That’s what I fondly call my breadfruit mashed potato recipe from the Farm to Keiki book. ʻUlu is breadfruit in the Hawaiian language. These ‘Ulu Mashers are so creamy and delicious, you won’t think twice about buying any imported potatoes for Thanksgiving ever again!

Mashed potatoes are a favorite food for many keiki, but white potatoes are not very nutrient dense and they do not grow in Hawai‘i. This recipe is a Hawaiian style mash, made from mature breadfruit. The texture and flavor is similar to mashed potatoes, and you are not contributing to global warming by shipping potatoes across the ocean! 

What’s so awesome about it.

Abundance and Food Security

When ‘ulu is in season, there is “choke” fruit (Hawaiian Pidgin for “a lot”) and plenty to share! An ‘ulu tree in a community means that no one is left without food to eat. In fact, a very cool organization called, “The Breadfruit Institute”, is based on Kaua’i and distributes ‘ulu all over the world in efforts to end world hunger! Do you have any ‘ulu growing in your neighborhood?

Low Glycemic Index

Mature breadfruit has a lower glycemic index (low means it has a low blood sugar spike) than potatoes and white rice, so it’s a fantastic starch to start incorporating into your diet. Managing blood sugar is important for ALL HUMANS of all ages.

Thanksgiving, Makahiki and ʻUlu Season Align Perfectly

…so adorning your dinner table with ‘ulu is a Farm to Keiki must! I’ve seen many varieties in Hawai’i bear the first immature (edible) fruits in September and peak in November (some have two seasons). They coincide with the Hawaiian Makahiki season – a time for gathering, feasting and enjoying the abundance of the ‘āina (Hawaiian for the “Earth” or “that which feeds or provides for us”).

Featured Ingredients

Breadfruit – ‘Ulu

‘Ulu is a beautiful and large fruit tree that grows abundantly in Hawai’i (side of da road, schools, plenty of your friends backyards). Each tree bears about 20-50+ fruits (each 4+ pounds) and can feed your entire neighborhood for months! The tree was brought by the Polynesian people to Hawai’i on their canoes nearly 2,000 years ago. Here’s a great fact sheet about the plant nutrition and it’s uses.

• When it is sort-of immature: eat it like an artichoke heart (I wouldn’t recommend too eat when it is too small – will be rubbery)
• When it’s mature: eat is like a starchy vegetable (like a potato)
• When it is ripe: eat it like a fruit (best raw or baked – high in Vitamin C).

Fresh Coconut Milk

Have you ever tried FRESH coconut milk? It is truly divine and makes this recipe sooooooo delicious! It definitely is a labor or love to make, but worth the effort! If you aren’t into machete chopping coconuts in half, you can find people all over Hawai’i (and the world) that sell coconut meat. You can also use shredded coconut (it’s not as rich, but much healthier than many of the canned versions). In a pinch, use frozen or canned coconut milk (no sugar or preservatives) and/or butter/ghee (clarified butter).

Breadfruit Mashed “Potatoes” Hawaiian Style

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• Author: Tiana Kamen
• Total Time: 50 minutes
• Yield: 3 cups

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Description

This Hawaiian style mash, made from mature breadfruit, is sure to become the keiki’s new favorite food. This recipe will get the keiki excited about eating delicious and nutritious local foods instead of potatoes from halfway around the world. 

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Ingredients

• 2 cups Breadfruit (1 breadfruit, mature and firm )
• 1/2 cup Organic Vegetable Broth (Any liquid – chicken broth, milk, coco milk, water (Reserved ‘ulu cooking water).)
• 2 tbsps Extra Virgin Olive Oil (Can sub for ghee)
• 1/2 tsp Hawaiian Sea Salt (season to taste)
• 1/2 tsp Black Pepper (season to taste)

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Instructions

1. Cook breadfruit according to the directions on pages 152-153.
2. Once cool enough to handle, peel and cut into smaller pieces.
3. Keiki place the pieces into a mortar, poi board or large bowl.
4. Keiki mash the ingredients using a pestle, pōhaku ku’i ’ai (rock pounder), potato masher
   or immersion blender.
5. Add small amounts of liquid to achieve your desired consistency.
6. Add salt and pepper to taste.
7. Serve hot.

Notes

Tools
Poi Board (papa ku’i ‘ai) and rock pounder (pōhaku ku’i ‘ai), mortar and pestle, potato
masher, fork or immersion blender. 

Optional Add-ins and Toppings
Wasabi, Roasted Garlic, Fresh herbs (rosemary, parsley), Sour Cream, Bacon and Green Onion.

Serving Suggestions
Serve like a baked potato with toppings; loco moco (substitute for rice);
use in shepherd’s pie; side dish for meals.

Serving Size
Depends on the size of your breadfruit. Preschool children should get 1/2 cup each.

• Prep Time: 10 minutes
• Cook Time: 40 minutes

Aloha! I’m Tiana I’m a nutritionist and eco-health educator from the island of Kaua’i. I’m on a lifelong quest to inspire healthier habits and a healthier planet. I created Farm to Keiki in 2010, to bring the Farm to Early Care and Education movement to Hawai’i to improve the health of our children, communities and Earth. After completing my Masters of Science in Nutrition, I published the book, “Farm to Keiki – Cooking, Gardening and Nutrition with Children”. For my 10 year anniversary – I brought Farm to Keiki online! I hope you enjoy this site and pick up a copy of Farm to Keiki to teach to your children! We can create a healthier world… it starts with you!

The post Breadfruit Mashed “Potatoes” Hawaiian Style first appeared on Farm to Keiki.

The post Dragonfruit: meet the plants first appeared on Farm to Keiki.

This homemade coconut milk is heavenly and healthy! It has rich, yet delicate flavor and is a fantastic source of brain boosting fats, energy and electrolytes.

Have you ever tried FRESH coconut milk? It is divine! Fresh coconut milk is is a labor of love to prepare, but well worth the effort! If you aren’t into machete chopping coconuts in half, you can find people all over Hawai’i (and the world) that sell coconut meat. You can also use shredded coconut (it’s not as rich, but much healthier than many of the canned versions). In a pinch, use frozen or canned coconut milk (no sugar, BPA, carrageenan or preservatives).

Coconuts are incredible plants. The coconut tree has more diverse uses than any other plant in Hawai’i. Every part of the plant is used including the truck, husk, fruits, shells, leaves and fronds. Some of it uses include: cordage, roof thatching, musical instruments, clothing, canoe hulls, food containers, food, beverages, wrapping food, fish bait, games, kukui torches, oil, brooms, toys and medicine.

Below is a fantastic video on making coconut milk using the traditional method. This is a wonderful video for keiki to watch. In this recipe, I use common household tools to make the fresh coconut milk so this recipe is accessible for everyone to make (just in case you can’t make an open fire in your home).

What’s so awesome about it.

Abundance and Food Security

Coconuts produce fruit year-round so there is always plenty to share! A coconut tree in a community means that no one goes hungry. Coconut trees are abundant throughout Hawaiʻi. There are many different varieties of coconuts trees in Hawaiʻi. Some can grow up to a 100ft tall while other varieties only grow 25ft tall. Each tree can produce 10-40 coconuts at a time, and they provide fruit all year round. Some have green nuts while others have yellow nuts. All of the varieties produce tasty meat and thirst quenching water. Coconuts are the Swiss army knife of plants, every part of them is used for something!

Healthy Fats, Minerals and Electrolytes

Coconuts are filled with healthy fats that provide long lasting energy for your body and brain. The oil from coconuts are a good source of MCTs (medium chain triglycerides) which are easier for your body to digest, can increase athletic endurance and can help support heart health.

Fresh coconut water is low in sugar and chock full of minerals and electrolytes, like sodium, potassium, magnesium and calcium. It tastes delicious and is a healthier alternative to juice, sodas and sports drinks.

Versatility

There are plentiful ways to use coconut in your diet. Drink the coco water fresh out of the nut (natural electrolytes), eat the meat raw or dried/toasted as a healthy snack or baking addition, or use the oil for cooking and baking (or on your body for moisturizer or a massage). Some recipes include: curry, fajitas, yogurt, ice cream, haupia (Hawaiian coconut jello) and kūlolo (Hawaiian dessert using taro).

Dairy-Free – Milk Substitute

Coconut milk is delicious dairy substitute. Some of my favorite ways to use it in place of cow’s milk are: yogurt (still trying to nail this recipe), smoothies, ice cream, curries and baking.

Featured Ingredients

Coconut – Niu

Coconuts have been a Hawaiian staple since the Polynesians brought them over in canoes when they settled on the islands.

Ripeness

• Young green coconut nuts are best for fresh coco water. They are heavy and filled with water. Use a Brazillian coconut tool or machete to open the top, stick in a reusable straw and enjoy!
• Young green coconuts (7-9 months old) are also great for the jelly meat. They are yummy soft first foods for keiki. The water in the 9-10 month old coconut will be sweet and best for making this coconut milk.
• Mature 11 month old coconuts that are starting to yellow/brown and wrinkle are best for the meat. The part where they attach to the tree will concave in. They won’t be as heavy and you might still hear some sloshing inside, that means this coconut is better for meat. Adults use a machete to crack it open, spoon out the meat and enjoy as a healthy snack. This is the best age for making milk/cream. You’ll blend chucks of the meat with coconut or water to get rich yummy milk.
• Older brown and wrinkled coconuts are best for oil. They’ll be light, empty of water and the meat will peel off the shell.

Fresh Coconut Milk

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• Author: Tiana Kamen
• Total Time: 20 minutes
• Yield: 3 cups of Coco Milk

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Have you tried making coconut milk? Creamy and nutritious, this coconut milk is a fun activity for everyone. Making this recipe at home is easy and healthier than most store bought alternatives. Coconut milk is incredibly versatile, it can be used in sweet or savory recipes, or simply enjoyed as a healthy delicious drink. 

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Ingredients

• 1 1/3 cups Coconut Meat (1 Whole Mature Coconut or 2 C Shredded Coconut)
• 2 cups Coconut Water (1 Young Coconut or Box/Canned Coconut Water (BPA FREE))
• 2/3 pinch Hawaiian Sea Salt (Optional)
• 1/3 piece Vanilla Bean (Or 1 tsp Vanilla Extract. Optional)
• 2 tsps Hawaiian Honey (Or Coconut Nectar. Optional)

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Instructions

1. Using Fresh Coconuts: Keiki watch from a safe distance while adults use a machete or
   axe to open the meat coconut. Use The Coconut Tool to remove the meat. Put the meat
   and any water into a bowl. Cut open the young coconuts with a Brazilian Coconut Key or
   machete and pour the liquid into a jar. See our website for tools.
2. Wash the coconut meat, cut into smaller chunks, and put into the blender. It is okay to
   leave brown skin on, but not the hard shell. Add the coconut water.
3. Blend on low. Slowly turn up the dial to high until thoroughly blended.
4. Keiki firmly hold open the nut milk bag over a bowl. Adults pour 1 cup of the mixture into
   the bag at a time. Close the opening of the bag. Keiki use their clean hands to squeeze
   the liquid out of the mixture.
5. Pour into a glass jar, and enjoy freshly made or chilled. Store in the refrigerator for up to
   five days.
6. Using Dried Coconut: Combine coconut water and dried coconut in a blender. Allow to
   hydrate for 10 minutes. Blend on high until the mixture is warm. Follow steps 4 and 5.

Notes

Serving Suggestions
Substitute for cow milk. It is refreshing to drink and delicious in foods like smoothies and
soup. Recipe ideas include: ‘Uala Lū’au Leaf (p.159 Farm to Keiki book ), Sweet Potato Pie (p. 170 Farm to Keiki book), Popsicles
(p. 167 Farm to Keiki book)

Other Tools
Machete or Axe The Coconut Tool (or Shredder) Brazilian Coconut Key Blender Cheese
Cloth or Nut Milk Bag 2 Half-Gallon Jars with Lids 1 Large Bowl with Lip

 

Pixie with the coconut tool. I love this tool for extracting coconut meat.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Aloha! I’m Tiana I’m a nutritionist and eco-health educator from the island of Kaua’i. I’m on a lifelong quest to inspire healthier habits and a healthier planet. I created Farm to Keiki in 2010, to bring the Farm to Early Care and Education movement to Hawai’i to improve the health of our children, communities and Earth. After completing my Masters of Science in Nutrition, I published the book, “Farm to Keiki – Cooking, Gardening and Nutrition with Children”. For my 10 year anniversary – I brought Farm to Keiki online! I hope you enjoy this site and pick up a copy of Farm to Keiki to teach to your children! We can create a healthier world… it starts with you!

The post Fresh Coconut Milk first appeared on Farm to Keiki.

Kalo is the kinolau (form of god) of the god Kanē. Mo’olelo (Hawaiian legends) tells us that kalo is the older brother to the first Hawaiian man. Kalo was the first child of the of two Hawaiian gods and named Hāloanakalaulapalili. The second child, was the first Hawaiian man, and named Hāloa in honor of his older brother. When we take care of kalo plant (our elder), kalo takes care of us (the younger siblings) by providing sustenance.

Traditionally, kalo was cooked in the underground cooking pit, the imu. If you don’t have an imu, you can also boil steam or pressure cook it. Kalo is delicious in both sweet and savory recipes.

What’s so awesome about it.

Resistant Starches

Kalo is packed full of a certain type of carbohydrates called resistant starches. Resistant starches are just that, resistant. These starches aren’t able to be broken down by our digestive processes. They actually ferment in the large intestine, acting as food for the beneficial bacteria in the gut. These bacteria play an important role in digestion and immune function.

When regular simple starches are digested, our body turns it into glucose which raises our blood sugar levels quickly. Resistant starches are amazing because they help regulate blood sugar levels, provide lasting energy and keep us fuller for longer!

Mineral Rich

Kalo is a great source of minerals like manganese and potassium. Manganese is an essential nutrient, important for bone health, blood clotting and a healthy metabolism. Potassium is just as important, helping regulate blood pressure and supporting healthy heart function.

Versatility

There are so many fun and creative ways to use kalo in the kitchen. Kalo root is a healthy substitute for white rice, potatoes, pasta or bread. Taro can be enjoyed as a savory or sweet dish. The recipe possibilities are endless; sliced or cubed with sea salt, poi and pa’i’ai, kulolo, kalo burgers, kalo fries or in lau lau. Use the leaves for lau lau, lū’au or stews.

Featured Ingredients

Taro – Kalo

Kalo is a canoe plant, meaning it was brought to Hawai’i by the early Polynesians on their voyages. It was and still is one of the most important plants in the Hawaiian culture.

There once were over 400 varieties of Hawaiian kalo. Now only 82 remain. It’s important to keep these varieties alive. We can do this by growing them, labeling them and sharing them with the community. Some popular varieties include: Mana ‘Ulu, Lehua Maoli, Pi’iali’i, Lihilihimōlina. They all have special features, flavors, colors and textures. Queen Emma’s favorite variety of kalo was lihilihimōlina; there is a pretty purple eyelash shape in the corm. Currently, 90% of the commercially grown kalo is the Maui Lehua variety.

The parent kalo plant (mauka) have offspring (‘ohā) that sprout off the side. Ohana means “many ‘ohā“, or “family”.

As food, Kalo is a healthy starch. All parts of the kalo are edible, but they MUST BE COOKED for at least 1-2 hours (depending on the size of the corm) to break down the plant’s calcium oxalate, needle-like crystals. When eaten raw, kalo can make your throat and mouth extremely itchy and can be potentially harmful.

Cooking Kalo (Taro)

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• Author: Tiana Kamen
• Total Time: 2 hours 15 minutes

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Kalo is a staple Hawaiian food. Cooking kalo in a pressure cooker is possibly the simplest and most efficient way to do it.  This recipe is the start of a delicious meal. Enjoy the salted kalo by itself, turn it into burgers, mash it into poi, or add it to some lau lau. Anyway you do it, its going to be healthy and delicious!

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Ingredients

• 2 cups Taro ( Kalo can be cooked whole or cut into quarters, after being cleaned. 1 pound = 3 cups approximately)
• 1/3 tsp Hawaiian Sea Salt
• 1 cup Water

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Instructions

1. Raw kalo can make your hands very itchy. Consider wearing food service gloves when
   handling raw kalo (roots, stems and leaves).
2. Wash the kalo root with water and a vegetable brush. If there are still long roots
   attached, snap them off with your fingers and compost them.
3. Kalo can be cooked whole or cut into quarters.
4. Place kalo into the pressure cooker on a steamer basket.
5. Measure and add water to the pot.
6. Cook for 45 minutes to 2 hours on high pressure. Time varies based on the corm (kalo
   root) size and variety and the type of machine.
7. When done cooking, allow to cool and follow the steps for cleaning cooked Kalo.
8. Once cool, keiki can help peel the skin off using the back of a spoon, a butter knife or a
   clean ‘opihi (limpet) shell. Use water to help clean the off the peel.
9. Kalo is ready to eat! Kalo stores in the refrigerator for a few days, but it often loses
   moisture and changes texture.

Notes

Serving Suggestions
Substitute kalo root in place of white rice, potatoes, pasta and bread; sliced or cubed with sea
salt, poi and pa‘i ‘ai;  burgers, fries or in lau lau. Use kalo root for the dessert kūlolo. Use
kalo leaves for lau lau, lū‘au, stews.

Steaming
You can also steam kalo. It takes about 1.5-2 hours. Make sure the water doesn’t dry up – you
can start a fire!

Crock Pot
You could also cook kalo in a crock pot overnight

Imu – Traditional Underground Oven
Cooking in an imu, the underground oven, is a traditional Hawaiian method (also in many
other cultures world-wide. It gives the taro a yummy smokey flavor!

• Prep Time: 15 minutes
• Cook Time: 2 hours

Aloha! I’m Tiana I’m a nutritionist and eco-health educator from the island of Kaua’i. I’m on a lifelong quest to inspire healthier habits and a healthier planet. I created Farm to Keiki in 2010, to bring the Farm to Early Care and Education movement to Hawai’i to improve the health of our children, communities and Earth. After completing my Masters of Science in Nutrition, I published the book, “Farm to Keiki – Cooking, Gardening and Nutrition with Children”. For my 10 year anniversary – I brought Farm to Keiki online! I hope you enjoy this site and pick up a copy of Farm to Keiki to teach to your children! We can create a healthier world… it starts with you!

The post Cooking Kalo (Taro) first appeared on Farm to Keiki.

Why make homemade dressings? It’s more affordable, healthier and tastier! Many store bought dressings contain harmful ingredients. This activity builds measurement and tasting skills.

What’s so awesome about it.

Healthy Fats

Olive oil is rich in healthy monounsaturated fats and antioxidants. This particular kind of monounsaturated fat is called oleic acid, which has been shown to help reduce inflammation in the body. These healthy fats are also responsible for protecting against heart disease by lowering cholesterol, lowering blood pressure and improving integrity of blood vessels. These healthy fats have also been shown to support healthy brain function and possibly reduce the risk of strokes. We LOVE olive oil!

Nutrient Rich

Citrus is known for it’s high vitamin C content but research has also shown that citrus fruit helps lowers cholesterol and blood pressure, supports the vascular system, boosts immunity and fights against bacteria and cancer cells. 

Versatility

We love using fresh fruits in our recipes. What’s great about this recipe is it can be added too or adapted to fit what’s in season and available to you. The variations of this dressing are limitless.

This recipe can be left how it is using whatever citrus is available. Or you can mix it up by adding fresh herbs for flavor and complexity, a variety of dried spices to give it a bit of heat, or adding turmeric and ginger to incorporate flavor and immune boosting benefits.

Featured Ingredients

Citrus Family – ‘Ohana ‘Ālani

Citrus fruits most likely originated in Southeast Asia. The flavors can be sweet, tart, bitter and acidic. In the past, they were highly prized to prevent scurvy because of their high vitamin C content.

Ka’u is a type of Valencia orange gifted to the Hawaiian ali’i (royalty) in 1792. Ripe citrus (except lemons) can be green outside because of Hawaii’s warm climate. Citrus will not ripen after picking, so don’t pick to early!

Silly Citrus Salad Dressing

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• Author: Tiana Kamen
• Total Time: 10 minutes

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Description

This silly-citrus dressing will surely add lots of bright flavors and healthy nutrients to any salad, vegetable medley, white fish meal, or really anything you want! Homemade dressings are simple, convenient and healthier than most store bought dressings. Just drizzle and enjoy!

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Ingredients

• 1/3 C Olive Oil
• 1/3 C Citrus, juiced (Orange, Tangerine, Lemon, Lime, Grapefruit)
• 1/2 T Hawaiian Honey
• Salt and Pepper to taste

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Instructions

1. Combine all ingredients in a jar or blender.
2. Shake the jar rapidly or turn blender on high for 30 seconds.
3. Drizzle dressing over salad or meal of choice.

Notes

Optional Variation
If available, use fresh liliko’i (passionfruit) juice instead of citrus.

• Prep Time: 5 minutes
• Cook Time: 5 minutes

Aloha! I’m Tiana I’m a nutritionist and eco-health educator from the island of Kaua’i. I’m on a lifelong quest to inspire healthier habits and a healthier planet. I created Farm to Keiki in 2010, to bring the Farm to Early Care and Education movement to Hawai’i to improve the health of our children, communities and Earth. After completing my Masters of Science in Nutrition, I published the book, “Farm to Keiki – Cooking, Gardening and Nutrition with Children”. For my 10 year anniversary – I brought Farm to Keiki online! I hope you enjoy this site and pick up a copy of Farm to Keiki to teach to your children! We can create a healthier world… it starts with you!

The post Silly Citrus Salad Dressing first appeared on Farm to Keiki.

Farm to ECE is any activity that improves young children’s health and educadtional success through:

What’s so awesome about it. Farm to ECE is a set of strategies that improves access to healthy, local foods , gardening and nutrition/environmental/agricultural based activities that enhances the quality of educational experiences in all types of early childcare settings. Before the age of 5 is when children develop their life-long dietary habits, so if you want them to love healthy foods, and want them to develop properly, then Farm to ECE is a must for all early care settings!

Farm to Keiki is a Farm to ECE program. We collaborate with many agencies state and nationwide to grow the Farm to ECE movement. Our main partners are the Hawaii Farm to ECE Hui. We meet monthly and work together to create supportive resources and create strategies to grow Farm to ECE in Hawaii. Please contact lydi@hiphi.org if you are interested in participating in the Farm to ECE Hui.

Resources

Here are some resources to get you started!

Here is the link to download “Getting Started with Farm to Early Care and Education”.

Purchasing Locally Grown Food

Cooking locally grown foods with and for children is incredibly rewarding. When we connect children to the local food system, we are growing a new generation of locavores and future farmers! Download this resource here.

Wellness Guidelines

I worked with a wonderful and dedicated group of women in Action Strategy (a Hawai’i ECE working group) to create these wellness guidelines. In my humble opinion, I would like the nutrition guidelines to be more stringent, but majority voted that we didn’t want to scare anyone away! This is a fantastic place to start including wellness in your ECE settings (or home!)… don’t be afraid to go above and beyond these guidelines!

Link to the full document here

The post Farm to Early Care and Education (ECE) first appeared on Farm to Keiki.

This is the first time Farm to ECE information was collected on a large scale in Hawai’i. We are very grateful to all of the childcare providers who completed this survey. (You know who you are! Mahalo nui loa!)

This information helps guide the direction of Farm to Keiki and the Hawai’i Farm to ECE Hui so we can help build the Farm to ECE movement statewide. If you would like access to the complete report, please contact us via email.

The post Farm to ECE Statewide Survey first appeared on Farm to Keiki.

Kalo is one of the most important plants in the Hawaiian culture… and many others throughout the pacific. The leaves are the shape of a heart and being with it fills your soul with love. Take the time to connect with this plant and your children. Here are a few ideas from the Farm to Keiki book.

MUSIC

Listen to these fun tunes!

ART

The cut stem makes beautiful stamps that resemble the moon in full or crescent phases. Make kapa cloth (or any fabric) and decorate them with the kalo stem moon stamps.

LITERATURE AND CULTURE

Tell the mo’olelo (story) of the first Kalo plant and the first Hawaiian man

Tell Hawaiian mo’olelo (story) about the first kalo plant, Hāloanakalaukapalili, and his younger brother, Hāloa, the first Hawaiian man. This is a very important story that paints the importance of this plant in the Hawaiian culture, not just as a food staple, but as a symbol of the deep connection, a connection between all Hawaiians and a connection between all people and nature. Here is a version of the story that I enjoy. I would always share this mo’olelo with the children at Limahuli Gardens and they loved it!

COMMUNITY

Volunteer at a kalo lo’i

Have you ever been to a kalo lo’i? A kalo lo’i is a flooded garden where taro is grown. It is so beautiful and peaceful to look at and to get in the “mud” to help out! Find a kalo lo’i that accepts volunteers and bring the keiki along to help take care of the lo’i. I used to run field trips in the kalo lo’i at Limahuli Gardens and the keiki LOOOOVVEED getting inside the “mud”. Some activities may be to weed the au’wai (the water canal), to weed the patches, to harvest or to stomp leaves in the “mud” (like kuku’i) to add nutrients to the fallow patches. One activity I remember from a child is helping pick of the invasive snails and their bright pink eggs from the taro in Hanalei. That was my first introduction to kalo and I feel that I’ve loved it ever since!

More activities in the Farm to Keiki Book!

Do you have any favorite activities? Share them in the comments below!

The post Taro – Kalo Activities first appeared on Farm to Keiki.