Packed with delicious recipes, natural remedies, gardening tips, crafts, and more, this indispensable lifestyle reference makes earth-friendly living fun, real, and easy. Whether you live in a city, suburb, or on land in the country, this essential guide for the backyard homesteader will help you achieve a homespun life–from starting your own garden and pickling the food you grow to pressing wildflowers, baking sourdough loaves, quilting, raising chickens, and creating your own natural cleaning supplies. In these beautifully illustrated pages, makers will find an indispensable home reference for sustainability in the 21st century. Delve into enticing recipes and step-by-step directions for creating fun, cost-efficient projects that will bring out your inner pioneer. Filled with more than 300 color photographs, this relatable, comprehensive book contains time honored-wisdom and modern know-how for getting back to basics.
Size: 7.6” x 9.8” Softcover ISBN-13: 978-1426220548
RECIPE AND PHOTOGRAPHY COURTESY edible HAWAIIAN ISLANDS
INGREDIENTS: Taro Water
1. Harvest taro variety of your choice. Clean and remove any excess dirt
2. Steam or boil until taro is cooked. It’s important that taro is cooked thoroughly*.
3. Cool thoroughly and with the back of a spoon peel any remaining skin.
4. Cut cooked taro in chunks and pound until desired consistency. At this stage its called pai’i’ai. To make poi add more water to desired consistency and allow it to ferment for 24-48 hours at room temperature in a covered container.
TIP: Some varieties of taro contain tiny crystals called calcium oxalate, a natural pesticide. If taro is not cooked thoroughly and eaten it can cause your mouth and throat to itch and burn.
MAKING THIS RECIPE? Share it with us on Instagram using #ediblehi so we can see what you’re cooking in your kitchen!
1. Preheat oven to 325 degrees, and line a cookie sheet with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer cream together butter and both sugars until light and fluffy.
3. Add eggs one at a time and then beat in vanilla extract.
4. In a large bowl sift together flour, baking soda, and salt. Add taro chips and coconut. Add to the wet mixture in three additions, then stir in white chocolate chips.
5. Place about a tablespoon of batter an inch apart on the prepared baking sheets. Bake for 8-12 minutes until the edges start to brown. Cool on sheet about 5 minutes before placing on a wire cooling rack until cooled completely.
Tina Kamen’s book, Farm to Keiki: Cooking, Gardening and Nutrition with Children, is a wonderful resource for teachers in Hawai‘i. As someone who works with future early childhood educators, finding Hawai‘i specific materials for growing food, respecting the ‘āina, and taking a holistic approach to developing healthy lifestyles in the early years has been challenging. However, after using Tiana’s book, the students were incredibly excited to use it in their practices with young children, and could easily connect to the lessons, recipes, and guidance presented throughout. I look forward to using this text in the years to come, as it already is, and will continue to be, an invaluable resource for our island communities!
Brooke Rehmann, MA
Professor of Early Childhood Education – University of Hawai’i
This book, NOURISH The Revitalization of Foodways in Hawaii comes out of community passion and the desire to re-root, and re-route, what truly nourishes us in Hawai’i. Tracing foodways allows us to see that so many struggles are interconnected: changing seas and storms, disease patterns, health disparities that follow ethnicity and income levels, the lack and soil in urban areas, the risk of making a living as a small farmer, reliance on barges and pesticides and our disconnections from the food on our plate, our farmers and food service workers, and from our land and water.
This book demonstrates, our struggles demand multiple voices debating challenging, and chorusing over our shared passion for sustainable food, and the courage to re-center nourishment. They require the courage to honor our different experiences, hopes, dreams, and ancestries, while at the same time recognize the roles we have to play together in creating and enacting a larger story about our shared home and futures
AN AUTHENTIC TAKE ON HAWAII THROUGH IMMIGRATED CULTURE
ASK ANYONE WHO GREW UP in Hawaii what they love about crack seed, and the salivary glands at the back of their jawlines will react with a quick, strong tingling as they remember their favorite, small-kid-time treat.
Rock salt plum! Lemon peel! Honey ginger! And across the board, everyone will have an opinion about the tart and super salty li hing mui. The funny thing is, very few people know what the specific “crack seed” is anymore.
Here’s a quick history lesson on this favorite local treat: Li hing mui (旅行梅) means “traveling plum,” which was the perfect thing to take on a long trip across the Pacific Ocean. These preserved fruits — particularly li hing mui — were brought to Hawaii in the mid-1800s by immigrant workers from Zhongshan, China.
Although li hing mui is dried to the point that each one resembles a rock, most of the other preserved fruits are moist or soft. In one preparation, the seed of the fruit is cracked open to enhance the sweet and salty flavors of the syrup it is soaked in. This is the original version of “crack seed,” which is rarely, if ever, sold anymore — probably because it could potentially injure your mouth if you don’t eat it carefully.
When it was widely available, crack seed was weighed and served in brown paper bags. Snackers would eat the meat of the dried fruit, then suck on the seeds and seed fragments, then turn the paper bags inside out to enjoy the sticky flavored syrup left behind. (The emergence of plastic bags was a much cleaner alternative.)
Although Chinese candy stores sold every kind of Asian preserved fruit imaginable, including crack seed, the term “crack seed” came to be the general term for anything sold in there. These treasured local snacks have evolved over the years, but Hawaii’s craving for that flavor profile has not. In fact, it’s amazing to see what big business these humble treats have become.
Through high school and college, I worked at what was then one of the oldest crack seed stores (and an original Ala Moana Center tenant), Crack Seed Center. If you were around in the 1980s, you might have seen me amidst the 50 or so glass jars filled with every variety of the preserved, dried fruits: about a dozen different kinds of wet and dry li hing mui, a dozen gingers, three kinds of rock salt plum, wet and dry lemon peel, several versions of shredded mango and mango seed, even a few different presentations of olives. We even had rare, special items like baby seed, apple seed, cherry seed, kam cho mui (aficionados will recognize it as the one that looks like horse poop) and, yes, even traditional crack seed.
The dry seeds tend to be much saltier than all the rest, cured in licorice and a blend of salt, sugar and other unknown spices to create unique sensations of sweet, sweet-sour, or extra salty.
The wet seeds tend to be sweeter, with a more jammy profile. True old school seed shops will add simple syrup to kick up the sugar flavor, or salt — preferably rock salt — to offer a more salty-sweet plum with crunch.
If you’re new to crack seed, I usually recommend you start with the milder wet ones and work your way up to the ones with more concentrated flavors. If you start with li hing mui, you may feel like you’re eating pure salt.
Due to the extreme salty, sour, or sweet sensations, many people use crack seeds in home remedies when sick. The most common one is li hing mui or lemon peel for sore threats, as the salt helps to soothe the scratchiness. Many of my customers swore by eating red cured peaches with brandy when dealing with a cold, but I usually cut up a preserved lemon and throw it into hot tea.
The seeds are typically shipped from Asia in 25-pound bags. Back then, the li hing mui bags would always have a lot of the salt, sugar and spices at the bottom. My coworkers and I used to save the powder to add custom touches to our rock salt plums, apricots and mangoes, as well as for kakimochi upon request.
It was probably this unique touch that made the Crack Seed Center seeds much more delicious. Actor Robert Conrad, when in Hawaii filming “Jake and the Fat Man,” would often send his assistant to buy five pounds of rock salt plum #85 at a time — his favorite munchies between takes.
We also experimented with li hing powder on our own snacks, as an exclusive perk for people who worked in the store. Oddly enough, we never thought to market the intensely salty powder as a separate ingredient.
You can imagine our surprise — and regret — many years later, when some genius figured out how to sell that precious powder, even to the point of grinding li hing mui seeds to make more of it. Today, you can find the powder sold in bags at stores, used as an enhancer for almost everything, including: salad dressing, margaritas, fruit sprinkles, cookies, barbecue ribs, gummy candies and shave ice. Mixed with simple syrup, it makes an amazing and addicting addition to the popular Icee drinks.
The combination of old school snacks and contemporary snacks continues with a recently booming trend in mincing dried lemon peel and sprinkling it on gummy candies. Lemon peel is also salty, but has a milder flavor than li hing mui, plus the citrus essence.
Lemon peel on candy has become such a huge trend that even the wholesalers can’t keep up with the demand. Seed City in Pearlridge is often sold out of lemon peel. Sing Cheong Yuan in Chinatown, which also owns the Crack Seed Store in Kaimuki, sells bags of lemon peel pre-minced so you can sprinkle it on your favorite confection to your liking.
My niece, Morgen, loves to eat her li hing mui in a different way now: Big Island Candies in Hilo takes the seeds and dips them halfway in chocolate, which helps to temper the initial extreme saltiness and balance the flavor as you chew the meat of the fruit.
One of my new obsessions is getting a bag of kakimochi pre-mixed with li hing powder from Aloha Gourmet Products (sold in stores like Longs, as well as online), crushing it coarsely, and sprinkling it on poke — any kind of poke. It sounds odd, but it works. The subtle crunch of kakimochi adds texture to the fish, as well as an infusion of comforting flavors from my childhood.
Prepackaged seeds can be found at grocery and drugstores all throughout Hawaii. For a true crack seed store experience though, go to a store that scoops your order straight out of the jar. [ eHI ]
MAY DAY IS LEI DAY IN HAWAI’I – THE FRAGRANT SMELLOF TRADITION
DORA IS STRINGING YELLOW ‘ILIMA with a long lei needle, one she says she was born with in her hand. She sits behind a fold-up table at a lei stand beneath a sign bearing her name outside the Honolulu Airport. Along a strand of similarly christened lei stands identical to Dora’s is Sophia’s, Arthur’s, Martha’s, Irene’s and about a dozen more, all with their full rainbow of aromatic goods on display.
The original Dora is her grandmother, ninety-six years old and still making lei. She began the business at age fourteen, selling from Aloha Tower and later moving to Keehi Lagoon Park. Then came another Dora, Dora’s daughter, or Dora’s mother, depending on which you’re talking about. That Dora had fourteen children and supported them all with lei making. One of those children is coincidentally the Dora that currently runs the lei stand, who herself has been stringing lei for sixty years, and who has taught all of her children, and now grandchildren, how to make lei.
The history of lei making is the history of humankind. Neck chains of shell and bone have been discovered in the most ancient of human graves, suggesting that the primitive man may too have felt compelled to adorn himself with attractive elements of the natural world. If this is true, lei traditions have been around for 17,000 years.
It is perhaps because the people of Hawaii have for so long perpetuated the practice of making, wearing, and giving lei and with such ardent spirit that it has become the epicenter of modern lei culture. Lei can be used for any occasion that involves flowers; weddings, graduations, funerals, a gift for the hostess or for a date to the prom. It’s entirely acceptable to buy a lei for oneself or to wear one for no occasion at all. Men wear lei as casually as women, always draped over the shoulders, never hanging directly down from the neck. One should not refuse a lei, nor present a closed lei to a pregnant woman due to the taboo that it is bad luck for the unborn child.
Lei can be made out of much more than flowers. The Hawaiians of old would make a lei out of anything; cloth, shells, boar’s husk, nuts, seeds or feathers, also fresh materials like berries, fruit, or vegetables. The grandest, most chiefly lei was made of human hair and ivory.
In caring for a lei, most will do well in the coolness of a refrigerator or wrapped in damp newspaper or paper towel and placed where it is shaded and breezy. To properly dispose of a lei, simply return it to nature, being mindful to remove the natural material from the string; not all lei stringing is decomposable.
While in old Hawai‘i, materials were gathered entirely from the immediate environment, and in more recent times, flowers were grown in backyard gardens and harvested to string and sell, the business of lei making is changing. Purple orchids from Thailand are imported to Hawai‘i en masse; they’re cheap and wilt slower, a huge bonus when working with such delicate, perishable goods for such little profit to begin with. Also, new generations are finding that it’s easier and better paying work to find a job doing almost anything other than growing and selling backyard flowers to lei makers.
“I like making double carnation, no one makes that anymore,” says Dora, “Vanda leis should be treasured now. Gardenia are so hard to find, most people now don’t even know how to string them.”
Dora gets most of her flowers from vendors that come to the lei stands at the airport once a day, but there are still people like “Mama” who approaches her with plastic bags strung along both her arms. She is probably closer to the age of Dora’s grandmother than to the age of Dora herself and she catches the bus from Wahiawa everyday, transferring two times, to sell bags of flowers grown in her backyard and in the backyards of her neighbors to the lei makers of the airport. Dora greets her warmly, buys one bag for $15, and “Mama” moves down the line of stands.
Dora is optimistic: “I don’t think there will ever be a time when all the flowers will come from elsewhere, people plant their own to keep costs down,” she says, “I take my little grandkids and gather when I can, it’s part of the culture.” When asked where she goes to pick her flowers, Dora smiles and points ambiguously, “The mountains,” she says.
And yet, there is now constantly a great shortage of many of the flowers traditionally seen on Hawaiian lei. Flower availability depends on the season and who’s growing what locally. The phone inside the stand rings and Dora answers it, asks, “How much do you need?” then laughs hard and says with sincerity, “Good luck!”
She returns to her seat, returns to her lei stringing, she’s still smiling, “They wanted nine double chains of ginger today. It takes four bunches to make one double chain, that’s thirty-six bunches! I can’t even get one.”
Though I am not an invited guest, and I’ve offered her nothing, before I go, Dora pulls a gardenia lei from inside the stand and ties off the ‘ilima lei she’s been stringing all this time and says, “Here, I have something to share with you,” and gives me both. And in that one gesture, she explains to me the enduring lei culture of Hawaii. [ eHI ]
Each of the eight main Hawaiian Islands is associated with a different lei based on the prevalence of materials naturally found there. The colors of these distinct lei have also become symbols for the islands, used in such ways as the gowns of the island princesses on Lei Day.
Hawai’i Island, Lei Lehua, Red: The flower of the endemic tree, ‘ōhi‘a lehua, usually the first to grow on new lava flows. The tree is traditionally sacred to Pele, the volcano goddess, and lei made with the lehua flower resemble a strand of scarlet feathers.
Maui, Lokelani, Pink: Though not native to the Hawaiian Islands, the flower of the Maui lei is a pink Damask rose. Introduced in the early 1800’s and immediately loved by the Hawaiian people, it was adopted as lokelani, or “rose of heaven”.
O‘ahu, Ilima, Orange-Yellow: A relative of the hibiscus but far more seldom seen, the ilima used to be called the royal lei because its use was restricted to high chiefs. The flowers are strung flatly across and hundreds are needed for a single lei.
Kaua‘i, Mokihana, Purple: This lei is made of the fruit of the mokihana, which grows only on Kaua’i. The berries are tiny and green, strung like beads on a thread, with a subtle fragrance of anise which becomes stronger as they dry.
Molokai, Pua Kukui, Silver-Green: Tiny clusters of white flowers and silvery green leaves of the native kukui tree are braided or bound together to make the lei of Molokai. Nuts of the kukui tree can also be found strung into a lei.
Ni‘ihau, Pupu, White: Tiny white and sometimes red sea shells, grown by an creature resembling a small snail which lives on the rocky shoreline of Ni’ihau make up this lei. Usually multiple long strands are worn together, sometimes with strings of alternating colors.
Lāna‘i, Kauna‘oa, Orange: Perhaps the most unusual of the islands’ lei is made of the kinked, threadlike vines of the Hawaiian doddler. The kaunaoa is in fact a parasite which spreads a net over the tops of its shrubby host plants and can be easily gathered and twisted loosely together to form a lei.
Kaho‘olawe, Hinahina, Silvery-grey: The now uninhabited island was once represented by the silvery grey leaves and tiny white and yellow flowers of the beach heliotrope, hina-hina. Since it is very difficult to obtain, its silvery grey color is now most often rendered with spanish moss.
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