Kathy ready to sell Mohala Farm's organic kale, collards, arugula, yukina savoy, mizuna, and fresh herbs
Kathy and I were late and forced to weave our oversized F-150 into a tight booth spot. The other sixty vendors at the Sunday Haleiwa Farmers’ Market were already set-up up and waiting for the crowds of locals and tourists to show up for the nine o’clock market opening. We hurried our tent canopy out of the truck bed and battled the strong hawaiian trade winds to erect the Mohala Farm stand in its usual spot at the market across from the lunch seating area and the concert stage. We quickly spread out bright green tablecloths and started laying out straw baskets full of ice to keep our produce fresh in the tropical heat. Finally we stocked bunches of lacinato and red russian kale, collard greens, and bags of arugula, mizuna, yukina savoy, and herbs like oregano, lemon thyme, mint, parsley, and cilantro. Our first bunch of lacinato or dino kale was sold before we could set everything up!