May Hasegawa, long time cook and expert gardener, shared simple recipes that her family has used for generations making good use of locally grown fruits and vegetables. Using mangoes picked from her friend’s backyard, May made delicious mango-pineapple jam, and using daikon (Oriental radish), she demonstrated making pickled daikon with umeboshi (salted plum). She also shared stories of growing up just outside of Hilo, Hawai‘i. One story in particular mesmerized the group – surviving the tsunami (tidal wave) with a newborn baby!
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