Other than Farm Blog

The year 2012 was full of wonderful developments for our family farm. Here are some highlights to share. Waimea Tea Farm In January, we received a visit from Dafna of  Roots of Hawaii , a purveyor of our tea at farmer's markets on Oahu.  We discussed the creation of herbal blends using our teas and set the intention for making new products using other Hawaii ingredients. In February, during a family trip to Japan, we were notified that we were awarded a USDA Value Added Producer's Grant (VAPG).  When we returned home, we harvested our First Flush Premium Green Tea and First Flush Premium Oolong .  In March, we expanded our operation to begin harvesting tea grown on neighboring farms! In April, we harvested our Island Green Tea , and tried out a new variation –  Island Green Tea  Orchid Dew , with great success. In June, we received notification that we were awarded a USDA Rural Business Enterprise Grant  (RBEG). In the same mon

Winter is good kimchi pickling time.  Store bought kimchi just doesn't do right.  It feels almost like slack off version without other fulfilling ingredients like apples and carrots. Here is my recipe.  You can use this as a base to make your original.  This recipe is based on 1 head of cabbage so multiply by necessary amount needed for all other ingredients. Chinese Cabbage mix Chinese cabbage - 1 large head Sea salt - enough (1 cup?) More Veggies carrot - 1/2 whole, noodle or sliced daikon - 1/2 small whole, noodle or sliced negi or green onion - 2 cups chopped in 1" long apple - 1/2 whole sliced pineapple - 1/4 whole sliced add more ingredients to make it your original Sauce mix A Water - 300ml Mochiko or other starch - 2 tbsp Chili powder - 1/2 - 1 tbsp (cayenne pepper 1/4 tsp) Dried shiitake for soup base - 1/2 cup, optional Sauce mix B Garlic, pressed - 1 tbsp Ginger, grated - 1 tbsp Krill or fish paste (you can also replace with