Description
Various Local Organic Farms
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Various Local Organic Farms / Hong Kong
🔖 Certification： HKORC Certified
🌱 Producer Introduction：
In Hong Kong, more than 30% of the certified organic vegetables come from local certified organic farms, which is the largest source of certified organic vegetables besides the mainland (43.3%).
Organic certification helps increase consumer confidence in our industry's produce. All certified organic crops, from planting, fertilization to harvesting and sales, must comply with the requirements of the "Organic Crop Production, Aquaculture and Processing Standards" to ensure that the production of crops is responsible for the health of consumers and the environment.
When organic products need to be sold at the wholesale and retail level, consumers cannot have direct contact with producers, and consumers do not understand the production process; at this time, organic certification can be used as a transaction standard for both parties, and consumers can see the certification mark You can buy with confidence, and if you have doubts, you can also make inquiries or complaints to the certification body.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
#basic introduction
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.
Variety It is a one- or two-year herbaceous plant 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), and are eaten as vegetables with those with white flowers.
supply season
The main production period is from October to April of the following year.
How to buy
The stem body should be moderate, the leaves are intact and tender and hypertrophic, without bolting and flowering, and less disease and insect spots. Too thick stems indicate that the vegetables are too old and should not be purchased.
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.
#* Taboo crowd
Suitable: Kale is easy to digest, suitable for young and old, especially suitable for people with constipation and heat, and also has therapeutic effects on peptic ulcer pain.
Avoid: Long-term consumption may inhibit the secretion of sex hormones, so pregnant women and certain groups of people should not eat more.
#*Food compatibility
should:
1. Kale and Beef
2. Kale and Squid
Contraindications: Not reported in the literature
cooking tips
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.
#Remarks
Kale seeds can be used for oil extraction.
common dishes
Fried kale with preserved meat, fried beef with kale, fried kale with earth fish
🥗 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
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.
