A Shot in the Arm

It seems Dan is a shot in the arm for Papayas. He was animatedly telling me about his day yesterday and how everyone seems to be responding to his creative energy. The owner, GM, staff and customers have told him that the produce section has never looked so good. In fact, they are running out of produce on the weekends. That has never happened. Jessica, the owner, was concerned because she thought Dan wasn't doing his job. After a short discussion she learned that he was doing his job so well they couldn't keep all that great produce in house! Previously, Papayas was about 40% local, Dan will be completing his 4th week today and he has brought it up to 65% to 70% local. Local spinach set out was gone in 20 minutes. The kales (3 varieties from 1), tat soi (3 varieties from 0), sweet potatoes (in 3 weeks Dan sold more than any previous 3 months combined), and 7 varieties of lettuce are also doing very well. He's brought in more variety including local fruits and flowers. Papayas had 60 varieties of produce and he has almost doubled that. He reclaimed some space that other departments were filling in so they didn't sit empty. With the additional space he is providing coconuts (with openers), longans, kombucha squash, red bananas, pineapples (he says "we weren't carrying f*ing pineapples!"), loads of herbs, local lemons, limes, and lilikoi (passion fruit). Plus, our farms produce is helping. The lettuces I brought from the farm (the very ones I am holding in yesterdays post) sold in 2 days while others that were there before our farms are still there. Our carrots and beets do very well also. He says it's all just display. Speaking of displays, Rita the grocery manager was inspired by Dan's revamping. She decided to enter a contest for some gluten free products they sell (it's gluten free month) and made a really creative display. She created a little shop on main street Hawaii. Under an awning she put fruits and flowers she borrowed from Dan's department. Phil (from Na Keiki O Ka Aina) was dressed in full Hawaiian regalia (he was on his way to work at a luau) and posed in front of the display eating some gluten free crackers. 20 year old Rory, one of Dan's employees has told me as well as Dan "you have really come in here and changed things up and it's awesome, I actually get excited about getting a case (of produce) and putting it out because it's so beautiful!" Jessica sent Dan to Ace Hardware to pick up some staples, a privilege Sam (Dan's other employee) says was only extended to Jason the frozen foods/night manager. Dan is having a great time and has found a totally different creative outlet that he would never have considered. He happily says, "Who thought you could have fun with fruit!" As I explained in a previous post, you don't have to put on a mask here. You don't have to be someone you are not in order to work with people in different ways, to be politically correct. You do have to be kind, respectful and considerate but other than that you just have to be yourself. We are having fun being ourselves and relearning what that is. Because  of that we are passionate. Our passion not only invigorates people around us but makes our hard work seem effortless.

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What is a CSA?

I knew Stew, our farm intern and my fellow classmate, would get your attention!! 

Lucy is doing much better, thank you all for your comments! $120.00 later, we learned she had some kind of bacterial infection. She has 3 prescriptions and a check up on Saturday.

My first week of employment since we have been on the island has been excellent! Jillian hired me on as the CSA Manager for the farm. CSA is an acronym for Community Supported Agriculture and before I write anything else I'd like to share what a CSA is.  Below is an excerpt from Grant Family Farms, the CSA we were members of in Colorado, detailing the business structure. Recently I learned that Grant Family Farms is the largest CSA in the country with 3000 members in 2009! Currently, we provide for 37 members and Papayas (which equals 6 boxes) every week. To find a CSA in your area click here.

Jillian, owner and her 3 year old son Azure

CSA is a partnership of mutual commitment between a farm and a community of supporters that provides a direct link between the production and consumption of food. Supporters cover a farm's yearly operating budget by purchasing a share of the season's harvest. CSA members make a commitment to support the farm throughout the season, and assume the costs, risks and bounty of growing food along with the farmer or grower. Members help pay for seeds, fertilizer, water, equipment maintenance, labor, etc. In return, the farm provides, to the best of its ability, a healthy supply of seasonal fresh produce throughout the growing season. Becoming a member creates a responsible relationship between people and the food they eat, the land on which it is grown and those who grow it.

This mutually supportive relationship between local farmers, growers and community members helps create an economically stable farm operation in which members are assured the highest quality produce at a fair price. In return, farmers and growers are guaranteed a reliable market for a diverse selection of crops.

CSA reflects an innovative and resourceful strategy to connect local farmers with local consumers; develop a regional food supply and strong local economy; maintain a sense of community; encourage land stewardship; and honor the knowledge and experience of growers and producers working with small to medium farms. 

Eileen is our Field manager

Plus, by dealing with local farmers you are reducing your carbon footprint and supporting local business. This, for me, is work that matters. For those of you who know me well, this is my passion. Being in the right place at the right time created this opportunity. Jillian and her husband are creative visionaries building an empire on the north shore. Their farm is infused with passion, creativity, joy, camaraderie, education, love, goodwill and acceptance. I am thrilled to be working with them and in effect included in their family. My intention is to let everyone know what great services these folks have to offer. 

Me in the wash station cleaning and packing red lettuce for Papayas

My job as the CSA Manager is to insure current members receive timely communications in regard to their questions or concerns, be the harvest leader on harvest days and generate new members. I spent this week learning how Jillian runs this tight operation, answering member emails, working with Dan and Papayas, connecting with Pure Kauai to establish a business relationship providing our produce in vacation homes, and creating a newsletter. I have a lot to learn and a lot to do and I am revitalized. I love working from home or going to the farm; no time clock to punch, working with the kind folks of this beautiful island and growing a business. This week I am going to create a facebook page and I hope you'll like it. One of the intentions is to provide produce to folks who rent a condo or have a time share for a week or two and would like some fresh, organic, local produce to eat while they are here and save a lot of money in the process! 

Assembling the orders on harvest day

Jillian was totally stoked on the celery, a long term crop that had finally been harvested.

 A close up look inside one of the boxes. Mint, radish, carrots.

Your doctor would be happy to know that you are getting all your greens in. Shown here; book choy, red russian kale, curly kale and arugula

Hawaiian purple sweet potatoes, osaka (from the mustard family), beets and celery. The beets are in the front, the leaves with red veins.

Butter Lettuce

Tara fills the boxes (owner of Kauai Fungi) while Emma's kids "help".

Chris is the machine operator and irrigation specialist

Fellow classmate and massage therapist, Casey Holt found a huge kohlrabi.

At home I unpacked this weeks box of produce. One of the reasons I love being in a CSA is that I get to try all kinds of new things and receive an abundance of favorites. I got mild green peppers, carrots, bananas, papaya, celery, book choy, basil, butter lettuce, cilantro, curly kale, red russian kale, osaka and arugula. All organic and all for $28.00!

In other news, Dan is getting the swing of the produce thang, looking for more local farmers and learning a lot about supply and demand. He says "it's all goin well man!"

My meditation teacher asked me to edit some videos! Monday Dan and I are going to meet with him. We need to get his video into my computer. George Clooney's movie The Descendants has been wreaking havoc in Hanalei with the locals and will wrap up filming in a couple of weeks. The fourth Pirates of the Caribbean  will start shooting soon. Our friend Dan from Da Kine Wine is providing wine and spirits for the cast and crew while they are here. We have thought about submitting our resumes to the Kauai Film Commission thinking we might get some work editing dailies. If we did it would be excellent money but kill everything we've got going on!

Lucy Lane

Lucy is sick =( not sure what is going on, her whole muzzle is swollen. Plus, just her right nose hole =) is clogged and her right eye is really red and squinty. Send her some love would ya?

Yesterday was excellent. Dan and I drove the 45 minutes to the south side where Aqua Engineers had some tasty samples of what I made. They loved it, so we are on! Roxanna (our friend who hired us for the job) drove us 20 minutes further south to the boat house so I could check out the kitchen.

Aqua Engineers in Koloa

The boat house kitchen we will be cooking in

Dan and Roxanna look out the window as I snap a shot of the working space behind the kitchen

The food will be served, buffet style, out here

The property backs to the ocean

A quick walk and you are at the beach

We were starving so we went into Po'ipu and had some lunch at Merrimans downstairs cafe. Me; north shore mushroom pizza (Dan "are the mushrooms from Kauai Fungi?" Me "Probablly.") and Dan had the Kalua pulled pork sammie, YUM!!

Merrimans is upstairs, we ate outside at the far end

We drove all the way home and got to the grocery store parking lot, when I discovered I left my purse at the restaurant, Doh!! After a quick call to see if they had it, we spent the next 90 minutes retrieving it!

Dan is getting ready to go to work and I am heading out to the farm. Another day in paradise!

Dan in his office at Papayas

Farm offerings

A salad that Eileen made for lunch that fed us as well as some volunteers who happened to be the keyboard player for Maroon 5 and Graham Nash's son.

Cheers!

Yesterday we headed into the afternoon heat with the intention of snorkeling. We decided to do something closer to home instead of driving all the way to the north shore. Lydgate Beach Park is close and we heard it's a great place to snorkel. We forgot it was mothers day so the park was loaded up with folks, the waves were rough and the only place to snorkel was in the "kiddie pool" with a lot of other folks. We decided to go see Iron Man 2 instead. 

As we pull up to the small theater (4 screens) we see a long line wrapping around the side of the building. Deciding to give it a shot, we stand in line. A man comes out and says seating is very limited, we may not get it. So, we head back home. We wanted to do something so we had drinks at our favorite bar the Oasis in the Sheraton Beach Resort. It's completely open and backs right to the beach. Perfect!

 

"Inside" Oasis

Three Mai Tais and several apps later we are making some friends. Early on, sitting at the bar we met Scotty. We had seen him before at the Home Depot and learn he is a DJ for the local community radio station KCCR. His show, Surf Stories, is about surfing. He interviews big time surfers all the time. We are impressed when he says he interviewed Laird. His family, originally from Florida moved to Colorado before coming here 12 years ago. 

Jenny and Joel, the bartenders, have friends and family at the bar. Jenny's friend Amy and Amy's boyfriend Zach are to our right and live in town. Joel's mom Bobbi, sister Jen and family friend Mark (who Bobbi calls her second son) are to our left. We made instant friends with Bobbi who collects sea glass and shells when we gave her some we found earlier in the day. Jen and Joel have dogs and we plan play dates with Bobbi. Jen is an event coordinator and wedding planner at a garden up on the north shore so we make plans to go check that out.

Today is my first day working for the farm, after a quick chat with Jillian I will get to work. At 2pm, Dan and I are driving about 45 minutes south to meet with the folks I am doing the catering job for. They want to sample my macaroni potato salad and poke to make sure it's local style. Then we are heading over to the boat house, where the party will be, to meet with the owner and check out the kitchen. 

I am thankful for my friends and husband who can kindly tell me where I can improve. Realizing that I am a perfectionist and of course struggling with the transition of moving here, I am able to let go. And look, 3 posts in 2 days!

The produce isle at Papayas looking to the left, Dan is getting it mostly local. Jillian's book choy, carrots, beets, kale, onions, daikon, bananas, papayas, dill are on display. Going into the store and seeing produce you've grown and or harvested is as cool as seeing a spot you edited on air!

To the right

Perfection

Jillian and I are rushing to fill the Papayas order. It's hot and we, like the produce, are wilting. "I'm just so nervous about this order, I mean it's for Dan and he is such a perfectionist." I say. To which Jillian replies "Well, look who he married." I don't know if she's saying I'm perfect =) or I'm a perfectionist also. Later that evening, I tell Dan and he suggests that I am indeed a perfectionist. Shocked I defensively reply that I have standards and that doesn't mean I'm a perfectionist. We laugh, I see in essence I am arguing semantics.  Something new to contemplate, I have never seen myself as a perfectionist. But I can see it coalescing in my minds eye, little things that point towards perfection and the desire to get things done right. This blog for example, I have not had the time to write posts that sort of bring you here. I like to describe what I see, feel, taste, touch and smell so that you can feel like you are here experiencing it with me. This takes a lot of time and I have not had that time so I have not posted. Several weeks ago, my buddy John (congratulations on the promotion!) suggested I write shorter posts more often so he could keep up on what is going on. Makes sense and even takes some of the pressure off but...did I do it?

What is going on? A lot! I am trying not to feel overwhelmed, trying to focus on all the beauty. I mean we live in paradise right? As my loving friend Deb pointed out, this is traumatic. I replaced my whole life; "security", everything and everyone I know with something totally different. So, instead of expecting everything to turn out perfectly well, I should relax, enjoy the ride. Easier said than done. I guess I am someone who needs to be gainfully employed, have everything perfectly planned out and busy. I do have a job now, working with Jillian at the farm. Instead of being happy about it (which I am) I am struggling with the lack of structure, something that Deb chalks up to island style or island time. So right now, I am learning how to take myself less seriously. Lower my "standards" (expectations) and go with the flow.

Dan is happily supplying Papayas with as much local produce as possible, being social and making connections, relaxing on his days off or fixing things around the house. We have a lot of plants from the farm or local farmers (avocado, taro, thyme, oregano, and Jamaican lilikoi) that need to be planted.

We are busy, so much going on the details overwhelm me so...none of that. This afternoon we are going to snorkel, have a little fun and relax. Tomorrow, we are meeting with the folks I am catering for in June. Last weekend we celebrated Lei Day (May Day) and went to the 97th birthday of the lighthouse in Kilauea. I am trying to be imperfect and go with the flow. Right now, the flow is telling me to post some pics and get on to something else like a nap or a good book!

Our fellow student and friend Tiana won an award for her lei made with veggies and herbs from the farm, the first time she has ever entered the competition!

Outside the Kauai Museum on Lei Day

Award winning leis

Exotic Ni'ihau (The Forbidden Island) shell leis

How they are made

Inside the Kauai Museum where all the leis were on display

This Ni'ihau lei goes for $2400.00, we saw one for $10,000.00!

You could make your own lei for $1.00!

On the way to the lighthouse Dan stopped and got me a lei

97 year old Kilauea lighthouse celebration. Once a year you can go into the lighthouse, it's closed the rest of the time. In July it will be closed for 3 years for renovations. You will be able to go to the lighthouse, you just can't go inside. We made it in the nick of time!

The view from the lighthouse

The beach in the distance is Secrets Beach. We climbed down that cliff to get there. The houses on the left are the ones movie stars (George Clooney and Johnny Depp at the moment) rent for $6000.00 a night! 

We had our first whale sighting. For 20 minutes we watched a mama and baby breach over and over again until they were out of sight.

Time to go up! The lighthouse was the first thing people traveling from Asia would see.

The 250,000 candlepower Fresnel lens weighs 4 tons and is made of 400 hand ground glass prisms.