🚚 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：Ipomoea batatas (Linn.) Lam.
Chinese Name：雞蛋黃番薯 | 雞蛋黃蕃薯
Other Names：Yellow Sweet Potato
Product Description：Often used to make dessert. The flesh color is round and plump, the outer skin is earthy red with purple in it, and the flesh is yellow with orange in the middle, like a boiled egg yolk. Taste: The texture is soft and smooth, sandy like egg yolk, and quite sweet.
Sweet potato is a vine-like annual or perennial herbaceous plant. The fleshy roots are thick and round, oval or spindle-shaped. It likes high temperatures and needs full sunshine and moderate rainfall. It is sweet in taste and neutral in nature. It has the effects of nourishing the middle and harmonizing the blood, replenishing qi and promoting fluid production, widening the stomach and intestines and relieving constipation. Sweet potatoes are rich in dietary fiber, which can remove cholesterol, promote excretion and relieve constipation; yellow sweet potatoes have high beta-carotene content, which can help prevent cancer. The edible parts are roots and leaves. "Sweet potato" generally refers to the root part, while the leaves are specifically called "sweet potato leaves".
Native to Central America and Mexico, it has a long history of cultivation. It spread from Europe to Southeast Asia in the 16th century, and was introduced to China from Southeast Asia during the Ming Dynasty. Because it was introduced from other places, it was named "Fan". Nowadays, it is cultivated in many parts of China and is widely distributed in tropical and subtropical areas.
Variety：Yellow sweet potatoes are just one variation of sweet potatoes. They can be divided into:
(1) White sweet potatoes (rich in calcium, potassium, magnesium and folic acid)
(2) Purple sweet potato, also known as taro sweet potato (rich in anthocyanins, helps maintain good vision)
(3) Yellow sweet potato (tastes more fragrant)
(4) Red sweet potatoes (sweeter taste)
(5) Orange sweet potatoes (rich in beta carotene)
Supply Season：It is suitable for planting in any season of the year (the best is from August to November), and it is generally excavated in autumn and winter. =if(isblank(P:P),"",(GOOGLETRANSLATE(P:P,"zh-hant","en"))) in Hong Kong.
Storage Method：Sweet potatoes do not need to be refrigerated, they just need to be placed in a cool and dry place, preferably below 20 degrees Celsius. Refrigerated storage may cause sweet potatoes to become dry and hard. Will keep for about a week when stored at room temperature. Boiled sweet potatoes should be stored in ice cube trays. It should be washed just before cooking to maintain freshness, and it should be put into the pot immediately after cutting, because the oxidation of air will cause the loss of vitamins.
After sprouting, sweet potatoes lose less nutrients and have a poorer taste, but they are still edible.
#Should Be / Avoided：
Appropriate: People with weak spleen and stomach (only cooked food, because sweet potatoes are cold in nature), those with less qi and fatigue, and those with constipation.
Contraindications: Stomach ulcers and hyperacidity should be taken with caution. Sweet potatoes are high-starch vegetables, and those who are on blood sugar control should pay attention to the portion size. People with middle fullness (abdominal distention and fullness) should not eat too much, as they can stagnate gas. All epidemics, malaria dysentery, swelling, etc. are forbidden.
Availability: Not reported in the literature. Xiang Ke: Consuming it with persimmon may cause stomach discomfort, and in severe cases, it may cause stomach bleeding.
Cooking Skills：Sweet potato is a plant with strong resistance to pests, and less pesticides are used during planting. If there is no infestation or rot, just use a soft brush to remove the surface soil and eat. Due to the appearance and texture, when cooking sweet potatoes, the skin is usually peeled off, and then cut into granules or flakes. In fact, sweet potato skin is rich in nutrients and dietary fiber, and it is recommended to eat without peeling. Eating raw sweet potatoes is easy to cause symptoms such as hiccups and abdominal distension.
This is because raw sweet potatoes contain gastrointestinal enzyme inhibitors, which affect digestion and absorption. It is recommended to cook the sweet potatoes thoroughly to destroy the digestive enzyme inhibitors in them.
Notes：Because sweet potatoes contain oxidase, they produce a large amount of carbon dioxide gas in the intestines and stomach. Eating too much will cause bloating, gas and farts. As long as the sweet potatoes are cooked thoroughly, the oxidase can be destroyed. Sweet potatoes are high in sugar. Eating too much will stimulate the secretion of gastric acid. Excessive secretion of gastric acid will stimulate stomach contraction, causing gastric acid to flow back into the esophagus, causing heartburn and acid vomiting. Most of the edible parts of sweet potato are its roots. However, because sweet potato leaves have the effect of moisturizing the lungs and stomach, the leaf parts are also used for food and medicine. Sweet potato is a crop that tolerates drought and barrenness, has strong adaptability and resistance to pests, so its yield is very stable.
Some people advocate that sweet potatoes should be eaten with the skin on because sweet potatoes are rich in calcium and polyphenols. The skin should be washed thoroughly before cooking. The best nutrients can be absorbed when cooked with the skin on. Since sweet potatoes contain less pesticides, you can buy better quality sweet potatoes and cook them with the skin on to absorb the complete nutrients. Sweet potato peel is rich in mucin and other polysaccharides, which can reduce blood cholesterol, maintain blood vessel elasticity, and prevent cardiovascular diseases such as arteriosclerosis and hypertension.
Sweet potato egg syrup, sweet potato porridge, simmered sweet potato.
Common cooking methods include:
Boil sweet potatoes (can also be cooked with rice to make sweet potato rice or sweet potato porridge)
Roasted sweet potatoes (roasted sweet potatoes, roasted sweet potatoes, roasted potatoes)
Candied sweet potatoes
Sweet potato syrup
Honey sweet potato
sweet potato fries
Dried sweet potato
sweet potato balls
Sweet potato crisp
Fillings: Mashed sweet potatoes can be used as fillings for glutinous rice balls; purple sweet potatoes can be mixed with taro to make fillings to imitate the color and taste of taro.
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)： Yellow Sweet Potato
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
☘️ 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.