The second day of the eat local challenge went smoother that the first.
We started the day with some scrambled island fresh eggs and pineapple.
For lunch I made hamburger buns and we had North Shore Cattle Feta burgers. These were delicious and my 9 year old was happy.
That afternoon we made pasta and ricotta cheese for lasagna.
I have made ricotta before but never with island milk. It came out so good it was much fresher tasting that with mainland milk. I am so glad we have a dairy again in the islands.
The lasagna was made with Northshore Cattle ground beef, fresh made pasta and ricotta, Big Wave tomatoes and collard greens from my garden.
I also went to a small vegetable market in my neighborhood. It does not just sell local but the local items are marked with signs. Here is what I picked up.
baby grape tomatoes
sweet potatoes from Molokai
Day three started off with pancakes made with island milk and butter and local honey.
Lunch was left over lasagna.
I made a braised brisket with North Shore Cattle beef served with mashed purple sweet potatoes and a green salad.
2 Pounds beef brisket
(North Shore Cattle)
2 Tablespoon Olive Oil (luxury item)
3 Stalks Negi Onions, cut in 2 inch
pieces (they are a mix
between a leek and a green onion)
Substitute 1 leek or 1 onion (Farmers Market)
2 large Carrots, cut in 2 inch pieces
1 Cup, diced tomatoes or cherry
tomatoes (farmers market)
1 Cup daikon turnip, cut in two inch
pieces (farmers market)
1 bunch thyme (farmers market)
3 Tablespoon honey (farmers market) –can
sub with brown sugar
3 Tablespoons Hanapepe salt (substitute
with sea salt
1 cup red wine (cheat)
4 cups water (local from tap)
Heat olive oil in heavy casserole. Sear brisket on all sides until brown. add all vegetables except turnips. Add salt, thyme, honey, red wine and water. Cook in a 250 oven for 2 1/2 hours. On the last half hour, add the turnips, make sure they are covered in the braising liquid. Serve over potatoes.