Description
Mrs Chow Happy Farm
🚚 The Fastest Delivery Time : 2-day Delivery. In Tin Shui Wai and Tuen Mun Yuen Long districts, the fastest delivery possible is the next day, directly from the farm.
🐝 Supplier / Place Of Origin：Mrs Chow Happy Farm / Mong Tseng Wai, Tin Shui Wai
🔖 Certification： Not HKORC Certified
🌱 About the Producer / Supplier：
I am a happy farmer who wants everyone to eat healthy and happy organic vegetables without pesticides or chemical fertilizers 😊.
Because I have seen that the vegetables grown with pesticides are so beautiful, but if we eat them, there will be problems in our stomachs. So no matter how hard it is for me, I like the organic vegetables I grow myself. I feel safe eating them. I want others to do the same. It’s healthy, so I want to share it with people🙏🙏
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Brassica oleracea var. sabellica L.
Chinese Name：羽衣甘藍 | 捲葉羽衣甘藍
捲葉羽衣甘藍
Other Names：Kale | Curly-leaf Kale
Product Description：Kale is typically an annual plant grown from seeds with a wide range of germination temperatures. It is hardy, thrives in winter, and can survive temperatures as low as –15.0 degrees Celsius. Kale will taste sweeter after a heavy frost.
edible kale
Kale is a vegetable that can also be planted in flower beds. It is a common winter vegetable in Germany, commonly known as "green vegetables". It is usually pickled into sauerkraut, used to stew meat, or served with grilled sausages. Some varieties have colorful leaves, and this kind of colorful leaf cabbage is also called leaf peony or peony. Kale is one of the oldest varieties of cabbage and was a staple in Roman and medieval Europe. Today, it is widely used in cuisines throughout Northern Europe and the United States.
Of all the cultivated cabbages, kale is the only one where we eat the leaves but not the head! The long, curly leaves grow along a fairly tall central stem, giving it a shrub-like appearance. Its leaves are harvested by hand when ripe. The young shoots therefore remain at the base, providing regular harvests in autumn and winter.
This superfood is our best ally in preparing for winter and can be eaten either cooked or raw.
Variety：Originating from the Mediterranean to Asia Minor, it has a long history of cultivation. It was widely cultivated in ancient Greece as early as 200 BC. Nowadays, it is cultivated more in the United Kingdom, the Netherlands, Germany, and the United States, and there are different varieties. There are vegetable kale and kale. There is ornamental kale (Coleus cabbage).
Nagoya White F1 ornamental variety
Red Russian kale (Brassica napus L. subsp. napus var. pabularia (DC.) Alef.)
Variety "Peacock Red"
Variety "Osaka Red"
Classification according to leaf type:
Curly kale (Scottish kale, blue curly kale)
Bumpy-leaf (black cabbage, better known in Italian translation as "cavolo nero" and also known as Tuscan cabbage, Tuscan kale, lacinato and dinosaur kale)
sparkling leaves (shiny and shiny)
Flat-leaf (flat-leaf types such as Russian red kale and Russian white kale)
Leaves and spears, or feather-type leaves (a cross between curled and flat leaves)
Ornamental (less flavorful and tougher leaves)
Supply Season：The supply season is from November to March each year.
Storage Method：How to Store Kale
Kale leaves can be kept in the salad drawer of the refrigerator for a few days. Eat them as quickly as possible, though, so they stay at their freshest.
You can also cook them ahead of time and they will keep in an airtight container in the refrigerator for up to three days.
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：cooking suggestions
Kale can be eaten cooked: simply softened in oil and well seasoned, mashed, buttered, in soups, as chips (baked), in lasagna, in savory pies, with pasta Or eaten with rice, as a side dish for fish, meat, or even fish omelets, etc.
It's also popular raw: in smoothies (for example, with kale, carrots, apples, ginger, and lemon, or with kale, orange, and banana) or in salads (for example, as a coleslaw with carrots and cauliflower).
How to Prepare Kale
To prepare kale, simply wash the leaves with water and drain.
If you feel the center rib of the leaves is too tough, use a knife to remove it.
Chef Tips
To soften kale, take a few leaves, rub them carefully with your hands, and soak them in olive oil, for example, until they are very tender.
How to Cook Kale
2 minutes
After the water boils, put it in the pot
15 minutes
steaming
20 to 25 minutes
Cooked in the oven and served as chips
Enjoy raw kale in salads and smoothies. Once cooked, it can be used like other brassicas: soups, purees, steamed, sautéed in a pan with other vegetables, etc.
Crispy Roasted Kale
Method: Coat the front and back of the kale leaves with a little extra virgin olive oil, sprinkle with a pinch of sea salt, and spread out on a baking sheet. Bake in the oven at 300℉/150℃ for 15 to 20 minutes. Sprinkle some cheese powder after baking and serve.
Notes：For propagation, sow the seeds in open seedbeds in mid-July. The seeds will germinate quickly and emerge neatly. During this period, it is very hot in summer, so you need to pay attention to shade and prevent heatstroke. It needs to be cultivated in a cold bed or cold room in winter, and cultivated in the open field after the frost breaks in spring. During the cultivation period, top dressing and soil loosening are required.
Dish：
cooking use
As a snack product
Vegan potato chips
Flavored "kale chips" have been produced as an alternative to potato chips.
Kale Chips
Feuilletés grecs au chou-fleur kale, French cuisine
Riz pilaf au chou kale et lard fumé (French cuisine)
saint jacques embeurrée de chou kale
Kale and Cauliflower Coleslaw
Kale pesto tarte tatin
area use
Europe
Stamppot is a traditional Dutch dish made from potatoes mashed with one or more vegetables.
In the Netherlands, a traditional winter dish called "boerenkoolstamppot" is a mixture of kale and mashed potatoes, sometimes fried bacon, and served with rookworst ("smoked sausage").
Traditional Danish New Year dishes: boiled ham, glazed potatoes and stewed kale
In northern Germany, there is a winter tradition known as the "Kolfahrt" ("Kale Tour"), in which a group of people will hike through the woods during the day and then gather at an inn or private home where kale is served, often served with bacon and Kohlwurst ("kale sausage"). Kale is considered a staple and comfort food in northern Germany.
Grünkohlessen is an ancient winter custom in northern Germany and parts of Scandinavia that involves drinking, games and a feast of local dishes, often featuring kale, potatoes and sausages.
In Italy, cavolo black kale is an ingredient in the Tuscan soup ribollita.
Ribollita is a Tuscan bread soup, panade, porridge or puree made with bread and vegetables, often made from leftovers. There are many variations, but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrots, beans, beets, celery, potatoes and onions. Its name means "to reboil." It is usually baked in clay pots.
Caldo verde, a traditional Portuguese soup, combines mashed potatoes, thinly sliced kale, olive oil and salt. Other ingredients can include broth and sliced, cooked pepperoni.
Caldo verde is a popular soup in Portuguese cuisine.
In Scotland, kale provides the basis of traditional diets, so much so that the word is synonymous with the food in some Scottish dialects. "Off one's kail" means feeling too sick to eat.
In Ireland, kale is mixed with mashed potatoes to make colcannon, a traditional dish. It is popular at Halloween where it can be served with sausages.
Colcannon is a traditional Irish dish consisting of mashed potatoes and cabbage.
Asia
In Sri Lanka it is called kola gova or ela gova. It is grown for food. There is a dish called “kale mallung” served with rice almost everywhere on the island.
Kale-based dish served with other vegetables and sourdough bread in an Australian restaurant
🔸 Supplementary Information：
Vegetables with different seasons, chemical fertilizers and environmental protection. I can use grass, bad fruits and vegetables, coffee, tea, residue, and eggshells for fertilizer. Everyone wants everyone to be healthy and happy 人️
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Kale
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
☘️ 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
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
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.
