We find taro super starchy and bland, with a lot of potential to soak up flavors of other foods and fill us up fast. Jasmine made a delicious curry with the taro, green papaya, coconut, and honohono. We find jackfruit seed similarly bland and starchy, with a mealy texture and the ability to absorb other flavors. Jackfruit seed takes some fiddling to peel a tough waxy layer off the nuts, but takes less work to grow than taro, and probably we'll figure out some tricks to make the seed extraction go more quickly and smoothly.
|Practice climbing vine|
|Clive's taro field|
|Clive's ginger patch|
I'm still reading Mollison's Introduction to Permaculture, which has already given me some useful new ideas and plant pointers; I've never before read permaculture books with the tropics in mind, so now I get more meaning from many concepts I only skimmed before. I read a draft report on sustainable farming in Hawaii, but didn't find it very useful. Much of the book covered marketing and selling products, and the parts about actually growing food didn't go into enough detail (especially about Hawaii specific concepts) to add much to what I already know.