Otsuji Family Farm

August 16, 2:32 PMHonolulu Cooking ExaminerAshley Brooks

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Photo courtesy of hawkinsbiggins.com

 On the slopes of Koko Head Crater grow some of the most beautiful vegetables on the island of Oahu.  Ed Otsuji has been farming for over 40 years and it truly is a labor of love.  As the amount of produce coming in to Hawaii from every corner of the globe increased, the farm began to lose money.  That’s when the Hawaii Kai community got involved. In 2008, long time friend Norrin Lau helped organize and implement a program to sell a box of veggies for $10. Since then, business has been booming at the farm.

Radishes photo by www.hawkinsbiggins.com

The land on Otsuji Farm is on a hillside.  Much like rice fields in South East Asia the farmland is terraced. This method preserves the soil and prevents surface runoff.  Although the vegetables are not certified organic, the pesticides are. The result is fresh, delicious produce.

$10 box of veggies photo by www.hawkinsbiggins.com

In a $10 box you can find a mix of many different types of veggies. Some of them may include bok choy, choy sum, green onion, Anuenue lettuce, Bambi lettuce, turnip, and daikon. There is also a side table where you can purchase herbs, beets, gai choy, kale, radish, spinach, squash, tomatoes, papaya, eggplant and even sweet potato leaves when they are available.

The Otsuji farm is located in the back of Kaiser High School tennis courts 459 Pakala st.  Visit them on Friday afternoons from 4:00pm-6:30 pm or on Saturday mornings from 8:00am-11:00am. Boxes are limited so reserve a box by contacting Isaac Lau at 395-4131 and leave your name and number, or email him at njti4@hotmail.com. Make sure you let them know if you want the box for Friday or Saturday.

I was so excited to get home with my box and start cooking.  First I stir fried some daikon greens with slivered garlic and soy sauce and served it over steamed rice.  This was my first time ever eating daikon greens and they were peppery and fresh.  Even my husband loved them and he’s not much of a veggie eater.

Then I made a spinach salad with fresh strawberries, goat cheese and balsamic vinaigrette.  It was amazing! I had never had spinach so tender. It wasn’t tough at all and so sweet.

Finally, I made my first ever attempt at Tsukemono or Japanese pickles using the daikon and radishes.  I added a few of my favorite ingredients as well to create a sweet, spicy and tangy treat. (click here for recipe)  Thanks for inspiring me Otsuji Farms!