Tag Archives: gelato

Kauai’s south shore farmers markets

To market, to market, to buy….more papayas and anything else that looks plucked right off a tree. This was one of the best things about being back in Hawaii, and we didn’t let a day go by without eating some kind of tropical fruit that actually tasted like how it’s supposed to and not ripened in a warehouse. Kauai has farmers markets scattered all over the island but we chose the south shore locations as they were the nearest ones to get to. We enjoyed each of the 3 visited, but of course there has to be one that we just LOVED. If you’re lucky to find yourself at any of the following, remember to bring your own shopping bags, small bills, and someone with strong arms to carry the loot. And get there early!

Koloa Farmers Market: Mondays @ 12 noon

Koloa farmers market

Held at Koloa Ball Park, and as I remember it, is a very busy market frequented by locals and visitors alike. That didn’t seem to be the case in November as the crowd looked half of what I expected. Mainly fresh produce, and oh the strawberry papayas! They were the best we had during our stay. Great prices and friendly vendors. The Man of The House (MoTH) tried his first soursop. It was a tad overripe. I think he’s gonna sit on the fence for that one.

Soursop from Koloa farmers market
Kauai soursop from Koloa’s market $4

Kauai Community Market: Saturdays @ 9:30am to 1pm

Kauai Community market

Website: http://www.kauaicommunitymarket.org – Held at the community college in Puhi. Beautiful selection of fresh produce, tropical flowers, prepared foods to go (I spied a vendor selling kimchi rice), and even a foodtruck or two depending on the weather. Definitely not one to miss for market lovers.

Artisan breads and our loot from the Puhi market

We especially liked the baked goods from Midnight Bear Breads (amaaazing macadamia nut cinnamon Rolls and olive ciabatta) and the goat cheese from Kunana Dairy (omigod the lilikoi is broke da mout’). The cheese vendor also gave us tastings of artichoke, pepperjack, chive, and herbed goat cheese. Her table had many other goodies too; so hard to choose!

Pohole Tropical bouquets Ginger Fresh taro
Kunana Dairy vendor Jackfruit Papaya-a-gogo Avocados
A photographer’s delight for all things colorful and in many shapes and sizes

Kauai Culinary Market: Wednesdays @ 3:30pm to 6pm

Kauai Culinary Market
The Shops at Kukui’ula

Hands down our favorite market. Geared for visitors since it’s in the resort area of Poipu, but the gorgeous setting at The Shops at Kukui’ula is hard to beat especially when you can buy fresh produce and touristy things like Aloha shirts (we bought a Jungle Bird Tom Selleck Magnum PI Hawaiian Shirt for a friend) at the same time. Free tastings at Monkeypod Jams table (the mango jam is divine!), fresh pies from The Right Slice, prepared lasagne and soups to go, chef demos, and much more at this market.

Monkeypod Jam

And when you’re all tuckered out from shopping, get a cone at Lappert’s. The place is known for ice cream, but there’s a small selection of gelato flavors as well. We ♥ the chocolate and chile pepper gelato. MoTH gave it a big thumbs up.

Lapperts at The Shops at Kukuila Kauai Culinary Market sign

Magnum’s Marc de Champagne ice cream bar

Magnum Marc de Champagne

I spaced and forgot to share this for Creative Ice Cream Day (July 1st) since this celebratory, 25th birthday Magnum bar smacks it right on the noggin in the one-of-a-kind department. Vanilla ice cream flavored with Marc de Champagne is definitely a bid to attract adult tastes, but whoa! It’s covered in a silver-colored coating?!

Magnum bar Marc de Champagne
Oooooooh!

I’ve been looking for this ever since the tv ads started airing a couple months ago, but found it only recently at an Autogrill pit stop while on our way to Valle d’Aosta last month. Marc de Champagne is a distillate made from what’s left after pressing grapes to make bubbly. It is potent stuff. The big deal of course is the color, I mean seriously, our car is this color and it felt like I was just handed something flown in on a UFO. Alien beings aside, since we’re both appreciative of Marc de Champagne, I knew this would be great if the flavor delivered, and deliver it did, in a sophisticated way. I wish our local supermarkets stocked these – Auchan, Esselunga, Iperal and Bennet, are you listening?

Rowena’s shiso black sesame seed gelato

Shiso black sesame gelato

Continuing with the gelato experiments… MotH’s verdict: it’s good; make it again. Of course I had to put my signature on it. Oprah’s fennel, basil and vanilla ice cream in the previously tested recipe inspired me to come up with my own leaf/seed fusion gelato, but first I had to overcome one little detail – the color. I didn’t want charcoal black, prison gray, or the chalky white seen in other photos, but what I achieved was even more hideous — a custard base that looked like…..dirty tahini. That’s tahini not martini. Fortunately the unappetizing shade becomes lighter in the churning process, evolving into a pale green tea hue (gunpowder?) that makes a nice contrast with the black sesame seeds. The flavor is interesting in that you first get that minty-basil taste from the shiso, then it mellows with a buttery, nutty richness of the sesame. Very, very nice.

Recipe

1½ cups whole milk (375ml)
1/2 cup heavy cream (125ml)
1/2 cup plain rice milk (125ml – if unavailable, use whole milk)
1 cup torn green shiso leaves, loosely packed
1½ tablespoons black sesame seeds, crushed (I used a mortar and pestle)
1/3 cup granulated sugar
3 large egg yolks
1/2 – 1 tablespoon black sesame seed (to add to the gelato during the churning process)

Combine the whole milk, heavy cream, rice milk, shiso and sesame seeds in a small saucepot and heat on a medium-low flame until tiny bubbles form around the edges. Turn off the heat and let sit for 45 minutes.

Beat the sugar and egg yolks together until light in color. Strain the infused milk into a clean saucepot, discarding solids, and warm over low heat until hot to the touch. Temper the milk into the beaten egg/sugar by whisking in a small amount a little at a time. Pour this mixture back into the saucepot and cook over low heat, stirring frequently, until it is thick enough to coat the back of a spoon. Cool completely before setting in the fridge overnight.

Churn according to directions for your gelato machine. I add the remaining portion of black sesame seeds almost at the end of the churning time.