Our morning, taking the time out to appreciate the fruits of ken's labor...as he turns his garden over...
My morning walk in the neighborhood was pretty as soon as stepped out! I'm trying to build back my 5 days of walking for an hour, now that I am going to PT for my achy knee.
Ken's organic garden went absolutely gangbusters with the richness of the soil as well as the heavy rains!
Before ken harvested his crop of purple Thai basil, bitter melon and malabar spinach, I came home quickly from my walk to take some pictures as the sun started to rise.
The real fun begins with sorting out and cleaning up the harvest!
I lost count but it was about 10-12 recipes of vegan pesto that I processed. Some for sharing and others for freezing.
Wish this blog page could let you smell the aroma of the fresh sweet basil that filled the kitchen for the many hours it took to process for vegan pesto.
If you are interested, on Monday, Oct. 29 the Garden Club at Kilauea park will have a speaker on the health benefits of herbs. For more info, please email me at email@example.com
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Even baby Colin knows how to cook bittermelon... like Popo!
Click on the play arrow below to see how he cooks, catches bubbles and kicks his soccer ball.
Leafy green Malabar spinach surround a light stir fry of broccoli crowns, tofu and taro in a light tarragon and chive vinaigrette dressing. Then drizzled with a light dashi gravy for that umami flavor!
Tonight we were honored at 'Olelo's 29th anniversary as volunteer clients for 5 years!
Pictured here are everydaytaichi production team:
Victor, lucy, Ken and Brennan
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