Cham Shan Farm
🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Cham Shan Farm / Sheung Shui
🔖 Certification： Local Regenerative Agricultural Approved Farm
🌱 Producer Introduction：
Back in 1993, when Pat Fan was 12 his parents stopped farming but continued living on it. Just under 20 years later, Pat Fan returned to farming the organic way, using the skills that were passed down to him by his mother all those years ago. As with many farmers in HK, due to the ever changing climate there are many challenges - and Pat Fan is not immune to this. He is now in the process of transitioning towards regenerative farming on his farm, where he aims to develop a sustainable system and long-term solution.
Pat Fan believes that as long as he actively focuses on rebuilding the farm’s soil microbiome and reclaiming soil health, he can better control pest issues and eventually grow healthier, tastier vegetables. He admits that there are less customers now at the outlets that he sells, but he is determined to keep improving his produce and attract more customers to support regeneratively farmed food.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Solanum melongena L.
Product Description：Sweet, cool in nature. It has the functions of clearing heat and promoting blood circulation, relieving pain and swelling, cooling blood and detoxifying, removing blood stasis and relieving pain, dispelling wind and dredging collaterals, and facilitating bowel movements. The purple skin of eggplant is rich in vitamin P, which has the effect of strengthening the microfilament blood vessels, so that the microfilament blood vessels remain flexible and will not harden, so it can prevent high blood pressure and cardiovascular diseases. In addition, eggplant is richer in radiculine, stachydine, and other alkaloids, which are particularly effective in lowering blood pressure.
Native to southeastern Asia and India, it was introduced to Europe in the 13th century and America in the 16th century. China has a long history of cultivating eggplant, so it is said that it originated in China and was introduced to Japan from China in the 18th century. It is now cultivated all over China.
Variety：It is an annual herb, tropical perennial. Stems of eggplant are erect, branched; leaves large, ovate to oblong-ovate; flowers large, 2.5-3 cm in diameter, calyx 1-1.5 long
cm, corolla usually white or purple. The fruit has a smooth outer skin, mostly purple or purple-black, and there are also light green or white varieties. Various shapes, including round, oval, pear-shaped and so on.
There are two common varieties of eggplant:
1. Round eggplant (S. melongena var. esculentum), a large spherical fruit with purple or black purple fruit straps, mainly cultivated in northern China;
2. Long eggplant (S. melongea. var. serpentinum), with slender fruit and purple-red skin, mainly cultivated in southern China.
In addition, eggplant (Solanum seaforthianum Andr. var. album Hort.) sold in Taiwanese market is said to have been introduced by Hong Kong to successful cultivation.
Supply Season：The main production period is from November to June of the following year, and Hong Kong is supplied throughout the year.
Storage Method：Wipe off the water or air dry naturally, seal the eggplants with plastic wrap and store in the refrigerator for about 1 week.
#Should Be / Avoided：
Suitable: Suitable for people with fever, constipation, high blood pressure, arteriosclerosis, fundus hemorrhage, hemoptysis and those who are prone to internal bleeding. Eggplant may also reduce the risk of jaundice, hepatomegaly, and gout.
Taboo: The eggplant after autumn is bitter in taste and even more cold in nature. People with deficient constitution should not eat more. Deficiency of cold and weak spleen, skin sores, pregnant women and people with eye diseases should not eat. Tuberculosis patients are prone to allergies if they eat eggplant during anti-tuberculosis treatment. Some people are allergic to eggplant and feel their lips are red and hot after eating. People with indigestion and chronic diarrhea should not eat more, and those with intestinal slippery diarrhea should take it with caution. If you add ginger and garlic to cook together, you can reduce the coldness.
Appropriate: 1. Eggplant and pepper: The rich vitamin P component of eggplant helps the human body to absorb the vitamin C of pepper. On the one hand, it can protect the function of capillaries, and on the other hand, it can reduce the precipitation of melanin, thereby exerting the function of whitening the skin. 2. Eggplant and cheese: The vitamin K contained in eggplant helps the body absorb calcium in cheese, which can increase bone density and promote bone growth. Avoid: 1. Eggplant and bean: The oxalic acid of bean will combine with the calcium contained in eggplant during the digestion process to form calcium oxalate that cannot be absorbed by the human body, thus affecting the absorption rate of calcium. 2. Eggplant and carrots: Carrots contain a vitamin C decomposing enzyme that destroys the vitamin C in eggplants, thus reducing its original nutritional value.
Cooking Skills：The edible part is the fruit, and its roots, leaves, flowers, and stalks are also used for medicinal purposes. After the fruit has been soaked in water for 15 minutes, use a brush to clean the surface of the eggplant. Old eggplant contains a high amount of solanine, which is harmful to the human body, and should not be eaten. Because eggplant is highly alkaline, raw food will have a bitter taste, so it is suitable for cooking and eating.
#Remarks Matters：The bitterness of eggplant can be judged from eggplant age and eggplant size. Length is 8 ~ 16
Centimeter-sized eggplants taste better, over-ripe varieties have a more bitter taste, while over-ripe eggplants are soft and have brown spots on their skins, have many seeds, and taste more bitter. In the folk, it is customary to combine burnt eggplant with garlic cloves to taste better.
Commonly Used Dishes：Fish-flavored eggplant, steamed eggplant with minced garlic, roasted eggplant, boiled eggplant with pork.
Supply Period： From December To February
Suggested Eating Method：
The edible part is fruit, and its roots, leaves, flowers, and ees are also used for medicinal. Fruit soaked in water 15
After minutes, wash the eggplant surface with a brush. Old eggplant contains highly harmful eggplant alkali to the human body, and it is not advisable to eat. Because the eggplant is more alkaline, the raw food will have a bitter taste, so it is suitable for cooking.
🥗 Recipes (English Veersion)：
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.