MA'O Organic Farms offers youth programs

YOU might have heard about MA'O Organic Farms. They're normally found at the KCC Farmers' Market every Saturday, although with all the heavy rains last month, MA'O will be out until May. The farm's produce is also carried at Kokua Market and 'Umeke Natural Foods -- and many restaurants feature their salad greens.

In honor of Earth Day, we wanted to share the good word about MA'O and the Aloha Café & Natural Foods. Both are part of the MA'O Community Food Security Initiative -- "A movement to develop a comprehensive and living local food system, to fight hunger, improve nutrition, strengthen local food security, and empower low-income families to move towards self-sufficiency."

This grassroots effort provides opportunities for Waianae's young people, offering leadership-development internships that include entrepreneurial, agricultural and educational experience. To simultaneously expand production of organic fruits and vegetables and increase educational/employment opportunities for youths ages 15 to 25, MA'O is working to expand youth programs at Waianae High School. MA'O is also working with Leeward Community College to expand its 10-month leadership training into a two-year college associates program, focused on training youth as leaders in diversified organic agriculture.

MA'O believes that Hawaii can become more self-sufficient through sound planning, team-building, a commitment to future generations and hard work.

Here are recipes from Aloha Café & Natural Foods that showcase the produce grown at MA'O Organic Farms and are perfect for spring. For more information about the MA'O Community Food Security Initiative, visit www.waianaeorganic.com.

MA'O Arugula Salad

» Dressing:
1 tablespoon Dijon mustard
2 tablespoons organic balsamic vinegar
1/4 cup organic olive oil
Salt and pepper to taste

To make dressing: Whisk together mustard and vinegar; gradually whisk in olive oil. Season with salt and pepper.

Combine arugula and tomatoes in salad bowl. Top with cheese. Toss with dressing. Serves 6.

Approximate nutritional analysis, per serving (not including cheese shavings and salt to taste): 110 calories, 10 g total fat, 1 g saturated fat, no cholesterol, 80 mg sodium, 5 g carbohydrate, no fiber, 2 g sugar, 2 g protein.

Pesto Toast

Preheat oven to 375 degrees.

Cut off the pointed top portion (about 1/4 inch) of each head of garlic, leaving bulb intact but exposing individual cloves. Drizzle each head with 2 teaspoons olive oil. Wrap in foil and roast 1 hour. Cool.

Squeeze garlic pulp into food processor; add basil and pine nuts. Pulse until leaves are finely chopped. Gradually add Parmigiano Reggiano and continue to process. Add oil in slow, steady stream. Season to taste with salt, pepper and lime juice.

Slice bread or halve rolls and smear on pesto. Top with more Parmigiano Reggiano. Broil until lightly toasted. Serves 6.

Approximate nutritional analysis, per serving (not including cheese topping and salt to taste: 270 calories, 15 g total fat, 2.5 g saturated fat, 5 mg cholesterol, 280 mg sodium, 27 g carbohydrate, 2 g fiber, 1 g sugar, 7 g protein.

MA'O Sweet Salsa

Combine all ingredients in large bowl. Makes about 4-1/2 cups.

Note: For a traditional salsa, omit fruit; add crushed red pepper or hot sauce to taste.

Approximate nutritional analysis, per 1/4 cup per serving (not including salt to taste): 10 calories, 2 g carbohydrate, 1 g sugar, no fat, cholesterol, sodium, fiber or protein.