Cham Shan Farm
🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Cham Shan Farm / Sheung Shui
🔖 Certification： Local Regenerative Agricultural Approved Farm
🌱 Producer Introduction：
Back in 1993, when Pat Fan was 12 his parents stopped farming but continued living on it. Just under 20 years later, Pat Fan returned to farming the organic way, using the skills that were passed down to him by his mother all those years ago. As with many farmers in HK, due to the ever changing climate there are many challenges - and Pat Fan is not immune to this. He is now in the process of transitioning towards regenerative farming on his farm, where he aims to develop a sustainable system and long-term solution.
Pat Fan believes that as long as he actively focuses on rebuilding the farm’s soil microbiome and reclaiming soil health, he can better control pest issues and eventually grow healthier, tastier vegetables. He admits that there are less customers now at the outlets that he sells, but he is determined to keep improving his produce and attract more customers to support regeneratively farmed food.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Brassica oleracea var. italica Plench.
Product Description：Sweet and slightly bitter in taste, cool in nature, and has anti-cancer effects. In addition, it contains vitamin C, carotene, selenium and other high antioxidant substances, which further strengthens the human body from free radical damage and preserves the integrity of cells. Broccoli is also rich in vitamin K, which can normalize blood clotting, prevent abnormal bleeding, and promote normal growth and development. Broccoli is a therapeutic food used to treat anemia, cancer, cardiovascular disease, respiratory infections in children, measles, gastroenteritis, etc.
Native to Italy, widely grown in England, France and the Netherlands. Introduced to China in the late Qing Dynasty. It is now cultivated in Beijing, Shanghai, Fujian, Yunnan, Guangdong, Taiwan and other places.
Variety：Green curds surrounded by large leaves form green buds when the broccoli spindle has grown to about 20 leaves.
Broccoli, cauliflower, and cabbage are all cultivars of cabbage.
Supply Season：The main production period is from November to March of the following year, and Hong Kong is supplied throughout the year.
Storage Method：Broccoli should be stored in a cool place, otherwise it will easily turn brown and spoil; or it can be stored in the refrigerator for a short period of time. But after buying it, it is best to eat it within 2-4 days, otherwise it will not be fresh.
#Should Be / Avoided：
Appropriate: Not reported in the literature
Contraindications: Not reported in the literature.
Appropriate: No literature report. Taboo: No literature report.
Cooking Skills：Edible parts are flower buds, pedicels and tender stems. Rinse lightly with water first, soak the broccoli upside down in salt water for about an hour so the bugs will emerge; then rinse under running water. The flower parts tend to accumulate the most pesticides, so the flower parts of broccoli should be carefully cleaned. When cooking, it is advisable to drain the water (flying water) first, so that it is easier to soften, so that it will not turn yellow due to cooking for too long; when the color changes, it is immediately cooled to keep its turquoise color.
#Remarks Matters：Broccoli, especially the bisulfhydryl, indole, isothiocyanate and other components it contains, has a very high anti-cancer potential, especially bladder cancer.
Commonly Used Dishes：Broccoli with minced garlic, scallops and broccoli, fried scallops with broccoli.
Supply Period： From December To February
Suggested Eating Method：
The edible site is flower buds, stems, tender stems. First rinse with water, soak the broccoli in the salt water for about an hour, so that the tapeworm will float; then rinse it under the flowing water. The part of the flower often accumulates the most pesticides, so the flower part of the broccoli should be cleaned carefully. When cooking, it is better to produce water (flying water) to make it easier to soften, and it will not turn yellow because it is cooked for too long. When the color is turned, the cold river will be passed to keep it blue.
🥗 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.