6/25/16

Aloha!!

We are thrilled to share the abundance and diversity of produce in our community fridge this weekend. We are excited to be offering more fruits for you all! Our fruit cage is full of ripe papayas and some freshly picked sour sop. We also recently saved seed on some Jamaican Lilikoi which we will be planting this week! This afternoon, the crew is headed out on a big camping trip to celebrate our last weekend together. We hope you are getting out and enjoying the sunshine today! We also hope that a stroll by the farm will be part of your weekend and that some of our fresh harvest will make its way to your table:)
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Rose and our friend Tim helped package up extra goodies this morning! The fridge is full of some of our favorite crops. Carrots, Italian Basil and Green onions are all back in action.

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I couldn’t be happier than when holding an abundant harvest of sour sop! I like to pretend they’re my baby dragons.
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So much fruit! These pink lady papayas are on of my favorite things to eat on Maui.

In the Community Fridge we have . . .
Kale
Collards
Beets
Cilantro
Daikon Radish
Spring Salad Mix
Eggs (1/2 and full dozen)
Papayas
Bok Choy
Hawaiian Chilies
Baby Arugula
Wing Beans
Italian Basil
Dandelion Greens
Okra
Carrots
Green Onions
Sour Sop

Mahalo!
Xx Jennifer and the Hale Akua Farmily

Category: Farm · Tags:

6/22/16

Aloha!
Over the weekend, the crew hiked 11 miles through Haleakala under the light of the full moon. It was a great experience to connect with each other and with the beautiful terrain and wildlife that the crater holds. We have carried that energy into this week, as we continue working on the farm and making progress on our permaculture project – the site is completely transforming and we look forward the sharing the finished product with you soon. Today we harvested for the community fridge, adding a few new items such as daikon radish, sunflower sprouts, and papayas!

 

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Rose blissing out over the view.

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Andrea overcome by the beauty of the moonrise in the crater.

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Manny, playing it cool in front of a pretty epic view.

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The seed house tables are full of lively sprouts, ready to move outside.

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Grace Garden in the evening light. Our turmeric is looking amazing!!

In the Community Fridge We Have . . .
Kale
Collards
Beets
Cilantro
Daikon
Spring Mix
Eggs
Papayas
Bok Choy
HI Chilies
Baby Arugula
Wing Beans
Eggplant
Sunflower Sprouts

Mahalo!
Xx Jennifer and the Hale Akua Farmily

 

 

Category: Farm · Tags:

6/17/16

Aloha!

It’s been a busy week full of lots of excitement and productivity on the farm. We’ve dug beds, transplanted starts, managed weeds, harvested SO much food (can you imagine 75 pounds of eggplant?!), and planted in our seed house. We are making a lot of progress on our new permaculture project, in which we are redesigning the area surrounding the villa pond. Some of our chief aims are to increase the serenity of the area, plant target species that will provide food sources for the fish in the pond (i.e. guava, mulberries, edible hibiscus, and sweet potato), and develop the aesthetics of the view shed around the pond. We have finalized our design, focusing primarily on the plant layer of the design, rather than infrastructure elements. With this approach, we are able to incorporate contributions from all collaborators and focus on cultivating vegetation. We are excited to introduce a few of our favorite species such as bougainvillea, night blooming jasmine, jade vine and comfrey.
Check out our final design!  . . .

 

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The community has been buzzing with connection, liveliness, and joy. With only two weeks left with the current crew, we are squeezing in all the play time we can. We have been have been enjoying the tradition of our weekly themed community dinners, which gives us the opportunity to cook together and share in the abundance of food! We are also looking forward to hiking Haleakala together this weekend in the light of the full moon.

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Smiles all around at our community sushi night this week:)

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A big happy birthday to Mann Johnson, beloved intern and master of chili peppers! The Hale Akua Farmily and staff enjoyed circling up together to celebrate Manny over lunch. Who needs the heat of a candle when we have Hawaiian chili peppers to top the cake?!
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I always love how birthdays bring together the farmers and staff at Hale Akua to celebrate life and the individuals in our community.

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Mann and Rose harvest chilli peppers beneath our towering sunflowers!

In the Community Fridge this week we have. . .
Beets
Eggplant
Mustard Greens
Okra
Baby Bok Choy
Eggs (half and full dozens)
Collards
Kale
Baby Arugula
Salad Mix
Wing Beans
Purple Cayenne Peppers
Hawaiian Chilli Peppers

Mahalo!
xX Jennifer and the Hale Akua Farmily

Category: Farm · Tags:

5/25/16

Aloha!

Last week, we participated in a hands on learning experience with biochar. Biochar is used as a soil amendment. It has the ability to store carbon for slow release and increase soil biodiversity as a host for micro-organisms. It is said that a handful of biochar has the surface area of a whole football field – a lot of space for living organisms! Biochar has shown in many cases to have an incredible effect on fertility in tropical environments, where nutrients are absorbed and broken down at rapid rates. Biochar has been reported to hold onto carbon for slow release for up to 100 years.

We regularly incorporate biochar into our compost piles. This past fall we had the opportunity to host Paul Taylor, one of the world’s foremost experts on biochar. He helped us to design our biochar kiln and taught a workshop on the production and benefits of biochar. Today, Jonathan led us in our own production of biochar. We scavenged the farm for dry kindling, looking specifically for wood with a diameter of less than 3 inches. Biochar is created through the pyrolysis of biomass. Pyrolysis is a the process of burning organic material with the absence of oxygen. In order to create this anoxic environment for the biomass, we manage the fire intensively, by constantly adding smaller kindling to the whole surface of the kiln, keeping a flame cap over the top of the biomass. This blocks oxygen from reaching the bottom of the pile and allows the matter lower down to undergo thermochemical decomposition. After 3-4 hours of this process, we quench the fire with water, worm compost tea, and fish emulsions. These amendments further inoculate the biochar with readily available nutrients. The biochar is now soaking in this solution. In another day, we will drain out the liquid, which can be applied around the farm – another beneficial byproduct. Our biochar will then dry out and be ready for incorporation! We are grateful to be able to source our own biochar, and utilize this holistic system for harnessing fertility from the land and putting it right back into the soil.

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Rose delivers some smaller sticks to keep feeding the flames.

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Amazing, raging fire!

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Aaron and Mark break down stumps into smaller pieces that will help sustain our flame cap.

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Jonathan throwing branches on the fire.

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A delightful side project : Andrea with her pallet garden! One thing that I love about our internship program here is that we are able to hold space for interns to follow their specific interests. Andrea came to us from New York City and has an interest in urban gardening. Her keen eye for aesthetics and maximizing growing space led to her desire to create a vertical pallet garden. She was able to use resources available at the farm to design and implement her vertical garden – something that she could replicate in a small urban growing space. We are grateful for the beauty and inspiration that this project has brought to our space!

In the Community Fridge we have  . . .

Purplette Onions
Collards
Italian Basil
Kale
Radishes
Thai Basil
Wing Beans
Eggs
Turmeric
Eggplant
Orange Habanero Peppers
Hawaiian Chiles
Purple Cayenne Peppers
Green Beans

Mahalo,
Xx Jennifer and the Hale Akua Farmily

Category: Farm · Tags:

5/16/16

Aloha!

The Community Fridge is brimming with fresh veggies and herbs after a bountiful harvest today! We are thrilled to soak in some sunshine around here after the seemingly endless bout of rain we had. No more flooded fields, just happy faces and a few freshly dug beds:) We planted arugula and cilantro today and finished up mulching in the rest of the turmeric field- all tucked in! We said goodbye to our muscovy ducks this past week, as they left for a new home on the west side where they will have access to even more room to roam and a full pond. They have brought character, diversity and lots of cuteness to the farm, for which we are very grateful. We are happy to once again have full use of our chicken paddocks for our hens, and so glad to know that the ducks will have a habitat that better supports their need to exhibit natural behaviors and maintain health and hygiene. Before they left we got to have a week with their sweet little ducklings, born on Mothers Day!

 

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When there are rivers in the rows, we try to stay out of the fields, so as to not cause damage to the soil.

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Our gushing waterfall view!! Holy Moly that was a lot of rain.

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All dried out – Aaron and Rose are happy to be farming in the sun:)

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Mama duck on Mothers Day with her day-old babies.

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Butters contemplates our progress in the turmeric field. He approves.

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The seed house table is looking luscious, with our turmeric field behind. Blue skies are back in town.

In the Community Fridge we have . . .

Collards
Thai Basil
Italian Basil
Kale
Rosemary
Eggplant
Dandelion Greens
Turmeric
Salad Mix
Mint
Green Beans
Wing Beans
Purplette Onions
Purple Cayenne
HI Chilies
Orange Habaneros
Okra
Eggs (1/2 dozen and full dozen)

Mahalo!
Xx Jennifer and the Hale Akua Farmily

 

 

Category: Farm · Tags:

5/6/16

Aloha!

This week, Jonathan found the first turmeric sprout emerging through the soil in Grace Garden! We are ecstatic to see that new life is emerging from the field. Turmeric’s sprouting habit is indeterminate in timing, so while some seed emerges just a month after planting, others may take more than twice as long. We look forward to watching as the field becomes flush with turmeric leaves! Also spotted this week – our first Lilikoi flowers blooming on the Ohana Garden fence! As soon as we get our first Lilikoi fruits, we will be propagating them along the entire fence line of Ohana. In the meantime, we are enjoying the color and beauty of their exquisite flowers:)

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First turmeric sprout in Grace Garden!

 

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Lilikoi flower in Ohana Garden!

 

News from the Hen House
Our laying hens have been providing a serious abundance of eggs! We are happy to inform you that due to the increase in egg production, we will be lowering the price of eggs, as well as beginning to offer eggs packaged in dozens. Our half dozen containers, previously $3.50, will now be available for $3.00. Our dozens will be available for $5.00. We are grateful for your commitment to shopping at the fridge and supporting local organic farmers!

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Who doesn’t love a good before and after picture? The pullets are growing up so quick! Can you believe these used to be our tiny chicks?

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As dusk approaches, the hens come inside and begin their evening line up on the bamboo roosts.

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Egg collection and processing is a much bigger job now that we’re collecting between 50 and 100 eggs a day!

In the Community Fridge we have . . .

Cilantro
Basil
Kale
Rosemary
Eggplant
Dandelion Greens
Turmeric
Bok Choy
Carrots
Green Beans
Wing Beans
Purplette Onions
Purple Cayenne
HI Chilies
Salad Mix
Eggs (1/2 and Full dozen!)

Mahalo,
Xx Jennifer and the Hale Akua Farmily

Category: Farm · Tags:

4/29/16

Aloha!
We hope that you are enjoying the gorgeous blue skies today! Here on the north shore, we are grateful for a break from the rain. We spent the week digging beds, doing some plantings, managing the chicken paddocks, and weeding. We are excited about the gorgeous produce that we have harvested up for you all this morning! We got our first harvest on eggplant and purplette onions. Our salad mix is also back in action. Those beautiful carrots are still in stock, but they won’t be around for long, so come enjoy them while they’re in abundance.

To kick off the weekend, the crew is headed down Hana Highway to check out some waterfalls and dip in an ocean pool. Don’t forget to get outside and play!

It’s time to eat the rainbow! This week it’s all about PURPLE.

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These gorgeous eggplants have been blowing my mind. With the heavy rainfall we’ve had, we got to watch them go from tiny emerging fruits to mature eggplants in just one week.
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Purple Cayenne! The seeds for these peppers were acquired at an island wide seed exchange. We grew them to preserve the variety, and they are quickly becoming a favorite. A few people at the Upcountry’s Farmers Market have been making purple hot sauce with them. Yum!
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Purplette Onions!! I have been eagerly awaiting these guys for months. Spring is the season and they are finally ripe for eating:)
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We harvested about 12 pounds of Salanova lettuces today for our tender salad mix. The mix includes 8 varieties of lettuces, including the red oak leaf and red butter, which have beautiful red violet hues.
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And then there’s our faithful wing beans. I’m amazed at what a long and luscious season they have given us.
In the Community Fridge we have . . .
Kale
Rosemary
Fennel
Dandelion Greens
Bok Choy
Okra
Eggs
Carrots
Purplette Onion
Wing Beans
HI Chilies
Green Beans
Turmeric
Basil
Mint

Mahalo!
Xx Jennifer and the Hale Akua Farmily

Category: Farm · Tags:

4/22/16

Aloha!

It’s been a busy week on the farm, despite the heavy rains that we had early on. We’ve gotten many plants in the ground over the last few days, including turmeric, eggplant, carrots, beets, radishes, lettuces, lemongrass, and pineapple. Today, we were able to get our first harvest on our carrots and basil! We’ve also spent time weeding the fields and managing the perimeters of the gardens.

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First harvest on carrots is lookin’ cherry!

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Saving seed on Hawaiian Chili Peppers

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Transplanting pineapples in Aloha Garden

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Pineapple keiki – suckers and slips

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Manny and Rose braving the rain to plant and mulch our turmeric!

In the Community Fridge we have . . .
Dandelion Greens
Kale
Wing Beans
Provider Beans
Green Onions
Bok Choy
Turmeric
Mint
Basil
Fennel
Spilanthes
Edible Flowers
Eggs

Mahalo!
Xx Jennifer and the Hale Akua Farmily

 

Category: Farm · Tags:

4/14/16

Aloha!

Our new internship session has officially begun, and the crew is tearin’ it up around the farm. On Wednesday, we did a final turning on some finished compost and built a new 5 foot pile in its place. We layered greens, browns, and manure to create a pile that will heat up to between 130 and 150 degrees! This method of composting is called “thermophilic composting,” meaning heat-loving. The high temperatures will kill pathogens and weed seed, as well as break down the pile rapidly. We plan to spread our finished compost on our turmeric planting in Grace Garden in the coming week.

 

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Manny , Rose and Dre with our finished compost. It’s been about three months since we built this pile.

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Manny, Rose and Aaron in action – adding a layer of chicken manure and keeping the pile moist.

 

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Rose overlooking our new pile after building it.

In the Community Fridge we have . . .
Dandelion Greens
Kale
Bok Choy
Salad Mix
Wing Beans
Provider Beans
Okra
Fennel
Mini Sweet Peppers
HI Chili Peppers
Purple Cayenne Peppers
Green Onion
Turmeric
Lemongrass
Lemon
Eggs

Aloha!
Xx Jennifer and the Hale Akua Farmily

Category: Farm · Tags:

4/4/16

Aloha!
This morning we said goodbye to Matt Bailey, a dear friend and member of the farmily, as he heads back to California to pursue his music and start a garden. We spent his last morning planting a kumquat tree – the finishing touch for our permaculture design project. Matt has been an incredible asset to the farm in his three months here. He has been an inspiring hard worker since his first day and has brought energy, adventure, and humor to the community. He is always ready to get a bonfire going or pull out his guitar. He will be greatly missed and we wish the best to him as he continues to follow his passions.


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Matt Bailey and Manny looking mischievous in the farm cottage.

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Matt harvesting choke bok choy.

 

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Matt has been leading the push-up challenge in the community all session. Here he is pumping out a final 40 push-ups for the crew before hugs goodbye.

 

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Jonathan, Matt and farmily planting the kumquat tree this morning.

 

 

In the Community Fridge we have . . .
Green Onion
Kale
Brassica Mix
Fennel
Dandelion Greens
Bok Choy
Salad Mix
Lemongrass
Wing Beans
Okra
Turmeric
Purple Cayenne Peppers
HI Chili Peppers
Green Habanero Peppers
Eggs

Mahalo,
Xx Jennifer and the Hale Akua Farmily

Category: Farm · Tags:

Permit #CP 2005/0006
Permit #SUP2 2005/0004
TAX ID 94-327-2640
TAX ID 94-327-7590

Conditional Use Permit Pending