Description
Farm 28
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Farm 28 / Kam Tin
🔖 Authentication： HKORC Certificate No. : C14014
🌱 Manufacturer Introduction：
Covering an area of 100,000 square feet, it is located in Fung Kat Heung, Kam Tin, Yuen Long. With the aim of growing healthy crops, the public can enjoy high-quality and safe food at a low price, and hope that when purchasing locally grown fruits, the public can understand the importance of reducing carbon emissions on the environment, so as to achieve the goal of human beings and the greater world. Natural complementarity and harmonious coexistence. And in the future, we will grow more different healthy fruits and vegetables to provide customers with choices.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：
Chinese Name：沙律菜
Other Names：Salad Lettuce
Product Description：There are many choices of salad leaves, such as romaine lettuce, rocket, spinach and so on. The Nutritional value of various salad leaves is high or low, and different combinations can increase the absorption of different nutrients.
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm.
When a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.
Salads may be served at any point during a meal:
Appetizer salads — light, smaller-portion salads served as the first course of the meal
Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw
Main course salads — usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese
Dessert salads — sweet salads containing fruit, gelatin, sweeteners or whipped cream
Variety：7 Knds of Salad Basic
nine sprouts frisée
Red cabbage Red Lollo Rosso / Red Coral Lettuce / Rosa red Red hair Red leaf lettuce Red coral
Green Lollo Rosso / Green Coral Lettuce
Red asparagus / Red radicchio Red Radicchio
Edge Oak Leaf
Red Oak Red Oak Leaf
Butter Lettuce
Can serve as a salad dish
Romaine lettuce
Italian Lettuce Italian Lettuce
Cabbage Green Cabbage
Purple Cabbage / Purple Cabbage Purple Cabbage
Red Chicory Raddicio
Spring Salad (Romaine Lettuce + Oak Leaf + Rosa Lettuce + Red Endive)
Mixed Spring Salad (Romaine lettuce + Oak Leaf Lettuce + Rosa Red Lettuce + Red Raddicio)
American Salad (Romaine Lettuce + Red Endive + Carrot + Purple Cabbage)
American Salad (Romaine lettuce / Red Raddicio + Carrot + Purple Cabbage
Italian Salad (Romaine Lettuce + Red Endive)
Italian Salad (Roman lettuce + Red Raddicio
Special varieties:
1. BB Spinach
2. Young Rockets
3. Kale Seedlings
Extras:
1. Cherry tomatoes
2. Short cucumbers
Supply Season：The main production period is from November to April of the following year, and it is available in Hong Kong throughout the year.
Storage Method：Drained salad vegetables can generally be stored at low temperature for a week or more.
#Should Be / Avoided：
*Edible Compatibility：
Salad Ingredients｜Vegetables, Nuts and Seafood 20 kinds of materials can be matched
Introduce 20 kinds of salad ingredients, all recommended by foreign nutritionists, some supplement protein, some supplement folic acid, some lower cholesterol, etc. After reading all the suggestions, can you combine a bowl of salad that suits you best? ?
1. Chopped raw vegetables
The most typical salad usually has raw vegetables, such as: lettuce, spinach, kale or rocket, etc., you can also add other vegetables. In addition to the green leafy vegetables above, there are also chopped carrots, onions, cucumbers, celery, mushrooms and broccoli, all of which contain fiber and plant compounds that provide health benefits. A study of 422 young people found that eating carrots, lettuce, spinach and cucumbers was associated with better mental health and mood.
2. Nuts and seeds
Pistachios, walnuts, pumpkin seeds, almonds, peanuts, and chia seeds are all nutrient-dense salad ingredients. For example, 28 grams of pumpkin seeds contains 5 grams of protein and about 20 percent of the recommended daily value for zinc. Adding 22 almonds (approximately 28 grams) to a salad provides more than 3 grams of fiber and a variety of vitamins and minerals. When you're shopping for nuts or seeds to add to your salad, look for raw or dry-roasted varieties that don't have added salt, sugar or preservatives.
3. Dried fruit
Using things like dried cranberries, dried apricots, dried mangoes or raisins as a salad topping is an easy way to add sweetness and a variety of nutrients. 28 grams of dried apricots contains 20% of your daily value for vitamin A and 2 grams of fiber; to avoid added sugar and preservatives, use dried fruit that contains only fruit ingredients and eat sparingly. You can also make your own dried fruit, cut your favorite fruit into thin slices, and bake in the oven at 120 degrees Celsius for two to three hours.
4. Whole grains
Cooked brown rice, quinoa, bulgur, and barley are common salad ingredients that provide fiber and protein to help you feel full after a meal. 1 cup (about 195 grams) of brown rice contains 5 grams of protein and more than 3 grams of fiber. Studies have also pointed out that whole grains are related to health benefits such as weight loss and lowering cholesterol levels. You can mix uncooked grains with water at a ratio of 1:2, bring to a boil in a pot, and cook over low heat until soft.
5. Beans
Beans are an excellent source of plant protein in salads, and 1 cup (172 grams) of cooked black and kidney beans provides more than 15 grams of protein, as well as vitamins, minerals and fiber. For salads, you can use canned beans or cook your own, such as dry beans in a large pot, add to cover the beans, bring to a boil and let them simmer for one to three hours until soft.
6. Fresh fruit
Although the salad material is mainly vegetables, it is also possible to add fresh fruits, which can increase the health benefits. A study of more than 800 adults found that every piece of fruit eaten was associated with a 10% lower risk of heart disease. Fresh fruits that can be added to salads include: berries, apples, oranges, and cherries. You can also make homemade salad dressings using fruit purees and freshly squeezed juices.
7. Baked Mexican Nachos
Mexican corn flakes are preferably low-sodium or low-sugar. While nutritious, they also add a crunchy texture to salads. They are also good for salads mixed with beans, salsa, avocado, and grated cheese. If you want to make homemade Mexican corn chips, you can cut the Mexican tortilla into 6 triangles, brush each piece with olive oil, and bake in an oven at about 176°C for 10 to 15 minutes.
8. Shredded Hard Cheese
Use a hard cheese such as shredded cheddar, gouda, or parmesan to enhance the flavor and nutrition of your salad. 28 grams of Parmesan cheese contains more than 10 grams of protein and just over 100 calories. It also contains 35% of the daily recommended intake of calcium, which is essential for bone health, blood clotting and muscle contraction. You can buy a bag of grated cheese in the supermarket, or grate 7405 original hard cheese yourself.
9. Baked vegetables
In addition to fresh vegetables, you can also add baked vegetables to your salad. Studies have shown that cooked vegetables are easier to digest and improve the absorption of certain nutrients. If you want to make baked vegetables, you can cut them into pieces, add olive oil or other seasonings, and bake them in the oven at about 175°C for 30 to 40 minutes.
10. Boiled eggs
Eggs can be said to be a nutritious supplement in salads. A large egg has only 77 calories, but it is enough to provide 6 grams of protein and more than 15 vitamins and minerals. The protein content of eggs helps you feel full, and a study of 30 overweight or obese women found that those who added eggs to their meal had less weight loss in the next 36 hours than those who ate bagels. The calories burned are actually far fewer. To cook hard-boiled eggs, put the eggs in a pot, cover them with water about 2.5 cm deep, cook for about 10 minutes, then turn off the heat, then pour the eggs into a bowl filled with cold water and soak for 5 minutes, peel the shells and serve.
11. Fresh Herbs
Herbs are the leaves, seeds, or flowers of plants. Some of the more popular salad herbs include: basil, mint leaves, rosemary, parsley, sage, and coriander. Herbs not only add flavor to dishes, but also provide various health benefits. A compound in rosemary and sage may have anti-cancer properties, while coriander may help fight inflammation, research has shown.
12. Meat
Sometimes you can’t finish the meat of the dinner, such as roasted pork, pork or beef, etc., you can save it as a salad ingredient, because they are rich in vitamins, minerals, and high-quality protein that can fill you up. For example, 84 grams of grilled chicken breast has 26 grams of protein and less than 140 calories. If you want to cook meat for a salad, cook it in a frying pan or in the oven, drizzle with olive oil and seasonings, and cook the meat at about 176°C until the heart is safe to eat.
13. Seafood
Salmon, cod, halibut, shrimp, lobster, and even sardines are healthy sources of protein, omega-3 fatty acids, vitamins, and minerals, and studies have shown that eating fish can boost heart health and brain function. The most nutritious way to add seafood to a salad is grilled or baked. In contrast, fried in oil or salt, or even breaded, are not so healthy. If you want to bake the fish at home, you can coat the fish fillet with olive oil and seasonings and bake in the oven at 204°C for 15 to 20 minutes.
14. Avocado
Avocados are versatile and packed with heart-healthy nutrients like monounsaturated fats, fiber, potassium, vitamins C, K, and folic acid. One avocado provides more than 50% of the daily vitamin K requirement and 41% of the recommended daily intake of folic acid. You can add sliced avocado or guacamole to almost any salad, and the recipe for guacamole is simply toss avocado puree, onion, garlic, and orange juice.
15. Soft cheese
Soft cheeses, including fresh buffalo, pecorino, ricotta, and feta, are great salad toppings. Cheese has a soft texture and also provides protein, calcium and other micronutrients. In addition, the soft cheese made from goat's milk is lactose-free, which is also a good choice for those who are lactose intolerant.
16. Pomegranate core
The red seeds of pomegranate are not only nutritious, but also a good decoration on the salad, adding color to it. Studies have found that pomegranate seeds are rich in compounds called anthocyanins, which have antioxidant properties. To remove the seeds from a pomegranate, cut off the top, use a knife to make a few even scratches on both sides of the fruit, and peel it apart with your hands.
17. Corn and Salsa
Use corn and salsa as salad toppings for an easy, delicious and nutritious Tex-Mex salad. A half-cup (128 g) serving of corn kernels contains 9% of the daily value for dietary fiber and contains vitamin C and folic acid. Studies have shown that eating foods containing tomatoes and their lycopene ingredients may prevent heart disease and cancer, and salsa is just one example. If you want to make your own salsa, you can use a combination of diced tomatoes, peppers, onions, cilantro, and seasonings.
18. Tofu, branch beans
Tofu and edamame (edamame) are excellent sources of plant protein, with 1 cup (155 grams) of cooked edamame containing nearly 17 grams of protein, and a half-cup (126 grams) of tofu, which provides nearly 20 grams of protein. Both foods are rich in folic acid, vitamin K and other micronutrients, which, along with other soy-based foods, can help protect against heart disease and certain cancers. When you want to add soy to your salad, look for whole soybeans or tofu that don’t contain excess additives, and by the way, most soy is genetically modified unless it’s labeled organic or non-GMO.
19. Olives
Olives are rich in nutrients and rich in healthy fats. Taking 28 grams of olives as an example, they contain more than 2 grams of monounsaturated fats, which can reduce the risk of heart disease and cholesterol levels. Since olives are cured in brine, they can be high in salt, so if your salt intake is a concern, look for low-sodium olives.
20. Vinaigrette
Even with toppings, a salad isn't complete without seasoning. A small study found that participants who ate full-fat salad dressings absorbed more nutrients from vegetables than those who ate low-fat or nonfat salad dressings. Since oils are a good source of fat, you can make your own full-fat salad dressing with oil and vinegar, such as mixing 2 tablespoons of a healthy oil like olive or avocado oil with 1 tablespoon of vinegar for a quick dressing. In addition, you can add extra herbs or spices that suit your taste buds to make the salad taste even better.
Cooking Skills：Salad (English: salad) is a common dish in Western food, usually as a side dish or appetizer, and sometimes as a main dish. Salads can be considered cold dishes.
Salads are often served with vegetables, meat, seafood or eggs and mayonnaise. Vegetable salad can be used as a seasoning for some dishes, and it is also often used as a sandwich filling. The types of salads include egg salad, chicken salad, tuna salad, shrimp salad and ham salad. In Denmark, salads and sliced meat are used to make open sandwiches (English: Smørrebrød) without bread on the top. Other types include cucumber salad, horseradish salad, Italian salad and Russian salad.
These salad dressings can be used as a dressing for cold salads.
mayonnaise
English salad dressing
Lewis Salad Dressing
Garden Salad Dressing
Russian dressing
Thousand Island Dressing
olive oil
balsamic vinegar
onion
Japanese salad dressing
Handling Salad Tips
When preparing salads, wash vegetables thoroughly under running water. Avoid the chance of cross-contamination when handling raw vegetables (e.g. use one cutting board for ready-to-eat food and another for non-ready-to-eat food). In addition, the mixed salad should be eaten immediately; or put the mixed salad in the refrigerator immediately and eat as soon as possible. Those who are susceptible to infection (including pregnant women, newborn babies, the elderly and those with weakened immune systems) are advised to make their own salads and eat them as soon as possible if they want to eat them.
Notes：It is not advisable to eat only one type of vegetable with a salad dish as a main meal. It is recommended to choose 3 to 4 types to absorb different amounts of nutrients and achieve a "complementary" role.
The nutritional value of various salad dishes may be high or low, and different combinations can increase the absorption of different nutrients. She suggested using the "Rainbow Diet" and choosing vegetables of different colors, such as tomato, beetroot, eggplant, purple sweet potato, corn, three-color pepper, etc. Each color of vegetable has different nutrients and has a protective effect on different parts of the body .
🔅 Food Safety Tips
It is not recommended to pre-wash and store before consumption, which may promote bacterial growth and increase the chance of spoilage.
In the process of making salads, vegetables and many ingredients are not boiled, so if they are left for too long, they will easily deteriorate and even cause food poisoning.
Dish：
A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed, often with salad dressing). An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat
🥗 Product Category (English)： Salad Lettuce
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.
