6-7 Thursday, October 1, 2015 By KATIE YOUNG YAMANAKA St. Joseph School’s Big Island tradition returns Saturday for 28th year Special to the Tribune-Herald It takes an army of volunteers to create the mountain of good eats at St. Joseph School’s 28th annual Country Fair. These homemade treats — everything from pickled onions to hand-rolled maki sushi — have become a highly anticipated part of this Big Island tradition. Fairgoers can look forward to these local delights, as well as games, ono food and live entertainment from 9 a.m.- 2 p.m. Saturday at the high school gym and grounds. “This is the biggest school fundraiser for us every year,” says Country Fair committee chair Fayth Paekukui. “It’s a time when families can come pick up once-a-year-type items like malasadas and specialty fundraiser breads from Vierra’s Bakery and Punalu‘u Bake Shop (the ones you can’t buy in the store). It’s something that a lot of people look forward to.” The alumni association is in charge of the “pickles and preserves” booth each year, and Marlene Hapai, president of the association, proudly informs that they sell out every year. “I think the reason our booth is such a big hit is we have a diversity of pickled products and fruit preserves, all handmade by alumni and friends,” says Hapai. People come for the Portuguese pickled onions, a condiment that complements savory dishes like beef stew and roasts. This year, the alumni group will be making 240 jars of pickled onions. They also will sell kimchee and other pickled vegetables. Of course, you can’t have the pickles without the preserves, and there will be a wide variety of those as well, including lilikoi, papaya, pineapple, jabuticaba and waiwi (guava). Look for mango chutney, See FAIR Page 9 Courtesy photos Cardinal Joe getting ready for fun on the field.
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