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)：
Product Description："The fruit, root bark and leaves of this species can be used as medicine  . In Ming Dynasty Li Shizhen's "Compendium of Materia Medica" records: "Collecting wolfberry leaves in spring, named Tianjingcao; picking flowers in summer, named Changshengcao; picking seeds in autumn, Famous medlar; Dongcai root, named Digupi.
The shoots, leaf stems and fruits are all edible and fruit wine. Young shoots in spring (April to June) are picked 10 cm from the top, boiled and soaked in water for aemono (aemono) or roasted (boiled in soy sauce). Its leaves can also be eaten from summer to autumn, and can be boiled as a dipping sauce, eaten raw as tempura, or cooked and mixed with rice to make wolfberry rice. Wash the fruits that ripen from September to November, soak them in white wine, and make fruit wine. The leaves and roots are chopped, dried, and drunk as wolfberry tea.
It is also marketed commercially as a superfood and marketed as edible eye drops. "
Supply Season：The main production period is from November to March of the following year, and Hong Kong is supplied throughout the year.
#Should Be / Avoided：
Commonly Used Dishes：Salmon head•Tofu•Goji leaf soup
Goji Berry Scrambled Eggs
Fried Dried Shrimp with Goji Berry Leaves
Supply Period： From December To February
🥗 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.