Description
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：Amaranthus mangostanus L.
Chinese Name：青莧菜
Other Names：Green Amaranth | Chinese Amaranth
Product Description：Amaranth are generally good sources of vitamins and minerals, including rich sources of vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, folic acid, calcium, phosphorus, potassium, iron, magnesium, zinc, copper, and manganese and other nutrients. Amaranth seeds, like quinoa and buckwheat, are among the rare foods that contain the full set of 20 amino acids.
Some studies have shown that the seeds of amaranth or its oil may be helpful in preventing high blood pressure and cardiovascular disease, and long-term intake may be beneficial in lowering blood pressure and blood lipids.
Variety：The plant morphology of amaranth can be divided into three types: erect type, semi-creeping type and creeping type. Branched from the stem, the surface is cylindrical and smooth, the stem is light green, green, light red to dark red, and the petiole is very short. There are various leaf shapes, including round, oval and pointed leaves.
Amaranth varieties are also divided into white amaranth and green amaranth: the leaves of white amaranth are yellow-green; the leaves of green amaranth are greener. The same genus of this variety is Amaranth (A. virids)
L.), contains roughly the same nutrients, and can also be eaten as vegetables.
Supply Season：The main production period is from April to October each year.
Storage Method：It should be eaten as soon as possible after purchase, or it can be sealed with plastic wrap and placed in the refrigerator. The shelf life is about 2 to 3 days.
#Should Be / Avoided：
Appropriate: Suitable for people with dysentery, constipation, anemia, chickenpox, whooping cough, and sore.
avoid:
1. People with weak spleen and stomach, those with frequent diarrhea should eat less; due to the high potassium content of amaranth, those with poor kidney function and uremia should eat less.
2, amaranth is not conducive to pregnant women, must pay attention.
*Edible Compatibility：
Appropriate: 1. Amaranth and pork lean meat: used in soup to clear heat and diuresis, detoxify and clear rash, nourish qi and nourish the stomach. 2. Amaranth and japonica rice: boiled into porridge can clear heat and relieve dysentery. 3. Amaranth and shrimp: Eating together can supplement calcium, which is especially suitable for children to eat, and can promote growth. 4. Amaranth and garlic: Eating together can bring appetizer, spleen, and digestion. Taboo: Amaranth and turtle meat: both are cold in nature, difficult to digest when eaten together, and easy to form gastrointestinal stagnation.
Cooking Skills：The edible parts are tender stems and young leaves. Cut off the roots, soak in clean water for about 45 minutes, open the leaves and wash them with running water.
The cooking time of amaranth should not be too long.
Notes：Some customers do not like the taste and texture of amaranth.
There is another wild vegetable of Chenopodiaceae, also known as wild amaranth (Acroglochin persicarioides Moq.).
Dish：Amaranth with fish paste, gold and silver eggs soaked in amaranth, stir-fried amaranth with minced garlic, and fresh shrimp and amaranth dumplings.
Suggested Eating Method：
The edible part is tender stems and tender leaves. Remove the roots, soak in water for about 45 minutes, and open the leaves and wash them with flowing water.
The cooking time of amaranth should not be too long.
🥗 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.
