Hilo Market is every Wednesday and Saturday. Here is what we bought. All of this produce is locally grown and mostly organic. The mushrooms are out of this world. A good, fresh champignon is the best mushroom.The big white thing in the front is daikon, which is a radish and is delicious grilled, steamed or grated into a salad.
It's been pouring here and we needed our big golf umbrellas and Crocs to negotiate the streets of downtown Hilo and the Market, which is under some tarps but has no real roof. We are grateful for the rain; it was dry the whole time we were gone.
Our wonderful neighbors also left us some laulau in the fridge and enough laulau in the freezer to feed our family who are coming over here middle of February. It is the best laulau ever. The "secret" is not to stint on the fat. There were big chunks of pork fat in the laulau, but you don't have to eat them. They are important for the flavor. This is not lean cuisine! Don't ever eat laulau that claims to be low calorie. It will be dry and unsavory. Good laulau has lots of pork and a little bit of fish, wrapped in taro leaf, which you eat, and ti leaf, which you don't eat. It was already cooked, so I steamed it over some basmati rice and we had one of our avocados for a side dish. Perfect!
Today's menu will be local grass fed beef patties with mushrooms, steamed rice and yams, and a green salad. The rice is not local, of course. It is our staple starch, not bread. I buy it in big bags and store it in our second fridge downstairs. And since I found out that potatoes have a sky-high glycemic index, we don't eat them much either. Of course on vacation we eat all the things that really aren't good for us! We develop quite a taste for all that salty, sugary and very fatty restaurant food, and the rolls, buns and breads, lunch meat and fatty cheeses, and it takes a while to re-adjust our palates. All that wonderful fresh stuff helps!