eggplant mixture. Transfer to medium bowl. Add mint; toss with remaining oil and lemon juice. Top with feta cheese. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 250 calories, 13 g fat, 4 g saturated fat, 15 mg cholesterol, 200 mg sodium, 31 g carbohydrate, 8 g fiber, 13 g sugar, 5 g protein

ASPARAGUS FRITTATA

2 tablespoons Naked Cow butter
1 medium Maui onion, sliced
4 cups Twin Bridge asparagus, cut into 1-inch lengths
6 large local eggs, slightly beaten
4 ounces Naked Cow feta cheese, crumbled
1/4 cup roughly chopped sweet basil or 1 teaspoon chopped fresh tarragon

Melt butter in large nonstick skillet over medium heat. Saute onions and asparagus until onions are lightly browned and asparagus is tender; turn heat down to low.

Mix together eggs, cheese, and basil or tarragon; pour over asparagus and onions. Cook, undisturbed, about 10 minutes or until eggs are set. Cut into wedges to serve. Serves 4.

Approximate nutritional information, per serving: 280 calories, 19 g fat, 10 g saturated fat, 360 mg cholesterol, 500 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g sugar, 17 g protein

More Hawaiian Electric Co. recipes: www.heco.com.