This is for recent articles about gardening, volunteers, etc.
(Not Announcements/Events)
Kathy Becklin, Grow Some Good’s first Executive Director, has done a tremendous job managing the organization and helping it move forward in critical areas of fundraising, curriculum development, and garden management. Now, as Grow Some Good enters its tenth year of providing school gardens, she shares why she’s stepping down.
As Kathy explains, she’s not going anywhere! She will still be active as a volunteer and serve as Treasurer on the Grow Some Good Board of Directors.
This week Chefs unveiled their special garden-inspired dishes for the Taste of School Gardens event on March 4th. Feast your eyes on these mouth-watering gourmet items!
Chef Peleg Miron of Spago (at left) will serve Fresh Catch Sashimi with fragrant Thai Herbs and Green Papaya Salad.
Chef Zach Sato of The Restaurant at Hotel Wailea, will serve Shrimp Poisson Cru on a Rice Cracker and Slow Cooked Baby Carrots with Tempura Watercress and Lemongrass.
Chef Craig Dryhurst of DUO at Four Seasons Resort Maui at Wailea, will prepare Aquerello Risotto cooked in Tomato Consommé with Chives, Walnut and Beet Lace and for dessert, Orange & Vanilla Poached Carrot “eclair,” with a Grand Marnier Cloud.
Chefs Jaron Blosser, Cody Christopher and Travis Morrin of Three’s Bar & Grill and Fork & Salad, are serving Peas n Carrots made with roasted Oko’a farms organic carrots, pea shoots, macadamia nut pesto, wasabi peas, goat cheese, culinary garden soil and Ni’ihau Lamb and Vegetable Chili made with ground local lamb, kabocha squash, corn, keiki grown vegetables, tomato, cheddar cheese, and sourdough focaccia.
Nicol Bradley of Ono Gelato Creamery and Shack Café will share Cruncher Ruebens made with Pastrami and Swiss with Green-Apple Horseradish Slaw on a Fresh Baked Rye Kaiser Roll with House-made Mustard and 1000-Island Dressing, Rata-tat Garlic-Chive Goat Cheese with Macadamia Nut Pesto Grilled Veggies, Tomato Salad and Kale Slaw on a Fresh Baked Mustard Hoagie Roll with House-made Mustard and Meyer Lemon Aioli, and a Banana Split made with Chocolate, Vanilla and Strawberry Swirled Gelato with Sliced Bananas, topped with Strawberry, Pineapple and Chocolate Fudge Sauces, finished with Whipped Cream, Macadamia Nuts & a House-Baked Cherry Topped Coconut Macaroon.
Chef John Cadman, owner of Maui Breadfuit Company and maker of Pono Pies will serve an assortment of delicious ulu (breadfruit) pies, in a variety of flavors, including chocolate, mango and lilikoi.
Chef Roger Stettler with Cow Pig Bun, will serve the House Burger: made with a Grilled Beef Patty, Focaccia bread, Roasted Garlic Bacon Aioli, Gruyere Cheese, Arugula, Balsamic Syrup and Brussel Sprouts, made with Fried Brussels, Sweet Soy, Pickled Carrots.
Chef Kevin Laut of Outrigger Pizza Company is featuring crowd-favorite Lilikoi Pork Pizza, made with a garlic aioli base, kalua pork, Maui sweet onions, sweet bell peppers, mozzarella cheese, and topped with lilikoi syrup, and Margherita Pizza, with homemade red sauce, fresh mozzarella, Romano cheese, Parmesan, Italian basil and cherry tomatoes. and White Cheddar Mushroom Pizza with a garlic aioli base, mozzarella cheese, white cheddar cheese, mushrooms, topped with truffle salt.
Wine selections are provided by Southern Glazer’s Wine & Spirits, Chambers & Chambers Wine Merchants, Johnson Brothers, and Paradise Beverages. Local beers made by Maui Brewing Company.
Besides these wonderful treats, guests will enjoy live music from Maui’s Shea Derrick and Full Flavor, and beautiful ocean sunset views. Fun, unique dinner events will be featured in the live auction.
When: 5 p.m. – 8:30 p.m., Saturday, March 4th, 2017
Where: Hotel Wailea, 555 Kaukahi Street, Wailea, Maui
Tickets: $150 per person | $1,500 VIP Table of 10
(RSVP by February 25th for Table Reservations)
Visit our website for tickets.
Leah Belmonte, Governor’s Representative, Maui at State of Hawaii joined Grow Some Good and MSGN at the Lipoa Farmer’s Market today to offer this official proclamation.
“… proclaim October 2015 as Farm to School Month in Hawai’i and ask all the citizens of the Aloha State to support activities that heighten the awareness of farm to school and school garden programs as successful means for improving the health and well-being of our keiki, communities and the ‘aina.”
Grow Some Good also gave away about 25 ‘ulu trees, basil, tomatoes, chard and eggplant and received generous donations to support our program.
Mahalo to Governor David Y. Ige and Lt. Governor Shan S. Tsutusi for your support and seeing the importance of our programs.
Grow Some Good, in partnership with the Breadfruit Institute, National Tropical Botanical Garden in Hana, and the Plant a Tree of Life – Grow ‘Ulu Project, is providing ‘ulu tree (breadfruit) saplings to the Maui community this month in recognition of statewide and global efforts to increase the number of ‘ulu trees growing in our communities.
These trees are about 2.5 feet tall in gallon pots and are ready to find new, suitable homes. This popular variety of ‘ulu originated in Samoa and Tonga and has been grown in Hawaii for decades. These Ma’afala (variety) trees are fast growing, more compact shape, highly productive trees that can begin bearing fruit in as little a 2½ to 3 years. It is still a large tree though, and should be planted at least 30 feet from the nearest structure or at least 20-25 feet from other large trees or tree canopies.
Trees are available for pickup at Grow Some Good Work & Learn Days across Maui over the next month. To RESERVE your ‘ulu tree contact Nio Kindla below. Keep in touch on our Facebook page or subscribe to our newsletter for latest dates and locations of these school garden workdays.
Only one ‘ulu tree per household or location will be given away at this time. Please let us know in your email if you would like additional trees, how many, and how multiple trees at your location will support community food resilience. Additional trees will be distributed late October, as available.
First ‘ulu distribution date is this coming Saturday, September 26th at the Wailuku Elementary School Work & Learn Day from 8:30AM-11:30AM. A tree is yours in return for an hour or two of your kōkua for this workday. The trees are free of charge but if you can support local propagation of more ‘ulu trees by Grow Some Good, please consider a $5 or $10 donation.
The next distribution will be held at Kihei Elementary school’s regular second Saturday Work & Learn Day on October 10th.
For more information on the trees and this ‘ulu project see Plant a Tree of Life – Grow ‘Ulu.
There are multiple articles and images that can help in understanding the proper planting, care and maintenance of these trees. A great resource provided by National Tropical Botanical Garden!
SIGN UP BELOW to get your 'Ulu Tree or ask additional questions.
This week, students at Lokelani Intermediate School continued their campus wide beautification and sustainable agriculture program with more than 100 students, teachers and volunteers gathering to Mālama ‘Āina as ohana. Garden terraces, classrooms and entries were weeded, mulched and planted with incredible enthusiasm from students.
Mahalo nui loa to the Cooke Foundation for funding and inspiring the continuation of this incredible transformation. The entire campus is filled with new life, tremendous pride, honor and laulima – many hands working together – to create a kinder, more prosperous future.
It’s happening in a school garden near you. Dig in. https://growsomegood.org/volunteer/
To see more photos by ‘Āina Angels Laura Van Wagner and Nio Kindla, VISIT OUR FACEBOOK ALBUM
Grow Some Good is offering a 1 hour, hands-on workshop that will lead you through the steps to making your own Bokashi mix, as well as exploring how you can use this highly effective composting system.
For a $20 donation participants leave with one 5-gallon bucket of Bokashi mix made during the workshop! Bring you own bucket with a tight fitting lid, or for a $30 donation, Grow Some Good provides the bucket and lid. Regular market value is approx. $45/bucket.
*Special $10 donation per 5-gallon bucket for school garden programs.
The Bokashi workshop is excellent opportunity to learn about this wonderful composting additive..and great fun to boot! Nio Kindla will lead participants in a demonstration of creating the mix, which includes hand stirring batches of bran, molasses, water and the magic ingredient ‘EM’ (stands for Effective Microorganisms) together in a large tub (in the right order!) and then packing it in an airtight bucket.
Please email your RSVP by noon Friday, Sept. 12, so we order supplies in advance and reserve a bucket of Bokashi for your home or school garden.
WHEN:
Saturday, September 13
11:30 a.m. – 12:30 p.m.
– Immediately following the Kihei Charter Middle School Work & Learn Day which begins at 8:30 a.m. You’re welcome to join us for all or part of the day.
WHERE:
Kihei Charter Middle School
41 E Lipoa St, Kihei, HI 96753
Notes: Located at Lipoa Center in rear of building.
RSVP (by Noon Friday):
Nio@GrowSomeGood.org
Saturday, June 28, seventeen guests joined Chef Paris Nabavi at his home in Ka’anapali for a scrumptious meal, good wine and a little insight into the amazing Persian dishes he makes.
The evening started with everyone enjoying from a nice selection of wine as old friends reconnected and new friends met. Some people had been to many of Chef Nabavi’s private dinners while this was a first time for many. We gathered in his outdoor kitchen area which is right next to his garden.
We were invited inside for the unveiling of the meatballs which came out of the oven in cheesecloth packages that each looked big enough to feed a family. Chef Nabavi explained how this was a revision of a typical Persian meatball recipe and did admit that these were the largest ones he’d made. The time in preparation and care for each step to the final product shows the passion that Chef Nabavi puts into his creations.
The appetizers were served and everyone filled their plates with variety of sauces, condiments, crudités and bread that were both beautiful and tasty.
When the main meal was served, the meatballs suddenly seemed even bigger! Although everyone could have one, many people shared. I shared mine and still took half of it home. Chef Nabavi explained how to eat the meatball by breaking it up, letting the meats soak in the delightful saffron sauce and enjoy the fruit surprise in the middle of the meatball! This surprise was a delightful mix of fruits that perfectly complemented the meat.
Dessert was a rosewater and saffron ice cream with crispy cookies. I didn’t think I could possibly finish it but the ice cream was so light and refreshing that large bowls were emptied quickly. If you haven’t tasted this ice cream, you are missing an amazing treat.
The evening went by quickly and soon it was time to go. It was great to meet new friends and share plans for Grow Some Good.
Mahalo to Chef Nabavi and his family and staff for a wonderful meal and opening his home for this event. All money collected went straight to Grow Some Good to help fund a West Side School Garden Coordinator.
If you’d like to enjoy more of Chef Nabavi’s cooking watch for future events like this and visit him at one of his two restaurants – the new Sangrita Grill and Pizza Paradiso.
Today we harvested two varieties of heirloom Kō sugar cane, talked story about canoe plants brought by the earliest Hawaiian settlers, and used a hand crank cane juicer to make lilikoi lemonade with K-5 grade students during Maui Family YMCA A+ after school program – part of a monthly healthy garden-based recipe series.
Did you know…? Raw cane juice contains only about fifteen percent total sugar content, all of which is in a raw unrefined form. The rest of the juice consists of water brimming with an abundance of vitamins and minerals. Freshly extracted cane juice – like other fresh juices – contain live enzymes and nutrients that are easily absorbed by the body for quick nourishment.
Special thanks to Andy from Maui Cane Juice for helping us make this a special day for our keiki! Look for Maui Cane Juice every Saturday morning at the Maui Swap Meet and Kihei Town 4th Fridays. So ono!
For more pictures, visit Grow Some Good on Facebook.
An inspired mix of 50 local school garden fans returned for an encore Grow Some Good fundraising dinner at Capische? restaurant in Hotel Wailea, July 20. World-class chefs Brian Etheredge and Christopher Kulis showcased school garden-grown ingredients in a six-course dinner with wine pairings, during an exclusive sunset event on the restaurant’s beautiful garden terrace, widely considered to be one of Maui’s most romantic places to dine.
Guests enjoy extraordinary food, wine and breathtaking views in an intimate setting to benefit more than 2,000 South and Central Maui students participating in Grow Some Good garden and sustainability programs.
Current programs that benefit from these funds include Kihei Elementary School, Kamali’i Elementary School, Lokelani Intermediate School, Kihei Charter Intermediate School, Wailuku Elementary School and all the ohana that fill these schools with our future local grown leaders
What a art-full, educational recipe day in the garden! Garden Educator Sierra Knight led 21st Century Learning Center summer students in a study of plant parts and their delicious beauty! A rainbow of colors and smiling faces 🙂
Try this with your Keiki. Itʻs sure to be a hit.
Download the lesson plan and watch a Life Lab “Plant Part Art” video.
Check the Grow Some Good Facebook album for a gallery of our studentsʻ most colorful creations!
phone: 808-344-0469
