Upon earning a college degree in marketing and international business, the might I say absolutely gorgeous Shin Ho, pictured above has decided instead of pursuing other ventures, to continue her family’s farming legacy. This, with mother Le Xieng, father Wei Chong, and brother Neal, running their farm out in Kahuku on the North Shore of Oahu.
With her education and youth, as well as the hip modern culinary trends taking shape in Hawaii and abroad, as the company’s Operations Manager, Shin, along with her brother have developed a revitalized marketing strategy that strives to take the quality of their produce, ethics of their workforce — and carried along with that, the Ho Farms name as a brand to the next level. Just as you might see ‘Nalo Farms by Dean Okimoto on a fine dining restaurant menu in Hawaii, chances are now so you’ll see Ho Farms featured in that gourmet dish you have your eyes feasted on.
Ho Farms is a regular vendor at the always awesome KCC Farmers Market, held every Saturday morning at the footstep of Diamond Head. Without further ado, what stay get from Ho Farms. Enjoy.
That said, I can never resist their grape and cherry tomatoes, which are their specialty and feature produce. This here is the Ho Farms Family Tomatoes, which includes an assortment of their heirloom and hybrid Grape and Cherry Tomato varieties….
Following is what I’ll simply name Ho Farms Tomato Monchong.
I start by first cutting the cherry and grape tomatoes in half, along with California Black Pitted Olives…
I then prepare a dressing that the tomatoes will marinade and macerate in by combining Apple Vinegar, Hawaiian Cane Sugar, Extra Virgin Olive Oil, minced fresh Dill and Fresh Cracked Black Pepper…
Add the halved tomatoes and olives and toss to coat, then refrigerate for a couple of hours….
Begin the dish by simmering Kabocha Japanese Pumpkin wedges, skin on in Dashi stock until fork tender (about 15 minutes)….
Prepare the fillet of Monchong (Sickle Pomfret) by simply seasoning with Hawaiian Salt and fresh crack black pepper…
Sautee on Medium-high heat with butter and EVOO until nicely crusted golden brown, with the center part of the fish just turning white (about 3 minutes per side, depending on thickness of cut)….
If you’re like me, you’ll lean on more medium-rare on the inside, yet certainly not raw.
Plate it up…
I actually thickened the mascerated/marinaded Ho Farms Cherry & Grape Tomatoes with a little bit of Mochiko Flour and Butter in a sauce pan, just to give the “sweated” liquid some body and extra flavor.
The Wine is Menage à Trois Sauvignon Blanc 2012.
And? Oh, it only tastes like a million dollar plate. Seriously, INSANELY DELICIOUS. Monchong hardly needs any help, yet the acidicity and sweetness from the Ho Farms tomatoes, along with the fresh dill and Chinese Parsley garnish kicked it up a gazillion notches.
Look at how moist the Monchong turned out…
The Sauvignon Blanc paired wonderfully with the entire dish, being even more notably complimentary to the sweet-meets-savory dashi simmered Kabocha Pumpkin.
All I have left to say is this Ho Farms Tomato Monchong dish with Kabocha Pumpkin was AMAZING.
Right about now after that sexy Menage à Trois of a dish, I could go for a cigarette, however I don’t smoke, so I’ll settle for some Liliha Bakery Coco Puffs and Green Tea Puffs…
Speaking of sexy, while I’m not one for tattoos (I have ZERO, and plan on keeping it that way), this dude hanging out at KCC Farmers Market has some pretty cool lookin’ tribal tats…
• Mother Daughter Series: Shin and Le Xieng Ho, Part One | Part Two – She Grows Food
• A visit to Kahuku’s Ho Farms with Alan Wong – Honolulu Magazine