Seasonal Food at the Farm – What’s In Store For Fall

In this day and age, fitness and clean eating are more important than ever. Our wellbeing depends on what we put in our body and while have access to every type of food imaginable, it is easy to forget that not every vegetable and fruit are grown year round (Although, with the abundance of sunshine and fresh air on Kauai, some are!). The Farm at Kukui’ula is here to help you get in touch with your roots, to better understand the importance of where your food comes from and why eating organically and seasonally is absolutely ideal. Because a juicy ripe tomato, fresh off the vine, will always trump an oversized bland tomato, fresh off the truck.

So, what’s on the menu?

New Seasonal Goodies on Kukui’ula’s Menu:

  • Organic mesclun greens (an assorted mix of small, young leaves)
  • Bush beans
  • Beets
  • Micro greens
  • Fennel
  • Okra
  • Kale
  • Baby arugula
  • Radishes (to name a few.)

Lots of nutrient dense greens and vegetables to help boost that immune system, especially during the “colder” months.

Other popular dishes & ingredients The Club has featured:

  • Asian Greens – tatsoi & mizuna
  • Pickled Vegetables from the farm
  • Ahi poke with house-made dry land taro or ulu chips
  • Makaweli Beef Burger (local grass fed beef)

As fall welcomes itself to our warm and sunny island, we prepare first, where it matters most. In the kitchen! Here’s a classic Thanksgiving recipe with a Hawaiian twist, to ensure your guests get a taste of the Aloha Spirit.

King’s Hawaiian Cranberry Macadamia Nut Stuffing


Photo courtesy Pinterest


Original recipe makes 6 servings

6 cups King’s Hawaiian Original Round Bread, cubed*

1 cup chopped celery

1/2 cup chopped onion

1/4 cup margarine or butter

1 teaspoon dried sage, crushed

1/2 teaspoon dried thyme leaves, crushed

1/4 teaspoon pepper

1/2 cup macadamia nuts, chopped

1/2 cup dried cranberries

1/2 cup chicken broth

1 tablespoon chicken broth (optional)

PREP: 20 minutes
COOK: 45 minutes


  • Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper.
  • Place dry bread cubes in a mixing bowl. Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
  • Use mixture to stuff one six to eight pound turkey. (Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.)
  • Bake the stuffing, covered, in a 325 degrees F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.

*Tip: To make 6 cups dry bread cubes, cut 1.5 to 2 loaves of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours.

Enjoy and Happy November!