Description
Sustainable Producer Social Enterprise Fushan Farm
🚚 The Fastest Delivery Time : Air Transport Once A Week. Arrived On Friday.
🐝 Supplier / Place Of Origin：Sustainable Producer Social Enterprise Fushan Farm / Northern Taiwan Farm & East Small Farm
🔖 Certification：
🌱 Producer Introduction：
Background
We Believe That Food Should Have -Fresh, Natural And Delicious! From High -Food Green Leaf Vegetables Such As Osaka To High -Quality Fruits Such As Kyoho grapes, Each Box Contains Special Foods Manually Selected In The Harvest Of Carefully Planned Partner Farms.
Co -Cooperation With Fushan Farm, The Leading Organic Agriculture And Sustainable Producer Social Enterprises In Taiwan, Represents A Deep Understanding Of How Fresh And High -Quality Foods Affect A Healthy Life. We Support And Cooperate With More Than 100 Organic Farms And Sustainable Manufacturers In Taiwan To Help Show More Than 200 Fruits And Vegetables Throughout The Year.
Our Mission: Fresh, High -Quality And Diversified Are The Core Of Our Work. In Addition, We Don'T Want To Only Sell Fruits And Vegetables. We Want To Help You Discover A New Healthy Food Concept And Contribute To A More Sustainable World.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (Traditional Chinese)：
Binomial Name：Diospyros kaki L.f.
Chinese Name：柿
Other Name：Persimmon
Basic Introduction：It is the ripe fruit of persimmon. Sweet and astringent, cold in nature. It has the functions of clearing away heat and detoxifying, moistening the lungs and relieving cough, reducing swelling, strengthening the spleen and replenishing qi, nourishing the stomach, and hemostasis in the middle and astringent intestines. Those that can't turn sweet after they are fully ripe on the tree are called "sweet persimmons"; those that can turn sweet after they are fully ripened on the tree are called "sweet persimmons" that can be eaten raw after harvesting. Its sweetness comes from the glucose and fructose it contains, and it is also a source of energy; at the same time, it is rich in carotenoids, which help protect the eyes and enhance the body's ability to resist disease.
Originated in China, it has spread to Japan in the Tang Dynasty. It is now planted in all parts of North and South China. In addition, India, the Philippines, Italy, the United Kingdom, France, Canada and the southern United States are also cultivated in small amounts.
Variety：There are 1000 varieties of persimmons
There are many, mainly divided into two categories: sweet persimmon (also known as "sweet persimmon") and astringent persimmon. The varieties include Mopan persimmon, Lotus persimmon and Sweetheart persimmon in Hebei and Beijing; Niuxin persimmon, Gengbing persimmon, Belldeng persimmon, Jixin persimmon, Hong persimmon, Ganmao persimmon, Mateatou, Mian persimmon, Dahongpao persimmon, Luotian sweet persimmon, etc.
Supply Season：Hong Kong is supplied throughout the year, the most suitable is September to December.
Storage Method：Can be stored at room temperature or refrigerated.
#Should Be / Avoided：
Appropriate: Suitable for people suffering from high blood pressure, hemorrhoids, nausea, hiccups, belching, and blood in the stool.
Avoid: Exogenous cold, cough, frail, postpartum women, women should not eat during menstruation.
*Edible Compatibility：
Availability: Not reported in the literature. Compatibility: 1. Prickly pear and wine: Eating persimmons and drinking together will speed up the absorption rate of wine, making it easy to hangover; alcohol will stimulate gastrointestinal secretion, and the tannins and gastric acid in persimmons will form a thick and thin substance, which is easy to mix with Cellulose solidifies and affects gastrointestinal health. 2. Persimmons and oysters or crabs: When persimmons and oysters or crab meat are eaten together, the tannins of persimmons will coagulate and agglomerate with the proteins of oysters or crab meat, hindering the digestion and absorption of proteins, stimulating the stomach and easily causing diarrhea. 3. Persimmons and acidic foods: The tannins contained in persimmons can synthesize an indigestible coagulation substance with acidic foods.
Cooking Skills：The fruit is mostly oblate, and in recent years, there is also a very unique (Donut) persimmon. Depending on the variety, the color varies from light orange to dark orange, and the size is about 2 to 10 cm. The weight is about 100 ~ 350 grams. The fruit can be eaten raw. In addition, dried persimmons can be made into dried persimmons, which can be stored for a long time. There is a layer of white powder on the outside of the persimmon cake. When the persimmon is dried and made into a persimmon cake, the glucose crystals that seep out as the water in the pulp evaporates form a condensate, which is called persimmon frost. Dried persimmons help keep the surface of the pie dry. Persimmons can also be made into persimmon wine, persimmon vinegar, and processed into preserved persimmons, persimmon powder, persimmon frost, persimmon tea, frozen persimmons, etc.
#Remarks Matters："Shibu" must be artificially de-astringent before it can be eaten. Persimmons are cold in nature, and people who are weak should not eat more; healthy people should not eat too much at one time. Eating too much will not only hinder digestion, but also cause the intestinal wall to converge due to the high tannins contained in persimmons, making people feel gastrointestinal discomfort. If you eat fenugreek on an empty stomach, the tannins in the fenugreek are easy to combine with gastric juice to produce an indigestible solidified precipitate, which is easy to form gastric calculi. It is also not suitable to eat other acidic foods after eating scorpion.
The pedicle of the scorpion, the sepal that persists on the fruit, has a flat and astringent taste, and has the effect of lowering qi and stopping urination.
Commonly Used Dishes：Buttercup egg soup.
Supply Period： From November To December
🥗 Recipes (English Veersion)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Note (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
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.
