Aquaponics Video

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Sunday, August 28, 2011

A Few Food Shots

Here are a couple of food shots we took from our main dinner restaurant. Although our original food photographer canceled last minute, we were able to bring in another photographer. He had no experience in food photography, so we didn't know what we were in for. I am happy with the results.
The above image is a renovated version of the house smoked salmon appetizer. It includes a nest of Molokai sweet purple potatoes, mango pico de gallo, cilantro-kaffir lime leaf puree, guajillo salt and pomegranate "caviar".Our Lobster salad also uses the Molokai purple sweet potato, which it is wrapped in and fried. The salad also has fresh mache, blueberries, edamame, avocado, tomatoes, mango and aquaponic baby lettuces wrapped in fresh cucumber. The big island honey with vanilla-citrus vinaigrette finishes the dish nicely.

Our lamb entree consists of an ancho braised lamb shank and seared rack of Australian lamb. The parsnip puree serves as the starch on the dish and the grape demi provides the right sweet-tart and rich finish this dish needs. Our locally grown baby carrots and the house grown opal basil really bring the color and natural component to the plate as well.

A Few Squash From The Garden

I went to harvest a few squash, thinking I may have 3 or 4 ready to go. If fact I was wrong. This picture really does not do justice. I pulled out what you can see here which includes kabocha pumpkins, butter gords, and some other Goliath squash. I also was able to harvest some round, japanese and green eggplants. Red okra, as it does every day, came in strong. I pulled about a dozen nice baby crookneck squash with the blossoms still attached, a few potatoes and a couple peppers. Its nice to see that we are consistently able to harvest things other than the never-ending supplies of basils, mints and oreganos.

Friday, August 26, 2011

Red Okra is going Berserk

The last photo of the red okra on my blog showed the 2" sprout of the plant just beginning to grow. Just a short time later, it is going berserk! With only 6 or so plants growing, it is currently producing enough red okra to run it as a menu item every day of the week. I am able to clip, almost daily, enough red okra for a couple nights service for our main restaurant. Whether it will produce like this year round is yet to be determined, but for now its okra city.

In addition to the okra, we are producing enough herbs to sell outside the resort if we choose to do so. I have an abundance of basil, lemon basil, cinnamon basil, lime basil, African spice basil, Thai basil, Kafro basil, Opal basil, African blue basil, ginger mint, apple mint, pineapple mint, chocolate mint, orange mint, grapefruit mint, spearmint, mojito mint, Mexican oregano, stick oregano, lemongrass, pineapple sage, regular sage, lemon thyme, rosemary, gold dust rosemary, and the list goes on and on.

We have red quinoa that is close to harvest, bronze fennel, lots of ginger, butter gourds, kabocha pumpkins, crookneck squash 3 or 4 types of eggplant, head cabbage and lots of potatoes that are closer and closer to harvest each day. Its exciting to know that the hard work we have put towards the garden is really producing. Trouble is, with all that we have growing now, this initial garden is only about 20% complete. I intend to spend a few hours digging new trenches and building new beds this week, and I will be sure to take a few pics of the garden as a whole for frame of reference from the beginning shots earlier posted on the blog.