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)：
Other Name：Cherry Tomato
Product Description：A small tomato, hence the name small tomato. Taste delicious raw, can also be dried to make candied fruit. It is refreshing and sweet when eaten raw, and has a good taste. There are many small seeds like ordinary tomatoes, but they are seedless, have high nutritional value, and taste slightly sweeter than ordinary tomatoes.
Cherry tomato has higher lycopene and vitamin C, and slightly higher sugar and calories than tomato.
Lycopene is a component found in cherries and other tomato varieties. These are the ones that give the fruit its characteristic red color. Lycopene is a carotene with antioxidant properties. Plus, it's 10 times more effective than other classic antioxidants like Vitamin E.
Supply Season：The main production period is from November to April of the following year, and Hong Kong is supplied throughout the year.
#Should Be / Avoided：
Cooking Skills：Usually eaten as fruit or with salads, it is rich in nutrients.
#Remarks Matters：Cherry tomatoes contain a lot of vitamin K and potassium. People with kidney problems should reduce potassium intake, otherwise it may cause adverse effects such as kidney stone formation or recurrence.
Commonly Used Dishes：Scrambled Eggs with Cherry Tomatoes
Supply Period： From December To February
Suggested Eating Method：
Usually, it is used as a fruit or a sandwich, which is rich in nutrients.
🥗 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.