Description
Farm 28
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Farm 28 / Kam Tin
🔖 Authentication： HKORC Certificate No. : C14014
🌱 Manufacturer Introduction：
Covering an area of 100,000 square feet, it is located in Fung Kat Heung, Kam Tin, Yuen Long. With the aim of growing healthy crops, the public can enjoy high-quality and safe food at a low price, and hope that when purchasing locally grown fruits, the public can understand the importance of reducing carbon emissions on the environment, so as to achieve the goal of human beings and the greater world. Natural complementarity and harmonious coexistence. And in the future, we will grow more different healthy fruits and vegetables to provide customers with choices.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Brassica alboglabra Bailey
Chinese Name：芥蘭
Other Names：Chinese Kale
Product Description：Sweet and pungent in taste, flat in nature. It has the effects of detoxification, clearing the throat and relieving asthma. Kale is rich in vitamin K, which is an important element in the human body's blood coagulation mechanism to prevent bleeding from wounds; its calcium content helps strengthen bones and prevent osteoporosis. Kale is also rich in various nutrients such as vitamin C, carotene, lutein, etc.
Chinese Kale is a variety of the cabbage family, native to Guangdong Province, China. It is a winter and spring vegetable commonly planted in southern China, and is also cultivated in northern provinces. Now it has been introduced to Japan, Southeast Asian countries, and Europe and America.
Chinese Kale is rich in vitamin K, which is an important element in the human body's blood coagulation mechanism to prevent bleeding from wounds; its calcium content helps strengthen bones and prevent osteoporosis. Kale is also rich in various nutrients such as vitamin C, carotene, lutein, etc.
Variety：It is a one- or two-year-old herb with stout, erect stems, strong branching, wavy edges or small teeth; leaf stems are blue in color, leaves are as large as wort, petioles are round and the whole length is obovate. Those with yellow flowers are called yellow kale (B.
alboglobra var. acephala), which is eaten as a vegetable with those with white flowers.
Supply Season：The main production period is from October to April of the following year.
Storage Method：It should be eaten as soon as possible after purchase, or wrapped in plastic wrap and stored in the refrigerator, but should not exceed 3 days, otherwise it will easily age and wither.
#Should Be / Avoided：
Appropriate: Kale is easy to digest, suitable for all ages, especially suitable for people with constipation and hot air, and also has therapeutic effects on peptic ulcer pain.
Bogey: Long-term consumption may inhibit the secretion of sex hormones, so pregnant women and certain groups of people should not eat more.
Pregnant women can eat a small amount of kale
Properties (TCM): cool
Five Flavors in TCM: Sweet, Spicy
Efficacy Diuretic and phlegm, detoxification and expelling wind, eliminating pathogenic heat, relieving fatigue, clearing heart and improving eyesight
Long-term consumption of kale may inhibit the secretion of sex hormones, so pregnant women and some people should not eat more.
In addition to containing a variety of nutrients (such as vitamin C, carotene, lutein, etc.), kale is also rich in vitamin K. Vitamin K is an important element in the body's blood clotting mechanism, which helps prevent wounds from bleeding; it also contains calcium, Helps strengthen bones and prevent osteoporosis.
Kale contains a unique bitter ingredient quinine, which has antipyretic effect. The organic bases in kale can help stimulate taste nerves and increase appetite. Kale is a crisp, tender and nutritious green leafy vegetable. Like most vegetables, its biggest hidden danger is the problem of pesticide residues, such as chlorfenapyr, sulfafranil, and carbendazim, etc., which are all tested by the European Union. pesticide. Therefore, pregnant women must clean up when eating kale to prevent excessive pesticide residues.
Bitter vegetables such as kale can not only clear away heat and cool off, but also stimulate the secretion of saliva and gastric juice, and promote gastrointestinal motility, which is very good for improving digestion and absorption of pregnant women and increasing appetite. But it should be noted that pregnant women with spleen and stomach deficiency should not eat too much.
*Edible Compatibility：
Appropriate: 1. Kale and beef 2. Kale and squid avoid: no literature report.
Cooking Skills：It is advisable to remove the rougher stem bark, and the remaining young leaves and stem cores are edible. Soak kale in clean water for about 45 minutes, then rinse thoroughly with running water to avoid pesticide residues.
How to deal with those thick stems? Trim the ends (about 1/4-inch) and peel the tough outer skin off the bottom 3 inches of stem with a vegetable peeler—similar to what you might do for asparagus.
Notes：Kale seeds can be used for oil extraction.
Dish：
Fried kale with preserved meat, fried beef with kale, and fried kale with earth fish.
🥗 Product Category (English)： Chinese Kale
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
☘️ 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
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
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.
