Maybe it's her training as an educator that makes Vivian Chau skilled at recognizing potential. If that's the case, Chau must be amazing in the classroom, because her humble efforts just a few weeks ago to alleviate hunger have unleashed a tide of participation from everyday people who frequent the Hawaii Farm Bureau Federation's farmers market at Kapiolani Community College.

Through her month-old Give It Fresh Today program, the Assets teacher has already provided more than 1,100 pounds of fresh produce to the Institute for Human Services and Unity Church, which collects and serves food for various organizations.

In January, with the blessing of the farm bureau, Chau put up a sign at market, sat under it and discussed her project, referred to as G.I.F.T., with interested customers. She explained that she was looking for customers to donate a little something from their purchases. Soon, people started dropping off an extra bag of lettuce or tomatoes, individual donations that quickly added up.

“;I want people to feel empowered to do something for their community on a weekly basis. G.I.F.T. gives the shoppers an opportunity to support the farms they love while supporting organizations that help to feed the hungry,”; she says.

Last year, Chau pondered ways to make a difference after participating in an “;Eat Local Challenge”; organized by Kanu Hawaii, a group that promotes “;the difference the collective difference can make.”;

Since the challenge, she's been eating as much local, fresh and organic as possible, and wants to pass on those opportunities to those in need.

“;At a time when we're more concerned about our use of fossil fuels ... it just makes sense that we should try to feed the less fortunate ... with food that doesn't have to be imported, keeps money in the local economy and is more nutritious.”;

Eleanor Mitsunaga, one of the founders of the farmers market, couldn't agree more.

“;It's a win-win for everyone. It encourages customers to purchase more fruits and veggies from the farmers and then donate it,”; she says.

Chau found inspiration for G.I.F.T. while on a trip to Chicago, where she went shopping at a small farmers market.

“;There was a lone woman there with a basket and a sign,”; Chau recalls. “;I bought a huge cauliflower — large enough to hug — because it was $2 for any head. I asked the farmer to cut it into fourths so I could donate three-fourths.

“;As a single person cooking for one, it's a horrible feeling to watch food go bad at the end of the week. I like to eat a variety of foods. If I can give up front what I know will go bad, it makes me feel good.

“;That's the brilliance of what I saw in this woman's vision,”; she says. “;A lot of people are choosing to do a little something for others who have less. That's what I was imagining: little differences that add up.”;

Yet Chau's vision of “;little differences”; can't seem to contain the bigger ones that have cropped up, such as bulk overages from the farmers themselves and people who bring the literal fruits of their own labor from home gardens.

It's all been a dream come true for Ana Iose, meal program manager at IHS, who oversees the feeding of about 320 men and women and 84 families in two shelters in the Dillingham-Iwilei area.

“;It's perfect. I had been seeking vendors for fresh produce so we could provide healthier meals,”; she says. Donations of fresh food hadn't been regular until G.I.F.T. “;Now I know that every Saturday I have something coming. The supply usually lasts until Thursday.”;

Chau's enthusiasm is contagious, and in a month's time 40 volunteers have signed up to help collect donations.

Mitsunaga says G.I.F.T. proves that “;if you make it convenient for people, they want to do good and they'll come out in droves.”;

The biggest kick for Chau, however, is the way G.I.F.T. is inspiring others.

“;The fun of it is people come and get their own ideas. One of our Saturday volunteers is interested in starting a G.I.F.T. program at Kailua's farmers market. Someone else said they could do this outside of Costco, where people could share their bulk purchases,”; she says.

“;That's the thing: Helping people understand it doesn't take a lot. It takes organization in general, but I have a full-time job. For me it's a project. Everyone could have a project.”;

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To participate in G.I.F.T., e-mail .(JavaScript must be enabled to view this email address).

Feasting on fresh

Vivian Chau shares a recipe that includes local ingredients from favorite vendors at the farmers' market. Feel free to adapt it using your own favorite lettuces, tomatoes and other produce.

EAT LOCAL SALAD

Courtesy Vivian Chau

4 Okinawan sweet potatoes, cut into 1-inch chunks
1 pound MA'O or Aloun Farms string beans
1/4 cup “;Haleiwa Heat”; Oils of Aloha macadamia nut oil
1 teaspoon shoyu, or to taste
4 hardboiled eggs
6 loose cups MA'O Farms Powerhouse Salad mix (includes baby kale and baby swiss chard)
2 Ho Farms Japanese cucumbers, sliced
1 12-ounce box Ho Farms grape tomatoes

Bring potful of water to boil, then add sweet potatoes and cook 8 to 10 minutes. When done, remove from water and set aside.

Add string beans and cook a few minutes (no more than 5). Remove from water, then toss with macadamia nut oil and shoyu. Set aside.

Add eggs to water, and hard boil by boiling on low for 3 minutes then turning off heat; let eggs sit in covered pot for another 8 minutes. Run eggs under cool water and peel.

To assemble salad, toss salad mix with potatoes, cucumber, string beans and tomatoes. Dress with string bean marinade and top with one egg, sliced into quarters. Serves 4.

Note: Store prepared ingredients in separate containers until ready to mix. This keeps each item fresh.

Approximate nutritional analysis, per serving (assumes a 5-inch sweet potato and 1 teaspoon shoyu): 400 calories, 20 g total fat, 3.5 g saturated fat, 210 mg cholesterol, 300 mg sodium, 46 g carbohydrate, 11 g fiber, 12 g sugar, 14 g protein