KulaHaven Farmraiser Benefit Dinner
The HECO power outage last week killed off nearly 40% of our trout, including all of our market-size fish, leaving us with insufficient cash flow at a time that our reserves had already been depleted as a result of the pandemic shutdown, the big storm last December and a seedbug infestation that destroyed our watercress crop for 10 weeks this spring. This has left us with no reserves and insufficient cash flow to pay our bills, purchase fish feed or even just keep the lights on. Fortunately, the Maui community has rallied to our cause, both through our Kulahaven GoFundMe and with Chef Destiny’s Farmraiser benefit dinner.
KulaHaven Farm is Hawaii’s first commercial rainbow trout aquaponics farm. As with all aquaponics operations, we use the natural processes found in rivers, lakes, streams and oceans to raise both fish and a vegetable crop – watercress in our case. We chose these two primary crops because they work well together – requiring similar conditions. Our organically certified live baby watercress is available at numerous markets and stores around Maui and in Honolulu through Times Supermarkets. Our rainbow trout is available exclusively at world-renown Mama’s Fish House in Paia, Maui. Both are also rare on Maui and quite healthy. Trout, being a salmonid, is high in Omega-3 oils and protein. Watercress is the most nutrient-dense of all leafy green vegetables. And both are as delicious as they are nutritious. Kulahaven was founded by John Dobovan, who moved to Maui at the end of 2013 after spending most of his life on Oahu. After 2 years of learning how to hatch and rear trout and testing his proprietary design ideas, he found land, raised funding and broke ground in late May of 2016. Kulahaven Farms has transformed a wattle and weed-infested site into an ultramodern high tech farm capable of producing 2,000 pounds of trout and 4,000 pounds of watercress every month on less than 1/3rd acre of land.
The mission of Kulahaven Farms is to provide the highest quality fish and produce at a reasonable price while training and growing a new crop of young farmers and serving as the foundation for an entirely new industry that will make a positive contribution to Hawaii’s food security. Internships are now available through the Hawaii Farmer’s Union United’s FAM (Farm Apprentice Mentorship) program and through the University of Hawaii’s Go Farm program at Maui College. The long-term goal is to lead new farmers through the intricacies of aquaponic farming and to assist them in building and running their own farms. The ultimate goal is to not only provide wonderful food for Maui’s people but to also create a substantial export market for value added products such as smoked trout filets and powdered organic watercress.
Originally considered a medicinal herb, watercress is becoming an increasingly popular table vegetable, both because of its delicate flavor and because of its considerable nutritional qualities. It is packed with vitamins, minerals and anti-oxidants and is the only leafy green to score a perfect 100.00 on the Aggregate Nutrient Density Index (ANDI). It has been shown to be effective against at least 4 forms of cancer: breast, lung, colorectal and prostate; and to also negate tobacco related carcinogins. It also lowers blood pressure and LDL cholesterol while elevating HDL. It is delicious raw or cooked but, as with several other related vegetables, should not be eaten raw by people suffering from hypothyroidism (low thyroid). Blanched or cooked it is excellent for all.
WATERCRESS SOUP RECIPE:
3 cups water (or broth) 2-3 medium mushrooms (baby portabella recommended) Boullion to taste (2 heaping tablespoons of “Better Than Boullion” recommended) 3 cloves of minced garlic 6 oz of Kulahaven Farms’ Live Baby Watercress 1 slice lime Ground pepper Bring water to a boill, add boullion if desired (highly recommended hint hint), Reduce heat. Add chopped mushrooms and garlic. Simmer for 10 minutes. Put rinsed water in blender. Start on slow, increasing to full power until smooth and creamy. Let stand for 5 minutes to slightly cook the watercress and merge the flavors. Serve with a slice of lime and ground pepper..
