I am in Hawaii on the Big Island along the Kona Coast.

The ocean is wherever you look – and I can’t help but think of its relation to the food traditions of these islands.

When we think of seafood we tend to think fish first. There is fish aplenty in these islands. You can be sure of that. But there is vegetation from the sea too. It has the generic and slightly unappetizing name name of seaweed, but don’t let that moniker scare you off this delicious and healthy taste treat from the sea.

But if you just can’t get past the word I suggest you get to know this vegetable by it’s Hawaiian name, limu.

Here limu traditionally meant any type of plant living in the sea. But as Hawaiian words began to find their way into the vocabulary of English speakers that came to dominate the island limu has come to be known as any type of edible seaweed, of which there are several varieties.

One of these varieties is Ogo. Now ogo is the Japanese generic word for seaweed, but it has also been adapted by English speaking Hawaiians to mean a specific type of edible seaweed.

Today I have a seaweed salad using two types of limu: ogo and arame. More specifically I’d call it a slaw, and whether you choose to call the main component of this salad limu or ogo it is worth seeking out for the briny flavor and crunchy texture it brings.

I've got a new sweetheart!

Well, she's not exactly new. She and I renew our vows about this time every year. But before your raise you eyebrows and get all Jerry Fallwell on me, let me just say that my sweetheart is corn.

Sweet, sweeter, sweetest corn We all love her. She's sweet and sexy. But you gotta know a girl that sweet is bound to get around. Still, you don't see me getting all jealous do you? I'm a big boy. I know what's going on. In fact if I were as sweet as corn I'd expect to be slated onto quite a few dance cards myself. Besides, when it comes to sweet summer corn I don't mind sharing– hell I don't even mind sloppy seconds. Corn is plentiful this time of year, and I know she'll be back to woo me again and again.

But you have to be careful when you use the word sweet around corn because in corn's case sweet is a double entendre. Sure sweet is an incredibly accurate descriptor for the flavor. But did you know sweet corn is actually a name for a type of corn? It is the tender type whose kernels we eat fresh, on or off the cob. There is another type of corn too. It's denser, rougher and not nearly as pretty. It probably has a name, but I don't know it. Because this type of corn is used for drying, popping and grinding. Which is not nearly as sexy as fresh and succulent (although the jury is out on grinding)!

I usually pop right out of bed in the morning. Sometimes as early as 5 a.m. all revved up and ready to go. But sometimes it is hard to get it together on Sunday morning. You see, I meant to get an early start to the Hollywood Farmers Market today, but let's just say Mr. Vintner's Grape got a hold of me at a dinner party last night. So I am a wee bit behind schedule.

Still, when I finally got down there I was very surprised to see that there has been a transition in the market from spring produce to summer crops. The stone fruits are starting to come in. Stone fruits are those with pits, like peaches, plums, and apricots. We get them a bit earlier than most of the country, and there was definitely a party-like atmosphere in celebration of their arrival at the market. I have been meaning to do a big luscious tart using these fruits, but today is just not the day. I couldn't possibly focus on pastry dough!

So, due to my slowed down mood I picked a vegetable that takes almost no preparation to be at its best and it also makes an early appearance in Southern California. I chose yellow wax beans.

The variety I chose is an Italian heirloom. It is flatter than the more common yellow wax bean that looks exactly like a green bean, but is, well, yellow. The window of availability for the flatter Italian variety is very brief. So I moved it to the front of the line.