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：Daucus carota L. var. sativa DC.
Chinese Name：彩色甘筍
Other Names：Rainbow Carrot
Product Description：Carrots are one of the most popular vegetables. They're sweet, crunchy, and an excellent source of vitamin A. Did you know that the classic orange carrot we all know and love is not actually the original color of a carrot?
The flavor of each color varies from variety to variety, but there isn't much flavor contrast between them. Some varieties are sweet and spicy in flavor, while others are sweeter than orange carrots. The best way to test them is to try them yourself!
Carrots are part of the Apiaceae family (Apiaceae). They were discovered 5,000 years ago and have been cultivated in Europe since the 18th century. Carrots aren't always orange. In fact, the first dishes on our table were purple and white. Orange carrots were created by humans by crossing red-fleshed and white-fleshed varieties.
Purple, yellow, white, violet, these traditional varieties of carrots are now being grown again:
Yellow carrots: The skin and flesh are yellow and the taste is particularly sweet.
Purple Carrot: The skin is dark purple and the flesh is marbled orange and purple.
White carrots: The skin and flesh are white.
These colorful carrots cook faster than traditional orange carrots.
One- or two-year-old semi-cold-resistant herbaceous plants, the optimal growth temperature is about 20 degrees Celsius. It tastes sweet and pungent, and has a neutral nature (the roots are slightly warm). It has the effects of strengthening the spleen, harmonizing the middle, nourishing the liver and improving eyesight, resolving phlegm and relieving cough, clearing away heat and detoxifying. Carrots are rich in potassium, calcium, magnesium, iron, phosphorus and other minerals, as well as carotene that can be converted into vitamin A, which helps prevent night blindness. Lutein and cornin help prevent retinopathy. Carrots have many health benefits in traditional Chinese medicine, so they are known as "little ginseng".
It is native to central and western Asia, near Afghanistan. It was introduced to Europe from Iran in the tenth century and is widely cultivated in the Mediterranean area. It was introduced to China from the Western Regions in the 13th century (i.e. the middle of the Yuan Dynasty). Because its appearance is similar to that of a radish and it comes from the Hu area, it is called carrot. Now it is distributed all over the world. In China, there are more Sichuan, Guizhou, Hubei, Jiangxi, Zhejiang, Shandong, Fujian, Henan and Taiwan.
The carrot is a descendant of the wild carrot or Queen Anne's lace. Believed to have originated in Asia around 900 AD, carrots are actually yellow and purple! Orange carrots didn’t appear until the 1400s to 1500s.
Variety：According to the place of origin, appearance and length: (1) New Kuroda Wucun (from Japan, the root shape is tail-shaped); (2) Improved Kuroda Wucun (has a larger yield and strong disease resistance);
(3) Seoul Six Cun (from South Korea, the root shape is cylindrical); (4) Three Red Six Cun (the skin, meat and core are more intensely red); (5) Golden Crown Five Cun (the root is orange-red); (6) American Five Inch
Supply Season：The harvest period is from December to April. Since proper refrigeration can extend the shelf life to half a year or more, carrots in summer and autumn are mostly refrigerated products. =if(isblank(P:P),"",(GOOGLETRANSLATE(P:P,"zh-hant","en")))
Storage Method：How to choose colored carrots
They should be very sturdy and have a beautiful, distinct color. Intense color and shine are signs of carrot freshness.
If the carrots have been washed when purchasing, the leaves should be cut off first, because the leaves can speed up the shrinkage of the roots. Cut off the heads and tails of carrots before storing them. Cutting off the heads will prevent them from sprouting, and cutting off the ends will prevent them from forming fibrous roots. Because both will consume the nutrients and water of carrots. In winter, spray water on the surface of the carrots, wrap the entire carrots with newspapers, and place them upright in a ventilated place. In summer, spray water on the surface of the carrots, wrap the entire carrots with newspapers, put them in a plastic bag, and store them upright in the refrigerator. Since the root skin of carrots is easily damaged, cut carrots should be used within one week.
#Should Be / Avoided：
Carrots have many health benefits. They are a source of potassium, folate and vitamin K, and also provide provitamin A.
Suitable for: It has a nourishing effect on those who are weak after illness and pregnant or postpartum women.
Contraindications: People with weak spleen and stomach should not eat raw food. Since squeezing vegetable juices will increase the concentration of sugar, people who are under blood sugar control should be more careful when drinking carrot juice.
It is advisable to eat a small amount of carrots during pregnancy
Attributes: Flatness
Five flavors: sweet, pungent
Efficacy: Tonifying the middle and lowering qi, benefiting the stomach and intestines, nourishing the liver and improving eyesight, resolving phlegm and relieving cough.
Carrots are fat-soluble substances, so they should not be eaten raw or eaten in large quantities, otherwise the liver will not be able to metabolize them, and too much carotene in the blood will cause the skin to turn yellow. Eating carrots in moderation has the effects of benefiting the liver and improving eyesight, relieving the diaphragm and widening the intestines, strengthening the spleen and removing malnutrition, enhancing immune function, lowering blood sugar and lipids, etc.
*Edible Compatibility：
Appropriate: Eating together with astragalus, pork belly or yam can strengthen the effect of tonifying weakness and relieving indigestion. Eating with pineapple can keep the cerebral blood vessels unblocked and reduce the incidence of cerebral hemorrhage.
Interaction: Eating with ginseng at the same time will cancel each other out. Because carrots contain vitamin C decomposing enzymes, eating raw together with peppers, tomatoes or radishes will decompose vitamin C and destroy the nutritional value.
It should not be eaten with alcohol, because carotene in carrots and alcohol enter the human body together to produce toxins in the liver, which can easily cause liver disease.
When eating carrots, it is advisable to eat them with vegetables rich in vitamin C (such as spinach, rapeseed, cauliflower, tomato, pepper, etc.), fruits (such as citrus, lemon, strawberry, dates, etc.), which will have a synergistic effect and increase the nutrition of carrots value.
The chewing time should not be too short, because some nutrients contained in carrots are insoluble in water, it is suitable to add cooking oil to increase nutrient absorption.
Cooking Skills：Carrots are widely used. Easterners mostly use them to make soup or squeeze juice, while Westerners mostly use them to eat them raw or cold. Since both carotene and vitamin A are fat-soluble, cooking them with cooking oil will result in better absorption than eating them raw or juicing them. Since carotene and vitamin A will not be destroyed by high heat, the nutritional content of cooked carrots will not change significantly. Since the outer skin is rich in carotene, do not peel it too thickly.
Chef Tips
To preserve the color of these carrots, soak the vegetables in plenty of cold water and then drain. If necessary, add ice cubes to the water. Cold water can fix the color.
cooking suggestions
Play up the different colors these carrots offer in your dishes. It's best to use them as is to maximize the impact of their beautiful colors! As an aperitif, it can be cut into strips and served with a variety of sauces.
Colorful carrots pair well with lemons, oranges and even spices. They can be cooked like orange carrots, as a dessert in cakes or as a main course in pies, soups and purees.
Notes：Carrots are generally misunderstood as unsuitable for diabetics due to their high glycemic index. In fact, since the structure of carrots is mostly water, a carrot only has about four grams of carbohydrates, and eating a lot of carrots will have the effect of a sharp increase in blood sugar. Diabetics do not need to quit eating carrots.
The recommended daily allowance for vitamin A for adults is about 800 micrograms retinol active equivalents, which is equivalent to half a medium carrot.
Excessive intake of carrots will lead to excessive intake of carotene, and changes in skin pigmentation may lead to yellowing of the skin. As long as you stop eating for a few weeks, the pigmentation will fade away without any long-term effect on the skin.
Pregnant women should not overeat carrots, because too much vitamin A can lead to abnormal death of cells in the spine and increase the risk of birth defects.
Excessive intake of vitamin A for a long time may inhibit bone building ability, thus leading to osteoporosis and fractures.
Dish：
hot pot
Green carrot and pig soup, corn and carrot soup, vegetarian spring rolls, salad, etc.
Carrot cubes au Sirop d'érable, ail and féta
🔸 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)： Rainbow Carrot
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.
