Kuilima Farm

Check out our U-Pick Spring Festival this year where you can visit the farm, harvest your own fresh veggies to take home with you and turn them into a delicious local dish with one of our farm favorite recipes!

QUICK PICKLED RADISH

This quick pickled radish recipe makes the best pickled radishes in only about 10 minutes hands-on time! They’re great on tacos, avocado toast, pulled pork, and more! You can also substitute radish for carrots, beets, beet stem and even green beans! To give these a little twist, try adding some flavor in with these add-ins:

• Jalapeños
• Red Pepper Flakes – start with 1/2 teaspoon and add more as desired
• Mustard Seeds – try 1/2 teaspoon
• Black Peppercorns 
• Coriander Seeds
• Fresh Dill
• Garlic Cloves 

Ingredients:

• 1 bunch of radishes (18-20 average size radishes)
• 1/2 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 1 cup hot or warm water

Directions:

1. Slice radishes as thin as you can.
2. Stuff all the radishes in the jar of your choice. A bowl will work too if that's all you have.
3. In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt.
4. Pour this pickling mixture over your sliced radishes and let them set for an hour.
5. After an hour, cover and store in the fridge for up to three weeks.

KALUA PIG WITH BEET TOPS

Ingredients:

• 1 bunch beet tops and stems (about 1/4-1/2 lb) (rough chop)
• Kalua Pig (8oz)
• 1 T oil (any oil you prefer)
• 1 cloves garlic (minced)
• 1 small onion (sliced)
• 1/4 cup stock (chicken, veg or beef whatever you have)
• Salt and pepper to taste

Directions:

1. Wash and pat dry beet top and stems
2. Chop, mince, slice or cut all veggies
3. Place oil in pan and cook sliced onions until translucent 
4. Add Kalua pig, garlic and beet tops/stems once onions are almost translucent
5. Add Salt and pepper as you go just a small pinch will do
6. Add 1/4 cup stock-let liquid come to a boil then simmer until tops are wilted and soft. If you prefer firmer veggies turn the fire off when liquid is added.
   
   Recipes are always meant at as a starting point, be creative. If you are missing an item such as no onion or no garlic, use a tablespoon of powdered onion or garlic to get that flavor. Add it after tops are added to pan. Always taste as you go, and you can't go wrong! 

ROASTED BEET

Ingredients:  

• 1 ½ pounds beets (about 3 large or 5 small-to-medium)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon fine salt, to taste

Directions:

1. Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
2. Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
3. Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
4. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.

BUTTERY GARLIC GREEN BEANS

This green bean recipe uses fresh green beans and garlic, making it an easy, healthy, and flavorful side dish.

Ingredients:

• 1 pound fresh green beans, trimmed and snapped in half
• 3 tablespoons butter
• 3 cloves garlic, minced
• ⅛ teaspoon lemon-pepper seasoning, or more to taste
• salt to taste

Directions:

1. Place green beans into a large skillet and cover with water; bring to a boil.
2. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes.
3. Drain and return to the skillet. Add butter and stir until melted, 1 to 2 minutes.
4. Add garlic; cook until tender and fragrant, 1 to 2 minutes.
5. Season with lemon-pepper seasoning and salt before serving.
   

CARROT TOP PESTO

Don't throw away those carrot tops! Make this delicious carrot top pesto with them to toss with pasta, beans, or eat straight up as a dip.

• 1 cup packed carrot top greens (about 40g), tough stems removed
• 1 cup packed baby spinach (about 40g)
• 1 large clove garlic, roughly chopped
• 1/2 cup (63g) roasted unsalted cashews
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup (118ml) extra virgin olive oil

Directions:

1. Prep the carrot tops: Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
2. Pulse greens, garlic, cashews, salt, pepper in food processor: Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
3. Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
   

SAUTÉED CARROT GREENS

Donʻt toss the carrot tops! Reduce food waste by learning how to sauté carrot greens for a simple green side dish that’s big on flavor. Root-to-stem cooking at its finest!

• 4 cups carrot greens
• 4 whole garlic cloves minced
• 3 tablespoons olive oil
• 1 pinch red pepper flakes to taste
• 1 pinch salt and pepper

Directions:

1. Prepare carrot greens: First cut carrot greens from the carrot root, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge carrot stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).

2. Remove carrot green stems and chop garlic: When greens are dry, remove stiff stems and finely chop the garlic cloves.
 
3. Sauté the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the carrot greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Remove to a plate and serve immediately.
   

HONEY ROASTED CARROTS

Ingredients:     

• 1 pound small carrots peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons honey
• salt and pepper to taste
• cooking spray
• Optional garnish: chopped parsley

Directions:     

1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
2. Place the carrots in a single layer on the baking pan.
3. In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.
4. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.
5. Remove from the oven and serve immediately, sprinkled with parsley if desired.