大暑節氣到來，很多家庭都會聽從中醫指示調氣祛濕吧。剛好這幾個星期花園收成了青瓜和花生，就跟大家分享一下適合這個節氣的農家食譜！
You are probably adapting to the extreme heat these few days. In the wisdom of Chinese medicine, this hottest time of the year, requires us to pay extra attention in clearing the dampness, and to regulate the qi in our body. Here are some delicious remedies made from our harvest!
在看食譜之前，要不要先來看看我們對青瓜和花生的種植經驗?
Shall we look at some tips on growing cucumbers and peanuts before moving onto the recipes?
青瓜和花生的種植 Growing Cucumbers and Peanuts
青瓜，與冬瓜、老黃瓜等品種同爲葫蘆科，因此也具備解渴清熱、祛濕消腫的功效。
花生，在《本草綱目拾遺》中，則記載為：「入脾和胃之功，又能通肺氣」，一整年都適合食用。夏天食用花生，香氣可以引起食欲，而且只要不是炸的，也不要吃過量，對於常常吃寒涼食物的腸胃也有調理功效！
青瓜的種植，在我們種子部落的夏日系列文章就已經介紹過。這次我們分享的食譜採用了荷蘭品種水果青瓜的Fadia，不過在8-9月秋播時期，我們會建議你種植有相似口感的Passandra，這個品種更適合日照漸短的秋天，2個月以内可開始收成。
至於在黃竹坑高華花園自留種子的特選花生，是紅衣白肉的品種，顆粒大而濃香，特別適合煮熟曬乾食用。跟青瓜相似，花生在香港一年可有兩造，秋播適合在8-9月播種，約100天左右開始收成。雖然種植天數較長，但需要肥料和田間管理不多，可以為土壤固氮，特別適應乾性砂質土壤，所以需要水分也不多。注意花生喜鈣，有機種植可多補充骨粉和熟石灰。留意花生在收成後要儘快烹煮，原因有二：濕的情況下可能過早發芽，乾的情況下怎樣煮也不能把花生煮軟。
Cucumber, just like wax gourd that belongs to the cucurbitaceae family, is said to be perfect for clearing extra heat and dampness in our body - causes of water retention. Peanut, on the other hand, is good for the spleen, stomach and lung, which can be eaten throughout the year, especially when we intake too much iced drinks in Summer!
We talked about growing cucumbers in our SEED BLOG - Summer Series. Our recipe this time uses mini cucumber Fadia as our ingredient, but we recommend you to grow Passandra instead for Autumn sow in August-September, as this variety works better with shorter day-length. Expect first harvest within 2 months.
Peanuts, which seeds were saved in our Wong Chuk Hang nursery, is a variety with white flesh coated in a thin layer of red skin. This variety with big and fragrant nuts is perfect for boiling and drying. Similar to cucumber, peanuts can be grown twice a year in Hong Kong, and Autumn sow occurs in August - September. Expect harvest in 100 days. It is a long journey until harvest of peanuts, but it does not require much fertilizers or field management, it helps soil for nitrogen fixation, and it does not require much water as it grows well in sandy soil. Just one thing - peanuts need calcium - hydrated lime or bone meal can provide such element. Make sure to cook your peanuts as soon as possible after you harvest them - there are two reasons: wet peanuts can germinate very quickly, and dry peanuts are difficult to cook to the right texture.
簡易夏日食譜 Quick and Easy Summer Recipes
1. 台式青瓜醬油漬 Taiwan-style Soy Sauce Pickled Cucumber
大家吃正宗台灣排骨飯的時候，是否常常吃到這種腌小黃瓜呢？這是一個非常簡單快捷的食譜。
This is a very quick and easy recipes, but an authentic one which you will encounter in Taiwan cuisine.
根據以下比例，準備調味醬料
Follow the below ratio for the pickle brine
- 青瓜 Cucumber --------------------- x1
- 醬油 Soy sauce --------------------- 10ml
- 白醋 White Vinegar ----------------- 10ml
- 砂糖 Sugar ---------------------------- 10g (可酌量減少)
- 水 Water -------------------------------- 5ml
1. 青瓜洗净擦乾，切塊。放於乾净玻璃容器備用
2. 將所有調味料倒進小鍋加熱煮成醬汁，砂糖融化後熄火
3. 將醬汁倒進備用的青瓜 ，放雪櫃一晚後享用。如果醬料未能完全蓋過青瓜，可以在途中翻拌1-2次
1. Make sure your cucumbers are washed and wiped. Slice and put them into a clean glass container
2. Put all the seasoning into a small pot to make the brine. Turn off heat when sugar is melted
3. Pour in the brine to your cucumber. Store in refigerator overnight to allow thorough absorption. If the brine cannot cover all cucumber slices, make sure to mix them once or twice to allow full coverage
這次我們在青瓜上放上了食用花夏堇作爲點綴。夏堇的口味清爽，帶微酸微甜，與青瓜味道相配。除了Passandra，你也可以用翠美或白玉試試看！
We have garnished our cucumber pickles with the edible flower - Torenia this time. Torenia is refreshing, with a flavour of sour and sweetness, which matches the cucumber pickles. Apart from Passandra, you may also try this recipe with Green Beauty or White Fashion!
2. 鹹乾花生 Boiled and Dried Salted Peanuts
This is a snack that has passed on generation in Southern China region, among different cultural groups such as Hakka or Teochew. Adjust the following ratio accordingly to the amount of your harvest.
- 連殼花生 Whole shell peanuts ---------------- x 100
- 鹽 Salt ------------------------- 2茶匙 / 2 teaspoons
- 水 Water ---------------------- 約1.5L / Approx. 1.5L
- 花椒&八角(*隨意) / Sichuan Peppercorn & Anise (*Optional) -- 共半兩 / Approx. 15g
- 黃皮葉(*隨意) / Whampi Leaves (*Optional) -------- x 2-3
1. 花生於收成後儘快洗净烹煮。花生洗净後放進鍋子，開水或沸水下皆可。加進鹽巴、香料等所有材料。
2. 大火滾開後，轉中火煮約1小時。取花生試食，應已變得軟身。再次蓋上鍋蓋熄火燜焗半小時~1小時
3. 取出花生，連殼日曬至全乾。如果沒有日曬空間，可以用焗爐以180℃烤30分鐘，或直至全乾
1. Cook peanuts as soon as possible after their harvest. Wash thoroughly, then place into pot. Both tap water or boiling water work fine. Add salt and all spices into water.
2. When the water is boiled, turn to medium heat and boil for 1 hour. Taste the peanuts afterwards to make sure they are starting to get soft. Turn off heat and cover lid again, leave the peanuts for 30 minutes to 1 hour.
3. Take out the peanuts and sundried until dried. If you do not have the space and time, try baking the peanuts with 180℃ for 30 minutes, or until they are dried
你也有適合夏日的農家食譜嗎？歡迎在Facebook/Instagram留言與我們及農友們分享！祝你種植愉快！
Let us know if you have any rustic Summer recipes through Facebook/Instagram! Happy Gardening!