11/06/2026
【☀️The Perfect Way to Beat the Heat☀️】
As midsummer approaches and temperatures climb, the fields continue to thrive with vibrant life. Chayote climbs the trellises, its flesh sweet and full🥒; Ceylon spinach grows lush and strong, its soft, silky leaves🥬 carrying the unique freshness of summer.
Visit the Lee Gardens Urban Farmers’ Market this Friday and Saturday to discover nature's finest remedies for the heat and refresh yourself from the inside out.
✨Monthly Feature: Chayote✨
Chayote, known as the “Buddha’s hand gourd” for its resemblance to hands in prayer, symbolises blessings in Buddhist culture. This fruit comes in several varieties—green or white skin, spiny or smooth—each offering its own unique sweetness and flavour.
Chayote grows in warm weather but is sensitive in extreme summer heat, so it is usually grown in spring and autumn, with the best harvests arriving before midsummer. Freshly picked chayotes are plump, juicy and full of natural sweetness. Its tender flesh and sticky sap make it excellent for soups or simple stir-fries. The tender shoots of the vines are also edible, known in Chinese as “dragon beard greens”, and can be lightly stir-fried or served cold as a refreshing summer dish.
Each chayote contains only one seed tightly attached to the flesh, so the whole fruit must be planted directly into the soil. Local farmers traditionally save ripe fruits in winter and replant them once they sprout naturally the following spring.
✨Monthly Feature:Ceylon spinach ✨
Ceylon spinach has broad, smooth leaves with a natural sheen. When cooked, it releases a clear, gel-like substance that gives it a distinctively slippery texture. Some people enjoy this “slipperiness”, while others may find it unusual, which is how it gradually gained the colloquial Cantonese name “saan choy”. It belongs to the same family as spinach and shares a similar flavour, but its texture sits between soft and crisp, earning it the nickname “wood ear vegetable”.
The two most common varieties are green-stemmed and red-stemmed. Green stems are softer and richer in mucilage, while red stems are slightly crisper and higher in anthocyanins.
Known for its cooling properties and digestive benefits, Ceylon spinach is best cooked lightly. Best suited to soups with ginger, century egg, or salted egg, it retains its tender texture while reducing grassy flavours, making it a popular and refreshing summer dish.
【☀️迎接炎夏 消暑良伴☀️】
六月仲夏，暑氣漸盛，農田繼續展現出無比頑強的生命力。合掌瓜攀藤而生，瓜肉清甜飽滿🥒；潺菜茁壯成長，葉片爽口軟滑🥬 ，滿載盛夏獨有的清爽氣息。本周五、六來到「利園都市農墟」體驗大自然的消暑佳品🧊，讓你從裡到外都清涼滋潤！
✨每月主打產品：合掌瓜✨
合掌瓜形態似雙手合十，在佛教中象徵祝福，故雅稱為「佛手瓜」，主要分為青皮、白皮、有刺及無刺等品種，味道濃甜清淡略有不同。
合掌瓜喜暖怕熱，分為春秋兩造，酷熱夏季不利生長，盛夏前是收成高峰期。新鮮採摘的合掌瓜水份充足，飽滿厚實，口感細嫩，削皮時粘液豐富，清甜度也更突出，煲湯清甜可口，清炒脆嫩。合掌瓜捲鬚的莖蔓，可以採收嫩梢食用，稱為龍鬚菜，簡單清炒及涼拌即成一道夏日清新料理。
合掌瓜每瓜只有一粒種子，與瓜肉相連，需要整顆埋入泥中種植。本地農夫有自留種瓜的傳統，冬季挑選成熟果實保存，待翌春自然發芽後重新培育。
✨每月主打產品：潺菜✨
潺菜本名落葵，葉片寬厚柔滑，帶有自然光澤。烹煮後會釋出透明黏液，入口帶有獨特的「滑潺潺」口感，有人特別喜歡，也有人未必習慣，因此漸漸被冠上「潺菜」這個俗稱。潺菜與菠菜同屬落葵科，味道相近，但口感介乎柔軟與爽脆之間，因此也有「木耳菜」之稱。
潺菜常見分為綠梗及紅梗兩類 —— 綠梗口感較細滑，黏液亦更豐富；紅梗則較脆嫩，並含豐富花青素。潺菜具有清熱、滑腸通便的特性，但若過度炒煮，容易釋出大量黏液，因此更適合配搭薑絲、皮蛋或鹹蛋滾湯，既能保留嫩滑口感，亦可減淡草青氣息，是夏日常見的清爽湯水。
👨🏻🌾👩🏻🌾 Participating farms 參與農場：
12 Jun｜6月12日
Abba Life Farm 路旁的小花生命農莊
Yi O 二澳農作社
PIG KUN FARM 豬君農園
Wah Kee Organic Farm 華記有機農場
SEED 河背農圃
益生有機農場
Garlic Farm 加力農場
Green Shadow 綠籽
13 Jun｜6月13日
悅來農莊
Yi O 二澳農作社
鄉騲習作
Wah Kee Organic Farm 華記有機農場
Abba Life Farm 路旁的小花生命農莊
益生有機農場
Botanical Bodycare
Green Shadow 綠籽
【Lee Gardens Urban Farmers’ Market | 利園都市農墟】
📅 2026.6.12 – 6.13
⏰ 12pm - 7pm
📌 G/F Piazza, Lee Theatre Plaza 利舞臺廣場（地面正門）
🤝 Co-organiser 合辦單位：香港有機生活發展基金 SEED
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