Although not certified organic, Olana Farm grows produce on 2.25-acres using strictly organic methods.
What’s growing now
Arugula, avocado, basil (Thai, Italian, lemon), bak choy, beets, carrots, celery, chard (Swiss, rainbow), chives, cilantro, collards, fennel, green onions, ginger, guava, kale (curly, lacinato, red Russian, red curly), kaffir (leaves, fruit), mint, mustard greens (red, green), oregano, pak choi, papaya (green sunrise), pak choi (baby green, baby purple), parsley (Italian, curly), passionfruit, pea shoots, pineapple (white), pumpkin, rosemary, tangelo, thyme, tomatoes (cherry red, yellow pear), turmeric, turnips (white, red), yacón.
“This variety was selected from seeds that were saved because they are adapted to Hawaii and resist powdery mildew and being stung by the fruit fly,” says Tom O’Connor. “We liken it to a tender butternut squash, but it has thin skin and sweet, tender flesh. We named it after my wife, Amira.”
Amira pumpkins have a deep gold, creamy interior that’s sweet and full of seeds, which can be planted in home gardens. You don’t need to peel them because the skin is smooth and tender enough to eat.
Pumpkins are a prolific crop and a medium sized one can make up to eight meals. They are considered a winter squash because they are harvested in late summer and early fall, and keep throughout the winter.
Amira pumpkins take up to three months to go from seed to table. On Kauai, they are available from spring through summer and possibly into fall.
What to look for
Select pumpkins that are hard, heavy and free of soft spots. External skin blemishes do not compromise the integrity of the flesh. Stems should be attached, otherwise bacteria gets inside and spoils the flesh.
Store on a counter out of direct sunlight. O’Connor says pumpkins stored this way will keep for a few weeks.
Seeds make an excellent snack food. Scoop out the pulp and seeds and spread the seeds in a single layer on a cookie sheet. Lightly roast at 160 degrees for 15 to 20 minutes. Roasting for a relatively short time at a low temperature minimizes damage to healthy oils.
Purchasing pumpkins may seem expensive, but they are worth every penny. I used my pumpkin in four meals: the pilaf below, a kale and caramelized onion tart, ravioli (made with wonton wrappers) and a Thai coconut soup. Continue reading