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：
Binomial Name：Gynura bicolor
Chinese Name：紅鳳菜 | 紫背菜
Other Names：Okinawa Spinach | Handama
Product Description：There are two kinds: one that is green on both sides, and another with leaves that are green on the top and purple underneath. Both kinds are considered medicinal vegetables. Gynura bicolor is a perennial and therefore found for sale throughout the year, however, winter and spring are the best times to use the plant. Okinawa Spinach is eaten as local vegetable in Ishikawa, Kumamoto, and Okinawa, blanched lightly and served with ponzu, as an ingredient of miso soup, or tempura.
Okinawa Spinach is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve balance. The stems and roots of the plant can also be made into tea.
Uses
Gynura bicolor contains high levels of vitamin C, crude protein, iron, carotenoids, calcium, essential amino acids, and is a rich source of anthocyanins.
According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve balance. The stems and roots of the plant can also be made into tea. Choose leaves with few bruises and without black stains. In Japan, Gynura bicolor is eaten as local vegetable in Ishikawa, Kumamoto, and Okinawa, blanched lightly and served with ponzu, as an ingredient of miso soup, or tempura.
The roots of the plant have been used for consumption in aviation for their richness in Vitamin K. It has an application to address bone decay in astronauts, increasing the absorption of calcium. It can also help female astronauts during menstruation.
Variety：The undersides of the leaves are bright purple
Supply Season：The main collection period is from June to November each year.
Storage Method：
#Should Be / Avoided：
From the perspective of traditional Chinese medicine, Okinawa spinach is relatively cool in nature, and its yang energy is strong during the day. The body's yang energy is relatively strong, so it is more suitable to eat at noon. If people with cold constitution consume it at night, the symptoms will become more obvious. But if you add shredded ginger and fry it together, you don’t have to worry about it.
*Edible Compatibility：
Cooking Skills：Stir-fried Okinawa spinach with sesame oil
Wash Okinawa spinach
Pick the leaves from the stems and mince the garlic.
Put 2 tsp sesame oil in the wok, sauté the minced garlic over low heat, increase the heat to the highest heat, add the red cabbage and stir-fry quickly
Continue to stir-fry, and add some stock and salt. When the red cabbage leaves soften, you are ready to cook.
Stir-fried Okinawa spinach with sesame oil and it’s done
Notes：Many people in northern China mistaken it for the purple-backed geranium;
Dish：
Stir-fried Okinawa spinach with sesame oil
Most Taiwanese red cabbage is stir-fried, but Okinawans commonly eat it as lettuce.
It is popular as a local vegetable in Ishikawa, Kumamoto and Okinawa prefectures, where it is lightly boiled and topped with ponzu sauce, served as ohitashi, in soups, tempura and vinegar dishes. After boiling, the broth turns purple and has a sticky and slightly bitter taste. When boiled into soup, it has the fragrance of chrysanthemum. The purple pigment is anthocyanin, which has antioxidant effects and is also rich in nutrients such as carotene, vitamin C, calcium, potassium, and iron.
It is recommended that you also make it into a lettuce salad and eat it raw.
石川県、熊本県、沖縄県などでローカルな野菜として親しまれており、軽く茹でてポン酢をかけたり、おひたし、汁の実、天ぷら、酢の物などにして食べられている。茹でると煮汁が紫色になり、ぬめりとほのかな苦味がある。すまし汁にすると、菊に似た風味が出る[6]。紫色の色素は抗酸化作用があるアントシアニンで、カロテン、ビタミンC、カルシウム、カリウム、鉄分などの栄養素も豊富に含まれている。
🔸 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 fertilizer. Everyone wants everyone to be healthy and happy 人️
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Okinawa Spinach
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.
