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A Taste of Kaua'i - Farmers Markets, Great Local Foods and More
By Kim Steutermann Rogers Published: 08/09/2007
“Mangoes. Three for a dollar,” a little Japanese man half my size croons as I walk by. He sits on the bumper of his van, behind a metal, folding table displaying his mangoes.
Next to him, a young, Filipino woman spreads watermelons on a ground cloth. Beside one group she places a ripped piece of cardboard hand-lettered with the word, “Seedless.” Next to another grouping is a similar sign which reads, “Seeded.” I ask which is better. She says, “Seeded are more popular in Kapa‘a and seedless more popular in Lihue.” Even though I'm in Kapa‘a, I choose seedless.
Side by side, vendors sell mango, watermelon, avocado, banana, zucchini, chard, lettuce, cucumber, onion, sweet potato, taro, green bean, kale, lemon, lime, carrot—even island-made honey and goat cheese. They spread their goods in the backs of pick-up trucks and car trunks, on tables, on the ground and one guy rolls up the back door of what once—a very long time ago—must have been a bread van. He reaches into a cooler stained with the island's red dirt and pulls out a coconut. He wields a machete to shave off the husk, raises the machete high and chops off one end, inserts a straw and serves ice-cold coconut milk for $1.50. In a semi-circle around the back of his van, he places coconut tree stumps and customers pull up a seat, like they're sidling up to a bar. He entertains. He pops a paper umbrella in each coconut. He passes around wedges of lime, encouraging his customers to add a squeeze to their coconut milk.
It's a bit of a carnival atmosphere. It's a bit of a flea market. It's the weekly Farmer's Market, and you really never know what finds you'll discover. The event moves around the island, setting up minutes before opening and scattering not more than an hour or two later, as soon as the goods are gone.
Helpful Hints...
Promptness is a good tool when shopping one of the farmer's markets around Kaua‘i. (An umbrella, too, for protection from rain and sunshine.) The bell rings, the shopping starts. Customers head for their favorite vendors, like horses out of the gate. A pocketful of one dollar bills and quarters allow for quick transactions. Some customers tote their own bags, others pile their purchases in wagons, carts and baby carriages. When it's gone, it's “pau” (pronounced “pow”) as we say here on Kaua‘i, and the show's over.
Experiencing a farmer's market on Kaua‘i is indeed a bit of a show; in fact, it provides a taste of the island beyond the palate. Visit www.realkauai.com. Click on the farmer's market link for locations, days and times.
Recipes to try with your bounty
PINEAPPLE SALSA
Ross Turnbull, Executive Chef. Princeville Resort
2 Cups diced fresh Maui gold pineapple
1/2 Cup fine diced red bell pepper
1/2 Cup fine diced red onion
1/2 Cup fine sliced scallions
Pinch fine chopped habanero pepper
2 Tbsp fresh chopped cilantro
2 Tbsp fresh lime juice
1 Tsp extra virgin olive oil
1/2 Tsp fresh chopped mint leaves
Hawaiian sea salt and black pepper to taste
Combine all ingredients in a plastic bowl and allow to marinate 1 hour before serving.
SWEET CHILI VINAIGRETTE
Manfred Steuerwald, Executive Chef. Grand Hyatt Kaua‘i Resort & Spa
24 oz sweet chili sauce
6 oz rice vinegar
1/2 oz garlic, chopped
1/2 oz shallots, chopped
1/2 Bunch cilantro, chopped
1 oz m
Locations
Kauai
Photo Gallery - A Taste of Kaua'i
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