Waimea Town Market Events & News


    Primary Election visit

    Eleven candidates, running for county, state and federal offices, visited the Market on Saturday, July 14, allowing community members the opportunity to talk to them about concerns and ideas in the relaxed atmosphere of the Big Island's friendliest farmers' market.


    Primary Election Candidates that participated in this past Saturday's Waimea Town Market-Parker School Candidate Talk-Story included (L-R) Robert Green, Carl Sturges (Parker School headmaster), Bill Sanborn, Bob Marx, Dominic Yagong, Margaret Wille, Ed Miranda, Billy Kenoi, Lincoln Ashida, Lorraine Inouye, Harry Kim, Mitch Roth and Rep. Cindy Evans with Paul Johnston (Waimea Town Market event organizer and market vendor). Also participate was Sen. Malama Solomon.


    Waimea Cherry Blossom Heritage Festival

    Ryukyukoku Matsuri Daiko Kohala/Waimea
    performs at the Market during the
    Waimea Cherry Blossom Heritage Festival,
    February 6, 2012

    Mahalo Nina Qualizza



    Photos by Sadie Young - Okinawan Elsa Taiko Drumming


    St. Patrick's Day, 2012

    St. Patrick's Day, 2012

    The wearin' o' th' green was definitely in style as the leprechauns visited the
    Waimea Town Market on St. Patrick's Day. 
    Jessica Salerno-Woodbury,Susan Sanderson, Bonnie Cherni, Woody Young
    and their friends provided a fantastic concert of lively Irish tunes,
    appreciated by visitors and vendors alike.

    Waimea Cherry Blossom Fest 2012

    Ryukyukoku Matsuri Daiko Kohala/Waimea
    performs at the Market during the
    Waimea Cherry Blossom Heritage Festival,
    February 6, 2012

    Mahalo Nina Qualizza



    Chef Amy Ferguson Cooks at the Market

    Chef Amy Ferguson Cooks at Market

    Chef Amy Ferguson visited the Waimea Town Market on October 22 and put on a terrific cooking demonstration, preparing five dishes and answering dozens of questions about the creative culinary process.

    Many Big Island residents remember Chef Amy for the magical meals she created at her two eclectic Kailua-Kona restaurants, Oodles of Noodles and O’s Bistro.  An inductee into the Hawaii Regional Cuisine Hall of Fame at its recent inaugural meeting, Chef Amy has served as Executive Chef at Rosewood’s Hotel Hana-Maui and at the Ritz Carleton at Mauna Lani, and has been featured in numerous cookbooks and television programs, including Julia Child’s Cooking with Master Chefs series.  She now operates Cater Hawaii and continues to dazzle the palates of Big Island residents and visitors.  She can be reached through her web site, caterhawaii.com.

    The Recipes are below - or you can can download a .pdf file here

    Out of the frying pan...Chef Amy moves Rainbow Swiss Chard and Puna Goat Cheese

    Arranging the dumplings on the serving platter

    Chef Amy surveys a platter individual servings of Kabocha Ginger Flan

    Ladling Beet Balsamic Drizzle over the dumplings

    A close up of Kabocha Ginger Flan

     Pretty as a picture...the dumplings are ready to serve.

    Here are the recipes for Chef Amy’s “market specials,” included by permission from Chef Amy and Cater Hawaii.

    Rainbow Swiss Chard– Puna Goat Cheese Pot Stickers, Beet Balsamic Drizzle

    Makes approx 24

    8ribs                Swiss Chard, trim leaves (makes 4 c) from stems (makes 3/4 c), cut and keep separate

    ½ Tbsp            Olive Oil

    4 stems           Roasted Green Garlic, remove roots and chop

    2                      Leeks, white and light green portion only, wash thoroughly

    8oz                  Puna Goat Cheese

                            Salt and pepper to taste

    24                    Round Man Doo Pi Wrappers

    ½ cup             Cornstarch to cover the tray to keep the pot stickers from sticking                             and getting to wet


    Prep Method

    Saute Chard stems and clean leeks in olive oil, then add julienne chard leaves and green garlic until soft. Season with salt and pepper.
    Remove from pan and drain in colander if nec. Once cool, squeeze mixture in a towel to remove excess moisture if any.
    If chard pieces are too big , cut through greens before mixing into goat cheese. Taste and adjust seasoning.
    Fill and crimp to seal wrappers forming a dumpling. Pot stickers may be help a few days if placed on tray with cornstarch and left uncovered in the refrigerator to stay dry.

    Cooking Method

    Heat a skillet with small amount oil until medium hot.
    Add Pot stickers into skillet flat bottom down. Sauté until bottom is golden brown.
    Add enough white wine or water (depending on your desired taste) to steam by covering the pan.
    Once wrapper is cooked, remove from pan and finish by with Beet Balsamic drizzle.
    If desired, you may crumble goat cheese or shave parmesan over the pot stickers….

    Red Kuri-Lamb Curry
    Serves 4-6



    2 lbs                Maluhia Farm Lamb
    1 TBSP             vegetable oil
    1                      medium or 2 small onions, cut into wedges
    2                      cloves garlic, crushed
    1-2 TBSP          Thai red curry paste
    2 tsp                fresh ginger root, minced
    ½ cup             vegetable stock
    1 3/4 c            coconut milk
    1 ½ -2 #          red kuri squash or kabocha squash, cut into one and a half inch cubes (peeling is optional)
    1- 2 c              vegetables:
    ½ cup sliced bell peppers with 1 cup sliced bamboo shoots and/or cauliflower and/or sugar snap peas and ½ cup cubed tofu or 1 cup asparagus, halved and 1 cup young squash ie: patty  pan or yellow squash, thickly sliced, or 1 cup sweet potato, peeled and cubed and par boiled 5 minutes and ½ cup sliced bell  peppers.
    2 stalks            Sliced lemongrass / 4 lg Kaffir lime leaves julienned (optional)
    1 fresh             Thai chile (optional- only if you like it hot!)
    1/2 c               Thai or sweet basil

    Heat oil in wok or deep frying pan. Add onions, garlic, ginger and curry and stir 1 minute. Add stock and coconut milk and bring to simmer. Add the pumpkin, cover and cook for 10 minutes. Add vegetables (and lemongrass and chile if you are using) and cook another 5-7 minutes until the pumpkin is soft. Taste for salt. Stir in basil leaves leaving a few for garnish. Serve with jasmine or brown rice. Garnish with fresh basil leaves.

    Alternative serving suggestions: use a bed of assorted fresh greens gently wilted accompanied by quinoa flavored with raisins and caramelized onions.

    Island Thyme Gourmet Chorizo Mussels


    3lbs.                Black Mussels

    1oz                  Olive oil

    1lb                   Fresh Chorizo in casing (blanch and slice)

    4 oz                 Ancho paste mixed with lard

    1med              Onion, peeled and sliced

    6 stems           Green Garlic, roasted

    2 ea                Natural B Tomatoes, diced

    1 bunch         Cilantro, rough chopped

    8 oz                 white wine... leftovers from the night before

    4 oz                 unsalted butter

    1-2                   Meyer’s Lemon cut into 1/4ths ( to taste)

    Salt to taste



    Wash and de beard Mussels
    In a hot sauteuse pan,  add oil, onion sauté until soft

    Beet Tapenade

    1/2 pound pitted olive of choice

    1 pound fresh roasted beets, small diced (brunoise)

    2 anchovy fillets, rinsed (or to taste)

    1 small clove garlic, minced or Kekela’s fresh Green Garlic

    2 tablespoons capers

    2 to 3 fresh basil leaves (oregano or thyme is a wonderful addition as well)

    1 tablespoon freshly squeezed Meyer’s lemon juice, white balsamic or sherry vinegar

    2 tablespoons extra-virgin olive oil



    Rinse the olives if you prefer less brine. Place all ingredients in the bowl of a food processor with the exception of the beets. Process to combine until the mixture becomes a coarse paste (Stopping to scrape down the sides of the bowl).  Approximately 1 to 2 minutes total.  Stir in diced beets and more fresh herbs. Transfer to a bowl and serve.


    Kabocha Ginger Flan

    Pre heat oven to 350degrees

    12                    Lg. Whole Eggs, beaten

    2 12 oz can    Carnation Evaporated Milk

    2 14 oz can    Nestle La Lechera or Eagle Brand sweetened condensed milk

    ¼ cup                         Candy Man Candied Ginger, finely chopped

    1                      Kabocha Pumpkin, split and roasted (approx 2 cups puree)

    Mix together. Pour into a caramel lined baking dish. Bake in a water bath for 1 hour.  Flan is cooked the “giggle” is firm


    Caramel Coating

     Heat ½ cup to desired caramel color. It turns fast, watch stirring as little as possible. Do not burn.