My Weekend Farm / 周末菜园/주말농장 ..25th Jun 2016.

                                           My giant zucchini ~~

                                           Flower of red chicory~~

                                                     Cucumber~~

                                            Flower of cucumber~~

                                                    Zucchini~~

                                           Flower of silk gourd~~

                                               Green peppers~~

                                                Eggplants~~

                                                 Tomatoes~~

                                        Flowers of brown custard ~~

                                               Cherry tomatoes~~

                           Green peppers and ground cherry peppers~~

                                        Ground cherry peppers~~

                                                     Eggplants~~

                                                   Cherry tomatoes~~

                                                  Red chicory~~

                                Vegetables from my weekend farm ~~

Seasoned Crown Daisy / 凉拌筒篙 / 쑥갓 무침

Dear friends, these are the beautiful flowers of crown daisy from my weekend farm !

Crown daisy , Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. It is native to the Mediterranean region. East Asia. It is also cultivated and naturalized in East Asia and in scattered locations in North America.

Glebionis coronaria is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens,^[edible chrysanthemum, chop suey green, crown daisy, and Japanese-green.

A leafy herb, the garland chrysanthemum is one of the few annual plants in its genus. It has yellow ray florets grouped in small flower heads .

Korean cookery uses the greens in soups, stews, and alone as a side dish (banchan). In a hotpot, it is added at the last moment to the pot to avoid overcooking.

茼蒿（学名：Chrysanthemum coronarium），別名打某菜、春菊、茼蒿菜、皇帝菜，是一種菊屬植物，原產於地中海南岸。茼蒿在歐洲原本是庭園中美麗的觀葉植物，但在宋朝引進中國後，卻成為餐桌上美味的佳餚。

茼蒿一名的來源，據明朝李時珍本草綱目茼蒿一條下之釋名指其別名為蓬蒿，且「形氣同乎蓬蒿，故名。」又，「茼」字有些文獻寫作「同」、「蕫」、「董」、「唐」等。^[3]

它有數個別名：

• 臺灣俗稱打某菜。由於茼蒿的嫩株富含水份，一經受熱炒煮，體積極度縮小，經常下鍋前看似一、二鍋的量，炒煮後則僅剩一小盤。不明事理的先生認為太太偷吃或偷藏，因而拳腳相向，打某菜之稱由是傳開。
• 菊花菜、冬子蒿。
• 春菊是日本所使用的羽裂葉茼蒿，但「青味」（草味）較重。^[
• 英文名稱為 Garland Chrysanthemum，意指其花（頭狀花序）形似代表勝利的花環，亦是林奈命名時學名之種小名採用 coronarium 之意
• 開花時，基部葉片枯萎。植株中部以下的葉無柄，窄橢圓形或披金形，葉緣開裂1-2回甚至3回，裂瓣為卵形或線形。植株上部的葉子漸小。
• 茼蒿的葉、莖含豐富的維生素，鈣、鐵的含量也較高。^[
• 茼蒿具有菊科植物特殊的蒿氣^[具健胃作用，能幫助消化、舒緩咳嗽現象。
• 茼蒿富含葉綠素，能活潑造血功能具潔血作用，預防成人疾病。
• 茼蒿含豐富膽鹼，具補脾健胃、降壓益腦的作用。
• (Source : wikipedia)
• 
  

                                   Seasoned Crown Daisy / 凉拌筒篙

                             These crown daisy are from my weekend farm~~
                             这筒篙是从我的周末菜园里采回来的~~

                                             Blanch the leaves in the boiling water ~~
                                             将叶子在热水中轻轻的烫一烫~~

                            The ingredients of the sauce are Korean red pepper paste, garlic, sesame seeds,sesame                                      oil~~
                            酱料的材料是韩式辣椒酱，蒜蓉，芝麻, 麻油~~

                                             Squeeze out the water ，add in the sauce  mix it well ~~ 
                                             挤出水份，加入酱料，拌均 ~~

Ingredients : 
Crown daisy 170 g
Korean red pepper paste  1 Tsp
Minced garlic 1 tsp
Sesame oil 1 tsp
Roasted sesame seeds 1 tsp
Corn syrup   or Chinese plum juice 1 tsp 

Method : 

1. Remove the leaves from the stem and wash it clean.

2. Blanch the leaves in the boiling water.

3.  Remove from the boiling water and wash it in the running cold water.

4. Take it out from the water, put the leaves in your palms and squeeze out the water .

5. Mix all the ingredients for the sauce in advance.

6. Put the leaves in a big bowl and mix it well with the sauce. 

材料 ：

筒篙 170 g

韩式辣椒酱 1 Tsp

蒜蓉 1 tsp

麻油 1 tsp

芝麻 1 tsp

麦芽糖 或  梅汁 1 tsp

做法 ：

1. 将叶子从茎上摘下，洗净。

2. 将叶子在热水中轻轻的烫一烫~~

3. 从热水中取出叶子， 在清水中洗一洗。

4. 挤出水份。

5. 预先调好酱料。

6. 将筒篙和酱料拌均即可享用。

Chinese Plum "Maesil " / 梅 / 매실

                                                  These are one of the pickles / 매실 장아찌 that I made~~
                                                  这是我所腌制的梅子之一

In Korea, now is the harvest season for Chinese Plum / 梅 /  매실.  I like to use the
ripe Chinese Plum fruits for brewing the liquor and unripe plum fruits for making the pickle and juice ~~( Generally， Korean like to use both the unripe plum fruits for brewing the liquor and the pickle/juice ).
在韩国，现在正是梅子成熟的季节。 我个人喜欢采用成熟的梅子来酿酒，未成熟的梅子则用来腌制梅子和制作梅汁。 （一般上， 韩国人喜欢采用未成熟的梅子来酿酒，腌制梅子和制作梅汁 ）。

Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus. Its common names include Chinese plum and Japanese apricot. The flower is usually called plum blossom.
The juice produced in Japan and Korea, made from green plums, tastes sweet and tangy, and is considered a refreshing drink, also often enjoyed in the summer. In Korea, maesil juice, which is marketed as a healthful tonic, is enjoying increasing popularity. It is commercially available in glass jars in sweetened, concentrated syrup form; it is reconstituted by stirring a small amount of syrup into a glass of water. The syrup may also be prepared at home by storing one part fresh plums in a container with one part sugar with no water.
Plum liquor, also known as plum wine, is popular in both Japan and Korea, and is also produced in China. Umeshu (梅酒; sometimes translated as "plum wine") is a Japanese alcoholic drink made by steeping green plums in shōchū (焼酎; clear liquor). It is sweet and smooth. A similar liquor in Korea, calledmaesil ju (매실주), is marketed under various brand names, including Mae Hwa Su, Mae Chui Soon, and Seol Joong Mae. Both the Japanese and Korean varieties of plum liquor are available with whole plum fruits contained in the bottle.
核果近球形，有沟，直径约1～3厘米，密被短柔毛，味酸，绿色，4～6月果熟时多变为黄色或黄绿色亦有品种为红色和绿色等；可食用，可用来做梅干、梅酱、话梅、酸梅汤、梅酒等，亦可入茶、入药。梅花酒在日本和韩国广受欢迎。其味甘甜，有顺气的功能，是优良的果酒。
(source : wikipedia)

I used the ripe and unripe Chinese plums for making pickles, jam, liquor, juice/tea
我采用了成熟和未成熟的梅子，腌制梅子，做梅子果酱，酿梅酒， 梅汁/茶

I also used the Chinese plums for making Chinese plum red pepper paste/ 매실 식초 고추장~~
我也用了梅子，做了梅子辣椒酱~~

Seasoned Green Pepper Leaves / 凉拌辣椒叶 / 고춧잎 무침

Dear friends, do you know that the leaves of every species of  green pepper are edible? In Korea, we do eat the fresh and  dried green pepper leaves .
Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

亲爱的朋友们， 您可知道辣椒叶是可以食用的 ？在韩国， 我们都品尝新鲜和晒干的辣椒叶。
辣椒起源於美洲。在哥倫布大交換之後，辣椒開始遍佈全球，可作食用和藥用。在16世紀葡萄牙人航海時，辣椒傳入亞洲。
（质料来源 ：维基百科全书）

                    These green pepper leaves are from my weekend farm~~
                    这是从我周末菜园采回来的辣椒叶~~

                               Blanch the leaves in the boiling water ~~
                               将叶子在热水中轻轻的烫一烫~~

                                Remove from the boiling water and wash it in the running cold water.
                                 从热水中取出叶子， 在清水中洗一洗。

Squeeze out the water and marinate it with the sesame oil for about 30 minutes before we add in the sauce, this will help to get rid off the mild odor of the leaves ~~
挤出水份，在还未拌入酱料之前，先加入麻油腌上30分钟，这能去除辣椒叶本身含有轻微的一股味道~~

The ingredients of the sauce are Korean red pepper paste, garlic, sesame seeds~~
酱料的材料是韩式辣椒酱，蒜蓉，芝麻~~

                                             Do enjoy this dish~~
                                             请享用这道菜~~

Ingredients :
green pepper leaves 150 g ( young leaves are more delicious )
Korean red pepper paste 1 Tsp
Minced garlic 1 tsp
Sesame oil 1 Tsp
Roasted sesame seeds 1 tsp
Corn syrup or Chinese plum juice 1 tsp 

Method :

1. Remove the leaves from the stem and wash it clean.

2. Blanch the leaves in the boiling water.

3.   Remove from the boiling water and wash it in the running cold water.

4. Take it out from the water, put the leaves in your palms and squeeze out the water and marinate it with the sesame oil for about 30 minutes before we add in the sauce.

5. Mix all the ingredients for the sauce in advance.

6. Put the leaves in a big bowl and mix it well with the sauce.

材料：
辣椒叶 150 g个（嫩叶会比较可口）
韩式辣椒酱 1 Tsp
蒜蓉 1 tsp
麻油  1 Tsp
芝麻 1 tsp
麦芽糖 或 梅汁 1 tsp

做法：
1. 将叶子从茎上摘下，洗净。

2. 将叶子在热水中轻轻的烫一烫~~

3. 从热水中取出叶子， 在清水中洗一洗。

4. 挤出水份，在还未拌入酱料之前，先加入麻油腌上30分钟。

5. 预先调好酱料。

6. 将辣椒叶和酱料拌均即可享用。

Chinese Plum "Maesil " / 梅 / 매실

In Korea, now is the harvest season for Chinese Plum / 梅 /  매실.  I like to use the
ripe Chinese Plum fruits for brewing the liquor and unripe plum fruits for making the pickle and juice ~~( Generally， Korean like to use both the unripe plum fruits for brewing the liquor and the pickle/juice ).
在韩国，现在正是梅子成熟的季节。 我个人喜欢采用成熟的梅子来酿酒，未成熟的梅子则用来腌制梅子和制作梅汁。 （一般上， 韩国人喜欢采用未成熟的梅子来酿酒，腌制梅子和制作梅汁 ）。

Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus. Its common names include Chinese plum and Japanese apricot. The flower is usually called plum blossom.
The juice produced in Japan and Korea, made from green plums, tastes sweet and tangy, and is considered a refreshing drink, also often enjoyed in the summer. In Korea, maesil juice, which is marketed as a healthful tonic, is enjoying increasing popularity. It is commercially available in glass jars in sweetened, concentrated syrup form; it is reconstituted by stirring a small amount of syrup into a glass of water. The syrup may also be prepared at home by storing one part fresh plums in a container with one part sugar with no water.
Plum liquor, also known as plum wine, is popular in both Japan and Korea, and is also produced in China. Umeshu (梅酒; sometimes translated as "plum wine") is a Japanese alcoholic drink made by steeping green plums in shōchū (焼酎; clear liquor). It is sweet and smooth. A similar liquor in Korea, calledmaesil ju (매실주), is marketed under various brand names, including Mae Hwa Su, Mae Chui Soon, and Seol Joong Mae. Both the Japanese and Korean varieties of plum liquor are available with whole plum fruits contained in the bottle.
核果近球形，有沟，直径约1～3厘米，密被短柔毛，味酸，绿色，4～6月果熟时多变为黄色或黄绿色亦有品种为红色和绿色等；可食用，可用来做梅干、梅酱、话梅、酸梅汤、梅酒等，亦可入茶、入药。梅花酒在日本和韩国广受欢迎。其味甘甜，有顺气的功能，是优良的果酒。
(source : wikipedia)

Chinese Plum blossoms blooming in spring 2016, there are a few Chinese Plum trees in the garden of my apartment~~
2016年春天， 我组屋楼下的花园， 梅花盛开~~

Chinese Plum blossoms blooming in spring 2016, there are a few Chinese Plum trees in the garden of my apartment.
2016年春天， 我组屋楼下的花园， 梅花盛开~~

                     Unripe Chinese Plum fruits in the garden of my apartment.
                     未成熟的梅子， 在我组屋楼下的花园~~

                      Unripe Chinese Plum fruits in the garden of my apartment.

                      未成熟的梅子， 在我组屋楼下的花园~~

                       Unripe Chinese Plum fruits in the garden of my apartment.

                      未成熟的梅子， 在我组屋楼下的花园~~

                       Chinese Plum liquor and juice from Kimchi House~~
                                    Kimchi House 之梅酒和梅汁~~

Seasoned Aster glehnii.F.Schmidt /凉拌紫菀 / 부지깽이나물 무침

Aster glehnii F.Schmidt , we call it " Bujigaengi" in Korean.
An aster is a perennial plant which belongs to the family Asteraceae. It grows on Ulleungdo Island and inJapan. On Ulleungdo Island, it grows naturally in groups. Bujigaengi is a name used by the people ofUlleungdo Island for an Aster glehni F.Schmidt. It is either eaten straight from the wild or cultivated, and sold as a local specialty. It can be collected during all seasons as it even grows in the snow on UlleungdoIsland. It is very well known around the country for its delicious taste.

Aster was used as a famine food during poor harvests. The aerial part of an aster is called mountain chrysanthemum and is used as an anti-inflammatory agent and asthma suppressor.

Asters grow wild nationally. Heteropappus hisdipus Thunb. grows wild on the coast whilst Aster glehniF.Schmidt. grows wild in groups on Ulleungdo Island. The rhizome extends to the sides and has fine hairs.Its branches spread out at the top and its length varies from 50 to 150 centimeters. The flower blooms in white from July to September, before maturing in October. It blooms as a corymb at the top of the stem with the diameter of its cephalization varying from about 1.5 to 2.5 centimeters. Its scope varies from 5 to 20 mm and has brown hairs.

Aster grows in the snow from December to the beginning of March each year is gathered and shipped to  cities such as Seoul. Its taste and aroma are incomparably outstanding and so it is sold at high prices.Its sprouts are eaten as greens, and when dried, all parts are used as a fever reducer and diuretic. The whole plant has come to be used for food, and is also used as a medicine for asthma, bronchitis, colds and to loosen phlegm.

Aster is a wild edible green which contains a large quantity of Vitamin A and C. It also contains proteins,fats sugar, fiber and calcium. The entire plant contains saponin with the root also containing prosapogenin. There are many species of asters all of which are edible, and can be cooked in various ways.It stimulates people’s appetite as it contains essential oils which have a distinctive scent not unlike that of acrown daisy.

There are around more than 260 species of the family Asteraceae in Korea, most of which area bred using methods of plant division such as plant and seed propagation. As some species are shorter and have different leaf patterns when compared to the standard variety, an efficient method when selecting an individual variety to use for propagation is to take care so as to retain physical features of plants with the higher horticultural value.

紫菀 ， 是多年草。也叫紫完、紫苑、紫菀、白苑。它在郁陵岛冬季的雪中也能生长，因此一年四季都可以采取，味道奇特，全国有名。韩文是“부지깽이 /Bujigaengi ”。

在英文中，紫菀的名字Aster来自于古希腊语的单词astron，意思是“星”，并经过具有同样意思的拉丁文单词astrum而被引入，人们用这个词实际上是在描述紫菀的花序。

在园艺中，人们通常按照习惯，把分类变更之前及之后的植物都统称为“紫菀”]

多年生草本，亚灌木或灌木。茎直立。叶互生，有齿或全缘。头状花序作伞房状或圆锥伞房状排列，或单生，各有多数异形花，放射状，外围有1-2层雌花，中央有多数两性花，都结果实，少有无雌花而呈盘状。总苞半球状、钟状或倒锥状；总苞片2至多层，外层渐短，覆瓦状排列或近等长，草质或革质。花托蜂窝状，平或稍凸起。雌花花冠舌状，舌片狭长，白色、浅红色、紫色或蓝色，顶端有2-3个不明显的齿；两性花花冠管状，黄色或顶端紫褐色，通常有5等形的裂片。花药基部钝，通常全缘。花柱分枝附片披针形或三角形。冠毛宿存，白色或红褐色，有多数近等长的细糙毛，或另有一外层极短的毛或膜片。瘦果长圆形或倒卵圆形，扁或两面稍凸，有2边肋，通常被毛或有腺

(Source  from : Aster (한국향토문화전자대전, 한국학중앙연구원)  and Wikipedia )

                                  These are Aster glehnii. F.Schmidt~~

                                      Blanch it in the hot water ~~

Seasoned the Aster glehnii F.Schmidt by using the soy sauce, roasted sesame seeds, red pepper powder, minced garlic, sesame oil.