PRODUCTION
New products that are making it to the markets this summer season include Parsnips (long requested by chef), Shiso, “Maxibel” haricot verts, heirloom Oxheart carrots (introduced from France in the 1840’s), Lemon Cucumbers, Japanese “Uchiki Kuri” squash, Green Tint escalloped summer squash, Celeriac, purple Kohlrabi, purple Tomatillo, “Invento” purple Cabbage, and Sorrel.


LETTUCE: Our original method of production is producing good results.

CABBAGE: Up in the air. Pacifico seems to no longer need. We are forging ahead with Tat Soi, which can be used fresh in salads, and are trying a new purple variety.

SPINACH: Doing well.

ARUGULA: Just fine.

CHARD: Currently over producing.

ONIONS: White Bunching Onions are in production, as are Leeks, and Maui onions.

FENNEL: Just fine.

BEETS: Doing well. Trying some new varieties: a red “Merlin” and new golden variety.

RADISH: Going for parsnips now too.

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: This versatile squash is now in season.

CILANTRO: We’ve been a little short due to a poor sequence in the new G block.

BASIL: Field plants are starting to produce.

ALL HERBS: We have small supplies of many herbs (chervil, lovage, terragon, dill, and sage) the chefs might be interested in, a medium supply of shiso, mint, basil, thyme, and parsley, and plenty of rosemary and oregano.

CITRUS: Remain consistent.

STONEFRUIT: Nice big peaches and nectarines this season, but very little plums pears, and figs. Apples are very consistent.

COFFEE TREES: Greenhouse seedlings are being potted and staged. They will need to be 12 to 18 inches high before planting out in the field (at least a year old).

PEAS: Fine.

EGGPLANT: Sticking with the Italian heirloom “Rosa Bianca” variety.

TOMATO: The early outs in the field took a hit with the 12 days of misty weather in mid May. Some are recovering. We are relying on tomatoes from out in the field but have kept the yellow ones in the small greenhouse as back up.



There’s been a lot of discussion about the farm to table concept we have not only created on Maui, but are perfecting. We have spearheaded this movement in Hawaii and still maintain that leadership…and with both hands on the wheel. However, primary to the concept of “farm to table” is the European (French) manner or style of devising the menu around what is available locally, whether you own it or not- and this is where we can improve.

“Think globally, eat locally” is a fine concept.

“Keeping it natural, keeping it real”

“Enrich your soul with a connection to the land. Become hunters and gatherers of a sort again, living in and for the seasons, and for the day’s treasures. Let the spirit fill you, surrounded in peace, well being, and the fellowship and communion of your dining companions at the absolute best table on Maui”.

“Its so rewarding to see our product reaching elevated forms of expression and flavor. There is a real sense of being a part of something unique amongst the staff, who have grown accustom to seeing on the dinner plates something they harvested earlier in the day”.

“O’o Farm is a place of serene beauty in the unique and pristine upcountry Maui environment where a spiritual connection to the land can be found and where sustenance is offered to enrich the mind, body, and soul”.

“Preserving local resources, enhancing lives everywhere”