From Rhizome to Bunch: The Journey of Pisang Tanduk .

 

In Sarawak, we call it pisang tanduk—a banana variety as bold as its name suggests, with long, horn-shaped fruits that are beloved for their starchy texture and rich flavour. At GreenDreamerFarm, growing pisang tanduk is more than just cultivation—it's a quiet unfolding of life, from soil to sustenance.

It Begins Beneath the Soil

The journey starts with a humble rhizome. Rough, fibrous, and unassuming, it holds the promise of abundance. We plant it with care, knowing that beneath its rugged exterior lies a quiet resilience. This is the heartbeat of the banana plant—its underground stem, storing energy and sending up shoots that will one day tower above us.

A Sprout of Hope

Within a few weeks, a single shoot pierces the soil. It’s a small moment, but one that always feels miraculous. The sprout is tender, reaching for light, anchoring itself in the rhythms of rain and sun. We watch it grow, leaf by leaf, until the plant stands tall—broad leaves swaying like flags of green.

The Timeline: From Planting to Harvest

Growing pisang tanduk is a slow and steady process. From planting the rhizome to harvesting mature fruit, the cycle typically takes 10 to 12 months. During this time, the plant reaches up to 3.5–4 meters in height, developing its signature bunches of elongated fruit. Patience is key—each stage reflects the rhythm of nature, not the rush of schedules.

The Gift of the Bunch

When the time is right, the reward arrives: a heavy bunch of pisang tanduk, hanging like a promise fulfilled. Each fruit is long, curved, and thick-skinned—perfect for frying, boiling, or turning into sweet fritters. Harvesting is a moment of gratitude. We cradle the bunch, knowing it carries not just nourishment, but the story of patience, care, and connection to the land.

At GreenDreamerFarm, every crop has a story. Pisang tanduk reminds us that growth takes time, and that even the roughest beginnings can yield the most generous harvests. Whether you're enjoying it in a warm kuih or sliced into a savoury dish, you're tasting more than a fruit—you're tasting the journey.

***Please go to the Download menu for recipes***

从根茎到一束香蕉：香蕉的旅程。

在砂拉越，我们称之为 pisang tanduk。这种香蕉品种正如其名，外形大，果实细长，呈角状，因其富含淀粉的口感和浓郁的风味而备受喜爱。在绿梦农场（GreenDreamerFarm），种植香蕉不仅仅是耕耘，更是生命从土壤到食物的静谧蜕变。

一切始于土壤之下

旅程始于一根不起眼的根茎。它粗糙、纤维丰富、低调，却蕴藏着丰收的希望。我们悉心栽培，深知在它粗犷的外表下蕴藏着一种沉静的韧性。这就是香蕉植株的心跳——它地下的茎，储存着能量，不断发出嫩芽，终有一天会高耸入云。

希望的芽苗

几周之内，一根嫩芽便破土而出。这短短的一瞬，却总让人感到神奇。嫩芽柔嫩，伸向光明，在雨水和阳光的韵律中扎根。我们看着它一片一片地生长，直到植株挺拔挺拔——宽阔的叶片如同绿色的旗帜般摇曳。

时间线：从种植到收获

种植香蕉树是一个缓慢而稳定的过程。从种植根茎到收获成熟果实，整个周期通常需要10到12个月。在此期间，植株可长至3.5-4米高，并结出标志性的细长果实串。耐心是关键——每个阶段都体现着自然的韵律，而非匆忙的日程安排。

香蕉串的馈赠

时机成熟，回报随之而来：一串沉甸甸的香蕉树，如同兑现的承诺般高高挂起。每颗香蕉树都长而弯曲，果皮厚实——非常适合煎炸、煮熟或制成甜甜的油炸食品。收获是感恩的时刻。我们悉心呵护着每一棵香蕉，深知它承载的不仅仅是滋养，更蕴含着耐心、关爱以及与土地的联系。

在绿梦农场，每一种作物都有一段故事。香蕉提醒我们，成长需要时间，即使是最艰难的开端，也能带来最丰硕的收获。无论您是将它做成热腾腾的糕点，还是切成片，放入美味的菜肴中享用，您品尝的不仅仅是一颗水果，更是一段旅程。

***请前往下载菜单查看食谱***

Liquid Gold from the Land: Our All-Natural Fertilizer Brew

 At GreenDreamerFarm, we believe that nature already holds everything we need to nourish the soil and feed our plants. That’s why we’ve crafted our own liquid fertiliser—made entirely from rainwater, wild weeds, fallen leaves, and the rich biodiversity of our farm. No chemicals. No shortcuts. Just the slow magic of decomposition and microbial life doing what it does best.

What’s in the Brew?

This isn’t just murky water—it’s a living infusion of nutrients drawn from the very plants that thrive on our land. As weeds and leaves break down in rainwater, they release:

• Nitrogen – essential for leafy growth and vibrant green foliage

• Phosphorus – supports strong root development and flowering

• Potassium – boosts overall plant health, resilience, and fruiting

• Micronutrients – like calcium, magnesium, and iron, which help plants absorb nutrients more efficiently

• Beneficial microbes – tiny allies that improve soil structure and help plants fight off disease naturally

Why It Works Wonders in the Garden

Using this liquid fertiliser is like giving your garden a sip of the forest floor—rich, balanced, and alive. Here’s what it brings to your soil and crops:

• Improved soil health: The microbes and organic compounds help build living soil that retains moisture and breathes better

• Faster nutrient uptake: Liquid form means plants absorb nutrients more quickly, especially during critical growth stages

• Pest and disease resistance: A healthy plant is a resilient plant, and this brew strengthens natural defences

• Zero waste, full cycle: Weeds become nourishment, rain becomes life—closing the loop in a regenerative way

A Farm Philosophy in Every Drop

This fertiliser isn’t just a product—it’s a reflection of our values. It’s about working with nature, not against it. It’s about honouring the cycles of growth and decay, and turning what others might discard into something deeply nourishing.

So next time you water your garden, think of it as storytelling. Each drop carries the memory of leaves, rain, and the quiet wisdom of the land.

**Testament to home-made liquid fertiliser on the plants**

来自土地的黄金液体：我们的全天然肥料酿造

在绿梦农场 (GreenDreamerFarm)，我们相信大自然蕴藏着滋养土壤、滋养植物所需的一切。正因如此，我们精心研制了专属的液体肥料——完全由雨水、野草、落叶以及农场丰富的生物多样性制成。不使用任何化学物质，不走捷径。唯有缓慢的分解魔法和微生物生命力的发挥，才能发挥其最佳功效。

这“酿造”里有什么？

这不仅仅是浑浊的水——而是从我们土地上茁壮成长的植物身上汲取的鲜活营养。杂草和落叶在雨水中分解后，会释放出：

氮——叶片生长和鲜亮绿叶的必需元素

磷——促进根系发育和开花

钾——促进植物整体健康、恢复力和结果

微量元素——例如钙、镁和铁，帮助植物更有效地吸收养分

有益微生物——改善土壤结构并帮助植物自然抵抗病害的微小盟友

为何它在园中如此有效

使用这种液体肥料就像给您的园注入一口森林地表的养分——丰饶、均衡、生机勃勃。它能为您的土壤和作物带来以下益处：

改善土壤健康：微生物和有机化合物有助于构建活土，使其保持水分，透气性更好。

加快养分吸收：液态肥料意味着植物能够更快地吸收养分，尤其是在关键生长阶段。

抗病虫害：健康的植物具有韧性，而这款肥料能够增强植物的天然防御能力。

零浪费，全循环：杂草变成养分，雨水变成生命——以再生的方式形成完整的循环。

每一滴都蕴含着农场哲学

这款肥料不仅仅是一种产品，更是我们价值观的体现。它关乎与自然和谐共处，而非对抗自然。它尊重生长和腐烂的循环，将他人可能丢弃的废物转化为滋养之物。

所以，下次您给花园浇水时，不妨把它想象成一个故事。每一滴都承载着树叶、雨水和土地静谧智慧的记忆

Don’t Throw Away Old Patola — Turn It Into a Natural Sponge!

At GreenDreamerFarm, every plant tells a story — even the humble patola. Many people harvest patola only for food, but when it grows old and dries out, it hides a secret gift inside: a natural sponge. Instead of tossing it away, you can transform it into something useful, sustainable, and beautiful.

The Hidden Treasure Inside Patola

When the patola matures and its skin turns brown and hard, the inside becomes a fibrous network — nature’s own sponge. Once cleaned and dried, this inner structure is perfect for scrubbing dishes, exfoliating skin, or even crafting eco-friendly gifts.

How to Transform Old Patola

1. Let it mature fully Leave the patola on the vine until the skin turns brown and starts to crack. This means the fibers inside are ready.
2. Dry and peel Sun-dry the fruit for a few days. Once crisp, peel off the outer shell — you’ll reveal the golden sponge within.
3. Clean and rinse Shake out the seeds, rinse thoroughly, and let it dry again. You can cut it into smaller pieces for easier use.
4. Use or gift it Perfect for kitchen cleaning, bath exfoliation, or as a thoughtful handmade eco-gift.

Why It Matters

• Zero waste: You’re giving new life to what would otherwise be discarded.
• Eco-friendly: 100% biodegradable and chemical-free.
• Local pride: A simple way to show how traditional crops can support sustainable living.

Closing Thought

The patola reminds us that nature never truly wastes anything — it just transforms. So next time you see an old, dried patola hanging on the vine, don’t throw it away. Peel it, clean it, and let it shine again as a sponge that tells a story of renewal

Young Patola

Old Patola

Natural Sponge

不要丢掉老丝瓜 —— 让它变成天然海绵！

在自然农法里，每一株植物都有它的故事。丝瓜（也叫patola）不仅能作为美味的蔬菜，当它成熟、老化、干枯时，里面还藏着一个秘密礼物：天然海绵。与其丢弃，不如让它转化为生活中实用又环保的工具。

丝瓜里的隐藏宝藏

当丝瓜成熟、外皮变硬变褐色时，内部的纤维会形成一个天然的网状结构。清理、晒干后，这些纤维就是天然的海绵，可以用来洗碗、沐浴去角质，甚至制作环保礼品。

如何把老丝瓜变成海绵

1.     让丝瓜充分成熟 在藤上挂到外皮变褐、开始裂开时，内部纤维就准备好了。

2.     晒干并剥皮 将丝瓜放在太阳下晒几天，等到外皮干硬后剥掉，就能看到里面的海绵。

3.     清理与冲洗 把种子摇出来，彻底冲洗，再次晒干。可以根据需要切成小块。

4.     使用或赠送 可用于厨房清洁、沐浴护肤，或作为一份贴心的环保礼物。

为什么重要

·        零浪费： 给原本要丢弃的果实一个新生命。

·        环保： 完全可降解，无化学成分。

·        在地自豪： 展现传统作物如何支持可持续生活。

结语

丝瓜提醒我们，大自然从不浪费，它只是不断转化。下次看到老丝瓜挂在藤上，不要丢掉它。剥开、清理，让它再次闪耀，成为一块讲述更新与循环故事的天然海绵

Durian Flowers: A Rare Tropical Delight from My 40-Year-Old Tree

Nestled in the heart of my farm stands a majestic durian tree, now over 40 years old—a living testament to time, patience, and nature’s generosity. Every year, it bursts into bloom with clusters of creamy yellowish-white flowers that hang like delicate lanterns from its branches. These blossoms aren’t just beautiful—they’re edible, aromatic, and deeply rooted in local culinary traditions.

Durian flowers are a seasonal treat, often overlooked in favour of the fruit. But for those who know, they offer a unique flavour and texture that transforms everyday dishes into something truly special. In my kitchen, they become the star of two beloved recipes:

·         Curry Durian Flowers: Slow-cooked in a rich coconut-based curry, the flowers absorb the spices beautifully, adding a subtle sweetness and a soft, velvety texture to the dish.

·         Stir-Fried with Belacan: A quick sauté with spicy sambal belacan brings out their earthy notes, pairing perfectly with rice and other local sides.

The Gentle Fall of Durian Flowers: A Morning Ritual Beneath My 40-Year-Old Tree

There’s a quiet magic that happens in the stillness of night beneath my 40-year-old durian tree. As the moon rises and the forest hushes, the tree begins its silent offering—durian flowers, delicate and fragrant, begin to fall gently to the ground. By dawn, the earth beneath the canopy is scattered with these pale yellow blossoms, like nature’s confetti marking the start of a new day.

This is the moment we wait for. Just before sunrise, we step under the durian tree with baskets in hand, collecting the fresh flowers before the sun climbs too high. Timing is everything. Durian flowers are sensitive to oxidation—by afternoon, they begin to brown and lose their subtle aroma and flavor. Picking them early ensures they retain their freshness, making them perfect for cooking.

In Sarawak, durian flowers are more than just a seasonal curiosity—they’re a cherished ingredient. Stir-fried with belacan, they take on a smoky, savoury depth. Cooked into curry, they absorb spices beautifully, adding a soft, almost creamy texture to the dish. Their fleeting availability makes them all the more special, a true farm-to-table delicacy that connects us to the land and its rhythms.

Watching the flowers fall each night is a reminder of nature’s quiet generosity. And gathering them in the morning feels like a ritual passed down through generations—a moment of gratitude, a celebration of abundance, and a promise of good food to come.

Health & Nutritional Benefits of Durian Flowers
Durian flowers are more than just a culinary delicacy—they’re packed with subtle nutrients and compounds that support wellness:

• Rich in Antioxidants: These flowers contain antioxidants, which help combat free radicals in the body and may reduce inflammation.
• Vitamin C Content: A modest amount of vitamin C helps boost immunity and supports skin health.
• Low in Calories: When cooked, durian flowers are light and nutritious, making them a great addition to balanced meals.
• Iron Content: They contain trace amounts of iron, which supports healthy blood circulation.

Durian flowers are a rare and seasonal delicacy, especially cherished in Sarawak and other parts of Borneo. Their soft texture and faintly sweet aroma make them perfect for bold, flavorful dishes.

***Please go to the Download menu for recipes.***

榴莲花：来自我40年树龄的珍稀热带美味

在我的果园中心，矗立着一棵雄伟的榴莲树，如今已有40多年的树龄——它是时间、耐心和大自然慷慨的鲜活见证。每年，它都会绽放出一簇簇乳白色的花朵，像精致的灯笼一样悬挂在枝头。这些花朵不仅美丽，而且可以食用，香气扑鼻，并深深植根于当地的烹饪传统。

榴莲花是一种应季美食，常常被人们忽视，而水果本身却备受青睐。但对于那些了解榴莲花的人来说，它们独特的风味和口感，能够将日常菜肴变成真正的特色佳肴。在我的厨房里，榴莲花是两道备受喜爱的菜肴的主角：

咖喱榴莲花：用浓郁的椰香咖喱慢炖，榴莲花完美地吸收了香料的芬芳，为菜肴增添了淡淡的甜味和柔软丝滑的口感。

峇拉煎炒：用辛辣的参巴峇拉煎快速翻炒，带出榴莲的泥土气息，与米饭和其他当地小食完美搭配。

榴莲花轻飘飘落：我那棵40年树龄的榴莲树下的清晨仪式

在我那棵40年树龄的榴莲树下，寂静的夜色中，仿佛上演着一场静谧的魔法。月亮升起，森林静谧下来，榴莲树开始默默地奉献——娇嫩芬芳的榴莲花开始轻轻飘落。黎明时分，树冠下的大地上散落着淡黄色的花朵，如同大自然的五彩纸屑，标志着新一天的开始。

这就是我们期盼的时刻。日出之前，我们提着篮子来到榴莲树下，在太阳升得太高之前采摘新鲜的榴莲花。时机至关重要。榴莲花易氧化——到了下午，它们就会开始变褐，失去淡淡的香气和风味。早采摘确保榴莲花保持新鲜，非常适合烹饪。

在砂拉越，榴莲花不仅仅是一种应季的珍品，更是备受珍视的食材。与峇拉煎一起翻炒，榴莲花散发着浓郁的烟熏香味。烹制咖喱时，榴莲花完美地吸收了香料的芬芳，为菜肴增添了柔滑细腻的口感。榴莲花的短暂易得，更增添了它的特别之处，它是一种真正的“从农场到餐桌”的美味，将我们与土地及其韵律紧密相连。

每晚赏花飘落，令人感悟大自然的静谧慷慨。清晨采摘榴莲，则如同代代相传的仪式——感恩的时刻，庆祝丰收的喜悦，以及对未来美好食物的期盼。

榴莲花的健康与营养价值

榴莲花不仅仅是一道美味佳肴，它还富含有益健康的营养成分和化合物：

• 富含抗氧化剂：榴莲花富含抗氧化剂，有助于对抗体内自由基，并可能减轻炎症。

• 维生素C含量：适量的维生素C有助于增强免疫力，促进皮肤健康。

• 低卡路里：榴莲花煮熟后口感清淡，营养丰富，是均衡膳食的绝佳补充。

• 铁含量：榴莲花含有微量的铁，有助于促进血液循环。

榴莲花是一种稀有的季节性美味佳肴，尤其受到砂拉越和婆罗洲其他地区的青睐。它们质地柔软，略带甜味，非常适合用于制作风味浓郁的菜肴。

***请前往下载菜单查看食谱。***

From Leaf to Life: The Power of Shredded Banana Leaves in Regenerative Gardening

 

At GreenDreamerFarm, nothing goes to waste—not even the humble dry banana leaf. Once a canopy for fruit and shade, these golden-brown sheets now begin a second life: enriching the soil that feeds our future.

Why Shredded Banana Leaves Matter

Banana leaves are more than just biodegradable—they’re regenerative. When shredded and added to garden beds, they offer a host of benefits:

• Moisture Retention Their fibrous texture helps lock in soil moisture, reducing the need for frequent watering—especially vital during dry spells.

• Weed Suppression A natural mulch layer made from shredded leaves blocks sunlight, keeping unwanted weeds at bay without chemicals.

• Soil Enrichment As they break down, banana leaves release organic matter that improves soil structure, aeration, and microbial activity.

• Carbon-Rich Compost Ingredient Ideal for balancing nitrogen-heavy “green” materials like kitchen scraps, it helps create a healthy, odour-free compost pile.

• Cultural Connection In many local traditions, banana leaves are used to wrap food and offerings. Returning them to the soil honours this cycle of nourishment and renewal.

How We Use Them at GreenDreamerFarm

After drying, we shred the leaves using a simple DIY setup—sometimes paired with coconut husks or other farm waste. The shredded mix is layered around crops like ginger, sword beans, chillies, and tomato, creating a living mulch that feeds the soil while telling a story of resourcefulness.

“Every leaf has a legacy. Here, even the fallen ones help something grow.”

 Nutritional Components of Dry Banana Leaves:

1. Polyphenols (Antioxidants)

• These compounds help reduce oxidative stress in soil microbes, promoting a healthier soil biome.

2. Vitamins

• Contains Vitamin A, C, and E, which support plant immunity and microbial health when decomposed..

3. Minerals

• Includes calcium, magnesium, potassium, and sodium. These minerals leach into the soil slowly, enriching it over time and supporting root development.

4. Allantoin

• A natural compound with healing and anti-inflammatory properties. While more relevant in medicinal or topical use, it may also support beneficial fungi and bacteria in compost.

 “Even in their final form, banana leaves continue to nourish—quietly feeding the soil that feeds us.”

** This chilli plant is mulched with shredded banana leaves for a natural boost in  moisture retention and weed control **

在GreenDreamerFarm，我们绝不浪费任何东西，即使是不起眼的干香蕉叶也不例外。这些金棕色的叶子曾经是果实和遮荫的遮蔽物，如今它们开始了第二次生命：滋养土壤，滋养我们的未来。

为什么香蕉叶碎如此重要？

香蕉叶不仅可生物降解，而且具有再生能力。切碎后撒在菜园中，它们具有诸多益处：

保湿：其纤维质地有助于锁住土壤水分，减少频繁浇水的需求，这在干旱时期尤为重要。

除草：用切碎的香蕉叶制成的天然覆盖层可以遮挡阳光，无需使用化学药剂即可有效抑制杂草生长。

土壤改良：香蕉叶分解时会释放有机物，从而改善土壤结构、通气性和微生物活性。

富含碳的堆肥成分，非常适合平衡厨余等氮含量较高的“绿色”材料，有助于形成健康无异味的堆肥。

文化联系 在许多当地传统中，香蕉叶被用来包裹食物和祭品。将它们回归土壤，是对这种滋养和更新循环的尊重。

我们在 GreenDreamerFarm 如何使用它们.

干燥后，我们使用简单的 DIY 装置将香蕉叶切碎 铺在生姜、刀豆、辣椒和番茄等作物周围，形成一种活的覆盖物，滋养土壤，同时讲述着足智多谋的故事。

“每片叶子都有其传承。在这里，即使是落叶也能帮助植物生长。”

干香蕉叶的营养成分

1. 多酚（抗氧化剂）

这些化合物有助于减少土壤微生物的氧化应激，促进更健康的土壤生物群落。

2. 维生素

含有维生素A、C和E，分解后可增强植物免疫力并维持微生物健康。

3. 矿物质

包括钙、镁、钾和钠。这些矿物质会缓慢渗入土壤，随着时间的推移，使土壤更加肥沃，并支持根系发育。

4. 尿囊素

一种具有愈合和抗炎特性的天然化合物。虽然它更常用于药用或外用，但它也可能有助于堆肥中有益真菌和细菌的生长。

“即使最终形态，香蕉叶仍在持续滋养——默默地滋养着养育我们的土壤。”

The Silent Storyteller: What a Fiddlehead Fern Reveals About Our Ecosystem

 Tucked beneath the canopy of GreenDreamerFarm, where leaf litter softens every footstep and the air hums with quiet life, a young fern unfurls. Coiled like a question mark, this fiddlehead isn’t planted, pruned, or pampered—it simply is. A spontaneous gesture from nature, rising through the mulch of yesterday’s decay.

This fern, untouched by human hands, is more than just a botanical curiosity. It’s a living indicator of ecological balance.

Nature’s Pulse, Curled in a Spiral

Fiddleheads emerge in environments rich with moisture, shade, and decomposing organic matter. Their presence signals:

• Healthy Soil: Ferns thrive in humus-rich layers built from fallen leaves, stems, and microbial activity. If a fiddlehead appears, it means the soil is alive—teeming with fungi, bacteria, and nutrients that support regeneration.

• Stable Microclimate: Ferns prefer consistent humidity and filtered light. Their growth suggests that the forest floor is functioning as it should: regulating temperature, retaining moisture, and sheltering biodiversity.

• Minimal Disturbance: These plants are sensitive to disruption. Their natural emergence implies that the land has been left to its own rhythms—free from over-tilling, chemical inputs, or excessive foot traffic.

The Dance of Decay and Renewal

Surrounding the fiddlehead are remnants of older fronds—curled, browned, and breaking down. This contrast isn’t tragic; it’s essential. The fern grows because of what came before. In permaculture, we call this the cycle of succession: old growth feeds new life, and decay becomes design.

At GreenDreamerFarm, this spontaneous fern is a quiet affirmation. It tells us that our approach—observing, listening, and letting nature lead—is working. It’s a reminder that sometimes, the most powerful act of stewardship is restraint.

A Lesson in Resilience

In a world rushing toward control and cultivation, the fiddlehead teaches patience. It spirals slowly, deliberately, responding to cues we can’t see but must learn to trust. It’s a symbol of regenerative farming—not just producing, but restoring.

So next time you spot one on the forest floor, pause. That little curl is nature’s way of saying: “I’m still here. I’m still growing. And I’m doing just fine.”

沉默的讲述者：蕨菜揭示了我们的生态系统.

在绿梦农场的树冠下，落叶轻柔地铺展着每一步，空气中弥漫着静谧的生命气息，一株年轻的蕨类植物正舒展着身躯。这株蕨类植物盘绕成一个问号，并非人工种植、修剪或精心呵护——它就这么自然地存在着。它是大自然自发的姿态，从昨日腐烂的覆盖层中拔地而起。

这株未经人类触碰的蕨类植物，不仅仅是一株植物的珍品，更是生态平衡的活生生的指标。

自然的脉搏，盘绕成螺旋状

蕨类植物生长于富含水分、阴凉和腐殖质的环境中。它们的存在预示着：

健康的土壤：蕨类植物在由落叶、茎秆和微生物活动构成的富含腐殖质的土壤层中茁壮成长。如果出现一株蕨类植物，则意味着土壤充满生机——充满了支持土壤再生的真菌、细菌和营养物质。

稳定的微气候：蕨类植物喜欢稳定的湿度和经过过滤的光照。它们的生长表明森林地表正在正常运作：调节温度、保持水分、保护生物多样性。

最小干扰：这些植物对干扰非常敏感。它们的自然生长意味着这片土地被赋予了它自己的节奏——没有过度耕作、化学物质的投入或过度的人行活动。

衰败与新生的舞蹈

蕨菜周围残留着老叶——卷曲、变褐、正在枯萎。这种对比并不令人难过，而是至关重要。蕨类植物的生长源于先前的生长。在永续农业中，我们称之为演替循环：老叶滋养新生命，衰败则成为设计。

在 GreenDreamerFarm，这株自发生长的蕨类植物是一种静默的肯定。它告诉我们，我们的方法——观察、倾听和顺应自然——正在发挥作用。它提醒我们，有时，最有力的管理行为是克制。

韧性的教诲

在这个急于控制和耕作的世界里，蕨菜教会我们耐心。它缓慢而刻意地盘旋，回应着我们看不见却必须学会信任的线索。它是再生农业的象征——不仅生产，更在于恢复。

所以，下次你在森林地面上看到蕨菜时，请停下来。那小小的卷曲是大自然在说：“我还在这里。我还在成长。我做得很好。”

How to cook Grass Jelly (Chinese Mesona)

Fresh Mesona

Dried Mesona ready to cook Grass Jelly

Ingredients

·        60 g  dried Chinese mesona  

·        2 L  water

·        90 g  rock sugar (or to taste)

·        1 tsp baking soda

·        60 g  sweet potato starch (can be substituted in equal amounts with cassava, arrowroot or corn starch or 7.5 tbsp gelatin powder)

·        60 mL  water (only to be mixed in with the starch. Not to be used for the gelatin powder)

 Instructions

1. Use scissors to cut the mesona into smaller segments, roughly 10cm (4") long.

2. Rinse the cut dried herbs with water 2-3 times or until there is no more dirt residue.

3. Pour 2 L of water into a pot and bring it to a boil. Add the mesona in with the baking powder, then let it simmer for 40 minutes.

4. Scoop out the dried herb and filter it through a large filter bag. Repeat for a second strain.

 Note: You can use anything similar to a muslin cloth or a coffee bag.

5. Once strained, pour it back into the pot and mix in the rock sugar until dissolved. You can serve it as a hot drink or with ice.

 Alternatively, stir the sweet potato starch with 60mL  of water until well combined, then slowly pour it into the herbal liquid as you stir. It will start to slowly thicken.

6. Transfer the grass jelly into a serving bowl or cup and enjoy it hot immediately as is!

 

Note: If you leave it to rest, it will begin to firm up more. You can also leave it in the fridge to eat cold.

Notes

·        Use sweet potato starch. This is the ideal ingredient for the QQ (al dente) texture.

·        Clean the dried herbs thoroughly. The cleaner it is, the smoother your dessert will be after it has firmed up.

     ·        Break the rock sugar into smaller pieces. Doing so will help it dissolve faster, but it also lets you add a bit at a time to control how sweet you want it as you taste test.

·      You can find dried mesona at Chinese medicinal stores. Just ask the herbalist for the herb that's used to make grass jelly.

·        The best starch to use when making grass jelly is sweet potato starch. Other starches will help to solidify the liquid over time, but will not produce the same QQ (Chinese al dente) texture.

·        If you're using gelatin, this will take the longest to set. Give it 3 hours minimum to firm up. Also note that the springiness will be on the crunchier side.

Serve your grass jelly hot as is, let it cool completely in the fridge and cube it into a sweet milky drink, add some taro and sweet potato balls on top or lay some chopped or sliced fruit over the jelly. 

如何烹制仙草

配料

• 60 克干仙草

• 2 升水

• 90 克冰糖（或适量）

• 1 茶匙小苏打

• 60 克红薯淀粉（可用等量的木薯淀粉、竹芋淀粉、玉米淀粉或 7.5 汤匙明胶粉代替）

• 60 毫升水（仅用于与淀粉混合，不可用于与明胶粉混合）

制作方法

1. 用剪刀将仙草剪成约 10 厘米长的小段。

2. 将切好的干仙草用水冲洗 2-3 次，直至没有污垢残留。

3. 倒入 2 升水将 ,水倒入锅中煮沸。加入仙草和泡打粉，小火慢      炖 40 分钟。

4. 舀出干仙草，用大滤袋过滤。重复此步骤进行第二次过滤。

注意：您可以使用任何类似平纹细布或咖啡袋的物品。

5. 过滤后，将其倒回锅中，加入冰糖搅拌至溶解。您可以直接作为热饮或加冰块饮用。

或者，将红薯淀粉和 60 毫升水搅拌均匀，然后慢慢倒入仙草汁中，边搅拌边搅拌。仙草汁会慢慢变稠。

6. 将仙草倒入碗或杯中，立即趁热享用！

注意：静置片刻后，仙草会变得更硬。您也可以将其放入冰箱冷藏。

注意事项

• 使用红薯淀粉。这是制作仙草的理想原料。 QQ（弹牙）口感。

• 彻底清洗干药材。清洗得越干净，凝固后的甜点口感就越顺滑。

• 将冰糖掰成小块。这样做不仅有助于其更快溶解，还能让您在品尝时一点一点地添加， 从而控制您想要的甜度。

• 您可以在中药店买到干仙草。只需向草药师询问用于制作仙草的药材即可。

• 制作仙草时最适合使用的淀粉是红薯淀粉。其他淀粉虽然有助于液体随着时间的推移而凝固，但不会产生相同的QQ（弹牙）口感。

• 如果您使用明胶，则凝固所需的时间最长。至少需要3个小时才能凝固。还要注意，明胶的弹性会更脆。

• 趁热享用仙草，将其放入冰箱完全冷却后，切成方块，制成甜点牛奶饮料，上面放一些芋头和红薯球，或者在果冻上放一些切碎或切片的水果。