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)：
# Brief introduction Potatoes are tubers with swollen apex of underground stems, which are underground organs used to store starch. Potatoes are sometimes slightly sweet, and often have a peculiar bit of bitterness and earthiness. It is one of the main food crops in the world, and together with rice, wheat, corn and sorghum, it is called the five major crops in the world. It is rich in nutrients and is called "underground apple" in France, and also has the title of "second bread" in Europe and the United States. And its low-calorie, high-protein, multi-vitamin properties, is an ideal food for dieters. And because the vitamin C in the potato is wrapped in starch, even if the potato is heated and cooked, the vitamin C in it is not easily destroyed.
Variety
There are many varieties of potatoes, about 500 kinds in the world, each with different body shapes, tastes and colors. According to body shape, it can be divided into spherical, oblate, and oval. To distinguish by color, there are yellow, earth tones, pink, purple and so on. The following is a brief introduction of several famous varieties: May Queen (May Queen): The shape is long oval, and it is a representative variety of stickiness. It's easier to peel and won't break down. Red Andes: The skin is red and the flesh is yellow like a sweet potato. On the palate it is thick, sweet and rich. Cynthia: The shape is oval and the flesh is pale yellow. Sticky and slippery, it doesn't overcook when simmered.
All varieties are divided into new potatoes and mature potatoes. New potatoes refer to the immature tubers that are harvested from late spring to summer. Fresh potatoes are hydrated and sweet, have a lower starch content, and rot faster.
And if you look at the texture of potatoes when they are cooked, they can be divided into two categories:
The "silty" types are mainly brown-skinned, blue-fleshed and purple-fleshed. During cooking, the cells will condense more dry starch, resulting in a fine and fluffy texture, suitable for frying, roasting, and making mashed potatoes.
"Waxy" are mainly new potatoes and common red and white skin varieties. When cooked, the cells will stick together more firmly, resulting in a firm and moist texture, suitable for roasting, hash browns and salads.
supply season
Available year-round, with a rich season from September to October. The new potatoes are around May.
How to buy
Potatoes should be uniform in size, bright in color, no scars, thin skin without wrinkles, no pests, and no rot. Potatoes with green, immature or sprouted skins will have Solanine. Poisoned persons may experience dizziness, diarrhea, and vomiting.
storage method
Potatoes on the market have added germination-inhibiting compounds, so they can be stored for a long time. If stored in a cool place, the shelf life can be up to four to five months. However, local and organic potatoes, and warm environments, tend to grow shoots. But it should not be placed in a sunny and humid place to avoid germination. There are a few young shoots that can be removed and still edible.
#* Taboo crowd
Appropriate: The average person can eat. Potatoes are low in calories, rich in fiber, and easy to feel full. They are ideal foods for people who lose weight. In addition, the starch in potatoes is absorbed slowly in the human body and will not cause a spike in blood sugar, which can be used as a diet for diabetic patients. Avoid: Because of the high content of alkaloids, pregnant women should be careful.
#*Food compatibility
Affordable: Vinegar should be eaten with potatoes, because vinegar can decompose trace harmful substances in potatoes. Potatoes should also be eaten with beans, which can regulate the digestive system, eliminate chest tightness and fullness, and can also prevent acute gastroenteritis. Xiang Ke: Potatoes should not be eaten with pomegranate, which will easily cause physical discomfort. Potatoes should not be eaten with persimmons, because the starch in potatoes and tannic acid (tannins) in persimmons will condense in the stomach to form gastric stones. Potatoes are also not suitable for eating with bananas, which may cause facial spots.
cooking tips
Potatoes should be peeled and eaten. When cooking, you can put cut potato chips and shredded potatoes into water to remove excess starch for cooking. But be careful not to take too long, it is easy to lose water-soluble vitamins. It should also be noted that potatoes have a high oil absorption capacity and should be cooked with as little oil as possible.
#Remarks
Cut potatoes are prone to oxidation and discoloration. You can immerse the cut potatoes in water, but the time should not be too long. Potatoes (a lot of toxins are concentrated in the green, sprouted part) contain glycoalkaloids. Burning sensation in the mouth or severe stomach pain, nausea and vomiting after eating. Avoid sprouted or damaged potatoes as solanine is not destroyed by heat cooking
Chinese medicine believes that potato is flat and sweet, and has the functions of harmonizing the stomach, invigorating the spleen, strengthening the body and kidney, reducing inflammation, promoting blood circulation and reducing swelling, etc. It can be used to treat indigestion, constipation, stomach pain and other symptoms. Potatoes are rich in potassium, which can prevent hardening of the arteries, high blood pressure, and strokes.
Common Dishes Baked potatoes, salads, fried three shreds, onion tomato potato soup, French fries, hash browns
🥗 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.
