Hong Miu Farm
🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Hong Miu Farm / Local Regenerative
🔖 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 assistance funded by ZFPA, along with the guidance of Mrs Josephine from Homeland Green, he begin fermenting his own eco-enzymes and explore different types of nutrient amendments. Farmer Cheong truly believes this is the way forward to heal our planet and to produce more nutritious food.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Cucumis sativus L.
Product Description：Sweet, cool in nature. It has the effects of water, heat-clearing, detoxification, thirst-quenching, edema, diuresis, laxative, anti-inflammatory and weight loss. Cucumber is rich in water, which can bring about the effect of quenching thirst, and at the same time replenish the water lost by the body, which helps to maintain normal body temperature; rich in vitamin C, it can prevent the precipitation of melanin and achieve whitening effect; cucumber contains propanol two Acid, which inhibits the conversion of sugars into fat, is considered a diet food. The tender seeds are rich in vitamin E, which can maintain the youthful vitality of the skin, and also has the function of preventing women from miscarriage and increasing men's energy.
Originating in northern India, it spread eastward and was introduced to China, so it is called "courgette".
Variety：The stems of cucumbers are covered with hairs, rich in juice, and the appearance of the leaves has 3-5 lobes covered with downy hairs. The fruit is long or rod-shaped, with small thorns or tumor-like protrusions on the surface, white pulp, crisp and tender taste, generally about 15 to 30 inches long.
centimeter. Leaves cordate-ovate, 3-7 lobed. Flowers unisexual, monoecious, yellow; yellow-green when mature; seeds white, oblong.
In fact, there are many varieties of cucumber, including ground cucumber, frame cucumber, summer cucumber, autumn cucumber; there are also Ningyang big thorn melon, Beijing thorn melon and so on. In addition, greenhouse cucumbers have become popular in recent years. There are varieties from Japan or China, which are crisp and sweet. Small in shape, it is mostly eaten raw.
Supply Season：The main production period is from April to October each year, and it is available in Hong Kong throughout the year.
Storage Method：Cucumbers can be wrapped in toilet paper and stored in a cool place, or sealed with plastic wrap and placed in the refrigerator. Sealed and placed in the refrigerator, they can be stored for about 10 days.
#Should Be / Avoided：
Suitable: It can be eaten by everyone, especially suitable for diabetics, dry mouth, upset, constipation, sore throat, obesity, chickenpox, measles, pertussis, high blood pressure, hyperlipidemia, and edema.
Avoid: Cucumber is cold in nature, patients with spleen and stomach deficiency, chronic dysentery, stomach disease patients, and vomiting should eat less. Because cucumber is cool in nature, it is not suitable for people with abdominal pain and diarrhea. In addition, those who suffer from scabies, beriberi and puffiness should not eat it, so as not to aggravate the condition. Patients with tuberculosis and menstruation should avoid eating raw and cold cucumbers, especially those with cold dysmenorrhea.
Pregnant women can eat cucumber
In addition to women preparing for pregnancy, Pregnant women can also eat cucumbers, which will not have adverse effects on the fetus, but they should be careful not to eat too much. Maternal women can also eat cucumbers during confinement, but be careful not to eat them raw. It is best to fry them or boil them in hot water before eating them.
Properties (TCM): cool
Five Flavors in TCM: sweet
Efficacy Clearing heat and detoxifying, quenching thirst, reducing edema, diuretic, promoting digestion, lowering fat, anti-inflammatory and analgesic
Cucumber contains vitamin B1, which can improve the function of the brain and nervous system, and has the effect of calming the nerves and calming the mind. Cucumber is also rich in fiber, which can enhance gastrointestinal peristalsis and smooth stool.
Cucumber has dehumidification, diuretic, lipid-lowering, analgesic, and digestion-promoting effects. In particular, the fiber contained in cucumber can promote the excretion of spoilage food in the intestines, and the propanol, ethanol and tartronic acid contained in it can also inhibit the conversion of carbohydrates into fat, which is beneficial to obesity, high blood pressure, and hyperlipidemia. It is beneficial for patients and pregnant women.
1. Cucumber and tomato: Cucumber and tomato also contain a moderate amount of potassium, which helps maintain the sodium level in the body, prevents edema and stabilizes blood pressure. The other two are rich in vitamin C, which helps to enhance human immunity.
2. Cucumber and apple: Cucumber and apple contain proper amount of dietary fiber and organic acid components, which can stimulate the peristalsis of the intestinal tract and help solve the problem of constipation.
1. Cucumber and digitalis: Cucumber and digitalis should not be eaten at the same time, as this will affect the absorption of the drug.
Honey laxative and detoxification
Cooking Skills：The edible part is melon fruit. After soaking in water for 5 to 10 minutes, scrub the surface with a soft brush, or peel and wash. In the process of picking and transportation, cucumbers are often contaminated by bacteria, and the surface of the melons is stained with coliform bacteria, dysentery bacillus, or even typhoid bacillus and roundworm eggs. Therefore, when eating raw, it must be washed and then scalded with boiling water.
Notes：Eating too much tends to accumulate heat and generate dampness.
When using tetracycline family antibiotics, eat less alkaline food such as cucumber, because the same food will reduce the solubility of tetracycline, thereby reducing the efficacy of the medicine.
Dish：Salad with garlic cucumber, hot and sour cucumber, cucumber stir-fried beef.
Suggested Eating Method：
The edible part is Guigua. After soaking in water for 5 to 10 minutes, wash the surface with a soft brush, or peel and wash. In the process of picking and transportation, cucumber is often contaminated with germs. The melon surface is stained with E. coli, dysentery, or even typhoid bacteria and tapeworm eggs. Therefore, wash it with boiling water when eating.
🥗 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.