Zen Organic Farm
🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Zen Organic Farm / Fanling
🔖 Certification： Hong Kong Organic Resource Center Organic Certification Number C09001
🌱 Producer Introduction：
Hong Kong has large and small organic farms that use hundreds of expenses. It is one of the large -scale. It covers an area of 200,000 feet. It was formerly a animal pasture. It has the largest greenhouse in Hong Kong. Essence
We are missionary to plant healthy and delicious organic fruits and vegetables, and constantly discover and introduce overseas vegetables suitable for farming in Hong Kong, such as European tomatoes to supply more diverse local crops, and bring more friends who support organic low -carbon life. s Choice. It is very pleased that our efforts have been recognized in this area. The farm customers include internationally renowned Hong Kong hotels, Michelian restaurants and chefs and organic food stores.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Cucumis sativus L.
Other Names：Yellow Cucumber
Product Description：Sweet, cool in nature. It has the functions of relieving summer heat and clearing heat, reducing dry fire, diuresis and detoxification. Old cucumbers are rich in vitamins, minerals, glucose, caffeic acid and free amino acids. When the cucumber is ripe, do not pick it, let it grow to wrinkled skin and dry up to form an old cucumber.
Originating in northern India, it spread eastward and was introduced to China, so it is called "courgette".
Variety：The skin of the old cucumber is golden yellow and cylindrical, and the flesh is thick and firm, with flesh and seeds, generally about 20 to 40 cm long. Cucumbers are divided into ground cucumbers, frame cucumbers, summer cucumbers and autumn cucumbers.
Supply Season：The main production period is from January to August each year, and Hong Kong is supplied throughout the year.
Storage Method：Placed in a cool and ventilated place, generally can be stored for 1 to 2 weeks.
#Should Be / Avoided：
Appropriate: Common people eat.
Contraindications: People with spleen and stomach deficiency should eat less.
Appropriate: No literature report. Taboo: No literature report.
Cooking Skills：The edible part is melon fruit. Wash the old cucumbers with water, scrape off the skin, and remove the flesh before cooking. It is mainly used for soups and meals, and is rarely used for stir-frying.
Notes：Melon pulp is high in fiber and can be used to cleanse and exfoliate.
Dish：Red bean and pork soup with old cucumber, old cucumber and old kidney soup.
Supply Period： The Main Production Period Is From January To August Each Year, And Hong Kong Is Supplied Throughout The Year.
Suggested Eating Method：
The edible part is Guigua. Wash the old cucumber with water, scrape off the skin, and cook it. It is mainly used as a soup and a meal, which is less used for fried food.
🥗 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.