Same-day farm-to-table dining worth drive to Oahu's Kahumana Organic Farm & Cafeby: Derek Paiva
posted: Tue Oct 05, 2010 at 05:29 PM
The taro root after cleaning.
Clark and Kahumana Cafe manager/director/co-chef Robert Zuckerman pose for a quick photo before heading back to the kitchen.
Meanwhile, we walk the farm's fields and orchards, finding bananas ...
... and more than three dozen types of fruits, herbs and vegetables, including multiple varieties of kale.
The cafe at lunch is bright and airy, cooled by tradewinds.
Several tables offer a view of Kahumana's orchards, rowdy with the sound of chirping birds.
Chef Ranjithkumar Ramankumar chops freshly-picked basil for the day's lunch specials.
Other vegetables and herbs—also picked fresh from the fields just hours earlier—await the chef's dinner menu plans.
Just picked-produce that will be a part of our lunch include radish, long squash, string beans, various types of salad greens and taro.
The taro farm manager Lou Clark harvested and cleaned earlier, now ready for the chef.
Turkey meatballs—filled with fresh spinach, basil, carrots and onion—ready to be added to the day's lunch special ... a housemade ratatouille.
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