Our little family just returned from eight sun-filled, relaxing days on the garden island of Kauai. Our transition back to reality has been slow and somewhat painful. I could chalk it up to jet lag and be done with it, but I don’t think that would do it justice.The truth is, there are a handful of places in this world that, the minute I set foot within their borders, I feel like I’ve slipped on a favorite pair of comfy pajamas. Kauai is one of them. Nearly eight years ago, my husband and I chose this quiet little island as our honeymoon destination, and ever since we’ve dreamed of going back.
A couple of years ago, my parents-in-law purchased a time share on Kauai, and they invited all of us (our family, my husband’s two brothers and their wives and children) to join them there for a week this summer. While it was a completely different experience from the one we had when we were newlyweds, it was just as remarkable in its own way.
We aren’t really big “doers” when we go on vacation. There are a lot of really cool outdoor adventures to be had on Kauai, and one day I imagine we’ll participate in some of them. We’ve just never felt a lot of pressure to do a million things while we’re there – probably because we know in our hearts that we’ll be back again one day.
On this last trip, we took in some sites, and marveled at the gorgeous scenery. We visited a number of little towns, and enjoyed some delicious food from some well-known local joints along the way. The pizza in Kilauea topped with garden fresh veggies was the perfect quick lunch on the way home from the lighthouse; the shrimp in Waimea was tender, spicy, crispy and delicious; the Puka dogs in Poipu were just as weird and wonderful as I imagined they’d be after seeing them featured on No Reservations last year; and the burger at Bubba’s, made with Kauai grass fed beef, was juicy and flavorful. The people are friendly, the food is good, and the scenery is magical. Is it any wonder that I feel right at home there? The minute I set foot on the island eight years ago, I knew I belonged there. And this most recent trip has just re-confirmed my suspicions.
So, returning to real life has been a little bit of a challenge. In addition to adjusting to the time change, it almost feels like we left a little piece of ourselves on the garden isle. I guess we’ll just have to head back one day soon to retrieve it.
In the meantime, I’m keeping myself busy in the garden, trying to keep up with the growing number of sun-ripened tomatoes that seem to be spilling forth from their tangled vines. I returned home to find the table on the deck weighted down with a ridiculous number of giant pink brandywines, little black princes and tiny jellybean grape tomatoes. Ever since I’ve been doing my best to eat them or process them before they turn to moldy mush.
We’ve eaten our weight in this delicious pasta salad – a pound of tri-colored rotini tossed with an equal measure of quartered grape tomatoes and/or diced brandywine tomatoes, four ounces of chevre, and a few sprigs of fresh thyme.
I’ve made salsa using these lovely little golden grape tomatoes, some of the black princes, and minced jalapenos. I canned seven pints of a mixture of brandywines, romas and black princes the other day (and there are more on their way this week).
I found myself the other day with a giant mound of these little yellow, red and green wonders (they’re prolific suckers – I had six full trays of them in my dehydrator, all from a couple of days of picking). I halved them and tossed them with about 1/2 a teaspoon of pickling salt. Then I laid them out on the trays of my dehydrator (although you could sun-dry them, too) and let them dry at 125F for about 12 hours (the instructions said to leave them for 5-9 hours, but mine were still awfully wet at the 9-hour mark, so I let them go a few hours longer – now they’re nice and raisin-like).
I’ve eaten a few of them straight from the jar, and their flavor is reminiscent of what I imagine a ray of sunshine would taste like if you could gather it in a cup and drink it – infused with warmth and comfort, umami at its very core. I can’t wait to use them in this pesto recipe from Animal, Vegetable, Miracle.
So, while we don’t have the sun and sand at our back door anymore, we can at least capture a little bit of sunshine and keep it close. When it comes time for the leaves to fall from the trees, and the gray winter days seem neverending, we can open that little jar of flavor and infuse our meals with a little summer warmth. And close our eyes and dream of Kauai.