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. capitata L.
Product Description：Sweet and flat. It has the functions of clearing heat and dispelling knots, diuresis and detoxification, moistening the intestines and defecation, dredging collaterals and strengthening bones and joints, strengthening the stomach and kidneys, and promoting the healing of gastrointestinal ulcers. Broccoli is known as a natural stomach medicine. The vitamin U contained in it is an anti-ulcer factor, which has the effect of repairing injured tissues in the body, especially the gastrointestinal tract, so it can relieve pain and promote healing of gastric and duodenal ulcers. In addition, broccoli also contains phenols, which may have antioxidant activity, which may explain its anti-atherosclerotic effect, sulfur-containing anti-thyroid substances, etc. Broccoli contains enzymes that can decompose nitrite, which helps to eliminate the mutation of nitrite, so it has a certain anti-cancer effect.
Native to the Mediterranean coast, it evolved from wild cabbage that does not head. Introduced to China in the 14th century, and introduced to Taiwan when the Dutch ruled Taiwan. It is now commonly cultivated all over the world.
Variety：The broccoli plants have short stems, and the later-growing vegetable pieces are wrapped around each other to form a compact head-shaped leaf ball, which is green and white in color. In addition to green and white broccoli on the market, there are also purple-red varieties. This purple broccoli is rich in nutrients, especially the anthocyanins contained in it, which have high-strength antioxidant functions and can protect cells from free Base damage; its cellulose is also relatively thick, and it is mostly used for lettuce and plate decoration.
Supply Season：The main production period is from December to April of the following year.
Storage Method：Can be wrapped in toilet paper in a cool place or refrigerated for about 2 to 3
week. Since the short stem (center part) of broccoli is prone to rot, when buying the whole cabbage, you can dig out the center, stuff it with damp paper, and wrap it in plastic wrap.
#Should Be / Avoided：
Suitable: suitable for pregnant women, people who lose weight, suffering from peptic ulcer (especially gastric and duodenal ulcer), epigastric pain, diabetes, constipation, jaundice and other diseases.
Contraindications: People with spleen and stomach deficiency, indigestion and abdominal distension should not eat. Thyroid dysfunction should not be consumed in large quantities.
Suitable: 1. Broccoli and pork: The vitamin C in broccoli and the protein of pork can help enhance skin elasticity and prevent the formation of dark spots and freckles. 2. Broccoli and bamboo shoots: Broccoli and bamboo shoots also contain potassium, vitamin C and vitamin B, which can help maintain the balance of sodium in the body, maintain blood pressure, and promote blood circulation. Avoid: 1. Broccoli and cucumber: Cucumber contains vitamin C decomposing enzyme, which will decompose vitamin C in broccoli, thus causing nutrient loss. 2. Broccoli and honey: When the vitamin C of broccoli meets honey, it will be oxidized by the copper of honey, thereby reducing the nutritional value of broccoli. 3. Broccoli and foie gras or other animal viscera: Minerals such as copper and iron contained in foie gras and animal viscera will oxidize vitamin C in broccoli, making it difficult for vitamin C to fully exert its effects and affecting food. overall nutritional value.
Cooking Skills：Edible parts are leaf bulbs and leaves. The outer leaves of broccoli are prone to residues of pesticides. It is advisable to remove the outer leaves, soak the leaf balls in water for 45 minutes, and then wash them repeatedly under running water for several times. Add a little vinegar while cooking to keep its bright white color.
#Remarks Matters：In recent years, experiments have shown that broccoli has a preventive effect on gastric cancer.
Commonly Used Dishes：Chicken wraps with broccoli, fried salted pork with broccoli, Shanghai rice cakes fried with broccoli and chives.
Supply Period： From December To February
Suggested Eating Method：
The edible site is leaf balls and leaves. The outer leaves of the broccoli are easy to remain in pesticides. It is advisable to remove the outer leaves, soak the leaf ball in the water for forty -five minutes, and then clean it several times under the flowing water several times. Add a little vinegar when cooking, which can maintain its distinctive white.
🥗 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.