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：
What it is
Night-blooming vine flower (Telosma cordata), also called Chinese violet, Tonkin jasmine or Pakalana, is a climbing plant in the Apocynaceae family. Markets sell the unopened or just-opening flower buds — not fully opened blooms — as a vegetable.
Do not confuse it with ornamental night-blooming cestrum (Cestrum nocturnum), a different shrub whose flowers and leaves are not eaten. The culinary plant is a vine with broader, heart-shaped leaves; the toxic ornamental is usually a more upright shrub with narrower leaves. Buy food-grade buds from wet markets or frozen food suppliers; do not forage garden ornamentals.
Origin and season
Native to South China and parts of Southeast Asia. In Hong Kong it is a seasonal, often semi-wild or small-farm crop rather than a mass-produced vegetable. Peak supply runs from late spring through early autumn (roughly May–September). Fresh buds are sold in small bunches; blanched frozen buds are also available year-round.
After picking, buds can open during transport and lose fragrance and appearance, so good fresh stock is usually still yellow-green and tightly closed.
Flavour and texture
The living plant is more fragrant at night. Once cooked, the aroma is delicate, not perfume-heavy, and does not overpower other ingredients. Taste is clean and lightly sweet, with a faint floral-green note. Brief cooking keeps the buds crisp-tender; overcooking turns them soft, dull in colour and less aromatic. Add them at the very end.
Unopened buds sold in markets are usually milder; fully opened flowers can be slightly astringent and may benefit from a few seconds of blanching.
Traditional Cantonese uses
Stir-fried with eggs (the most popular home dish)
Clear soups with lean pork, pork liver or egg drop
Winter melon punch / dung gwa jung (often treated as an essential finishing garnish)
Light stir-fries with loofah, hairy gourd, wood ear or mushrooms
A fragrant finish on steamed fish or steamed minced pork
Hotpot or light vegetarian dishes
廣東常見食法
夜香花炒蛋（最家常、最受歡迎）
瘦肉、豬肝或蛋花清湯
冬瓜盅最後撒入（傳統認為沒有夜香花就不算完整冬瓜盅）
配絲瓜、節瓜、木耳、鮮菇清炒
蒸魚、蒸肉餅作點綴
火鍋或羅漢齋類清淡菜式
広東料理の一般的な調理法：
夜咲きジャスミン入り卵焼き（最も一般的で人気のある料理）
豚肉、豚レバー、または卵スープ
冬瓜スープの仕上げに加える（伝統的に、冬瓜スープには夜咲きジャスミンが欠かせません）
ヘチマ、冬瓜、キクラゲ、生キノコと一緒に炒める
蒸し魚や蒸し肉の付け合わせとして
鍋料理やベジタリアン料理などのあっさりとした料理
The cooking logic is “light with light”: clear broths, egg and gourds show off the flower; heavy sauces and long braising do not.
How to prepare
Rinse, optionally soak briefly in lightly salted water, then drain well. Use small buds whole; trim thick or woody stems. Add fresh buds only in the last 30–60 seconds. Frozen product is usually pre-blanched — thaw and toss in at the end. For egg stir-fry, cook the eggs until just set, then fold in the flowers over gentle heat.
Nutrition and traditional notes
Low in calories; provides some vitamin C, fibre and minerals. In folk use it is described as cooling and associated with “clearing the liver and brightening the eyes.” Eat in normal vegetable amounts. Those with a cold constitution can add ginger; pregnant women, people with allergies, or first-time eaters should start small. Use food-grade product only.
Storage
Fresh buds wilt quickly. Refrigerate and use within 1–2 days. Frozen packs keep well at −18°C.
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 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.
