Farmers in Waimanalo work throughout Hawaii’s virtually year-round growing season, delivering bountiful, nutritious crops for local comfort dishes.

Waimanalo’s agricultural resource is one of the draws at the inaugural Ka Piko: Celebrating Waimanalo, Sunday at Sea Life Park Hawaii. The event will showcase the unique qualities of Waimanalo’s ahupuaa through food, culture and education.

In attendance will be local food vendors, and a farmer’s market will offer produce grown in Waimanalo. Look for olena (turmeric) and marungay (moringa), now recognized as antioxidant, anti-inflammatory foods. They’re featured in these recipes shared by the Alivado and Benabese ohana, members of Waimanalo Agriculture Association.

GRANDMA MARY’S PINAKBET (FILIPINO VEGETABLE STEW)

• 1 tablespoon vegetable oil
• 1 pound roast pork, cut into 1-inch pieces (optional)
• 2 to 3 medium Japanese eggplant, sliced in half lengthwise and into 2-inch pieces
• 1 (2-pound) bag long beans, cut into 2-inch pieces
• 2 medium bittermelon, sliced in half lengthwise, seeded, rubbed with salt, rinsed, and cut into 2-inch pieces
• 10 pieces okra, left whole
• 1 large tomato, diced
• 1/2 white onion, thinly sliced
• 1/2 clove garlic, smashed and chopped
• 1 (3-inch) piece ginger, thinly sliced
• 2 tablespoons water
• 3 tablespoons patis, or to taste (fish sauce, available in Asian section of grocery store)
• Garlic salt, to taste

In large pot, heat oil on medium-high. If using roast pork, place in pot first then continue to layer vegetables in this order: eggplant, long beans, bittermelon, okra, tomato, onion, garlic and ginger.

In small bowl, combine water with patis and add to pot, leaving cover slightly ajar until pot starts to steam. Cover completely and remove from stove. Shake pot to mix vegetables and keep covered to allow them to cook until tender. Add garlic salt and adjust seasonings if necessary. Serves 4.

Approximate nutritional information, per serving (not including optional ingredients to taste): 260 calories, 4.5 g fat, 1 g saturated fat, 1,100 mg sodium, no cholesterol, 45 g carbohydrate, 11 g fiber, 14 g sugar, 12 g protein.

COCONUT KABOCHA AND TARO WITH MARUNGAY

• 1 (14-ounce) can coconut milk
• 1 (4-inch) piece ginger, cut into slices
• 1/2 medium kabocha (Japanese squash), skin and seeds removed and cut into 2-inch pieces
• 1 cup cooked taro, cubed
• 1-1/2 cups marungay leaves (moringa), removed from stem
• Patis, to taste
• Water as necessary

In a large pot on medium-high, combine coconut milk and ginger and bring to a boil. Add kabocha, lower heat and cook until tender.

Add taro and simmer 5 minutes. Add marungay leaves and patis and simmer on medium 7 minutes. Add water by 1/4 cup as necessary to prevent coconut milk from evaporating completely. Serves 4.

Approximate nutritional information, per serving (not including patis to taste): 310 calories, 21 g fat, 19 g saturated fat, no cholesterol, 20 mg sodium, 28 g carbohydrate, 4 g fiber, 6 g sugar, 5 g protein.

OLENA ADOBO

• 1/2 teaspoon canola oil
• 8 to 9 cloves garlic, chopped
• 3 pounds pork butt (substitute 3 pounds chicken or tofu), cut into 3- to 5-inch pieces
• 8 to 9 slivers olena (turmeric), divided
• 2 cups water (or more, to cover pork)
• 1/2 cup oyster sauce
• 1/4 cup shoyu (substitute liquid aminos)
• 1 teaspoon sugar (substitute honey)
• 1/4 cup vinegar, or to taste
• 1 large potato, cubed
• 5 to 6 bay leaves

In medium pan, heat oil on medium-high. Add garlic and pork and brown. Add 4 or 5 slivers olena and continue to brown meat. Add water to cover pork and bring to a simmer.

Add oyster sauce, shoyu, sugar, vinegar, potato and bay leaves. Simmer 20 minutes then add remaining pieces of olena. Cook until pork is tender, about 5 to 10 more minutes, then adjust sauce as necessary.

Serve over rice or with a vegetable dish. Serves 4.

Approximate nutritional information, per serving (not including rice): 380 calories, 12 g fat, 4 g saturated fat, 120 mg cholesterol, 2,000 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g sugar, 42 g protein.

KA PIKO CELEBRATING WAIMANALO FESTIVAL

>> When: 9:30 a.m. to 3 p.m. Saturday

>> Where: Sea Life Park Hawaii

>> Admission: $15 (discounted park admission)

>> Parking: $5 on site

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.