A New Home For Ho Farms
Ho Farms recently moved its operations to 60 acres in Ho’opili and is the first “Grown in Ho’opili” farm. Working directly with D.R. Horton Hawaii, Ho Farms will label its current harvest of fresh tomatoes, cucumbers, okra and more with the “Grown in Ho’opili” logo. The produce also can be found at local farmers markets, grocery stores and restaurants throughout the state.
“We’re proud to be the first farm in the Grown in Ho’opili program,” declared Shin Ho of Ho Farms. “Our first harvest at Ho’opili has been huge, and we love seeing our name next to the new Grown in Ho’opili logo. Our family is looking forward to growing even more top-quality produce for our neighbors in Ho’opili and beyond.”
Grown in Ho’opili, which has more than 200 acres of dedicated commercial farmland, is just one of several key sustainability initiatives in the Ho’opili master plan.
You can find Grown in Ho’opili produce at stores including Times, Safeway, Foodland, Whole Foods, Don Quijote, Down to Earth, Kokua Market and Tamura’s Market, as well as community-supported agriculture programs such as Oahu Fresh, Kula Fresh and Holoholo General Store, and restaurants including Alan Wong’s and Town, among many other local eateries.
Tomatoes contain an abundance of nutrients and antioxidants such as lycopene, which gives them their rich, red color. Tomatoes are an excellent source of vitamins C and A, and folic acid. They are a very good source of potassium and manganese, and contain a good amount of vitamin E.
I would like to thank Sean Congdon of Cut Cuisine for sharing this recipe with MidWeek readers.
FLAMBÉD HO FARMS CHERRY TOMATO AND GOAT CHEESE PANZANELLA SALAD
* 16 ounces Ho Farms cherry tomato confit (or substitute fresh Ho Farms tomatoes)
* 2 tablespoons cognac
* 3 cups torn-bread croutons
* 1/4 cup julienne-cut basil
* 2 tablespoons olive oil (or use remaining oil from confit)
* salt and pepper, to taste
* 4 ounces goat cheese
* 2 tablespoons balsamic reduction
Heat a sauté pan on high and add tomatoes (strained). Flambé cognac and cook until the flame burns out.
To flambé cognac: Add drained confit tomatoes to a skillet and cook on high heat for 1 minute, stirring constantly. Add cognac. If using a gas stove, tilt the pan so some flames come over the edges to ignite the cognac fumes. Alternatively, use a long kitchen torch lighter to flambé the tomatoes.
Cook (stirring constantly with a flameproof tool) until the flame burns out. Add to a bowl containing croutons, basil, olive oil, salt and pepper. Toss together and plate. Crumble goat cheese evenly over the mixture and drizzle with balsamic reduction.
For balsamic reduction:
Reduce 2 cups balsamic vinegar to 1/2 cup in a small saucepan with 1 teaspoon lavender (do not refrigerate). heartychef@ hotmail.com