A exciting and sustainable trip to Mari’s Garden on Oahu!

Posted on March 06, 2019 by admin
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Cooking with local produce has always been at the forefront of my mind because they just make the dish taste so fresh and delicious!  Taking a trip to Mari’s Garden to see beforehand what I was excited to have in Tiki’s Grill & Bar’s kitchen was a treat. Mari’s Gardens is an 18-acre aquaponics and hydroponics farm located in Mililani on the island of O‘ahu, Hawaii.  

Eating local produce has so many great benefits. #FarmToTable . Click To Tweet

Their mission is to promote sustainable living, organic urban farming, and buying local through soil-less agricultural techniques. We are dedicated to practicing sustainable methods of farming through aquaponics and hydroponics in order to grow a variety of vegetables, fruits, and fish. They also offer farm tours, farm to plate

IMG_2282dinners in the garden, nursery plants, landscaping services, as well as aquaponic and hydroponic systems.  My team & I took advantage of the farm tour.
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We believe that by being completely transparent about all of our operations, our customers can be confident in our products. Our organic crops are grown without the use of any synthetic pesticides, herbicides, fertilizers, or fumigants. We do not use genetically engineered, modified, or irradiated seeds in our operations.

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When owner Fred Lau first opened Mari’s Gardens in 2007, he had one thing on his mind, “to provide locally grown produce to the people of Hawaii while having the least amount of impact on the Aina”. After many months of research, aquaponics and hydroponics were the chosen methods of farming due to its reduction of food miles, low water usage, and its many other environmental benefits.

 

Lemongrass Chicken Avocado Sandwich
Thai style marinated chicken, Chiang Mai mayo, green papaya salad, fresh baked hoagie.
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Ingredients
  1. Boneless, skinless chicken thighs
  2. Hoagie roll
  3. ¼ avocado, sliced
  4. Japanese cucumber thin sliced on bias.
  5. butter lettuce
  6. Jalapeño slices, thin bias
  7. Hau’ula Tomato slices
  8. Cilantro leaves
  9. Thai basil leaves
  10. Chiang Mai Mayo
  11. Green Papaya Salad
  12. Green Papaya
  13. Carrot
  14. Lime juice
  15. Fish sauce
  16. Sugar
  17. Marinade
  18. 2 tbsp. Lemongrass
  19. 2 tbsp. Hoisin
  20. 2 tbsp. Oyster sauce
  21. 1 tbsp. Sambal oolek
  22. 1 tbsp. Minced garlic
  23. 1 tbsp. vegetable oil
  24. Chiang Mai Mayo
  25. ½ cup Mayonnaise
  26. 1 tbsp. Maggis seasoning
  27. 1 tsp. minced ginger
  28. 1 tsp. sesame oil
Instructions
  1. Mince lemongrass very fine.
  2. Combine all other ingredients together, add lemongrass and mix well.
  3. Marinate chicken for at least 2 hours, overnight even better.
  4. Bake @ 350* 20 minutes or until cooked thru.
  5. For the Mayo-Mix Well.
Tree House Chef http://treehousechef.com/

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