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：Citrus limon (L.) Burm.f.
Product Description：It is the fruit of the rutaceae plant lemon. Sweet and sour, slightly warm in nature. Lemon juice can help digestion, increase appetite, and have the effects of quenching thirst, soothing qi, and calming the mind. Lemon is rich in organic acids and vitamin C, which can inhibit the formation of melanin and prevent skin pigmentation, avoid the formation of freckles and have a whitening effect. In addition, its rich vitamin B content promotes healthy skin tissue, especially the oral mucosa.
Native to the eastern Himalayas. It spread to India in the tenth century, Europe in the twelfth century, and America in the fifteenth century. Lemons were cultivated relatively late in China, and were cultivated in small quantities in the provinces south of the Yangtze River in the early 20th century.
Variety：There are dozens of varieties, the more famous ones are:
(1) Eureka, native to Italy, cultivated in Sichuan, China, medium fruit shape, yellow skin, yellow-green flesh, tender and juicy;
(2) Lisbon, native to Portugal, has a large fruit shape, a yellow peel with milky protrusions, a greenish-white pulp, and a strong sour taste;
(3) Villa Franca;
(4) Genoa, which has been introduced into China for cultivation.
Supply Season：Hong Kong is available all year round.
Storage Method：It can be stored in the refrigerator for a long time.
#Should Be / Avoided：
Appropriate: suitable for patients with hypertension, myocardial infarction, weak spleen and stomach, kidney stones, dry mouth and tongue.
Avoid: In view of the extremely sour taste of lemon, the acid can generate heat, so people with fever, gastric ulcer, hyperacidity, peptic ulcer, dental caries, cholecystitis, gallstones, and whooping cough should not eat. In addition, it is contraindicated in patients with excessive phlegm, weak gas, toothache and diabetes.
Affordable: 1. Lemon juice and seafood: Lemon juice with strong acidity can kill bacteria in most seafood within 15 minutes, so it is suitable to eat with seafood. 2. Lemon and honey: Eating together is very effective in treating bronchitis and nasopharyngitis. 3. Lemon and sugar: Both are cooked together, which have the effect of quenching thirst, appetizing, and tocolytic. 4. Lemon and ginger: Decoction of the two together can regulate Qi inversion and vomiting. Phase grams: 1. Lemon juice and carrots: The vitamin C decomposition enzyme in carrots can easily destroy the vitamin C in lemons, thereby reducing its nutritional content. 2. Lemon and milk: Lemon contains fruit acid, which combines with the protein in milk to form an indigestible coagulation substance, which stimulates the stomach and causes diarrhea.
Cooking Skills：The fruit is a citrus fruit, the peel is yellow and shiny, the peel is thicker than the general citrus, and it is close to the pulp. The fruit is oval in shape, with pointed and milky protrusions at both ends. Juicy, meaty and crisp, with a rich aroma, sour and slightly bitter. Because the pulp and juice taste extremely sour and slightly bitter, they are not suitable for direct consumption. They should be extracted and processed into beverages, sliced and brewed with black tea, or processed into jams.
#Remarks Matters：The sour taste can easily cause nausea, and those with gastrointestinal problems should not eat more. The peel of lemon can be used medicinally.
Commonly Used Dishes：Lemon juice is often used as a condiment or garnish when cooking Chinese dishes, such as duck with lime.
Supply Period： From December To February
Suggested Eating Method：
The fruit is citrus fruit. The peel is yellow and shiny. The peel is thicker than ordinary citrus, and it is close to the pulp. The fruits are elliptical, and the ends of both ends are raised and have milky protrusions. The juice is crispy, has a strong aroma, sour and slightly bitter. Because the flesh and fruit juice taste is extremely sour and bitter, it is not appropriate to eat it directly. Squeeze juice processing into drinks, slices and drink with black tea, or processing fruit sauce.
🥗 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.