Happy Coconuts!!
Karma and her daddy Jake picked some coconuts from their home and brought them to share with friends. The kids LOVED watching uncle bison crack open the coconuts, they all got to sample some coconut water & have some fresh coconut to eat! Mahalo!!
Our Two Littlest Ladies
Say aloha to the new generation coming into Ka Hana Pono, two year olds Maila and Gianna :)
Sign to Stop the Monsanto Protection Act
Aloha Friends,
Once again, Monsanto and the bio-tech industry are working behind closed doors to undermine your basic rights. This time they’ve gone too far!
This week, Senator Mikulski (D-MD) has introduced an outrageous rider giving a blank check to Monsanto and other corporations to plant illegal genetically engineered crops and it could be voted on tomorrow!
This dangerous rider was not included in the House-passed CR, it's dissappointing to see that Senator Mikulski has included it in the Senate version.
Thanks to some pressure Senator Tester has introduced an amendment (#74), co-sponsored by Senators Boxer, Gillibrand, and Leahy, to strike the rider from the Continuing Resolution!
Hidden under the guise of a “Farmer Assurance Provision” (Section 735), the provision strips the rights of federal courts to halt the sale and planting of genetically engineered crops during the legal appeals process.
In the past, legal advocates have successfully won in court the right to halt the sale and planting of unapproved GMO crops while the approval of those crops is under review by a federal judge.
Join us in putting a stop to the Monsanto Protection Act!
http://action.fooddemocracynow.org/sign/stop_the_monsanto_protection_act_today_senate/
Once again, Monsanto and the bio-tech industry are working behind closed doors to undermine your basic rights. This time they’ve gone too far!
This week, Senator Mikulski (D-MD) has introduced an outrageous rider giving a blank check to Monsanto and other corporations to plant illegal genetically engineered crops and it could be voted on tomorrow!
This dangerous rider was not included in the House-passed CR, it's dissappointing to see that Senator Mikulski has included it in the Senate version.
Thanks to some pressure Senator Tester has introduced an amendment (#74), co-sponsored by Senators Boxer, Gillibrand, and Leahy, to strike the rider from the Continuing Resolution!
Hidden under the guise of a “Farmer Assurance Provision” (Section 735), the provision strips the rights of federal courts to halt the sale and planting of genetically engineered crops during the legal appeals process.
In the past, legal advocates have successfully won in court the right to halt the sale and planting of unapproved GMO crops while the approval of those crops is under review by a federal judge.
Join us in putting a stop to the Monsanto Protection Act!
http://action.fooddemocracynow.org/sign/stop_the_monsanto_protection_act_today_senate/
2012 Tax Statements
2012 Tax Statements were sent out in January & February of 2013. If you haven't received your tax statement or if you have any questions please contact us.
Below is some information from www.irs.gov regarding filing for the childcare tax credit.
When filing your taxes you will be using the information we provided you on your tax statement to complete IRS Form 2441 Part 1.
Information needed to identify the care provider, you must give the provider's:
Name,
Address, and
Taxpayer identification number.
If the care provider is an individual, the taxpayer identification number is his or her social security number or individual taxpayer identification number. If the care provider is an organization, then it is the employer identification number (EIN).
GETTING THE INFORMATION:
You can use Form W-10, Dependent Care Provider's Identification and Certification, to request the required information from the care provider. Or through any of the following means:
A copy of the provider's social security card,
A copy of the provider's completed Form W-4, Employee's Withholding Allowance Certificate, if he or she is your household employee,
A copy of the statement furnished by your employer if the provider is your employer's dependent care plan, or
A letter or invoice from the provider if it shows the necessary information.
WHAT GETS SENT TO THE IRS:
You should keep this information with your tax records.
Note that you do not send Form W-10 (or other document containing this information) to the Internal Revenue Service; these are simply the methods of gathering the information, IRS Form 2441 Part 1 is what gets sent into the IRS.
Below is some information from www.irs.gov regarding filing for the childcare tax credit.
When filing your taxes you will be using the information we provided you on your tax statement to complete IRS Form 2441 Part 1.
Information needed to identify the care provider, you must give the provider's:
Name,
Address, and
Taxpayer identification number.
If the care provider is an individual, the taxpayer identification number is his or her social security number or individual taxpayer identification number. If the care provider is an organization, then it is the employer identification number (EIN).
GETTING THE INFORMATION:
You can use Form W-10, Dependent Care Provider's Identification and Certification, to request the required information from the care provider. Or through any of the following means:
A copy of the provider's social security card,
A copy of the provider's completed Form W-4, Employee's Withholding Allowance Certificate, if he or she is your household employee,
A copy of the statement furnished by your employer if the provider is your employer's dependent care plan, or
A letter or invoice from the provider if it shows the necessary information.
WHAT GETS SENT TO THE IRS:
You should keep this information with your tax records.
Note that you do not send Form W-10 (or other document containing this information) to the Internal Revenue Service; these are simply the methods of gathering the information, IRS Form 2441 Part 1 is what gets sent into the IRS.
ESSENTIAL OILS FOR CHILDREN - FREE CLASS
Hosted by Paulyne Stayberg, a Certified Herbalist and Aromatouch Practitioner.
Class includes:
Where: Ka Hana Pono Healing & Learning StudioCottage #4, Waialua Community Association66-434 Kam. Hwy., Haleiwa HI 96712
RSVP: For redemption coupon for Lavender and Wild Orange samples plusa Living magazine.
Class includes:
- An Introduction to Essential Oils
- Essential Oils recommended for children - The Essential Oil Kit for Children
- Learn about the healing properties of these oils.
- Common health issues affecting children
- Correct application of essential oils for children.
- Learn how to use them correctly. Wrong topical application of these powerfuloils can hurt your children’s skin or giving the wrong dosage could result inundesirable results.
- Aromatouch for children
Where: Ka Hana Pono Healing & Learning StudioCottage #4, Waialua Community Association66-434 Kam. Hwy., Haleiwa HI 96712
RSVP: For redemption coupon for Lavender and Wild Orange samples plusa Living magazine.
Angelica 282-2501, kahanaponodaycare@hawaii.rr.com
Paulyne 285-6110. krafsmith@yahoo.com
Bill 753-9892, bstayberg@gmail.com
FREE ADMISSION!!!
Comet PANSTARRS Now Visible In The Northern Hemisphere
Children love star-gazing and it's time to start watching for Comet PANSTARRS, one of two comets to get excited about in 2013!
PANSTARRS – is being seen nightly now in skies around the world. It’s low in the west after sunset – near the moon on March 12 and March 13. And it’s getting easier to see each day from Earth’s Northern Hemisphere, as it moves northward on the sky’s dome. It’s moving a little higher out of the bright depths of twilight every day now. The Southern Hemisphere has been seeing PANSTARRS for some weeks already.
Remember, the comet will be low in the west immediately after sunset – not prominent in the midst of evening twilight – but there if your sky is clear to the horizon and unobstructed by trees or tall buildings. Watch for its fan-shaped comet tail.
PANSTARRS – is being seen nightly now in skies around the world. It’s low in the west after sunset – near the moon on March 12 and March 13. And it’s getting easier to see each day from Earth’s Northern Hemisphere, as it moves northward on the sky’s dome. It’s moving a little higher out of the bright depths of twilight every day now. The Southern Hemisphere has been seeing PANSTARRS for some weeks already.
Remember, the comet will be low in the west immediately after sunset – not prominent in the midst of evening twilight – but there if your sky is clear to the horizon and unobstructed by trees or tall buildings. Watch for its fan-shaped comet tail.
Whole Foods To Label All GMO Products by 2018
Whole Foods has recently announced their plan to label all GMO products in their stores. This is a major victory for those who have been raising awareness about this issue for years! It is a step in the right direction which will at a minimum give shoppers knowledge to choose, and at most will contribute to the effort to have GMO foods eliminated entirely from our food supply.
Whole Foods' mandatory GMO labeling initiative and why it will take five years to solve the GMO problem:
http://www.naturalnews.com/039456_Whole_Foods_GMOs_food_labels.html
Whole Foods' mandatory GMO labeling initiative and why it will take five years to solve the GMO problem:
http://www.naturalnews.com/039456_Whole_Foods_GMOs_food_labels.html
Our Gardens
Foods the children grow at Ka Hana Pono:
Cucumber
Jalapeños
Arugula
Russian kale
Nasturtium
Sugar pees
Mulberries
Ginger
Basil
Cacti
Today we'll be cooking some cacti for the children to try.
Cucumber
Jalapeños
Arugula
Russian kale
Nasturtium
Sugar pees
Mulberries
Ginger
Basil
Cacti
Today we'll be cooking some cacti for the children to try.
Fun with nature!
Aidan said, "I know, I will rake the leaves so we can throw them in the air then the next person can rake them again!" FUN!
Jalapeños too!
Jasper says his mom and dad would love to spice up their lunch with these jalapeños he and his friends grew :)
Recipes Using Surinam Cherries
CHERRY CHERRY UPSIDE-DOWN CAKE
*For extra assurance that your cake will release easily, you can use silicon bakeware.
Butter-flavored cooking spray
2 tablespoons butter
3/4 cup brown sugar
2 tablespoons water or lemon juice
1 1/2 cup Surinam cherries, seeded
1 cup sugar
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup milk
1 to 2 teaspoons vanilla
Heat oven to 375 degrees. Spray a 9-inch round cake pan with butter-flavored cooking spray.
In a small saucepan, melt 2 tablespoons butter and stir in 1/2 cup packed brown sugar and water or lemon juice. Allow this caramel to come to a boil and pour into prepared cake pan, tilting and rotating to cover the pan's bottom evenly. In a small bowl, mix together Surinam cherries and sugar. Spoon over caramel in cake pan, leaving a little margin around the edge, as the cherries tend to spread.
In a large bowl, sift together cake flour, baking powder and salt; set aside. With an electric mixer, cream butter, beat in sugar, add eggs and beat on medium until color lightens and mixture is fluffy. Alternately add flour mixture and milk, beating well between additions. Stir in vanilla. Carefully turn batter out over fruit in cake pan, pouring and spreading so as to cover fruit and caramel. Bake at 350 degrees for 40-45 minutes (the cake will be an almost chocolate brown). Cake should shrink from sides of pan and spring back in center when you touch gently on the center. While cake is still quite hot, place flat cake plate over top of cake, and invert cake onto cake plate. Slowly and carefully remove the cake pan, using a paring knife to lift the edge.
Makes 8 servings. Per serving: 500 calories, 18 g fat, 10 g saturated fat, 100 mg cholesterol, 300 mg sodium, 82 g carbohydrate, 1 g fiber, 60 g sugar, 5 g protein
Pineapple variation: Arrange five or six pineapple rings on caramel. Fill centers with cut banana. Decorate in between with raisins or cherries. Use pineapple juice instead of lemon juice or water when making the caramel. Make cake as above.
JESSIE KIYABU'S SURINAM CHERRY JELLY
(Mrs Kiyabu believed in making jelly 1 cup at a time, something she learned from a great jelly-maker of her acquaintance. It's all but a lost art now). Here are a couple more of her tips & the recipe is below. Enjoy! :)
- As with any jelly, you start by extracting the juice, boiling the cherries briefly, then allowing them to drip through a filter. (People used to use jelly bags made from muslin, but Mrs Kiyabu finds that a plain metal colander works just as well, if you're careful.)
- Main thing: DON'T press on the fruit or stir it up. Five pounds of Surinam cherries yield about 7 cups of juice.
Surinam cherries
Water
Sugar
Wash and sterilize as many small canning jars as you think you'll need in boiling water (4- or 6-ounce jars). Don't boil lids; place them in a colander and pour very hot water over them.
Place whole Surinam cherries — however many you have; you'll be measuring later — in a large soup pot. Cover with water; water should cover cherries by about 1 inch. Bring to a boil and boil until the liquid changes to red. Watch closely; length of time depends on size of pot and amount of cherries and water but at least 20-30 minutes.
Slowly and carefully, pour cherries and liquid into a metal colander (not a wire strainer) in the sink or over a large bowl. Do NOT press down or stir; handle fruit gently so it releases only the juice. Allow to drain undisturbed for half a day. When juice appears fully drained, discard pulp and seeds. Now you're ready to make jelly.
Put 1 cup juice into a medium-size saucepan. Bring to a boil over high heat and add 1 cup of sugar. Bring to a boil again and boil 4-5 minutes. Do not skim scum, just stir it back into the jelly. The jelly is ready when it drips off a wooden spoon in large blobs, not in a sheet. The entire process takes about 10 minutes.
Pour jelly into a sterilized 6-ounce jar. Kiyabu seals the jelly with a thin layer of paraffin wax, but some experts don't consider this sufficient protection and suggest processing the jars in a boiling water bath for 10 minutes.
Repeat, 1 cup at a time, with remaining juice.
Per serving (1 tablespoon): 50 calories, 13 g carbohydrate, 12 g sugar, and no fat, saturated fat, cholesterol, sodium, fiber or protein
*For extra assurance that your cake will release easily, you can use silicon bakeware.
Butter-flavored cooking spray
2 tablespoons butter
3/4 cup brown sugar
2 tablespoons water or lemon juice
1 1/2 cup Surinam cherries, seeded
1 cup sugar
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup milk
1 to 2 teaspoons vanilla
Heat oven to 375 degrees. Spray a 9-inch round cake pan with butter-flavored cooking spray.
In a small saucepan, melt 2 tablespoons butter and stir in 1/2 cup packed brown sugar and water or lemon juice. Allow this caramel to come to a boil and pour into prepared cake pan, tilting and rotating to cover the pan's bottom evenly. In a small bowl, mix together Surinam cherries and sugar. Spoon over caramel in cake pan, leaving a little margin around the edge, as the cherries tend to spread.
In a large bowl, sift together cake flour, baking powder and salt; set aside. With an electric mixer, cream butter, beat in sugar, add eggs and beat on medium until color lightens and mixture is fluffy. Alternately add flour mixture and milk, beating well between additions. Stir in vanilla. Carefully turn batter out over fruit in cake pan, pouring and spreading so as to cover fruit and caramel. Bake at 350 degrees for 40-45 minutes (the cake will be an almost chocolate brown). Cake should shrink from sides of pan and spring back in center when you touch gently on the center. While cake is still quite hot, place flat cake plate over top of cake, and invert cake onto cake plate. Slowly and carefully remove the cake pan, using a paring knife to lift the edge.
Makes 8 servings. Per serving: 500 calories, 18 g fat, 10 g saturated fat, 100 mg cholesterol, 300 mg sodium, 82 g carbohydrate, 1 g fiber, 60 g sugar, 5 g protein
Pineapple variation: Arrange five or six pineapple rings on caramel. Fill centers with cut banana. Decorate in between with raisins or cherries. Use pineapple juice instead of lemon juice or water when making the caramel. Make cake as above.
JESSIE KIYABU'S SURINAM CHERRY JELLY
(Mrs Kiyabu believed in making jelly 1 cup at a time, something she learned from a great jelly-maker of her acquaintance. It's all but a lost art now). Here are a couple more of her tips & the recipe is below. Enjoy! :)
- As with any jelly, you start by extracting the juice, boiling the cherries briefly, then allowing them to drip through a filter. (People used to use jelly bags made from muslin, but Mrs Kiyabu finds that a plain metal colander works just as well, if you're careful.)
- Main thing: DON'T press on the fruit or stir it up. Five pounds of Surinam cherries yield about 7 cups of juice.
Surinam cherries
Water
Sugar
Wash and sterilize as many small canning jars as you think you'll need in boiling water (4- or 6-ounce jars). Don't boil lids; place them in a colander and pour very hot water over them.
Place whole Surinam cherries — however many you have; you'll be measuring later — in a large soup pot. Cover with water; water should cover cherries by about 1 inch. Bring to a boil and boil until the liquid changes to red. Watch closely; length of time depends on size of pot and amount of cherries and water but at least 20-30 minutes.
Slowly and carefully, pour cherries and liquid into a metal colander (not a wire strainer) in the sink or over a large bowl. Do NOT press down or stir; handle fruit gently so it releases only the juice. Allow to drain undisturbed for half a day. When juice appears fully drained, discard pulp and seeds. Now you're ready to make jelly.
Put 1 cup juice into a medium-size saucepan. Bring to a boil over high heat and add 1 cup of sugar. Bring to a boil again and boil 4-5 minutes. Do not skim scum, just stir it back into the jelly. The jelly is ready when it drips off a wooden spoon in large blobs, not in a sheet. The entire process takes about 10 minutes.
Pour jelly into a sterilized 6-ounce jar. Kiyabu seals the jelly with a thin layer of paraffin wax, but some experts don't consider this sufficient protection and suggest processing the jars in a boiling water bath for 10 minutes.
Repeat, 1 cup at a time, with remaining juice.
Per serving (1 tablespoon): 50 calories, 13 g carbohydrate, 12 g sugar, and no fat, saturated fat, cholesterol, sodium, fiber or protein
Hooray! We'll have Surinam Cherries soon!
Callum takes note that the surinam cherry bushes are starting to flower & will turn into delicious (sour) cherries :).
The taste of this fruit straight off the tree might taste some getting used to, most of the children enjoy harvesting, washing & eating these. The Surinam Cherry also makes super yummy jams and pies.
The Surinam Cherry, also called pitanga, Brazil cherry, and in Hawaii, pumpkin cherry, is a large shrub that can achieve heights in excess of 25 feet. It is often referred to as a tree. The evergreen leaves, ovate to lanceolate, are slightly bronze colored when young and about 2 inches x 1/2 to 3/4 inches. One to four fragrant white flowers are found together in a leaf axil, each 3/8 inch diameter with an average of 50 stamens. The fruit is thin skinned, 7 to 8 ribs, 1.5 inch diameter with 1 to 3 seeds. The fruit is green when young, turning to orange then to a bright red or dark purple-black. The sweet juicy flesh is considered refreshing by some and an acquired taste by others due to its resinous flavor.
A member of the Myrtaceae family, the plant is related to guava, jaboticaba, mountain apple and other members of the genus Eugenia, which includes more than 30 edible species.
FRUIT USES & Nutrition
Average Brix 13 (5 samples each from 2 trees with red fruit)
Average Brix 15 (5 samples each from 1 tree with black fruit)
Food Value Per 100 g of Edible Portion
Calories 43-51 g
Moisture 85.4-90.70 g
Protein 0.84-1.01 g
Fat 0.4-0.88 g
Carbohydrates 7.93-12.5 g
Fiber 0.34-0.6g
Ash 0.34-0.5 g
Calcium 9 mg
Phosphorus 11 mg
Iron 0.2 mg
Carotene (Vitamin A) 1,200-2,000 I.U.
Thiamine 0.03 mg
Riboflavin 0.04 mg
Niacin 0.03 mg
Ascorbic Acid 20-30 mg
The taste of this fruit straight off the tree might taste some getting used to, most of the children enjoy harvesting, washing & eating these. The Surinam Cherry also makes super yummy jams and pies.
The Surinam Cherry, also called pitanga, Brazil cherry, and in Hawaii, pumpkin cherry, is a large shrub that can achieve heights in excess of 25 feet. It is often referred to as a tree. The evergreen leaves, ovate to lanceolate, are slightly bronze colored when young and about 2 inches x 1/2 to 3/4 inches. One to four fragrant white flowers are found together in a leaf axil, each 3/8 inch diameter with an average of 50 stamens. The fruit is thin skinned, 7 to 8 ribs, 1.5 inch diameter with 1 to 3 seeds. The fruit is green when young, turning to orange then to a bright red or dark purple-black. The sweet juicy flesh is considered refreshing by some and an acquired taste by others due to its resinous flavor.
A member of the Myrtaceae family, the plant is related to guava, jaboticaba, mountain apple and other members of the genus Eugenia, which includes more than 30 edible species.
FRUIT USES & Nutrition
Average Brix 13 (5 samples each from 2 trees with red fruit)
Average Brix 15 (5 samples each from 1 tree with black fruit)
Food Value Per 100 g of Edible Portion
Calories 43-51 g
Moisture 85.4-90.70 g
Protein 0.84-1.01 g
Fat 0.4-0.88 g
Carbohydrates 7.93-12.5 g
Fiber 0.34-0.6g
Ash 0.34-0.5 g
Calcium 9 mg
Phosphorus 11 mg
Iron 0.2 mg
Carotene (Vitamin A) 1,200-2,000 I.U.
Thiamine 0.03 mg
Riboflavin 0.04 mg
Niacin 0.03 mg
Ascorbic Acid 20-30 mg
March 23, Next Parents Date Night
Aloha Parents!
It's coming up to the date of our once a month evening childcare - Parents Date Night / Keikis Night Out (a.k.a. Glow Stick Party at Ka Hana Pono)
Mahalo!!
It's coming up to the date of our once a month evening childcare - Parents Date Night / Keikis Night Out (a.k.a. Glow Stick Party at Ka Hana Pono)
WHEN: Saturday March 23rd
WHEN: 11:00AM to 8:00PM
COST: $40.00 per child - all meals, snacks, drinks, crafts & activities are included
WHERE: Ka Hana Pono, Haleiwa, 66-434 Kamehameha Hwy Cottage #3
***Please RSVP by Monday March 18th
WHEN: 11:00AM to 8:00PM
COST: $40.00 per child - all meals, snacks, drinks, crafts & activities are included
WHERE: Ka Hana Pono, Haleiwa, 66-434 Kamehameha Hwy Cottage #3
***Please RSVP by Monday March 18th
Mahalo!!
Schedule Change **Open March 29 & April 1**
There is a schedule change we need you to please take note of:
We apologize for having to make this schedule change, all is well there's just a need for us to be with family in California during these mid April dates.
Thank you so much for understanding!!
Mahalo,
Angelica & Jason Friedmann
******
There are only a couple of spots available each day for drop-in childcare during Spring Break; please RSVP sooner than later :) Mahalo!!
Ka Hana Pono WILL
NOW BE OPEN on Friday March 29th and Monday April 1st.
Instead, we are having to CLOSE on Friday April 12 and Monday April 15th.
Instead, we are having to CLOSE on Friday April 12 and Monday April 15th.
We apologize for having to make this schedule change, all is well there's just a need for us to be with family in California during these mid April dates.
Thank you so much for understanding!!
Mahalo,
Angelica & Jason Friedmann
******
There are only a couple of spots available each day for drop-in childcare during Spring Break; please RSVP sooner than later :) Mahalo!!
Bok Choy!
Bok Choy (Pak Choi)
This graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties.
The most typical Pak Choi features dark green leaves atop white spoon-shaped upright stems. Stems vary considerably in thickness and shape, and in some varieties they are green.
One variety produces a rosette of dark green leaves close to the ground. There are specialty pak chois that have frilly leaves to light yellow-green color.
The slight mustardy flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. In China, the coarser leaves are often pickled.
Some Chinese cooks also dip the leaves in boiling water and hang them out to dry in the sun for several days. Drying enables this highly perishable vegetable to be stored for winter months. You can cook the entire plant at many stages of development.
This graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties.
The most typical Pak Choi features dark green leaves atop white spoon-shaped upright stems. Stems vary considerably in thickness and shape, and in some varieties they are green.
One variety produces a rosette of dark green leaves close to the ground. There are specialty pak chois that have frilly leaves to light yellow-green color.
The slight mustardy flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. In China, the coarser leaves are often pickled.
Some Chinese cooks also dip the leaves in boiling water and hang them out to dry in the sun for several days. Drying enables this highly perishable vegetable to be stored for winter months. You can cook the entire plant at many stages of development.
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