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：
Origin & Growing
Hibiscus sabdariffa (roselle / 洛神葵) is cultivated organically by small local farms in the New Territories, particularly around Yuen Long (Kam Tin, Pat Heung, San Tin) and other areas such as Tai Po. Growers use natural or regenerative methods—no synthetic pesticides or chemical fertilisers—focusing on seasonal production. The main harvest for calyces is typically September to November. Both the fleshy red calyces and young leaves are used; the product is commonly sold as dried calyces or fresh leaves.
Appearance & Flavour
The calyces are deep ruby-red to burgundy, fleshy, and slightly ribbed. When dried they retain a vivid colour that indicates good anthocyanin content. Flavour is distinctly tart and refreshing, with a bright sour-sweet balance reminiscent of cranberry or hibiscus, plus subtle floral notes. It is naturally caffeine-free. Young leaves are green, mildly acidic, and can be cooked as a vegetable.
Nutrition
Roselle calyces are a good source of vitamin C, anthocyanins (delphinidin and cyanidin compounds responsible for the red colour and antioxidant activity), organic acids, dietary fibre, and minerals including potassium, calcium, magnesium, and iron. Dried material concentrates some of these compounds. Traditional use in Asia highlights its cooling, thirst-quenching qualities; modern interest centres on its antioxidant profile.
Culinary Uses
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Tea: Steep 1–2 dried calyces (or a teaspoon of cut pieces) in hot water for 3–8 minutes. Strain and enjoy hot or chilled; optional sweetener (honey, rock sugar) balances the tartness. Excellent as iced tea in warm weather.
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Other preparations: Syrup, jam, sauces, or added to drinks and desserts. Fresh or rehydrated calyces can be used in savoury dishes. Leaves can be stir-fried, blanched, or added to soups.
- Pairs well with ginger, lemon, mint, citrus, or mild spices.
Storage
Dried calyces: keep in an airtight container in a cool, dry, dark place; usable for many months. Fresh leaves or calyces: refrigerate and use promptly. Prepared tea is best consumed the same day or within a day if refrigerated.
Key Points
Supports local organic agriculture and seasonal eating. Bright colour, clean tart flavour, and simple preparation make it suitable for everyday wellness drinks or specialty retail and menu use.
Autumn and winter produce includes: bok choy (especially sweet after frost), kale, spinach, Chinese cabbage/Napa cabbage, watercress, white radish, carrot, lotus root, taro, cabbage, garland chrysanthemum, and beetroot, similar to taro.
秋と冬の農産物には、チンゲン菜（霜が降りた後は特に甘みが増す）、ケール、ほうれん草、白菜、クレソン、大根、ニンジン、レンコン、サトイモ、キャベツ、キク、そしてサトイモに似たビーツなどがあります。収穫時期は主に9月から翌年の2月までです。
Harvest season: Mainly from September to February of the following year.
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.
Local Hong Kong Autumn & Winter Vegetables
Hong Kong’s cooler, drier months from September through February bring out the best in locally grown vegetables. Cooler nights, larger day-night temperature swings and shorter days concentrate sweetness, deepen flavour and improve texture. These seasonal greens and roots are typically harvested closer to market, so they arrive fresher, often at better value, and with a smaller carbon footprint than off-season imports.
Standout local autumn–winter produce includes choy sum (especially after the first cool nights), Chinese kale (gailan), spinach, napa cabbage / 黃芽白, watercress, white radish, carrot, lotus root, taro, cabbage, crown daisy (茼蒿) and beetroot. Many of these thrive in the New Territories and are sold through wet markets and farm-direct channels.
Flavour & texture
Cool-season vegetables tend to be sweeter and less watery than summer crops. Choy sum and kale become tender-crisp with a clean, slightly sweet finish. White radish and lotus root turn juicy and fragrant. Taro and pumpkin develop a creamy, starchy sweetness. Leafy greens such as spinach and watercress stay vibrant and mineral-rich.
Nutrition highlights
These vegetables are rich in vitamin C, folate, vitamin K, beta-carotene, potassium and dietary fibre. Cruciferous types (cabbage, kale, radish, broccoli) also contain glucosinolates. Root vegetables provide sustained energy and gut-friendly fibre. Eating them in season usually means higher nutrient density and better taste.
Culinary uses
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
Ideal for everyday Hong Kong cooking:
- Quick stir-fries and blanching (choy sum, gailan, spinach)
- Soups and stews (white radish + carrot + pork, lotus root + peanut, watercress soup)
- Hotpot and claypot dishes
- Steamed or braised sides
- Simple home-style soups that highlight natural sweetness
Storage tips
Keep leafy greens loosely wrapped in the fridge crisper and use within a few days. Roots (radish, carrot, taro, lotus root) last longer in a cool, dry place or the fridge. Avoid washing until ready to cook.
☘️ 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.
