Farm Manager and Musician Richard Clark knows what grows

O`o Farm’s manager and tour guide tossed the remains of his apple core into a compost heap the size of a yurt before wielding a pitchfork with the same grace he would use later on guitar strings. Turning the mixture he paused a moment as a whiff of imperceptive steam rose from the pile, allowing Richard Clark to sniff test the sweet, earthy mélange. He smiled with satisfaction before gleefully announcing that the interior temp of the heap was just this side of roasting. That’s obviously a good thing for an organic gardener.

One of the many things you’ll witness and learn on the O`o Farms Tour is that hot composting is an art. Maintaining a gorgeous garden without the use of pesticides, urging things to grow using only all natural methods, is a full-time job requiring constant vigilance and big old compost heap. From the looks of Richard Clark, it’s also a job filled with a sense of personal satisfaction; he is one multi-talented contented guy.

You can't beat organic beets!

When James McDonald purchased the eight acre tract that would become O`o Farms back in 1991, it was with the intent of supplying his restaurant with the top-notch farm to table worthy items his menu required. Not content to remain at the mercy of imported produce and shipping vagaries, he set out to grow his own. Twice a week he invites the public to take an insiders peek behind the scenes.

During the tour visitors are encouraged to walk the O`o garden paths, learn a little about gardening, and help harvest veggies that the resident chef will whip into a delicious lunch over a wood fire stove. Served under a gorgeous canopy of vines, the communal table set in the fresh Kula air is reminiscent of a vineyard lunch in Napa … but with bi-coastal ocean views.

Lunch Under the Vines

It’s a wonderful thing to walk through the farm and witness the birth of the very same fruits, veggies and herbs that will eventually land on your plate in McDonald’s restaurants, I`o and Pacific`O in Lahaina. The Lunch tour is perfect for anyone interested in spending a leisurely day upcountry reconnecting with their roots in nature…like beets and carrots.

Gourmet lunch tours are $50 per person and run every Wednesday and Thursday from 10:30 a.m. to 1:00 p.m. Hot apple cider and pastries are served before a gathering tour and discussion of O’o Farm’s ecologically sound organic and biodynamic practices. Return to the picnic grounds for lunch, live strings and revelry. Private and customized tours are available, please inquire.

Call 808.667.4341 for reservations.

Mochi Ice Cream - Everyone Loves It

No matter how you celebrate, the holidays are all about hopes, dreams and good food! Here on Maui, food and unique local dishes create cravings which become particularly intense during the holiday season. Especially among those who won’t be “home for the holidays.”

To illustrate, we polled three former Maui residents and a slew of local foodies to discovery what’s on everyone’s Top Ten Maui Food List this year. The most common Maui food yearnings cited by those who have left the island recently is Spam Musubi, followed by Chow Funn, Crab Cakes from Mama’s and Poke from Foodland. Although most expressed fairly simple tastes, one recent graduate from the Maui Culinary Academy lamented the absence of Lobster Salad from the Fish Store in Honokawai, seeing as she’s in Texas now. Another almost cried thinking about the Black Pearl dessert from Mama’s and Hula Pie from Kimo’s. The item mentioned by the most people was Triple Berry Pie from Lahaina Grill!

Products from the Ali`i Lavender Farm were also frequently mentioned, including the Lavender Lemonade or Salad Dressings. It seems those deceptively gentle items pack a punch that can’t be forgotten! Fried Rice from Gazebo made many Top Ten lists, as did Kalua Pork, (from anywhere), Bale’s Pho, and Malasadas from Komodo’s.

We’d like our readers to chime in on your Favorite Maui Foods. Which items are sure to be on your party and holiday tables? Here’s a list we put together to get you started:

Mochi Ice Cream
Guri Guri
Malasadas
Ahi Poke (love the recipe from DK’s cookbook!)
Maui Gold Pineapple (eat one this New Year’s Eve to bid farewell to MLP’s future production)
Hawaiian White Honey (overheard folks in the Bristol Farms, LA, praising this coveted product)
Chocolate Covered Mac Nuts
Shave Ice
Taro Chips
Sushi and Hawaiian Ceviche

There is are so many more … what are your favorites?