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2 Okinawan Purple Sweet Potatoes
Alaea Sea Salt
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1 Coconut Cream 7 oz package (“Let’s Do Organic” brand)
Juice of 1-2 Limes
1 inch Ginger
Alaea Sea Salt
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1/4 Cup chopped Cilantro
1/4 Cup chopped Basil
1/4 Cup chopped Mint
1-2 inch grated Ginger
Aelea Sea Salt
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Place pesto on chips, add a dollop of coconut cream and serve.
Okinawan purple sweet potatoes can easily be found in grocery stores and health food stores all over Kauai however they are usually from Molokai, Maui or the Big Island. There is not a large commercial crop of Okinawan sweet potatoes in production on Kauai. Kolo Kai Farms sells them at the Thursday Kilauea farmers market however. They specialize in growing these sweet potatoes organically along with ginger, turmeric, galangal, avocado and various greens. I try to get my sweet potatoes from them depending on availability. Check out their beautiful new website! Good people!
All the herbs I used came from our garden but are also available at the farmers markets. The Saturday market in Kilauea has several vendors with a beautiful array of herbs. Now is the time for cilantro, mint is year round and basil is more prolific in the summer however, I have had my little basil finissimo plant for almost 9 months and it’s still going strong. I got it from Robin at Heaven on Earth Starts also at the Saturday Kilauea farmers market. This plant continues to produce heavily even after falling over 5 or 6 times in heavy rain.
Cilantro does best here in winter and spring. I direct sow seeds in a raised bed with 3 rows about 6 inches between each row. I thin them at 4 inches, keep the remaining plants in the ground and harvest the leaves individually until it goes to seed. I save the seeds for replanting or cooking.
Thank you for visiting! A hui hou! Until next time!