We chatted a bit about how kalo grows, and the importance of this Canoe Crop in Hawaiian culture and cuisine. Poi is a first food for many babies raised on the islands, as it is naturally hypoallergenic, easily digestible and high in calories, calcium, and iron.
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Tree to cup coconut milk
Our farm family worked together to make coconut milk with the families. Tots nibbled on the fresh meat and sampled the milk before it was blended with frozen Ice Cream bananas and chunks of previously cooked Kalo. Many hands and many steps made for a truly delicious smoothie!
Kalo Smoothie
-Steamed and frozen kalo
-Frozen Ice Cream bananas
-Coconut Milk
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"Poi"Play Dough
To deepen the toddlers' concept of Kalo through sensory play, we made and pounded "poi" play dough.
Many children were eager to lend their hands in measuring the flour, adding the salt, oil and squeezing the lemons. We added the ingredients to the Instant Pot and whipped up a batch right there on the farm! After letting it cool, we played, pounded, sang, and wrapped up the dough to bring home. This batch was made with dried butterfly pea flowers, yielding a rich purple hue, but if made with fresh flowers, it produces a lighter colored dough as pictured in the recipe below.
Story Circle
This week we read 'Ohana Means Family by Ilima Loomis, a book sharing the story of a family coming together in the traditional process of making poi for their luau.
Reads and Resources
https://eatbreadfruit.com/blogs/culture-and-place/kalo-in-hawaiian-culture
https://www.hipagriculture.org/aina-lessons/kalo-101
https://kokuahawaiifoundation.org/wp-content/uploads/2023/10/KHF_HH_EdSheet_Banana-2.pdf
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