Summer in Hong Kong is hot and humid that limits the yield for a large variety of vegetables. Chinese spinach, water spinach, sweet potato leaf and Ceylon spinach are main species produced during Hong Kong summertime. However, consumers may be less aware of them because compared with the vegetables of Winter’s, they are richer in fibers yet lower in sweetness.

Organic Greenfield and Little Life Project have been thinking out of the box from the famous Guangdong style of cooking vegetables. Beside from frying vegetables with garlic, they have tried to incorporate local red amaranth into Korean Gimbap (sushi roll). It is targeted to introduce the diversity of red amaranth both by vision and by taste, so as to advocate the idea of eating seasonal foods.

You are going to harvest the red amaranth needed for the cuisine at the rooftop farm of The Mills and cook the Gimbap with them for an experience of the process from farming of crops to serving on table.

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