Jun 23

Ali`i Kula Lavender Farm

Heading upcountry to the lavender farm, I decided this may be a place the tourists go because it’s on a “must see” list somewhere. It’s not the normal palm trees and beaches scene that most people think of when they think of Hawaii. Many of my posts should be proof to that as well.

Lavender Farm

The climate at the lavender farm is usually cool and overcast. It sits pretty far up country in the lush, damp, coolness. The day I visited was, luckily, sunny and warm when I arrived. There were so many areas to explore, many on steep hills, which meant a considerable amount of climbing up hill and carefully finding my way back down. I was exhausted by the time we left 3 hours later!

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I try to do my research before heading out to these locations and I’m very, very glad I did this time! There is a very peaceful picnic area with a fabulous view on property. We packed a lunch and were able to spend an hour or so just enjoying the view, while recuperating from all the hill climbing.

Lavender Farm Lunch View

This was our view during lunch.

There is a very nice gift shop and snack shop on property. Jams, chocolates, scones, lemonade, truffles, lotions, etc, all containing lavender, can be found inside. I sampled the strawberry lavender jalapeno jam, it was delicious and had quite a bite to it!

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I purchased a bottle of their lavender lemonade for $5 to have with our picnic. It was fabulous lemonade, I didn’t really detect the lavender, which may be a good thing.

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We found so many unusual plants here and beautiful settings. It was all in a very natural laid back setting. I only wish they would have had all their plants labeled. I will be attempting to identify all of these for weeks!

Proteus

lavender farm

lavender farm

I am always amazed when I spot a familiar plant from the mainland that is normally used as a bedding plant.  Like this wild red geranium I found growing in a vine form up a coniferous trees, along with a huge bunch of rosemary along for the ride.

wild geranium vine

 

There were also several protea at the lavender farm like this pink beauty.  I won’t even begin to explain protea here.  They deserve a blog post all of their own.

 

pink proteus

protea

Here are a few more of the beautiful plants that I found at the Ali`i Kula Lavender Farm.

 

grass at lavender farm

Texas Girl Finds Aloha

Texas Girl Finds Aloha

Texas Girl Finds Aloha

Texas Girl Finds Aloha

 

 

www.texasgirlfindsaloha.com

 

Aloha and mahalo (thank you) for stopping by.

Texas Girl Finds Aloha

 

Jun 18

Tahitian Crabmeat Soup

tahitiancrabmeatsouplite

Luscious and creamy and rich! Complete with coconut milk! The Tahitian Crabmeat Soup recipe came from Chef Sam Choy’s Aloha Cuisine cookbook. Oddly enough, I found this cookbook, along with his Poke cookbook in the Polynesian Resort at Disney World…in Florida.

Sam Choy Cookbooks

They are obviously two of the sixteen cookbooks that made the journey with me to Hawai`i, you can read about that here. You can also find both of Sam Choy’s cookbooks mentioned on Amazon using the handy search box found on the right side of this page.

 

The Tahitian Crabmeat Soup was simple and fairly quick to make. Here are the ingredients you will need:

chopped spinach

 

2 Cups Onion, Diced

1/4 Cup Butter

2 Tablespoons Flour

2 Cups Heavy Cream

1 1/2 Cups Chicken Stock

2 Cups Coconut Milk – see my note at the bottom

2 Cups Frozen Chopped Spinach, Thawed

   or 3 Cups Chopped Fresh Spinach, Washed and Stemmed

1 1/2 Cups Crabmeat

Salt and White Pepper to Taste  – I used black pepper

 

Directions:

In a large saucepan saute’ onion in butter until translucent.

butter and onions

Stir in flour, blend well. Add heavy cream and chicken stock; simmer for 5 minutes, stirring frequently.

 

Stir in coconut milk, spinach, and crabmeat. Cook for 3 minutes, stirring frequently. Season to taste with salt and pepper. 

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This is what I used for the Coconut Milk:

Coconut Milk

The first time I spotted it was here on Maui at Costco, so I’m hoping that means you will be able to find it on the mainland too. I LOVE coconut, as if you hadn’t noticed from my other recipe posts here and here. I’ve never been a big fan of cow’s milk, I tried almond milk and didn’t care for that either. THIS I LOVE!!!  It has a very slight sweetness to it. If I have a sweet tooth after a meal, I can take a drink or two of coconut milk and be satisfied. I also use it with my chocolate Fiber One cereal in the morning and it makes for a tasty combination! I feel like such a healthy girl finally being able to drink milk and not get all my calcium from cheese and ice cream…  Although, let’s face it, the cheese and ice cream are more fun…we all know that.

I hope you enjoy the Tahitian Crabmeat Soup!

tahitiancrabmeatsouplite

 

www.texasgirlfindsaloha.com

 

Aloha and mahalo (thank you) for stopping by!

Texas Girl Finds Aloha

 

 

 

 

Jun 16

Jackson’s Chameleon

We took a trip upcountry to the Ali`i Kula Lavender Farm to do some exploring and check out this beautiful place. We found some truly amazing things there! One of them being Jackson’s Chameleon.

Jackson's Chameleon Male

Isn’t he just the coolest!!!!

 

While we were roaming the gardens full of beautiful, exotic and unusual plants, we were fortunate enough to spot one of the employees pulling a pair of chameleons off of a shrub to show the guests.

 

Since very few plants or animals are truly native to Hawai`i, I had to find out how they got here.

 

My research tells me they were brought to the island of Oahu in the 1970’s by a supplier in Kenya who was bringing them to a pet store on Oahu to sell. Apparently the second shipment of chameleons didn’t arrive in good health and the pet store owner let them loose outside near his home. Since then, they have been found on Maui, Hawai`i, Kauai and Lana`i.   Amazing swimmers…aren’t they???

Jackson's Chameleon Female

 This is the female.

They thrive in an environment with plenty of vegetation and rain, mildly warm temperatures, cool nights and higher elevations. Studies show that they will not drink from a body of water, only from the drops of rain that collect on leaves, etc. They also like to have a variety of insects to eat, not showing favoritism to any one type.

 

I think I am more intrigued by their feet than by the horns! The feet on the male look like 2 fat toes per foot, but it’s actually 2 sets of toes fused together. I noticed the female’s feet appear to be different than the male’s. They both have prehensile tails as well.

 

More posts about the unusual and beautiful sights at the Ali`i Kula Lavender Farm coming soon! You won’t want to miss it!

www.texasgirlfindsaloha.com

 

Aloha and mahalo (thank you) for stopping by!

 

Texas Girl Finds Aloha

 

 

 

 

 

Jun 13

The Laundry Walk

ALLLLOOOOOHAAAAA!

Today is laundry day. Yes, even living in paradise, clothes still get dirty. Today as I was procrastinating starting the laundry, for the third day, I decided it really doesn’t matter what type of laundry facility I have, it’s still a dreaded process. I began recollecting about all the different laundry rooms I have had over the years. In my younger, more naive years, I remember thinking “if only I had a bar to hang the clothes on” or “if I only I had a cabinet top to fold and organize all the clothes on” THEN I would not procrastinate doing the laundry…sound familiar? I thought so…

LaundryRoom

I have had a laundry room in the kitchen, in a closet in the kitchen, behind shutters in the kitchen, in a closet in the hallway, a stacked “space saver” set behind sliding closet doors in the hallway (that was fun!), a laundry room that had no air vent and was always extremely hot, a laundry room off the kitchen that had no light in it (no telling WHAT was in there!) a laundry room on the way through the garage with a cat box and kitty litter pellets that always seemed to be on the floor, a cheery yellow laundry room that always seemed to be clean but the shelf above was too tall for me to reach, and even a laundry room complete with a sink and lots of cabinets and countertops and a BAR to hang the clothes on!  It doesn’t matter what the situation is, laundry is STILL procrastinated.

PurpleFlower

None of the situations were as bad as the college dorm experiences. Remember dragging all the laundry to the community laundry room down the hall. I DID have a really cute laundry bag complete with monogramming, though. How about cramming all  your clothes in one load because you didn’t have enough quarters for a second load? What were we thinking?! There was no room for water in the drum, much less room for the swishing action to actually do its job! Or did you ever forget about your clothes being in the washer down the hall and wake up in the middle of the night to find them in a big wet pile on the floor because someone else in your dorm obviously got tired of waiting on you and took it upon themselves to empty the washer?  …and it couldn’t be a load of towels, nooooo, there had to be unmentionables laying on the top of the pile for ALLLL the world to see, or at  least all the girls in the dorm that might happen to walk in and WANT to wash their clothes too on that same particular day. It seemed so dramatic at the time…

Please tell me I’m not the only one who had this experience!

PinkPentas

Anyway, back to my point. To get to our present laundry room, we go outside, down the stairs,

stairs

make a left, and another left around the corner of the house, and into the laundry room.

Laundrywalk

If I happen to forget to take my Bite Shield along, the mosquitos find me before I get around the second corner.  Obviously, this is not an ideal situation.  It’s a beautiful walk, but I guess that’s my point.

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Laundrywalkplant

Laundrywalkhydrangea

Laundrwalkberries

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Please don’t get me wrong, I am very THANKFUL to have dirty clothes in paradise. I’m also very THANKFUL to be able to walk down this beautiful path to get to the laundry room, but in the end, laundry is still, just, laundry, no matter WHERE you are.

 

www.texasgirlfindsaloha.com

 

Aloha and mahalo (thank you) for stopping by!

Texas Girl Finds Aloha

Jun 10

The Rare Silversword Plant

I took a trip up to the top of Haleakala recently and found the amazing, beautiful, silver sword plant. This is the only place in the world that the silver sword plant can be found. We found it growing at an elevation of 10,023 feet.

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Although they look very prickly and sticky, I had to touch it to know for sure. It was not prickly at all, but actually very soft and velvety.

It has a life span of approximately 2-50 years. I know, that’s a lonnng approximation. During that life cycle, it will bloom only once, for about 2 months, right before it dies.

Silversword

The bloom will grow to between 2 and 8 feet tall and have hundreds of individual flowers on it from which it will reseed.

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Here is a photo of my daughter taking a photo of one of the silversword plants. You can see several growing in the background as well as some of the very tall spent blooms. I thought this might give you a better perspective on their size and how large they can get.

Since it is a threatened species, many of the seeds are collected and propagated in green houses and hand planted a few years later. Their survival rate once planted is about 90%, but they don’t seem to live as long as their wild counterparts. Because of the efforts made to protect them, there are now more than 50,000 plants found within a 250 acre fenced area at the Haleakala National Park. Tourists are not allowed to pull them up and take them home as they did in the 1900’s.  …and the livestock have been told not to eat them anymore.  Actually, that’s why the fence has been erected, to prevent the livestock from grazing on them.

It is a member of the sunflower and daisy family and is believed to have evolved millions of years ago from the tarweed plants in the area where California is now. The Hawaiian word for the silver sword is `ahinahina meaning “very gray.”

www.texasgirlfindsaloha.comThe blooming doesn’t occur until July and will end around October.

That means I will be eating candied ginger and pulling out ALLL of my motion sickness paraphernalia once again to take the hour long windy road up the mountain to scope out the blooms on the silver sword. Oh, the things I do for you readers…I know…someone’s got to do it! (BIG sigh.) Did I mention that it’s cold up there too?

Since the plants are found at the summit of Haleakala, I’m hoping we can get there on a clear day to actually take photos of the crater to show you. Haleakala is the extinct volcano on Maui. Because of the high altitude, the clouds build quickly and make the visibility of the crater itself impossible to see. It is a rare day to actually be able to view the crater.

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This is what it looked like the day we were up there…can’t see the crater, can you?

Obviously, this post will be continued at a later date.

 

Aloha and mahalo (thank you) for stopping by!

Texas Girl Finds Aloha

 

 

 

 

 

Jun 09

SHOYU CHICKEN

Please don’t get intimidated! Shoyu is just the Japanese word for SOY SAUCE. Shoyu Chicken is a Hawaiian staple. It is served many places in a styrofoam container as a plate lunch along with heaping sides of rice and macaroni salad. I know, lots of starch, right? Reminds me of how my tray would look as a little girl picking out my own food at Furr’s Cafeteria or Luby’s. There was never anything green on my plate, only yellows and whites. Oh, and of course the ever present red or orange jello waiting so patiently at the end of the line by the cashier!!!  …sorry, I’m a little off subject, the jello recipes will have to wait for another day.

Shoyu Chicken

I found many versions of the Shoya Chicken recipe just in the ohana cookbook. The one I will be sharing with you today is what I believe is a basic version.

It’s SUPER SIMPLE and ONO! (Pidgin word meaning delicious.)

Ingredients you will need:

1 CUP SHOYU (SOY SAUCE)

1 CUP BROWN SUGAR

1 CUP WATER

2 T CHOPPED GARLIC

2 T HONEY

2 t GRATED GINGER

2 T CHOPPED GREEN ONION

6-8 SKINNED BONELESS CHICKEN THIGHS

2 T CORNSTARCH

 

COMBINE ALL INGREDIENTS (EXCEPT CORNSTARCH) IN A SLOW COOKER AND COOK ON LOW FOR 8 HOURS OR UNTIL TENDER. If your slow cooker is not full, it may not take a full 8 hours.

 

30 MINUTES BEFORE SERVING, COMBINE 2 TABLESPOONS CORNSTARCH WITH ¼ CUP OF WATER, MIX WELL WITH A FORK OR WHISK OR SHAKER AND ADD TO THE CROCKPOT TO THICKEN THE SAUCE.

 

SERVE WITH STEAMED WHITE RICE – I use jasmine or sushi rice.

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Suggestions: While researching this recipe and finding so many different versions, it made me think of a nice steaming bowl of chili and how everyone has their own way of making it on the mainland. (The Shoyu Chicken does not taste anything like chili!!!) I wondered… Is Shoyu Chicken the chili of Hawaii? And if it’s not, what is? I would love to know!

Here are some of the additions to the recipe that I found during my research. After trying the Shoyu Chicken as is the first time, you may want to add or substitute any of the following to make your own variety the next time you make it:

White sugar instead of brown sugar

Blackstrap molasses instead of honey

Chicken breasts instead of chicken thighs

Or a cut up chicken fryer

Oregano

Chili flakes

Rice wine vinegar

Worcestershire sauce

Sake

Sherry

Cilantro

Star anise

Wine

Pineapple juice

Toasted Sesame Seeds – I did add these this time as you can tell by the photo. 

**Try marinating the chicken in the mix, then grilling it. With the amount of sugar involved, it should carmelize nicely and be “ono-licious!”

www.texasgirlfindsaloha.com

 

Aloha and mahalo (thank you) for stopping by!

Texas Girl Finds Aloha 

 

Jun 08

Coconut Shortbread

While searching through the Ohana Cookbook to find a first recipe to share with you, I knew it had to be something very special. It needed to be something that most people think of when they think of Hawai`i, it had to be something made with COCONUT!!! …and I wanted it to be something a little out of the ordinary too. So I chose coconut shortbread.

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I’m not big on desserts that are extremely sweet and this one fits the bill. It is quick, easy, and only contains FIVE INGREDIENTS.

Ingredients you will need:  (Directions from cookbook in bold, my comments in italics.)

1 lb. OF BUTTER OR MARGARINE

I always use real butter when I bake, no substitutions on the good stuff!

1 CUP SUGAR

2 t. VANILLA

2 CANS COCONUT, CHOPPED  (May be decreased, if desired) uhmm…use it ALLLLLL!!!  The cans are 7 oz. each, so if you can’t find them, a 12-14 ounce bag of sweetened shredded coconut will work fine…I used all 14 ounces of course.  

4 CUPS FLOUR

Mix in order given. I was a little distracted getting everything ready for the step-by-step photos and omitted this step. I did manage to dump them all in the mixing bowl in the order given, but forgot to mix each ingredient before adding the next one…it all worked out fine in the end. I do not own an electric stand mixer anymore, so I had to mix it the old fashion way with a WOODEN SPOON!!!! (gasp!) Towards the very end, I did mix it with my hands to make sure everything was incorporated well.  

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Make into rolls and wrap in wax paper. Mine ended up being two 15 inch rolls.

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Chill overnightI put one roll in the refrigerator to chill overnight and put the other in the freezer for an hour…because…well…I didn’t feel like waiting until morning!  

I made a batch the next morning too from the dough that had been in the refrigerator over night. I did not notice any difference between the two. I guess the point is just to chill it and make sure the dough is VERY VERY hard and firm so that it slices well.

Slice ¼” thick.  The first batch was cut a little thicker than the second batch. The cookies from the second batch had a little more of a crispy crunch than the first. Neither were dry though. How could they be with a pound of butter involved!

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Bake at 300 degrees for 25 minutes or until brown.  I used a regular teflon coated cookie sheet and hoped that the butter in the cookie would act as a non-stick agent, and it did. I only placed 9 cookies on each cookie sheet to give them plenty of room to crisp up nicely (something I learned from Ina Garten on the Food Network). They did spread just a tiny bit.

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This is the color they were when they came out. I started peaking at them at 20 minutes since I don’t know this oven very well yet, but took them out at 25 minutes just as the recipe stated. I LOVE that the shreds of coconut can be seen in the cookie!

Roll in powdered sugar while warm, if desired.  Oh, yes!

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This recipe will yield 4-6 dozen cookies depending how thick you slice them. It would be an easy recipe to half if you don’t need that many, or an easy one to double if you need more. I ended up slicing them all and bagging the individual raw dough slices in the freezer for a quick, fresh, warm coconut shortbread cookie when the urge hits me. If you do this, remember to label the bag with “Coconut Shortbread – bake at 300 degrees for 25 minutes.”

 

www.texasgirlfindsaloha.com

 

Aloha and mahalo (thank you) for stopping by!

Texas Girl Finds Aloha

Jun 05

Ke`anae Peninsula

Aloha!

I never knew Hawaii had earthquakes, until I felt one yesterday. The trade winds were blowing yesterday and I have to confess, I thought it was just a really strong gust of wind coming through, rattling the house…like a dirt devil without the dirt. What did I know, I only remember experiencing one other earthquake in January of 1992, in west Texas of all places. I thought THAT one was the cat jumping up on the bed in the middle of the night. My husband, being from southern California, called it while it was happening, yesterday, then second guessed himself after we saw a drilling unit working not too far from the house. It wasn’t until later in the day I read news headlines that stated there was a 5.6 magnitude earthquake off the coast of the Big Island. It REALLY was an earthquake! Luckily for us, a tsunami was not expected.

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We are fortunate to have a Pacific Tsunami Warning Center to warn us of these things. Unfortunately, the Ke’anae Peninsula did not have that warning back in 1946 after an 8.6 magnitude earthquake was detected off the coast of Alaska. The entire community of Ke’anae was washed away and many lives were lost.

DSC_0367The only structure left standing after the tsunami was this old church which we had the pleasure of exploring on our journey down the Hana Highway a few weeks ago. The organization of the Pacific Tsunami Warning Center was prompted after the 1946 destruction.

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It is a very quiet little town now with just a few homes and residents. I fell in love with it immediately. A few horses grazing near the black lava rock jagged edge coast line and the grass seemed to be a more vivid green than anywhere else. Here are a few more photos for you to enjoy from our visit to Ke`anae Peninsula. It’s not an easy or short route to get there, but definitely worth the drive!

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Aloha and mahalo (thank you) for stopping by!

Texas Girl Finds Aloha

Jun 02

The Ohana Cookbook

cookbook

You are in for QUITE a treat!!!

I am giddy with excitement about a new project I will be introducing to you. We have been fortunate enough to have one of our local Hawaiian friends, who is a third generation of five generations of family originating from the island of Hawaii, loan us his family’s cookbook!  He says his ma has had the cookbook since the 1950’s when she learned how to use a cook book and passed it to him and his wife in 1979. The book cost about 45 cents originally.

(He’s also the one who taught me my first lesson about appreciating Island Time.)

Since my early adult years, I have been a collector of cookbooks. I would dissect each one, page by page, recipe by recipe, line by line as soon as I got it home. I might not ever make anything from it, but the dream was always there. Going as far as to put sticky notes on all the most popular pages, sometimes I would have 50-60 fluorescent yellow, orange, pink and green little sticky notes sticking out the top of the cookbook with all of my good intentions waving for anyone who came in my kitchen to see. “One day, I will make this!!!”

With every move I have made, from apartment, to house, to house, to condo (18 moves in all since I was 18 years old), there were always 2 areas that needed culling before packing them up for the next fresh “new” home… shoes and cookbooks. I could thin each collection by half and STILL have too many. Every time! I was ruthless with the thinning process before moving to Hawaii and still ended up shipping and unpacking SIXTEEN. Of course, I think I’m ruthless with this process every time…

As a stay at home mom with my first child, I even attempted to hand write my own cookbook from all my favorites. I didn’t make a good stay at home mom, tried it a few times, and came up with some pretty odd projects to try to entertain myself. I don’t know HOW the good ones do it. You definitely have my respect!!! Anyway, I got about halfway through making my own cookbook and put it away, finally discarding it about 5 moves ago.

When I was growing up, my mother loved trying new recipes out on us and usually did not get a good response from her critics. I remember plenty of ugly faces, groans and gags from me and my sisters. Luckily, she never made us sit at the table until our plate was clean, maybe because we out numbered her, or because secretly she knew it wasn’t worth finishing. I will have to say, my own children were much better sports with the new recipes I sat in front of them. It was rare that they complained about the new recipes. They were not picky eaters, like me when I was as a child. That might have a little something to do with the more positive feedback received.

As luck would have it, I grew out of the picky eating stage and have broadened my horizons tremendously. The most unique thing I believe I have eaten recently is uni, Japanese for sea urchin. I tried it sushi style (yes, raw) and it was delicious! Being an addict of the Food Network for well over ten years, I have repeatedly heard the chefs or food critics announce that uni was their favorite or one of their favorite foods.  I HAD to try it and I am glad I did!

This leads us back to the Hawaiian family cookbook. There are just an abundance of new foods and recipes to try in Hawaii from so many different Polynesian and Asian origins. I feel like a kid in a candy shop with this wonderful old cookbook that has been placed in my possession. Lucky for me, not only do I have years of practice at CHOOSING the recipes, but my wonderful, multi-talented husband LOVES creating them!

I am elated to be able to share these dishes with you as we make them ourselves. As I look through the cookbook, it is obvious which pages or sections have been the most popular. These pages have what appears to be years of loving soy sauce stains splattered throughout them. Not that every recipe contains soy sauce, but I will say that my consumption of it has increased since moving here. Other sections of the book are clean as a whistle, which indicates to me that this section was probably not so popular with the family. Occasionally there will be a traditional recipe thrown into the mix like lime jello salad or pecan pie.  I suppose traditional is not the correct term to use here as the word traditional is relative to where one originates.  From now on, the word I will use is familiar. Familiar recipes would be those that I have seen over and over again throughout the majority of my life in Texas. I may omit those since you can find them in any community cookbook or on Pinterest now.

My focus will be on sharing the recipes with you that are not easily found elsewhere or that I find interesting for whatever reason. I will do my best to provide links to certain products that may be hard to find on the mainland, as well.

As you can see, it has no front cover or back cover anymore. I would guess there is an abundance of love and family memories wrapped up in this cookbook. I am very thankful to have had this opportunity to view it and share its contents with you! Now that my husband and I have very carefully scanned every last page of it, it will be returned to the wonderful family that so graciously loaned it to us

Mahalo Nui Loa!

 

www.texasgirlfindsaloha.com

 

 

Aloha and mahalo (thank you) for stopping by!

Texas Girl Finds Aloha

 

Jun 01

Surfing Goat Dairy

Aloha!

We were in tour mode after my daughter arrived on Maui for her first visit. So much to see and so little time to see it!  Luckily, after touring the Ocean Vodka Organic Farm and Distillery, we were directed up the road only a mile or so away to the Surfing Goat Dairy. Surfing…Goat… hmmm…do goats really surf? I immediately envisioned a goat standing on his hind hooves, hanging four (instead of ten) and donning a pair of red floral trunks.

Surfing goat??? ...it could happen!

Surfing goat??? …it could happen!

As we pulled into the entry of the Surfing Goat Dairy, the kiawe trees scattered throughout the property suggested there would be no goats surfing on our tour today.

Kiawe Tree

Kiawe Tree

The kiawe tree (pronounced – kee AH vay) is a species of mesquite tree, very similar to those found in hot dry areas on the mainland…complete with thorns.

Even though we would not actually witness goats riding the waves today, we were still in for quite a treat because…

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…that’s right! There was FOOD involved!!!  Goat cheese, chocolate truffles and fresh lemonade! After our very lengthy and generous tasting session, I made it home with a container of O Sole’ Mio which was a sun dried tomato goat cheese spread,  Napa Wrap which was Chevre stuffed in grape leaves, Lilikoi Fruit Quark which was similar to a passion fruit yogurt and Men’s Challenge which was a horseradish goat cheese spread. The Men’s Challenge was my favorite, except I couldn’t remember the correct name so I just called it “Man Cheese.”

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We packed our own picnic lunch that morning and found the eating area at the Dairy to be a perfect setting to enjoy it. We ordered fresh lemonade which was made from fresh lemons and limes from their onsite orchard and sweetened with honey. It was unique and very tasty!

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The folks at the Dairy, as with most people living in Hawaii, have been quite resourceful with their recycling efforts. Old surfboards are used often for fences and barriers. I specifically enjoyed the recycling of the wind sails in the eating area here to provide more shade from the afternoon sun.

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Sleeping cats and resting dogs were a nice addition at the Dairy. We questioned whether the gray cat sleeping up on the rafter was real or not. Once we began enjoying our lunch, we found out quickly that he was indeed alive. He found his way to the side of our table quickly. One of his cat friends sat on an empty chair at our table and waited somewhat patiently for his share. It definitely kept us entertained.

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During the tour we learned that this studly looking guy was one of only 3 billies (or bucks) on the property.

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There were approximately 150 goats total…

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Yes…he is QUITE the stud…

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This was their milking station and feed buckets.

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…and this was the wall in the milking station where the most important information was kept. According to the “Milk Production” chart, these goats get to vacation the last quarter of the year. Not a bad gig!

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This is Eva, she and her husband, self-proclaimed German expatriates, own the Surfing Goat Dairy. She spoke with us briefly about milk production and cheese making.  I must confess, I didn’t hear much of what she was saying because I was focused on…

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…her shoes!!! They reminded me of wooden Dutch clogs and I wanted a pair of my own! Not that I would wear them once I got them. My shoe wardrobe consists mainly of flip flops these days and quite frankly, I have more than I wear. Of course, I have dress flip flops, and casual flip flops and beach flip flops and then the other 12 pair that I might need for some unknown event…but, I really wanted these clogs! They were yellow and CHEERY!

So now that I am totally off topic, if you would like to read more about the Surfing Goat Dairy, with no surfing goats, but plenty of surfboards and national award winning cheeses and chocolate truffles that they would be happy to ship to you, you can visit their website here. They really do have delicious products and treat their animals humanely, which is a very nice combination.

UPDATE:  I learned just this morning, while visiting at the Maui Wedding Expo, that the Surfing Goat Dairy makes a great wedding or rehearsal dinner venue! I know the photos I chose in this post didn’t quite show this particular side of the farm, but you can find more information on their website.  This will be a good excuse for me to return to the dairy and post again…and taste more cheese…and truffles…and lemonade…

www.texasgirlfindsaloha.com

 

 

Aloha and mahalo (thank you) for stopping by!

TGFA

 

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