Hong Miu Farm
🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Hong Miu Farm / Kam Tin
🔖 Certification： Local Regenerative Agricultural Approved Farm / HKORC Certification Number C07027
🌱 Producer Introduction：
Cheong Gor has been farming since 2002. However after several years, he witnessed multiple difficulties especially in dealing with pests. As Cheong Gor was looking for solutions, he started to learn about regenerative farming from Homeland Green, and decided to transition to regenerative practices. Apart from applying good quality compost, he began testing his home-made compost which boosted microbial growth. In return, his crops grew stronger, larger, shinier and more abundant. At one point his celeries even grew up to a meter high!
Currently Cheong Gor implements practices like crop rotation, cover-cropping, mulching and companion planting. With the help of technical assistant providers funded by ZFPA, along with the guidance of Mrs Josephine from Homeland Green, he will also begin fermenting his own eco-enzymes and explore different types of nutrient amendments. Although he finds it challenging, Farmer Cheong truly believes this is the way forward to heal our planet and to produce more nutritious food.His vision is to continue farming to feed local citizens with regeneratively grown ingredients, and to build a very successful regenerative farm. By demonstrating how regenerative farming works to benefit both soil and human health, he hopes to encourage his peers to do the same. His vegetables are definitely some of the strongest, vibrant and most flavourful in Hong Kong!
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Apium graveolens L.
Product Description：Native to the Mediterranean coast. After being introduced into Europe, it evolved into a type with hypertrophic petioles.
Celery (scientific name: Apium graveolens), also known as celery, medicinal celery, and dry celery, is a common vegetable in Chinese cooking and is also commonly used as a spice in Italian cuisine. The edible part of celery is mainly the petiole; although the leaf is edible, it is not the main edible part because of its slightly bitter taste.
It has the effects of lowering blood pressure, calming the liver and clearing away heat, eliminating wind and dampness, clearing the intestines and defecating. While indeed a suitable food for weight loss, celery has been mistakenly seen as a "negative calorie food." In fact, consuming celery still provides a net positive calorie intake. Digesting the fiber in celery does require energy, but not enough to offset the intake it brings.
Nutritional value: A typical 100-gram reference serving of celery provides 67 kilojoules of food energy and is composed of about 95 percent water. Celery is a good source of vitamin K, providing about 28% of the DV per 100 grams, and contains moderate amounts of other vitamins and minerals. Celery is used in weight loss diets and provides most of the dietary fiber with low calories. However, celery does not have significant amounts of other micronutrients.
Variety：Celery is fat and thick in appearance, with upright stems, solid, thick and flat petioles, with obvious grooves, yellowish-white color, and small, crunchy leaves. A single plant is generally about 60 to 80 cm long and weighs about 1 to 2 kg.
There are three main varieties of celery: yellow, green and intermediate colors. The ones sold on the market are mostly intermediate colors. The mid-color varieties are fragrant, the petioles are neatly arranged, nd the flesh is rich; the green varieties are crispy and tender, and the petioles are slightly longer and softer. In addition, internationally, varieties can be divided into two categories: green handle and yellow handle.
The famous varieties are: Dwarf White (Dwarf white), short gold (Golden dwarf), London red (London red) and so on.
Supply Season：The main production period is from December to April of the following year, and Hong Kong will be supplied throughout the year. Celery starts sowing in June each year, and it can be eaten after about sixty days.
Storage Method：Generally, it can be stored at room temperature for a short period of time, or it can be stored in the refrigerator for about 2 to 4 weeks.
#Should Be / Avoided：
Appropriate: Similar to "celery". It is suitable for people with dysuria, constipation, abdominal pain before menstruation, irregular menstruation, neurasthenia, emotional stress, people with high blood pressure, vascular sclerosis, diabetes, women's menopausal syndrome, bronchitis, whooping cough, hematuria, and skin wet poison.
Taboo: Similar to "celery". People with spleen and stomach deficiency and cold should not eat it; people with liver cirrhosis and peptic ulcer should not eat it; people with scabies should not eat it. Because it is a cold vegetable, it is not suitable for women before and after pregnancy. Suffering from chronic gastritis, enteritis, hypotension should eat less.
Appropriate: No literature report. Taboo: No literature report.
Cooking Skills：The edible part is the petiole. Remove the outermost part first, then disassemble each petal, soak in clean water for about 15 minutes, rinse with running water, and cut into desired shapes.
Celery is eaten around the world as a vegetable. In North America the crisp petiole (leaf stalk) is used. In Europe the hypocotyl is used as a root vegetable. The leaves are strongly flavored and are used less often, either as a flavoring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups.
Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper. Celery leaves are suitable dried as a sprinkled on seasoning for use with baked, fried or roasted fish, meats and as part of a blend of fresh seasonings suitable for use in soups and stews. They may also be eaten raw, mixed into a salad or as a garnish.
In 2019, a trend of drinking celery juice was reported in the United States, based on "detoxification" claims posted on a blog. The claims have no scientific basis, but the trend caused a sizable spike in celery prices.
#Remarks Matters：Due to its high dietary fiber content, celery not only promotes the normal functioning of the digestive system, but also gives people a feeling of fullness. In addition, the calorie value is very low, making it an excellent food for weight control. In addition, celery is known as an ideal food for lowering blood pressure. Because of its moderate potassium content, it helps to balance the sodium and water content in the body, and can prevent edema and blood pressure rise.
Celery is among a small group of foods that may provoke allergic reactions; for people with celery allergy, exposure can cause potentially fatal anaphylactic shock. Cases of allergic reaction to ingestion of celery root have also been reported in pollen-sensitive individuals resulting in gastrointestinal disorders and other symptoms, although in most cases, celery sensitivity is not considered clinically significant. In the European Union and the United Kingdom, foods that contain or may contain celery, even in trace amounts, must be clearly marked.
Commonly Used Dishes：Stir-fried chicken fillets with celery, diced cashew nuts with celery, and fresh squid with celery (Westerners prefer to eat celery raw, or add lemon juice, salad juice, vinegar, olive oil, etc. to make vegetable salad; other as a base for the broth.).
Supply Period： From December To February
Suggested Eating Method：
The edible part is petiole. Take off the outer part first, then remove each petals, soak in water for about 15 minutes, and rinse with flowing water and cut into the required shape.
🥗 Recipe (English Version)：
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.