March report

To continue the discussion from last report, we were empirically assessing our current crop capacity in the gardens. The percentage of land currently under cultivation indicates we are still operating at peak production in the gardens, which we have now determined to be precisely 0.8 of an acre. Add the asparagus (seasonal) and green houses and we are currently cultivating a tad over 1 acre of land in vegetables. If we are to further diversify, new land must be opened up. Even so, ongoing decisions must be made to prioritize how much of which crops will be grown when. When its all said and done, the vegetable gardens will likely always represent the better return on the our investment when compared to the tree orchards. Many of those items are ill suited for the Waipoli microclimate or are growing in an under exposed location- being overly shaded by all the wattle; and are…seasonal. In the long term, coffee will likely surpass the gardens and be our #1 cash crop. The greenhouses, if considered separately, also have the potential for high returns, but will need help with vents and fans and perhaps better exposure.

The long view of vegetable production at O’o seems to indicate a correlation between an increase in diversification and an overall decrease in production. When you consider that not all experimentation (trial and error) with new crops are successful in yielding fruitful or long term results, the space and resources allocated towards such an endeavor might have been used for more consistent, proven producers. In the end, space is a limiting factor, and a balance must be reached so that we don’t shoot ourselves in the foot chasing an elusive goal. Not just any ol crop makes it on to the production list, and not just any ol crop will grow year round out in the fields- in fact, many are seasonal. When we experiment with different crops, we are taking away much needed space in the gardens that could be dedicated to something we know works and will provide steady product. For the time being we are allocating garden space and resources to the items that have proven track records and are foregoing further diversification…and as a result, we are back on top with more consistent production even if of fewer items. The farm has determined that this will serve the restaurants better.

Instead of opening up the soccer field for more cultivation in our ongoing quest, there are areas available now that could be converted from within the gardens that are vastly under-performing. The bottom terrace has rich soil currently allocated to strawberries and blueberries, yet these items have not been productive and/or may be ill suited to the Waipoli microclimate. Certainly if we are to assign a production dollar amount to these items, it becomes evident that we are wasting the space, unless there is some other purpose they are fulfilling (such as ornamentals). Speaking of ornamentals, we may do very well to expand upon them. That bottom terrace would make a most beautiful rose garden. We know roses do well in Waipoli. Lets do it!!!

Celeriac (celery root) and Sunchokes (Jerusalem Artichoke) are being procured but are either seasonal products (fall only) or illegal to ship to Hawaii. We are also poised & ready for Mung Bean sprout production as soon as the seed arrives...which it now has.
Parsnips have also been planted and we are anxiously awaiting the results.



LETTUCE: We have re-established our original method of production (direct seed- no plugs) and production is back up to par.

CABBAGE: We have to put a limit on them for the sake of soil fertility, crop rotations, and natural pest control.

SPINACH: Doing well.

ARUGULA: Doing very well.

CHARD: Fine.

ONIONS: Production is creeping upwards with the return of bunching onions, elephant garlic, leeks, and yellow granex (sweet Maui onions).

FENNEL: Just fine.

BEETS: Doing well.
RADISH: Considering discontinuing the watermelon variety and going for parsnips.

KALE: We are expanding our repertoire of this “super food” adding the purple flowering to the blue and red already in production. Kale has become a major new crop.

CARROTS: Fine.

CHAYOTE: Waiting for the squash to form on the vines.

CILANTRO: Just fine.

BASIL: The years first crop came in: unprecedented at O’o but they are greenhouse plants. I have found the basils to be very “long day” specific.

ALL HERBS: See finale below. Shiso is starting to come in from the greenhouses.

MICRO GREENS: We tried em but are fine-tuning germination tray production for ease in growing, transporting, and kitchen usage.

SPROUTS: Mung bean sprouts are coming in and the chefs seem to like them.

CITRUS: We have finally found the perfect application (and bar related of course): sangria!!! Ole!

STONEFRUIT: A light year so far with the nectarines. The peaches are flowering, not much else so far.

COFFEE TREES: There are now 60 trees in the ground that are being cared for. The smaller ones don’t do well in the field- its best to wait a year or so until they are about 12 to 18 inches tall. There are choke germinating in the greenhouse.

PEAS: going strong.

EGGPLANT: These will be the last put out in the field for summertime production (like squash) unless someone wants to make them a priority.

TOMATO: the heirlooms in the greenhouses are starting to happen, More have and will be moved into the gardens in hope of a favorable season.


The flowerbed next to the kitchen area has been rescued from neglect and is being transformed into a kitchen herb garden with culinary and medicinal herbs. The area has recently been terraced with spiraling stepping stones that divide the space into seven separate beds. They will be fleshed out with lemongrass, bay leaf, stevia, chervil, dill, basils, thymes, balm, epazote, and chili peppers, along with ornamentals for a first try.