HONOLULU (HawaiiNewsNow) - His grandparents started the 10-acre watercress farm. And while it's back-breaking work, David Sumida continues the family tradition.
We got a chance to visit Sumida Farms, as some students from Kamehameha Schools took a tour of their own.
He was Hawaii's first James Beard Award winner. And he is one of the fathers of Hawaii regional cuisine. Chef Roy Yamaguchi is here to show us how to cook, fresh and healthy.
Watercress Salad by Roy Yamaguchi
The Hawaii Farmers Market Cookbook, Vol. 2
1/2 pound fresh Island watercress, stems cut 5 inches long
1 Ka'u orange, peeled and cut into segments
1 Candy Cane or other variety of radish, thinly sliced
4 mint leaves, whole
1 teaspoon roasted macadamia nut bits
1/8 teaspoon Hawaiian salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon extra virgin olive oil
1/8 teaspoon freshly squeezed lemon juice
In a bowl, combine watercress, orange segments, radish slices, mint and macadamia nuts. Add salt and pepper, olive oil and lemon juice. Toss together well and serve.
. Use a Japanese mandoline or box cutter to slice the radish very thinly. Rinse radish slices in cold water to crisp them and to remove any harshness.
. Serve this refreshing salad alongside pork, poultry or fish.
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