June 2007
During the summer months, the BUY FRESH - BUY LOCAL segments will be going live from a Hawaii farm. This month features Sumida Farms, which provide about 75% of the watercress grown in the state.
WATERCRESS IS ON THE MENU - LIVE FROM SUMIDA FARMS!!!
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From Left: Barbara Sumida, Dan Meisenzahl & David Sumida live from Sumida Farms in Aiea |
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Established in 1928 by Moriichi and Makiyo Sumida, operations at Sumida Farms have been handed down through three generations. Son, Masaru and his wife, Norma, took over in 1950 and since their retirement in 1982, their son, David, and daughter, Barbara, have continued the operations. Located in Aiea, right below the Pearlridge Shopping Center, the watercress farm that has become an agricultural "oasis," surrounded by development. |
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Sumida Farms operations manager, David Sumida tells KITV viewers and Dan Meisenzahl about their unique watercress farm and later prepares two watercress dish, one that his late mother, Norma, regularly prepared for the family. (See recipes below)
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| KITV anchor Dan Meisenzahl tastes the cold, pure spring water that bubbles up continuously and nourishes the watercress throughout the 11-acre farm. |
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Dan tastes David Sumida's Kalua Pork & Watercress dish. Plus, fresh sashimi on a bed of fresh watercress. (See recipe below) Sumida watercress can be found at:
All other outlets, look for the Sumida Farm name on the red and white watercress twist-tie.
Corned Beef and Watercress Recipe by the late Mrs. Norma Sumida, who made this almost every week for the Sumida family.
1 can (12 ounces) corned beef 2 tablespoons shoyu 1 bunch watercress, cut into 1-1/2 inch pieces In a large frying pan, fry corned beef over medium heat until heated through, about 5 minutes. Add shoyu and watercress, first the stems and then the leaves. Cover and turn heat to high. Cook for about 1 minute until watercress is slightly wilted. Mix gently and serve immediately with hot rice and takuwan.
Kalua Pork and Watercress with Hoisin Sauce Recipe by David Sumida, operations manager, Sumida Farm
1 Maui onion, halved and sliced 1/2 tablespoon canola oil 1 tub (12 ounces) kalua pork Lots of freshly ground pepper 2 tablespoons hoisin sauce 1 bunch watercress, cut into 1-1/2 inch pieces In a large hot pan or wok, add oil and stir-fry onion. Add kalua pork and cook for about a minute, breaking it up with a wooden spoon. Add freshly ground pepper, hoisin sauce and watercress. Cover and cook until watercress is wilted but still bright green. |
