Description
Mrs. Chow Happy Farm
🚚 The Fastest Delivery Time : 2-day Delivery. In Tin Shui Wai and Tuen Mun Yuen Long districts, the fastest delivery possible is the next day, directly from the farm.
🐝 Supplier / Place Of Origin：Mrs Chow Happy Farm / Mong Tseng Wai, Tin Shui Wai
🔖 Certification： Not HKORC Certified
🌱 About the Producer / Supplier：
I am a happy farmer who wants everyone to eat healthy and happy organic vegetables without pesticides or chemical fertilizers 😊.
Because I have seen that the vegetables grown with pesticides are so beautiful, but if we eat them, there will be problems in our stomachs. So no matter how hard it is for me, I like the organic vegetables I grow myself. I feel safe eating them. I want others to do the same. It’s healthy, so I want to share it with people🙏🙏
🌱 Supplier Products：
🛍 Product Information：
Dryland Watercress (Upland Watercress / Red Goji Vegetable), also known as Taiwan Red Goji Greens or 锦绣苋苗 (Joseph's Coat Amaranth Shoots), is a nutritious leafy vegetable grown on dry land (unlike aquatic watercress). It belongs to the Amaranthaceae family and features tender shoots and leaves with a mild, slightly sweet, and refreshing flavor reminiscent of goji leaves. The vibrant green-to-reddish leaves are crisp yet tender, making it a popular choice in Hong Kong and Taiwan for health-conscious cooking. Highly valued for its resilience, ease of growth, and nutrient density, it serves as an excellent everyday green for soups, stir-fries, and salads.
Key Features:
- Rich in vitamins (A, C, E), minerals (iron, calcium), antioxidants, and high levels of superoxide dismutase (SOD) for anti-aging and immune support.
- Supports liver and kidney health, clears heat and moistens lungs, improves eyesight, and aids digestion.
- Drought-tolerant and pest-resistant; leaves may turn reddish under stress, indicating higher nutrient concentration.
- Mild goji-like aroma when cooked; versatile and quick to prepare.
Supply Season：The main production period is from June to August.
Storage Method：Not shelf-stable, it is recommended to eat as soon as possible after purchase, or store in the refrigerator for about 1 week.
🥘 Suggested Recipe：
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🔸 Supplementary Information：
Vegetables with different seasons, chemical fertilizers and environmental protection. I can use hand to remove grass, bad fruits and vegetables, coffee, tea, residue, and eggshells for fertiliser. Everyone wants everyone to be healthy and happy.
Pre-order once a week. The supply depends on the delivery situation, or it will be shipped separately.
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.
