Description
Zen Organic Farm
🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Zen Organic Farm / Fanling
🔖 Certification： Hong Kong Organic Resource Center Organic Certification Number C09001
🌱 Producer Introduction：
Hong Kong has large and small organic farms that use hundreds of expenses. It is one of the large -scale. It covers an area of 200,000 feet. It was formerly a animal pasture. It has the largest greenhouse in Hong Kong. Essence
We are missionary to plant healthy and delicious organic fruits and vegetables, and constantly discover and introduce overseas vegetables suitable for farming in Hong Kong, such as European tomatoes to supply more diverse local crops, and bring more friends who support organic low -carbon life. s Choice. It is very pleased that our efforts have been recognized in this area. The farm customers include internationally renowned Hong Kong hotels, Michelian restaurants and chefs and organic food stores.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Beta vulgaris
Chinese Name：紅菜頭
Other Names：Beetroot
Product Description：Biennial herb that likes long sun. The main edible part is its spherical fleshy root, and the leaf part can also be used as a vegetable. Sweet in taste, flat in nature, it has the effects of invigorating the stomach and eliminating stagnation, relieving cough and resolving phlegm and smoothing qi and diuresis. Beetroot has a high potassium content, which has a corrective effect on the current poor dietary habits of high sodium and low potassium. The unique purple beet in beetroot has remarkable anti-cancer effects. Beetroot production ranks second only to sugarcane, and is the second most important source of sugar for vegetables. Beetroot has a long history of medicinal use in Europe. In the ancient Roman Empire, beetroot was used to treat constipation and fever, and beetroot was used to cover traumatic wounds. In the Middle Ages, Europeans used cabbage root to cure diseases of the digestive system and circulatory system.
Native to the Mediterranean coast of southwestern Europe. It was introduced into Northeast China by Arabia in the fifth century AD. Currently mainly distributed in Europe, Asia and North America. Domestically, North China is the main producing area.
Variety：Beetroot can be broadly divided into three varieties: (i) coastal beet (wild, native to the Mediterranean coast), (ii) Adana beet (wild, native to Greece to Syria), (iii) cultivated beet
(artificially cultivated, picked from coastal sugar beets) Beetroot can also be divided into three varieties by use: (1) edible beet (also called beetroot, used for vegetable consumption), (2) sugar beet (used for sugar production) ,(three)
Feed beet (used as fodder).
Supply Season：The harvest time varies from the region. Unless the weather conditions affect the growth of the red cauliflower head, most of the red vegetable heads grown in China are mostly harvested in October.
Storage Method：The newly harvested beetroot should not be stored in the cellar immediately, because the metabolism of the beetroot at this time is still active, which promotes the temperature of the cellar and facilitates the re-germination of roots. So, the freshly harvested beetroots are briefly stored for a month under 15 cm thick soil. It does not need to be refrigerated for storage and should be washed before cooking to keep it fresh. Once it is cut, it should be placed in the pot immediately to avoid the loss of vitamins due to oxidation by the air.
#Should Be / Avoided：
Appropriate: The high iron content of beetroot is especially suitable for women to supplement the iron lost due to menstruation. The nitrates in beetroot can promote vasodilation and have a significant blood pressure lowering effect on hypertensive patients.
Contraindications: Those with spleen deficiency and diarrhea should not eat. Due to the high sugar content of beetroot, diabetics should pay attention to the serving size.
*Edible Compatibility：
Affordable: Fried with beef, it has the effect of nourishing the spleen and stomach, nourishing qi and nourishing blood. Xiang Ke: No literature report.
Cooking Skills：Beetroot is widely used. Europeans often use beetroot to make appetizers and salads. Europeans also use beetroot to make soup, which goes well with cheese, seafood, and meat. Since beetroot itself has a sweet and sweet taste, it is also very common to drink juice. It is recommended to add carrots, apples, spinach and ginger when juicing to make the taste and taste more outstanding. When cooking beetroot, it should be boiled or roasted for at least half an hour before peeling and slicing. Freshly squeezed beetroot juice should also be cooked and cut into small pieces, otherwise it will be difficult to stir thoroughly.
Notes：Eating beetroot may cause reddish urine, which is derived from beetroot, which is not a health threat. Beetroot grown in hot and humid conditions will have lower sugar content
Beetroot is very nutritious and its status in Europe is comparable to that of ginseng in China.
Dish：Beetroot Salad, Beetroot Mussels Soup.
Supply Period： The Harvest Time Varies From The Region. Unless The Weather Conditions Affect The Growth Of The Red Cauliflower Head, Most Of The Red Vegetable Heads Grown In China Are Mostly Harvested In October.
Suggested Eating Method：
The application of red vegetable heads is very wide. Europeans often use red vegetable heads to make heads and salads. Europeans also use red vegetable heads to cook soup, which is suitable for cheese, seafood, and meat. Because the red vegetable head itself is sweet and the juice is also common, it is recommended to add carrots, apples, spinach and ginger when squeezing juice, making the taste and taste more outstanding. When cooking red vegetable heads, you should be peeled and sliced at least half an hour when you cook the red vegetable head. Freshly squeezed red vegetables should also be cooked and cut into small grains, otherwise it is difficult to be thorough when stirring.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
