Description
Organic Farmula
🚚 The Fastest Delivery Time : It takes 1-2 days.
🐝 Supplier / Place Of Origin：HKORC Certified Farm / Kam Tin
🔖 Authentication： Hong Kong Organic Resource Center Organic Certification Number C20003; Regernative Farm ZFPA Restore Fund Farm
🌱 About the Producer：
There are already hundreds of organic farms in Hong Kong. "Organic Farmula" is one of the largest, covering an area of 80,000 square feet. It has one of the largest greenhouses in Hong Kong. It adopts scientific research technology and is committed to the development of modern organic farming.
Organic Farmula aims to help the community build a healthy lifestyle by growing all-natural, chemical free and local produce by also offering hands-on experience for the public. Kelvis hopes to continue the mission with regenerative measures to witness the return of her soil’s “vitality” and resistance to extreme weather.
"Organic Farmula" was planned in May 2019, ground was broken in August, and the first batch of dishes was released in December, until June 20, 2020 when it officially obtained organic certification. During the two seasons of spring, summer, autumn and winter, we experienced crop failures, and production has stabilized so far. "Organic Farmula" believes that if Hong Kong's agriculture is to continue, it must first modernize, reduce labor, and ensure production and quality, so as to attract more young people to join and continue the sunset industry. At the same time, farms and farms, farms and high-quality sales platforms must be combined to promote local industries. What to eat and what to use, why should it be controlled by others? !
Farm Size: 10 DC / 72,600 sq.ft / 1.65 acres
Produce Grown: Most leafy vegetables (including salad leaves), potato, watermelon, sweet potato, cucumber, bitter gourd, fuzzy gourd, eggplant, corn, okra, green beans, string beans, taro, jicama, ginger, spring onion, tomato, cherry tomatoes strawberry, honeydew, herbs, fruit trees
"Healthy express" & Homegrown Foods hopes to go with the "Homegrown Foods", bring organic life to the community, and personally support health and environmental protection 💪🏻.
Regenerative Practices to Implement:
Compost application, cover crop, mulching, nutrient management., conservation crop rotation, alley cropping, herbaceous wind barrier
Project Period: October 2023 - September 2024
Carbon Sequestration Potential: 4T CO2
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Colocasia esculenta (L.) Schott
Chinese Name：芋芽 | 芋牙
Other Names：Taro Sprouts
Product Description：Also known as "bud sweet potato", if I don't put it in water to remove the bitterness, the taste will be very pungent. When I fry it with olive oil, it doesn't feel pungent at all.
The red bud taro is as big as a goose egg and has a soft, waxy texture. , rich in dietary fiber, vitamin B complex and various minerals, it has the therapeutic effects of appetizing, promoting body fluids, anti-inflammatory, analgesic and nourishing qi and kidneys.
In Spanish-speaking areas, Eddoes are sometimes called malangas, but this name is also used for other plants in the Araceae family, including Xanthosoma spp. Yautias is a more specific term.
Eddoes is part of the general Portuguese classification cará or inhame, which, in addition to taro, also includes root vegetables of the genera Alocasia and Dioscorea. They are the most commonly eaten inhames/carás in the states of São Paulo, Rio de Janeiro and Espírito Santo and surrounding areas. They are also fairly common in northeastern Brazil, where they may be called batata (literally "potato"), but not as much as the true Colocasia yam. According to Brazilian folklore, the eddos best suited for cooking are those in which the area where the leaves are cut is a darker shade of pink, or at least pink.
Native herbaceous plants also possess the characteristics of aquatic plants. The name "taro" generally refers to the bulb of the taro. Taro is brown and has cilia, which is the edible part of taro. Taro likes a high temperature and humid environment. Low temperature and drought can cause poor growth and seriously affect yields. It tastes sweet and pungent, has a neutral nature, and returns to the stomach and large intestine meridians. It mainly treats weak spleen and stomach, lack of appetite and fatigue, and quenching thirst. The starch particles in taro are extremely fine and easy to absorb, with a digestibility of 98%. The mucilage in taro can eliminate constipation and strengthen liver and kidney function.
Native to southern China, India and Indonesia. It is cultivated in many island countries in tropical areas. Nowadays, it is mostly distributed in tropical and subtropical areas, such as Malaysia, India and Indonesia. It is also cultivated in North China, but the main production areas are along the southern coast of China.
Variety：According to the growing area, it can be basically divided into two categories: (1) dry taro, (2) calla.
According to "Tang Materia Medica" records, taro is divided into six types: (1) green taro, (2) purple taro, (3) true taro, (4) white taro, (5) even Chan taro, (6) wild taro. Taro can also be classified by bulb shape and color as follows:
(1) Betel nut taro (strong fragrance, cylindrical shape, thick petioles, gray-white flesh with purple-red markings) (2) Noodle taro (the largest variety, spherical shape, mostly used for processing into taro flour) (3) Li taro
(Small shape, hard texture, no aroma, not much yield) (4) Dog's hoof taro (shaped like a dog's hoof, often used as a taro filling in food) (5) Aunt taro (the whole plant is poisonous, not edible, just ornamental plants)
Supply Season：The flowering period is from February to August, and most of the bulbs are excavated in autumn. Taro takes about eight months from planting to harvesting. Taro can generally be stored for four to five months after harvest. =if(isblank(P:P),"",(GOOGLETRANSLATE(P:P,"zh-hant","en")))
Storage Method：If the purchased taro has been rinsed, it should be eaten as soon as possible. Taro can generally be stored for four to five months after digging, but it should be noted that the taro in the market has usually been stored for a period of time. It is recommended that the taro purchased in the market should not be stored for more than one month. Uncut taro only needs to be stored in a cool, dry place at room temperature.
#Should Be / Avoided：
Appropriate: Hypertension patients, constipation patients Avoid: those with stagnant stomach pain and gastrointestinal damp-heat should not eat, and those with diabetes should eat less.
*Edible Compatibility：
Appropriate: There is no literature report. Xiangke: There is no literature report.
Cooking Skills：The stickiness of taro has various health benefits. After peeling, the taro should not be washed for too long, otherwise a large amount of mucin and galactose will be washed away. When peeling taro, your fingers may feel itchy because of the needle-like crystals of calcium oxalate. It is recommended to scald the surface of the taro with hot water first, or wipe the skin with ginger to relieve itching. Larger taro is not easy to boil and is more commonly used as a medicinal material. Smaller taro is used as a vegetable and dessert. Taro can be widely used in different dishes. Taro can be used to make porridge and soup, and taro can be used to make cakes when ground into powder. When cooking taro, you should avoid adding too much vinegar or salt, as both will make the stickiness of the taro go away.
Notes：Raw taro is toxic and can irritate the throat and numb the mouth. Generally not edible. If taro is used as an external application, its outer skin should be completely peeled off first, otherwise the skin may fester.
Handling them may cause some skin irritation, but it’s never happened in our experience.
Dish：
Taro meat pot, crispy duck with taro, fried taro, fried taro cake, sweet taro and rice dew, etc.
Pre -order every week. After the order is placed, fresh products will arrive within 2 days. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Taro Sprouts
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
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.
