Do you know a kupuna in need of fresh produce? The Hawaii Foodbank’s Senior Farmers’ Market Nutrition Program provides low-income seniors with locally grown fruits and vegetables through vouchers redeemable at certified farmers market vendors. A limited number of voucher booklets worth $50 each will be available through Sept. 30.

Recipients must be age 60 or older with an annual household income of less than $25,290 for a single person or $34,096 for a couple. An application must be completed for each person in the household who qualifies. Applicants must be certified each year.

Visit hawaiifoodbank.org/senior-farmers-market or call 954-7877.

This week, try some fresh local recipes from our friends at the Hawaii Foodbank.

Pork Tofu and Watercress Stir-Fry

• 1 teaspoon vegetable oil
• 1 pound lean pork, thinly sliced
• 1/2 cup shoyu
• 1/4 cup water
• 3 tablespoons sugar
• 1 medium onion, sliced
• 1 medium carrot, sliced
• 1 (1-inch piece) ginger, crushed
• 1 (20-ounce) block firm tofu, cubed
• 1 bunch green onions, chopped into 1-inch lengths
• 1 bunch watercress, chopped into 2-inch lengths
• Salt and pepper, to taste

In a large pot, heat oil and brown pork. Add shoyu, water, sugar, onions, carrots and ginger. Bring to a boil and simmer 5-10 minutes.

Add tofu, green onions and watercress; simmer gently until watercress is wilted. Add salt and pepper. Serve immediately with brown rice. Serves 4.

Approximate nutritional information, per serving: 360 calories, 14 g total fat, 3 g saturated fat, 70 mg cholesterol, 1,200 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g sugar, 36 g protein.

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Vegetable Namul

• 1-1/2 cups water
• 1 bunch watercress, washed and tough stems removed, cut into 1-inch lengths
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 1/4 teaspoon sugar
• 3 tablespoons shoyu
• 1 medium carrot, grated
• 1/8 teaspoon cayenne or red pepper
• 1 teaspoon sesame seeds

In a large pot, bring water to boil. Add watercress and cook 3 minutes. Drain thoroughly; set aside.

In a large bowl, combine garlic, sesame oil, sugar and shoyu. Mix well. Add watercress and carrots. Cover and refrigerate.

Add cayenne pepper and sesame seeds just before serving. Serves 6.

Approximate nutritional information, per serving: 25 calories, 1 g total fat, no saturated fat or cholesterol, 500 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g sugar, 2 g protein.

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Szechuan Eggplant With Spicy Garlic Sauce

• 2 tablespoons vegetable oil, divided
• 3 long eggplants, cut into long strips
• 2 cloves garlic, finely minced
• 1 red chili pepper, finely diced
• 1 tablespoon fresh ginger, finely minced
• 1 stalk green onion, chopped
• 1 tablespoon low-sodium shoyu
• 1 tablespoon black vinegar (available in Chinatown and specialty stores; may substitute with young balsamic vinegar aged 5 years or less)
• 1/2 teaspoon sugar

In a wok or saucepan on medium-high, heat 1 tablespoon oil and add eggplant. Cook 2 minutes, turning pieces to cook evenly. Cook another 2-3 minutes, turning occasionally.

Push eggplant aside in wok and add 1 tablespoon oil to center. Add garlic, chili pepper, ginger and green onion; stir until fragrant. Combine with eggplant; stir-fry 1 minute.

Add shoyu, black vinegar and sugar; stir to combine. Serve immediately. Serves 4.

Approximate nutritional information, per serving: 110 calories, 7 g total fat, 0.5 g saturated fat, no cholesterol, 150 mg sodium, 10 g carbohydrate, 5 g fiber, 5 g sugar, 2 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.