Description
Yunnan Organic Certified Vegetables
🚚 The Fastest Delivery Time : On Tuesday, Thursday, Saturday, arrived.
🐝 Supplier / Place Of Origin：Yunnan Organic Certified Vegetables / Yunnan
🔖 Certification： Organic certification by China and Canada
🌱 Producer Introduction：
Yunnan Kunming Organic Vegetable Farm is located in Dianyuan Wind Valley Reserve, Panlong District, Kunming City, Yunnan, where the soil is fertile and the water source is clean; the requirements for environmental governance in the area are strict. Taking into account both the ecological environment and economic development, the farm strictly abides by organic standards, and there is no agricultural pollution. The organic vegetables grown in the protected area are particularly sweet and delicious.
The unique climate of Yunnan
Yunnan has a good climate and abundant sunshine, with an average temperature of 14.9°C, a maximum temperature of 31.5°C, and a minimum temperature of -7.8°C; the rainy season is mainly concentrated in May to September; the relative humidity is 76%. The plateau in Panlong District is about 1891m above sea level, and gradually decreases from north to south in a ladder shape. The altitude is between 1500m and 2800m, which is most suitable for planting diversified vegetables.
get two-factor authentication
Because the certification standards in China and Hong Kong are different and uneven. In view of this, hoping to gain the recognition and trust of consumers, organic vegetables in Kunming, Yunnan have obtained dual certification: domestic organic certification and Canadian organic certification.
In 2016, the Consumer Council conducted a random inspection of pesticide residues, all of which were zero; for many years, there were no pesticide residues after random inspections by our customers.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Sechium edule Swartz.
Chinese Name：合掌瓜 | 佛手瓜
Other Names：Chayote
Product Description：Sweet, slightly cold in nature. It has the effect of clearing heat and diuresis. Chayote is rich in vitamin B1, which helps increase appetite and maintain the normal functioning of the nervous system; at the same time, it contains a lot of vitamin C, which can strengthen the body's immune function. It also contains a lot of cellulose, which not only provides a sense of satiety, but also helps to stabilize blood sugar and blood lipid levels.
Native to Mexico in Central America. It was introduced to the United States in the 18th century and later to Europe. In the early 19th century, it was introduced to China, Japan and Southeast Asian countries. It is now cultivated in South China and Southwest China.
Variety：Chayote is a kind of Cucurbitaceae, which belongs to the pear-shaped plant, with five longitudinal grooves, like the palms of the hands or the fingers together, hence the name Chayote or the palms.
Supply Season：The main production period is from November to January of the following year, and from April to June each year.
Storage Method：The fruit is shelf-stable.
#Should Be / Avoided：
Appropriate: General people can eat.
Taboo: It can be eaten by ordinary people.
*Edible Compatibility：
Appropriate: No literature report. Taboo: No literature report.
Cooking Skills：The edible part is melon fruit. After a little rinsing with water, the outer skin is removed, and it can be cooked and eaten. If it is used for soup, it is not necessary to remove the outer skin.
Notes：The green dragon-like tendrils commonly eaten in Taiwan are the young shoots of chayote.
Chayote can be eaten raw as a fruit. The taste is similar to cucumber, slightly sweet and refreshing. It can also be pickled or eaten as a sauce.
Dish：Chayote squid, salad with chayote, fried pork with chayote, pork bone soup with chayote.
Supply Period： The Main Production Period Is From November To January Of The Following Year, And From April To June Each Year.
Suggested Eating Method：
The edible part is Guigua. After rinse with water, remove the skin and cook it. If you use it for soup, you don't need to remove the skin.
🥗 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
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.
