Latest news with #NatBletter
Yahoo
02-05-2025
- Health
- Yahoo
Sick of $8 tomatoes? Build a lanai garden, eat for (almost) nothing
HONOLULU (KHON2) — Living in Hawaiʻi means you're never too far from fresh produce. But you don't need a backyard or a big garden to grow your own food. According to Dr. Nat Bletter, an ethnobotanist based in Honolulu, your lanai or even a few pots on a balcony can become a thriving food forest with the right know-how and a little attention. Whether you live in a high-rise or a ground-floor apartment, growing edible plants in containers is easier than you think. From ʻuala (sweet potato) to dwarf mango trees, here's how to get started and succeed. Not all fruits and veggies grow well in pots but plenty do, especially in Hawaiʻi's warm, wet climate. Vegetables like cherry tomatoes, chili peppers, eggplant and kale thrive in large containers. Just make sure they get enough sun — ideally 6 to 8 hours a day — and airflow. Tomatoes need extra care: keep them in cages wrapped in fine netting to block pests like whiteflies and leaf miners. Root crops like ʻuala can grow in wide, shallow containers. Leafy greens like ong choi love wet soil and partial shade, while collard greens, arugula and even some edible 'weeds' like Chinese violet will reward you with regular harvests and bright, tasty leaves. On the herb side, go for basil, mint (in partial shade), oregano, culantro (great in hot climates), rosemary and lemon balm. Native plants like pōhinahina, a relative of sage, can be used in similar ways and add a Hawaiian touch. Just because your lanai is outside doesn't mean it's ideal for all plants. Most fruiting plants need full sun — that means at least six hours per day — and good airflow. South-facing spaces are best. But wind can damage delicate plants like cacao or grapevines. 'Cacao must be protected from wind,' Dr. Bletter said. Keep wind-sensitive plants closer to walls or use shade cloths and and pole beans need something to climb. A strong trellis, railing or fence works well, just make sure it gets sunlight. Size matters when it comes to containers. The more space roots have, the better the plant will grow. For small vegetables and herbs, 1- to 5-gallon pots can work. But if you want fruit, you'll need to scale up. Dwarf fruit trees like mango (Pickering is a good choice), bananas, citrus or figs need at least a 25-gallon pot. That sounds big, but it's necessary for roots to anchor, absorb nutrients and hold water. Too-small pots dry out fast and can stunt the plant. For people tight on space, look into vertical gardening or smaller plants like Surinam cherry or pitangatuba (a tart, star-shaped cherry relative that grows well in pots and produces striking yellow fruit). Limited space doesn't mean you have to limit your options. Grafted trees allow you to grow more than one kind of fruit on the same root system. 'You can have one trunk and then have a fruit cocktail tree,' said Dr. Bletter. For example, you could grow calamansi, lemon, lime and orange all on one multi-citrus tree. These grafted trees are often available at plant sales or through local horticulturists like Dr. Bletter. This also applies to apples and pears, both of which can grow in pots in Hawaiʻi's microclimates with the right care and pruning. Some of the easiest and tastiest plants to grow are the ones most people ignore. Chinese violet grows with very little care, flowers beautifully and makes a peppery addition to salads. Ong choi and arugula are equally undemanding and can be harvested continuously. These 'wild greens' often out-compete pests, thrive in local soil conditions and add diversity to your plate. Best of all, they don't need to look perfect to taste amazing. Growing in pots can help keep some pests away but not all. Insects like whiteflies, thrips and aphids love tender veggie leaves, especially in humid conditions. Wrap your tomato cages in fine mesh netting to block the worst offenders. For herbs and greens, hand-picking bugs, using neem oil or rinsing leaves with diluted soap water can be effective and safe methods. The key is to catch pests early and be consistent. Water deeply but not too often. Overwatering can lead to root rot, especially in pots without drainage. Most herbs and veggies prefer their soil to dry out slightly between waterings. That said, plants like mint and ong choi love constant moisture. Watch your plants closely. Wilting, yellowing or stunted growth are signs something's off. Set up a watering schedule or use self-watering pots and mulch to keep moisture levels steady without daily effort. The most rewarding plants are the ones you want to cook with or snack on. If you're not going to eat kale, don't grow kale. If you love chili peppers, plant a few types and dry or pickle the extras. Try mixing it up: a pot of herbs by the kitchen, a vine of lilikoʻi along your railing (just make sure you plant at least two genetically different ones for fruit) or a dwarf banana tree in the sunniest corner of your lanai. Site and light Get at least 6–8 hours of sunlight per day (south-facing is best). Block or shield from strong wind (especially cacao, grapes, etc….). Use a trellis or railing for vines like beans, grapes or lilikoʻi. Containers Use 1- to 5-gallon pots for herbs and leafy greens. Use 25+ gallon pots for dwarf fruit trees, banana or mango. Make sure all pots have good drainage holes. Elevate pots slightly to avoid water pooling. What to plant Vegetables Tomatoes (in a cage and netting). Chilis (Hawaiian, Thai, Peruvian ajis, habanero). ʻUala (sweet potato). Kale, collard greens, arugula. Eggplant. Ong choi (needs wet soil). Bush beans (needs full sun). Pole/wing/string beans (needs trellis and full sun). 'Weeds' like Chinese violet (easy and edible). Herbs: Basil (Thai or lemon). Mint (moist soil and shade). Culantro. Rosemary. Pōhinahina (native sage). Lemon balm. Oregano, thyme (tricky in hot weather). Fruit Dwarf citrus (orange, lemon, calamansi, etc.). Mango (Pickering or another dwarf). Banana (dwarf, 25+ gallon pot). Lilikoʻi (plant two genetically different vines). Surinam cherry or pitangatuba (star cherry). Cacao (shade and wind protection). Grape (needs trellis and full sun). Jaboticaba. Wi Apple. Apple or pear (needs chill hours in some locations). Cherry of the Rio Grande. Mulberry. Fig. Grafted or multi-fruit trees (optional). Look for 'fruit cocktail' trees with multiple varieties grafted onto one trunk. Ask a local grafter for custom trees. Maintenance. Water deeply but don't overwater. Use mulch to retain moisture. Fertilize with compost or organic plant food monthly. Prune dead or weak branches/leaves. Repot every one to two years, if needed. Pest control Check for pests weekly (look under leaves). Use mesh/netting for tomatoes and soft greens. Rinse with diluted soap water or use neem oil if needed. Keep good airflow between plants. Harvest and enjoy Harvest often to encourage more growth. Eat what you grow: fresh herbs, fruit, salad greens and more! Share extras with neighbors or trade with friends. You don't need a farm to grow good food. A few well-chosen plants can give you fresh harvests year-round and a daily connection to your food, your culture and your ʻāina. To learn more about Natty by Nature's edible foraging hikes or urban gardening guidance, you can go to , , or his website, Get news on the go with KHON 2GO, KHON's morning podcast, every morning at 8 Ready to get your hands dirty? Start small, learn from your plants and don't be afraid to experiment. Every lanai is different; but with the right setup, yours can be delicious. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
13-02-2025
- Yahoo
Where to find the best Hawaiʻi chocolates for Valentines
HONOLULU (KHON2) — Chocolate is a treat that brings people together, whether as a sweet indulgence or a special gift for loved ones. February is the perfect time to celebrate he beloved confection, especially on Chocolate Day, Feb. 9, and throughout the entire month. And, of course, there's Valentine's Day on Friday, Feb. we dive into the spirit of Valentine's Day, why not indulge in something uniquely local and support Hawaiʻi's vibrant chocolate-making scene? From farm tours to workshops and tastings, Hawaiʻi is home to a variety of chocolate makers and chocolatiers who blend rich history, fresh island ingredients and passion into every bite. Oʻahu is home to some of the island's most well-known chocolate makers, and the island's chocolate scene is as diverse as its culture. At , ethnobotanist and world-famous, award-winning chocolate maker Dr. Nat Bletter offers an in-depth chocolate experience that includes a farm tour, a tasting of different cacao varieties and a fun chocolate-making activity where you'll drizzle chocolate over creamy ice cream bananas and roll them in delicious toppings. You can find Madre Chocolates at various retailers, local farmers' markets or online. is another Oʻahu favorite. Known for being Hawaiʻi's largest chocolate factory, Mānoa Chocolate offers free tastings of their locally sourced chocolate and even allows visitors to take part in a guided tour that showcases the bean-to-bar process. Whether you're a novice or a seasoned chocolate connoisseur, Mānoa's educational tours are perfect for anyone eager to learn more about how cacao turns into the sweet treat we all love. brings an elevated approach to chocolate-making with a focus on bold flavors like turmeric and kalamansi lime. Located near Haleiwa, the estate offers a behind-the-scenes look at the chocolate-making process, and their signature chocolates have garnered attention for their innovative flavors. is a family-friendly activity that welcomes guests of all ages. While exploring the beautiful farm, visitors can cuddle with miniature goats and chicks and enjoy fresh tropical fruits like starfruit, mango, ice cream banana or mountain apple. The estate offers an informative cacao cultivation tour where you'll learn about the chocolate-making process. Although they don't produce chocolate commercially, visitors can compare bars made with the estate's cacao to other single-origin Hawaiian chocolates. \ This taste test highlights how the terroir — where the cacao is grown — affects the chocolate's flavor profile. For a more intimate experience, introduces small groups (ranging from two to twelve people) to the cacao-growing process, chocolate making and the farm's philosophy of farming in harmony with nature. As a Certified Wildlife Habitat, the farm also serves as a sanctuary for animals and birds, such as ducks, egrets, herons and Hawaiian moorhens. The owners make chocolate for private use, and you'll have the opportunity to taste it along with seasonal fruits from the farm. If you're looking for something a bit more specialized, offers a shop-only experience featuring a blend of locally grown cacao and Belgian chocolate. Created by the owner's aunt and uncle, who were chocolate hobbyists, their truffles come in 18 different flavors, including lychee, matcha and peanut butter and jelly. You can also customize flavors and packaging, book a private tasting in your home, or enjoy a tour that includes a truffle-and-iced coffee pairing and a 'talk story' session with the owner. on Oʻahu offers a delightful chocolate experience with a global twist. Inside, you'll find chocolates and confections from renowned chocolate-making countries like France, Belgium and Italy. The shop's truffles come in over 20 flavors, including amaretto, cappuccino and crème brûlée. They also create delicious treats such as chocolate-dipped Oreos and fruit. A standout is the Ultimate S'more, made with graham crackers, marshmallows and milk chocolate. Whether you're craving international flavors or local sweetness, Diamond Head Chocolate Company provides a unique, flavorful experience perfect for any chocolate lover living on or visiting Oʻahu. Hawaiʻi Island is a hotspot for local chocolate, with many chocolate makers offering immersive experiences that combine the art of chocolate-making with the island's natural beauty. is located in Hilo and is a perfect spot for those who want to learn about chocolate in a relaxed, hands-on environment. Known for its 'hang loose' vibe, Barefoot Chocolatini offers everything from chocolate bar crawls around Hilo to chocolate-making retreats that span several days. Visitors can even pair their chocolate with whiskey, wine or beer to make it an unforgettable experience for any chocolate lover. A short drive from Hilo is where visitors can explore the cacao growing process on a plantation where cacao trees are interspersed with apple banana trees. You can watch as cacao beans are transformed into chocolate bars infused with tropical flavors like banana, pineapple and even macadamia nuts. The open-air tour allows guests to observe the chocolate-making process up close for an intimate and authentic way to experience local chocolate. For a more personalized experience, is owned by Tom Sharkey, also known as the Johnny Appleseed of Hawaiʻi cacao, who offers farm tours where you can learn how cacao is grown and harvested. The hands-on classes allow visitors to crack cacao pods and even make their own chocolate from scratch. Sharkey's legacy in the Hawaiʻi cacao industry has helped it grow, and his passion is palpable on every tour. Another standout on Hawaiʻi Island is . Known for being the first company to make chocolate commercially from 100% Hawaiʻi-grown cacao, Original Hawaiian Chocolate continues to be a pioneer in the industry. Bob and Pam Cooper, the founders, still run the operation and provide a detailed look into the process during tours of their orchard and factory. A short video in their shop helps visitors understand the journey from bean to bar and highlights the Coopers' role in establishing Hawaiʻi's chocolate-making legacy. creates unique chocolate bars using cacao from its six orchards and other Hawaiʻi Island farms. Their imaginative flavors include kava, Aleppo pepper, honey-marinated raspberries, Volcano Winery red wine and even CBD for its calming properties. With locations in Hilo and Kona, Puna Chocolate also offers a Cocktail Chocolate Bar that features a rotating menu of classic drinks with a chocolate twist. Whether you're looking for innovative flavors or a sweet, boozy experience, Puna Chocolate offers something for every chocolate lover seeking a one-of-a-kind treat on Hawaiʻi Island. Moving over to Kauaʻi, chocolate lovers can explore more family-run operations that emphasize sustainability and local ingredients. is run by Koa Kahili who offers tours that take guests through a stunning garden of tropical trees that include durian; longan; and, of course, cacao. During the tour, visitors can sample fruits in season and experience a wide range of chocolate flavors, that include unique combinations like coconut milk curry and hemp seed mint. on Kauaʻi is another hidden gem. This farm is a botanical wonderland where visitors can indulge in cacao-based products, such as chocolate bars and sorbets made from cacao juice. The tour takes you through the lush landscape where you'll encounter fruits like soursop and sapodilla and end with tastings of chocolates that showcase the farm's dedication to sustainable farming. At on Kauaʻi, you can explore more than 700 species of plants, shrubs and trees in this family-owned oasis. Sample exotic fruits like rambutan and mangosteen, along with honey from on-site hives. But it's the garden's chocolate you are looking for. The experience takes center stage and offers a unique presentation comparing chocolate from Peru, France, Colombia and the U.S. alongside bars made from the garden's own cacao. This includes exclusive products you won't find in stores. It's an immersive way to learn about the diverse world of chocolate while enjoying the lush, natural beauty of the gardens. On Maui, you'll find Hana Gold, where owner Aldon Frost has perfected the art of cacao cultivation. A family-run farm since 1972, Hana Gold now produces exquisite chocolates made with cacao grown on the farm and that are complemented by locally sourced ingredients like coffee and sea salt. Guests can visit the farm, learn about cacao cultivation and taste chocolates that showcase the unique flavors of Hana. For a hands-on experience, the allows visitors to help make hot chocolate by cracking, winnowing and grinding freshly roasted cacao beans by hand. Located on the slopes of Haleakala Volcano, this tour offers spectacular views of the island while guests discover the rich flavors of Hawaiʻi-grown cacao. If you're looking for a more refined chocolate experience, in Kīhei is a must-visit. Master chocolatier Virginia Douglas combines creative flavors like cinnamon, ginger and chile to create delicious treats that push the boundaries of what chocolate can be. Her shop is a chocolate lover's paradise that offers everything from truffles to clusters, all made with locally sourced ingredients. Many of Hawaiʻi's chocolate makers not only craft delicious products but also give back to their communities. Chocolate on a Mission in Honolulu, for example, supports the humanitarian efforts of the River of Life Mission. The shop sells handmade chocolate treats like dipped fruit and cookies, all while contributing to the mission's work. You can find them on Instagram. Whether you're a local or visiting, Chocolate Day and Chocolate Month are the perfect opportunities to dive deep into Hawaiʻi's thriving chocolate industry. From farm tours to tastings, these experiences offer a rare chance to connect with the land and people behind your favorite treat. And what better way to celebrate Valentine's Day than with locally made chocolate that embodies the spirit of the islands? So, gather your loved ones and head to one of Hawaiʻi's many chocolate makers for a sweet adventure that will leave you with more than just a tasty treat. It'll give you a deeper appreciation for the artistry and passion that goes into every chocolate bar. Get news on the go with KHON 2GO, KHON's morning podcast, every morning at 8 Whether you're indulging in a truffle or learning how to make chocolate from scratch, Hawaiʻi's chocolatiers are sure to delight every chocolate lover. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
04-02-2025
- General
- Yahoo
Spicing up Hawaiʻi's sustainability with chili seeds for the soul
HONOLULU (KHON2) — In Hawaiʻi, growing chili peppers can be as much about navigating its unique environment as it is about the flavors they bring to your kitchen. Dr. Nat Bletter, ethnobotanist and owner of Madre Chocolate, is a passionate advocate for edible plants, especially chili cultivated more than 120 varieties of seeds for chili peppers and has carefully selected those that thrive in Hawaiʻi's tropical climate to sell. His deep knowledge of plants and their relationship with Hawaiʻi's ecosystem allows him to provide crucial insights to anyone interested in growing these flavorful crops. Dr. Bletter's background in botany spans over 27 years; but he's spent the last 16 years living in Hawaiʻi, a place that feels like home. He's learned much about the challenges of growing food in Hawaiʻi, and he's particularly interested in cultivating chili peppers. 'I've been trying to grow as much as possible, lots of tropical fruit and edible plants,' he said. Through his work at Madre Chocolate, he's become a grower and an educator and shares his knowledge on how to make gardens more productive, particularly when it comes to food sovereignty. 'Hawaiʻi has a unique set of challenges when it comes to growing food. If shipments from the mainland get cut off, we've heard that we could be without food on the islands within three to seven days,' he explained. 'So, food sovereignty is something we need to think about deeply.' His goal is to help people grow more food locally, from tropical fruits to chili peppers. 'I help people make their gardens more productive, especially food-wise, because we have so many problems with food sovereignty,' he said. Dr. Bletter's interest in chili peppers is not just about their heat level but also about the diversity of shapes, flavors and aromas they bring to the table. 'I've collected more than 120 types of chili seeds,' he said, as he listed off varieties that reflect the breadth of his collection. 'From chocolate poblano to one of my favorites, aji amarillo, to biquini, a smaller chili in the habanero species group. It has that amazing rose-like aroma of habaneros but doesn't have the heat.' For Dr. Bletter, peppers are hot a key part of the plant diversity for which he advocates. 'If you're looking for something with a floral aroma but less heat, you can use the biquinis. They provide the same floral notes without overwhelming your palate with heat,' he explained. You can pair them with something like a habanero or Scotch bonnet, and you can control the spice level.' The variety of peppers is also reflected in their colors and shapes. Dr. Bletter dreams of creating 'chili skittles', a playful collection of colorful peppers that appeal to both the eye and the taste buds. 'There are these cute little peppers called Sweetie Drop or Kiss Peppers. They look like chocolate kisses, with a teardrop shape. They pop in your mouth and have great texture and flavor,' he shared. While Hawaiʻi's tropical climate is perfect for some crops, it can be a challenge for others. 'Some species of chili peppers don't grow well here, especially those from the continent or the Mexican types,' Dr. Bletter said. He explained that some varieties, like poblano, jalapeño and shishito, are part of the Andean species group which tends to struggle in Hawaiʻi's wet and humid climate. 'I don't recommend planting those unless you're in a really hot, dry area like Ewa Beach,' he cautioned. Dr. Bletter learned this lesson the hard way. 'I planted some of these varieties when I first moved here,' he recalled. 'Poblano, jalapeño — they do well for a while; but then, pests show up. You'll get maybe one fruit, if you're lucky. And then the plant dies because it's put all its energy into that one fruit.' He emphasized that fruit flies, nematodes, leaf miners and other pests are a constant challenge in Hawaiʻi's climate because there is no extreme winter here that kills off the pests. So, like plants, they also have a year-round growing season. 'I've made the mistake of planting these varieties, and it's not something I want other people to repeat.' Instead of the Andean species group, Dr. Bletter recommended chili varieties that thrive in Hawaiʻi's tropical climate. 'The Peruvian varieties, like the aji amarillo, and varieties from the habanero group, like the biquini and Scotch bonnet, grow much better here,' he said. 'These varieties have evolved to withstand the wetness and heat of Hawaiʻi, and they can better defend themselves against pests.' He explained that many of these peppers have evolved in environments with similar conditions to Hawaiʻi. 'These species are used to the humid, tropical conditions; so, they have natural defenses that allow them to survive pests,' he said. 'You'll have much better success and larger harvests with these varieties.' In fact, the tropical climate offers its own advantages. 'Hawaiʻi doesn't have cold winters that kill off pests; so, pests are a constant threat,' he explained. 'But these varieties are better suited to handle that.' Dr. Bletter also recommended peppers with strong, distinctive flavors and aromas. 'For example, the aji amarillo, which has a rich, fruity flavor, is an excellent choice for Hawaiʻi,' he said. 'It's also resistant to pests,; so, you'll have better yields.' Similarly, the Scotch bonnet pepper, known for its intense heat and tropical flavor, also thrives in Hawaiʻi. Dr. Bletter's advice on growing peppers in Hawaiʻi goes beyond choosing the right varieties. He has learned over the years that pests can be an ever-present challenge. 'When you plant something in spring, you're inviting all the pests that are just waiting for that fresh buffet,' he said. He recommended using natural pest control methods to help protect your plants. 'One way to deal with pests is by creating a balanced ecosystem around your garden. Encourage beneficial insects that prey on pests and try to avoid using harsh chemicals,' he advised. Another key tip is to make sure your garden is properly fertilized and well-drained. 'Peppers like it hot and dry, but they also need good soil and water. Make sure you've got good drainage, or you'll risk root rot,' Dr. Bletter said. Through his work and passion for edible landscaping, Dr. Bletter is teaching others about sustainability, self-sufficiency and the importance of food sovereignty. His insights into growing chili peppers in Hawaiʻi are just one example of how knowledge of the land can help people grow food that is both diverse and resilient. 'The more people we can help grow their own food, the better off we'll be,' he said. Dr. Bletter's expertise, combined with his enthusiasm for chili peppers, gives gardeners in Hawaiʻi a better chance of success. Get news on the go with KHON 2GO, KHON's morning podcast, every morning at 8 Whether you're a beginner or an experienced gardener, his advice offers a roadmap for cultivating peppers that will thrive in Hawaiʻi's unique conditions. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
