By: Annette Nickontro, Kitchen Supervisor
I’m so grateful for the grub we get to grow! Summer is here and June’s harvest was no joke – 255 pounds worth of beautiful leafy greens, herbs and a huge chunk of weight coming from jackfruit and those white and yellow pineapples we’d been waiting for! We cut, cooked and pureed 117 pounds from the harvest, some pineapples still waiting on the shelf to be eaten.
We tore into a 31 pound jackfruit and made vegan pulled pork twice! Wellness coordinators rallied the students and guides for a second pickling class using excess green papayas and slightly young white pineapples. Students took advantage of fresh flavor by adding the likes of rosemary, dill, Hawaiian hot peppers, ginger, garlic, onion, turmeric, basil, and habaneros.
To keep the garden bounty going, students and staff got their fingers in the soil and transplanted keiki tomato, basil, cilantro, cucumber, beans, egg plant, brussels sprouts, and at least 4 kinds of peppers.
Nice job everyone, looking forward to the outcome of July!