The month of November was spent in the kitchen, processing produce harvested from the Kōkua Learning Farm to create delicious, culinary creations that the Kōkua Learning Farm Youth Interns can share with their friends and families this holiday season. The first cooking session began with knife safety, cooking technique demonstrations, and an introduction of what produce will be used in their recipes. The youth interns took these new kitchen skills to create Cassava Fritters, Crunchy Bok Choy Salad, Green Bean Casserole and Kale Salad with homemade dressings.
Kōkua Learning Farm youth interns were back in the kitchen for a second cooking session where they worked together in small groups to create their culinary creations. They experienced cooking alongside the guidance of Chef Chris Kamalu Fujimoto of ‘Elepaio Social Services, a subsidiary of the Waianae Coast Comprehensive Health Center (WCCHC) to create a variety of side dishes with locally grown produce. The dishes included a medley of Roasted Vegetables, Ulu Mash, Cassava Fries, tzatziki sauce, a farm greens pesto with a sorrel tea beverage to accompany the meal.