I totally respect Richard Ha and his agricultural endeavors.
I totally respect Richard Ha and his agricultural endeavors.
Talking to him, and watching his analytical mind at work always intrigues me. I am a faithful buyer of Hamakua Springs tomatoes weekly and love his grape tomatoes the best. Sure, I could buy the cheaper tomatoes that are picked green and taste like wax for a lesser price. But after tasting tomatoes picked vine ripened and tasting like they should, sweet and juicy, it spoiled us to buy local tomatoes.
So, you can imagine my dismay and sadness when I found out Richard is discontinuing his production of tomatoes at the end of November.
When Richard started in 2002 growing bananas, oil prices were low and banana prices also low, so they decided to start growing tomatoes. The present tomato infrastructure is getting old and needs to be replaced, but replacing it today would cost three times what it cost 12 years ago.
Add to that, the price of oil is four times higher than 10 years ago, and the economy has not gone up proportionately; therefore, the disposable income to purchase high-end products such as Hamakua Springs tomatoes does not come out.
Richard’s master plan was to leverage excess hydroelectricity in a controlled environment to keep the insects out, add additional lights for longer growing times and control temperatures for optimum production. However, he has been working on the hydroelectricity for seven years and it is currently not economical for him to continue with his plans.
Richard will continue growing bananas, as they love the soil and rain of Hamakua. But I expect him to look at other agricultural products besides bananas. That is just the way Richard thinks.
He mentioned azolla when we met, a small aquatic plant that fixes nitrogen from the atmosphere, doubles in size in 10 days and can become so dense that it is called mosquito fern as no mosquito can penetrate through the plant to lay eggs into the water. In many countries, azolla is a good source of food for livestock.
Good luck to Richard. Let’s see what new products he will come up with in the future.
Foodie bites
Mochi and manju, or “wagashi,” classes are being offered by Hawaii Community College Office of Continuing Education from 5:30-8 p.m. Thursday at The Kitchen at 615 Haihai St. Call the OCET office at 934-2700 or go to the OCET office at 1175 Manono St., Building 379A, Room 3, in Hilo from 8 a.m.-3:30 p.m. Monday through Friday. Tuition is $45.
On Sunday, the KTA Super Stores Kona Coffee Recipe Contest is scheduled at the Sheraton Kona Resort &Spa at Keauhou Bay Convention Center. Entries will be set up between 9:30-11 a.m., with judging starting at 11 a.m.
To enter the recipe contest, get into www.konacoffeefest.com, then to KTA Super Stores Kona Coffee Recipe Contest and Big Island Showcase link. On the left side, fourth item down, click on “online application,” then click the third item down, “2014 Entry Forms” and then the third item down, “KTA Superstores Recipe Contest Application.”
This year’s 11th annual Hospice of Hilo Holiday Dinner is featuring Chef Edwin Goto, who started his career at Halekulani, then became the executive chef at Koele Lodge. While Goto was there, Jim and I enjoyed many wonderful meals there.
Goto also was executive chef at Mauna Lani Bay Resort and Bungalows before opening his restaurant at Parker Ranch Shopping Center, Village Burgers. Recently, Village Burgers was named one of “Top 10 Burger Joints in America” by Trip Advisor. The Star-Advertiser awarded Village Burger the 2013-14 Ilima Award, first-place winner.
I am excited to work with Chef Ed for the upcoming sold-out event.
Here is a recipe Goto contributed to Food &Wine Magazine while he was executive chef at The Lodge at Koele. If you have a tangerine tree with fruit, this recipe is a great way to use up some tangerine juice.
Lettuce and Fennel Salad with Citrus Vinaigrette
Serves 4 to 6
In a small bowl, combine:
1/4 cup fresh tangerine or orange juice
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoons freshly ground pepper
In a large bowl, toss:
1 large head or red oak leaf lettuce, torn into bite-size pieces
1 large bunch of arugula, leaves torn into bite-size pieces
1 small head frisee’, eaves torn into bite-size pieces
1 large fennel bulb-trimmed, halved and cored and thinly sliced crosswise
Add dressing and toss well. Serve at once.
Quick bites
The ACF Kona Kohlala Chefs Association Culinary Scholarship Benefit, Christmas at Kamakahonu Bay-Dining with the Chefs is slated for 5:30-8 p.m. Saturday, Dec. 6, at The Courtyard King Kamehameha’s Kona Beach Hotel Seaside Lu‘au Grounds.
Tickets are $85 or reserved table of 10 for $1,000, available online at www.konakohalachefs.org or by credit card at Kailua Candy Company by calling 329-2522.
A special standard room rate of $189 that includes the breakfast buffet for two and parking is available by calling 331-6330 and asking for the Christmas at Kamakahonu rate.
If you are interested in attending, don’t wait. There will be only 400 tickets available.
Email me at audreywilson808@gmail.com if you have questions.