The fresh spinach also lent robust flavor to the soup of the day—light, delicious and thickened by pureed onion and potatoes.

The cafe's Greek salad is served daily, with Zuckerman's toothsome housemade cilantro hummus. The medley of Kahumana produce in the salad on the day we lunched included fresh mizuna, tatsoi, arugula, red kale, cucumber. Zuckerman crafts his salad dressing with fresh Kahumana herbs.

The cafe's macadamia nut pesto is tossed with whole wheat pasta and bits of Kalamata olive, carrot, garlic, onion and produce from the morning harvest (on the day we lunched, two varieties of kale). It's served with lightly blanched, still crisp Swiss chard. For just $3 extra, you can order the pasta with a thick, locally-sourced ahi steak drizzled with olive oil, parsley and garlic.

Kahumana Cafe's entree special—eggplant, long squash and tomato ratatouille with turkey meatballs—was a homey and delicious marvel of fresh vegetable and herb flavors.

The cafe's dessert menu features fresh fruit from the farm, such as mango, when in season. When Zuckerman can't get fruit fresh from the fields, he opts for market-purchased organic ingredients like raspberries for this housemade brownie with fresh whipped cream ...

... or Italian plum for this fresh-baked Linzer torte. Hungry yet? Here's how to get to the cafe ...

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