UH West Oʻahu students, faculty and staff learn how to make kim chi using vegetables from the UH West Oʻahu Student Organic Garden.
Learn how to prepare food harvested from the UH West Oʻahu Student Organic Garden as part of the spring garden-to-table workshops happening every third Thursday throughout the semester from 1:30-2:30 p.m. in the Hale Kuahuokalā in the garden. All students, faculty and staff are welcome! RSVP to tasiay@hawaii.edu by the Monday prior to each Thursday’s workshop.
Thursday, Jan. 21 – Green Smoothies
- Get a fresh start on the semester by making refreshing smoothies.
Thursday, Feb. 18 – Kuʻi Kalo
- Join fellow students, faculty and staff to kuʻi (pound) kalo (taro) from the garden into paʻiʻai and poi.
Thursday, March 17 – Green Papaya Salad
- Learn how to make a green papaya salad using organic vegetables from the garden on St. Patrick’s Day!
Thursday, April 21 – Soba Salad
- Keep cool and your ʻopu (stomach) full as the weather heats up with a delicious soba salad.
Related articles:
Learn to cook garden-grown vegetables at garden-to-table workshops
Saturday garden work parties continue this spring 2016
Harvest from our mala every Tuesday this spring 2016