Mahalo Nui Loa

Thank you to everyone who ordered and purchased products from our market last ‘market day’.  We sold everything we had and we made a profit!

We also want to thank you for your understanding and patience as we learned some very hard lessons about doing this business.  Prices and availability of such delicate items as produce and fish cannot be taken lightly.  This is not an exact science and we must be able to take more risks down the road.  We plan on meeting with the farmers to see  how we can improve, so that you get what you ordered.  By the same token, we need to advise you when certain items are not available or the price has changed.

Thank you to all of our volunteers!  They were awesome and real troopers.  Again we learned what to improve on and how to be more efficient.

There is lots of room for improvement and we thank you for your patience as we work through the rough spots.  We look forward to seeing all of you at our next market day - September 5th at St. Matthews Church on Kalanianaole Hwy and Ehukai St.

Aloha, Kehau and Jody

Thank you for all your support!

ALOHA!

We want to thank all of you that have placed an order for products from our market.  We are happy to be of service to you.

I will be sending you an email to confirm your order and let you know the exact cost of your order - including tax.

On market day we would prefer cash but if a check is more convenient - that is ok too.

Please pick-up your order between 8:30 and 12:00.  If you cannot make it by 12:00 please call me at 224-9193 and your order will be held or we can arrange a pick-up.  If I do not hear from you, it would be in our best interest to sell all of the products we have, therefore,  your order will be up for sale if we do not see you or hear from you by 12:00 noon.

The next market will be located makai of  Kalanianaole  at St. Matthew’s Church. You may park on Ehukai St. for safety.  We will be open from 8:30 to 2:00 pm. Any questions about location of next market day, feel free to call us. Please bring your friends there will be lots for sale, even if you did not place an order.

***If you have any surplus produce: mangos, avocados, herbs, vegetables, anything edible - and would like to sell it - BRING IT TO THE MARKET - and we will try and sell it for you.  It will be on consignment but if you can make a few bucks, why not! ***  We want to do our part in supporting backyard gardening.

Again, we thank you for your order and supporting our Waimanalo Market.

Mahalo Nui Loa, Kehau

6 tbps white miso
3-in piece fresh ginger, peele and very finely grated
1/4 cup sake or fino sherry
3 tbsp vegetable oil
2 tbsp each right vinegar (not seasoned), soy sauce, and firmly packed light brown sugar
1/2 kabocha squash (about 1 1/2 lbs), seeded and cut into 1/4-in slices
2 tsp toasted seasame oil

1. Preheat oven to 375. In a blender or food processor, whirl miso, ginger, sake, vegatable oil, rice vinegar, soy sauce, and brown sugar.
2. In a large bowl, toss squash slices with miso mixture to coast thoroughly. Lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. Reserve sauce.
3. Bake 15 minutes. Brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more mintues. Drizzle with seasme oil and serve hot or warm.

1 spaghetti squash
2 cups milk
2 to 3 jalapenoss, stemmed, seeded, and chopped
2 tbsp butter, plus more for pans
3 tbsp flour
1 tsp salt
1 cup shredded jack cheese

1. Preheat oven to 375. Cut squash in half lengthwise and use a spoon or melon balled to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 mintures. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn’t microwave on ghigh in 1-min intervals until tender. Let sit until cool.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form along the edge of a pan. Remove mixture from heat and let sit 15 minutes. Strain and decard jalapenos.
3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4. In a medium saucepan over medium-high heat, melt 2 tbps butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 mins. Slowly pour in jalapeno-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 mins. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 mins.

6oz applewood-smoked bacon, finely chopped
1 small onion, finely chopped
3 large garlic cloves, lightly crushed
2 bay leaves
1 lb kale, stems and ribs removed, chopped fine
2 to 3 tbsp, reduced-sodium soy sauce
2 to 3 tbsp, coconut vinegar or 1 to 2 tbsp, cider vinegar
1/2 tsp freshly ground black pepper
1 Thai or serrano chile, crushed (optional)

1. In a 4 to 5 qt pan over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Pour bacon and fat through a fine strainer into a bowl. Return 5 tbsp fat to pan, discard the rest.
2. Add onion, garlic and bay leaves and cook over medium-high heat, stirring often, until onion is pale golden, 5 minutes. Toss in kale; cook, stirring, until wilted. Add 1 cup water, half the bacon, 2 tbps each soy sauce and coconut vinegar, the pepper and chile. Simmer, covered, adding water if pan gets dry, until kale is very tender, 60 minutes. Add soy and vinegar to taste.
Serve sprinkled with remaining bacon.

WAIMANALO MARKET DAY

SATURDAY, Sept. 5, 2009

8:30 AM to 2:00 PM

St. Matthews Church

Located between Ehukai st. and Hihimanu St.

Parking may be safer on Ehukai or Hihimanu streets

1-1/2 cups flour
2 teaspoons baking powder
1 teasppon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked sweetened coconut
1-1/3 cups mashed ripe bananas (about 4 medium)
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup butter, softened
3/4 cup packed light brown sugar
1 large egg

Preheat oven to 350 degrees.
Lightly oil 12 muffin cups of coat with cooking spray.
Whisk together flour, baking powder, cinnamon, baking soda and salt. Stir in coconut and set aside.
In another bowl, whisk together bananas, buttermilk and vanilla. Set aside.
Beat butter until smooth, about 1 minute. Add brown sugar and beat until fluffy, about 2 minutes longer. Beat in egg.
With mixer on low, alternately beat in dry ingrediants in 3 additions and the banana mixture in 2 additions, beating until just combined each time.
Fill each muffin cup about two-thirds full. Bake 25 to 30 minutes, or until tops of muffins spring back when lightly pressed at center and a skewer inserted comes out clean. Transfer to wire rack to cool.
Serves 12.

Waimanalo was fortunate to have a few students from the Univerity of Hawaii School of Architecture design a community complex that would bring Waimanalo residents together within walking distance. The map they created details a green, inviting, self-sustaining, convenient, multipurpose development that would service and support our community. The students surveyed all ages of the community to find out what our needs, strengths, and wants were and came up with a synergistic analysis to create a Koolaupoko Sustainability Plan. It includes a green-belt by taking back the streams and creating open areas to enjoy, recreation areas, a connection to the Waimanalo District Park on Hihimanu St, a botanical garden/heritage-education area, buildings that blend in with the environment for small businesses, a space for the Waimanalo Market, possibly a Kupuna Center/Housing, extra wide streets for bikes and pedestrians, and possibly a small, outside amphitheater to showcase local talent. There are many possibilities , and the community would have to decide what types of businesses, arts and educational components would be involved, but isn’t it a great vision? The good thing is, if and when the Bellows land is returned to the community, this would be a positive plan we can build on to utilize this key area in a way that the whole community would benefit-not just a select few. Let’s keep envisioning a beautiful, prosperous, culturally valued, sustainably healthy, more livable environment.

Click Here to view the map