Instead of rose and Chinese redbud, the plants being grown were eggplant, spring onion, radish, Chinese cabbage, and others.

“We have already harvested the cole and eggplant twice. Now we almost do not need to buy vegetables,” said Lin Xiaofeng from the provincial capital city of south China’s island Hainan Province.

Lin’s family’s monthly income was a little more than 1,000 yuan, but data provided by the National Bureau of Statistics showed that prices of radishes, cucumbers and Chinese cabbage had soared by about 30 percent since October.

So Lin started growing vegetables in mid October.

Another citizen, a Ms Zhang, not only grows vegetable for herself, but offers them as gifts to others.

“Now a bunch of greens cost 3.5 yuan in supermarket, too expensive for some who earned barely some 1,000 yuan a month,” she said while watering her garden.

Located in the tropical zone, Hainan is China’s winter vegetable base.

But the rising vegetable prices, which began increasing this autumn, have driven many people there to grow vegetables themselves.

In other places like Fujian, Henan and Shaanxi Provinces, people grow vegetables in the streets, their courtyards or on their balconies. Also, some people who believe that flowerpots are too small for vegetables use discarded bath tubs for planting their gardens.

Of note, China’s CPI hit a 25-month high of 4.4 percent in October. Food prices, accounting for 74 percent of the weight in calculating the CPI in China, rose 10.1 percent during the month. Data showed that the price of vegetables climbed by 31 percent, and those of fruit rose by 17.7 percent.

According to Yuan Gangming, an economics researcher with Tsinghua University, China has experienced five rounds of price surges in the past, with the largest in 1988.

In that year, prices in some places were out of control. People flooded into markets, making panic purchase of necessities like oil and salt, purchasing enough for a year.

Price hikes this year have also worried ordinary people, as well.

On the Internet, a question asking “What can people buy with 100 yuan?” attracted the interest of many netizens.

“In 2000 I invited a friend to dinner. We ate a lot with just 50 yuan,” said a lady surnamed Zhou. “Now that a bottle of peanut oil costs 98 yuan, with 100 yuan you dare not go out with a friend.”

At that time, Zhou, who was in college, spent 200 to 300 per month as board expenses. But today a dinner for three at KFC could cost 100 yuan.

In the 1980s, due to the lack of vegetables, many Beijingers developed the habit of growing Chinese cabbage. High food costs have forced some to pick up this habit two decades later.

In Chaoyang district, several elderly people squat to wrap up cabbages with newspaper, while on balconies more cabbages were being dried in the sun.

Also, in Lanzhou, capital of northwest China’s Gansu Province, Liu, a grandmother, along with several neighbors buy entire bags of vegetables at lower prices. “Group purchasing may be a fashion among youngsters,” she said with a smile, “but now we are following the fashion.”

Even for group purchase, many housewives chose to get up early to “intercept” sellers.

“We will buy all your vegetables,” Tan, with four other elderly ladies, said. After bargaining, they bought 44 kilograms of bamboo shoots, eggplant, towel gourds and spring onions, costing 160 yuan, dividing up the vegetables and expenses.

Also, expensive food was replaced with cheaper food. Zhang Jie worked in a company in Beijing and ate apples every day because “an apple a day keeps the doctor away”.

“The price of apples almost tripled in the nearby supermarket and I eat pears now,” she said.

Today, shrewd supermarkets sees rising food price as a chance for promotions.

In Chengdu, capital of southwestern Sichuan Province, many supermarkets lowered prices of vegetables as a method to attract consumers.

“Although we earn less from vegetables, we succeed in attracting consumers who will buy other commodities. It is a way of promotion,” said a supermarket manager surnamed Zhang, who declined to be identified.

However, price increases of agricultural products didn’t seem to bring many benefits to farmers.
“We can earn 50 to 60 yuan a day, a little bit more,” said Li Guiying from the Xijiang village of Jiyuan city, the agricultural Henan Province.

“But our expenses rose as well,” she said.

“Prices of pesticide and fertilizer are all on the rise,” said Liu Xueyou from the Zhangzhuang village of Xinyang City in Henan. “Despite the rise of grain prices, about 70 percent of us (fellow villagers) lost money,” he complained.

Chinese Premier Wen Jiabao pledged Tuesday to ensure enough supply of grain, sugar, oil and vegetables, to stabilize food prices, and take temporary intervention measures when necessary.

Many provinces and cities, like Changchun of Jilin, Wuhan of Hubei and Guangzhou of Guangdong, provided subsidies to low-income residents to ensure their lives are not disrupted.

However, Hainan gardening authorities reiterated that growing vegetables in green belts, which meant changing the use of public land, was “against regulations and people could be fined 10 yuan a day for each square meter” they plant on.

But citizens said that tackling the “vegetable basket” problem was the key to restoration of the green belt.

“When I can buy cheap vegetables, why should I bother to grow them on my own?” Lin Xiaofeng asked.

Cancer has become the bigest killer of human. Every year, numerous people died of cancer all over the world. So we need take care of our health and fight with cancer. Do you know some of vegetable are good for cancer-fighting? Now, let’s learn about them.

Broccoli has been shown to be useful in preventing breast cancer by altering the type of cancer-causing estrogen that the body produces. Broccoli sprouts are the most useful form of broccoli and are believed to help prevent colon and rectal cancers. The more bitter the broccoli, the healthier it is.

Raw carrots contain beta carotene, which may help reduce a range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Unfortunately, you lose a lot of the benefits if the carrots are cooked. Stick to raw!

Garlic is rich in allicin that has immune-enhancing compounds that actually increase the activity of immune that slow down or prevent cancer development in the stomach, breast and esophagus. The sulphur compounds that give garlic its intense flavour have been shown to protect against cancer by neutralizing carcinogens. People who consume raw or cooked garlic regularly reduce drastically the risk of stomach cancer because garlic has anti-bacterial effects against certain bacteria that cause cancer there. To achieve full anti-cancer benefits, it is recommended that garlic is peeled, minced and cooked after 15 minutes.

Cooked tomatoes are high in antioxidants. A study by the National Cancer Institute found evidence from studies that antioxidants may slow or possibly prevent the development of cancer. Lycopene, the antioxidant found in tomatoes is also found in watermelon, guavas and grapefruits.

Soy products like tofu could help prevent both breast and prostate cancer by blocking and suppressing cancerous growths. Soy appears to lower cancer risks by inhibiting the growth of cells and new blood vessels that tumors require to expand. Women who have breast cancer or are at high risk should talk to their doctors before increasing their consumption of soy products.

Rice is another main course besides wheat. But there are so many kinds of rice, they are very different from each other in shape, color, taste etc. And  every kind has its own feature and cooking method.Different people like the different kind rice.

All types of rice break down into two basic categories: whole grain rice and white rice. Whole grain rice has been minimally processed, so that it retains its nutrient rich husk. Because whole grain rice is not husked, it takes longer to cook, but it also tends to be more flavorful, aromatic, and colorful. Whole grain rice also has special storage considerations, as it can go rancid if it is kept at room temperature. White rice, on the other hand, has been processed so that the husk or bran is removed, and in some cases it may be polished to take the germ off as well. White rice requires less cooking, and it has a more mild flavor, but it also has less nutritional value, if this was a concern.

Broken Rice, during the milling process, broken rice is separated from the white rice, who shape remains intact. In other words, broken rice is the damaged white rice.A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content.

White Rice belongs to the Indica (long-grain) category. It is also known as polished rice or fully milled rice because most of the outher layer-the husk and the bran layer-are removed from the kernel, through the milling process.Thai Jasmine White Rice, also called fragrant rice or “Hom Mali” rice, is recognized world wide as Thailand’s specialty.

Thai Jasmine Rice belongs to the indica (long-grain) category and could be devided into 3 main categories as A, B and C according to their quality; Prime Quality, Superb Quality and Premium Quality.

Brown Rice belongs to the indica (logn-grain), similar to white rice.The only difference between these two varieties is the milling. As a result, in brown rice, only the husk is removed while the bran layer remains.Because of the bran layer, brown rice contains more nutrients than white rice. In particular, Brown rice is very high in fiber and vitamin B.

Short Grain Rice belongs to the Japonica (short-grain) category and has short, round, and plumpy dernel. When cooked, short-grained rice is stick together, although not as much as glutinous rice.In Japanese and Korean cuisine, short-grained rice is primary consumed in every meal.

Rice should generally be washed before cooking, to remove pieces of plant material and residual material which may impact the flavor of the rice. Soaking can also cut down on the cooking time, although some recipes may call specifically for rice which is not soaked; in these instances, you should follow the directions of the recipe. Be aware that whole grain types of rice keeps best when stored under refrigeration and used within six months, while white rice can be stored at room temperature for up to a year, and sometimes longer.

Cabbage may not be your idea of comfort food, but you can take solace in its health benefits and versatility. You can make salads, pizzas or sandwiches more nutritious just by adding some red roughage.

Cabbage is reach in Victamin C, as well as doses of fiber, folate and potassium.Red cabbage offers an easy way to get that extra shot of C you need, especially if you’re working out regularly, as we know you are. Keep in mind that red cabbage has twice the vitamin C as its green brother.So it is good for our health.

You can use any kind of cabbage to make sauerkraut: green, red, savoy, Napa or any other variety and in any combination. Since different varieties of cabbage have different colors, flavors and textures, the resulting sauerkraut will reflect that. For example, Savoy cabbage is firm, so a sauerkraut made with it will hold together more than a sauerkraut made with Napa cabbage, which is softer. A combination of red and green cabbage will lend your sauerkraut a pink hue.

If you like, you can even toss in vegetables like carrots and Brussels sprouts, and aromatics like onions and garlic for different flavor combinations. The possiblities are endless.

 Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables. Korean baechu kimchi is usually sliced thicker than its European counterpart, and the addition of onions, chilies, minced garlic and gingers is common.

Saturated Fats:Saturated fats raise total blood cholesterol as well as LDL cholesterol (the bad cholesterol).
Trans Fats:Trans fats raise LDL cholesterol (the bad cholesterol) and lower HDL cholesterol (the good cholesterol).
Monounsaturated Fats:Monounsaturated fats lower total cholesterol and LDL cholesterol (the bad cholesterol) and increase the HDL cholesterol (the good cholesterol).
Polyunsaturated Fats:Polyunsaturated fats also lower total cholesterol and LDL cholesterol. Omega 3 fatty acids belong to this group.

When you do need a little oil for cooking, be aware that some oils are more useful than others in light and healthy cooking.Let’s learn something about these oil to help us choosing the good oil.

Soybean Oil
Most cooking oils that are simply labelled “vegetable oil” are made from soybean oil. This oil supplies a fair amount of omega-3 fat, though not as much as canola and walnut oils do. Like canola oil, soybean oil has a bland flavor that works well when you want to avoid adding any interfering flavors to your dish.

Walnut Oil
With a delicate nutty flavor, walnut oil is an excellent choice for baking, cooking, and salad making. Most grocery stores sell as least one brand of walnut oil such as Lorvia California Walnut Oil. Like canola oil, walnut oil contains a substantial amount of omega-3 fats. Most brands of walnut oil have been only minimally processed and can turn rancid quickly, so once opened, they should be refrigerated.

Canola Oil
Low in saturated fats and rich in monounsaturated fats, canola oil also contains alpha-linolenic acid, an essential omega-3 fat that is deficient in most people’s diets.Canola oil has a very mild, bland taste, so it is a good all-purpose oil for cooking and baking when you want no interfering flavors.

Olive oil
A great oil for cooking.  Strong flavored olive oils can be used for frying fish or other strong flavored ingredients.Olive oil has a high smoke point, 410 degrees F,  and doesn’t degrade as quickly as many other oils do with repeated high heating.  Use a variety of healthy vegetable oils when preparing food and incorporate a good extra virgin olive oil when you want its health benefits and wonderful Mediterranean flavor.

Are you looking for foods high in fiber? There are foods that are naturally high fiber content but there are also foods that are low in dietary fibers.Technically, a food is considered to fall into the class of high fiber when a single serving contains 5 or more grams. For optimum health, the body needs a daily intake of 30 to 40 grams.

Fruit

One of the best food groups for obtaining the right amount of fiber in your diet is fruit. Not only is it high in fiber it also contains many vitamins and minerals and there are many fruits that contain high levels of antioxidants, which are very good for boosting your immune system.Fruits that are high in fiber include raspberries, blueberries, strawberries, pears, apples, figs, bananas, oranges, raisins, apricots, cantaloupes, grapefruits, peaches and plums.

Vegetables

Vegetables are another great source of fiber and as mentioned above they are healthier when eaten raw. Many vegetables when cooked will lose a lot of their natural goodness, such as vitamins and minerals.Vegetable sources for good amounts of fiber per serving include avocados, beets, broccoli, brussel sprouts, cabbage, carrots, cauliflower, corn, green beans, celery, kale, onions, peas, peppers, potatoes (including sweet potatoes), spinach, squash, zucchini, peas, turnip greens, Swiss chard, lima beans, black beans, baked beans, kidney beans and all dark green leafy vegetables.

Grains

Whole grains are high in fiber, and can be found in whole grain breads and muffins, rye breads, whole-wheat pastas, oat and barley foods, oatmeal and brown rice.

Nuts And Seeds

Top on the list of high-fiber nuts and seeds are flax seeds, soy nuts, almonds, cashews, walnuts, peanuts, pistachios, pumpkin seeds and sunflower seeds.

It’s easy to add high fiber foods to your daily meals when you learn about which food contain high fibre. I think it will be good for you and your familes’ health.

How to choose the best eggplant? Skin that is shiny and smooth and doesn’t have bruises or blemishes. It should be heavy for its size, but avoid those that are overgrown; they can taste bitter and spongy.

Storage:Use them within a day or two of purchasing or picking. For longer storage, wrap in a paper towel, place in a plastic bag, and store in the vegetable drawer of your refrigerator for 4 or 5 days. Eggplants are sensitive to the ethylene gas given off by apples and potatoes, so don’t store them together.

A typical and best cooking eggplant is in Garlic Sauce Recipe. The cooking method is so comfotable and easy that you can pick up soon. You can go to visit here to learn it.

An oasis in a Beijing suburb, the organic farm’s modest 6 acres boast pepper and tomato plants, fields of corn and wheat, and sunflower patches that pop up in between. Two rotund cows chomp on grasses; under a grove of fruit trees, three young pigs slurp water.

Restaurateur and environmentalist Lejen Chen started Green Cow with her husband in 2004, fearful of the pesticides, chemical fertilizers and sewage sludge used in the cultivation of most domestic produce.

The problem, she says, is making sure that farmers stick to those standards, and ensuring that there are enough authorities to adequately monitor producers who claim their food is organic — a tall order in a country where toxic, heavy-metal-filled sewage sludge is the cheapest, most easily accessible fertilizer around.

The Chinese Ministry of Agriculture certifies organic products, and its popular “Green Food” label, which designates food produced with restricted amounts of agricultural chemicals, can be seen on products such as fruit, noodles, tea and even beer. The ministry also labels genetically modified food, something the United States does not do.

Although shoppers’ enthusiasm may run high, organic agriculture will need to expand, and become more accessible, before being embraced by the skeptical penny-pincher.

Related article:

Is Organic Food Really Benefit for Our Health

Organic Agriculture and Our Life

tomato

The tomato is actually a fruit even though most people think of it as a vegetable.Tomato can be cooked as a course or a soup, and both are very delicious. Even you can eat it as a fruit that you just need to wash the tomato and eat it. If you can grow a tomato plant yourself, it must be more interesting. Tomato plants are easy to grow if you take care of them. There are many steps you can take to make sure your tomato plants grow strong and healthy, and produce ample fruit.

1. You can plant grape using young seedling.The most economical way to protect yong seedling is by using plastic soda bottles. This will protect your seedling from high wind and help keep the soil and plant warm during cool spells.

2.Warmth:To reduce transplant shock and retain warmth, use Wall O’ Water plant protectors at planting time. These devices will protect the plants from early cold spells and the drying effects of wind.

3.Light:Place the young plants only a couple of inches from florescent grow lights. Plant your tomatoes outside in the sunniest part of your vegetable plot.

4.Support:For maximum tomato yields always stake or cage your plants. Emerging fruits will benefit from improved air circulation and less ground pest problems.

5.Water:Water your plants at least once a day, in the early morning or late afternoon. Do not water them at night, as this will encourage pests and disease.

6.Growing:Get the biggest yields by helping your plants grow to their full potential.The last thing is to wait for the ripeness of the tomato, and enjoy your fruit of hard work.

Mushroom

Edible mushroom is so delicious that can add a special flavor to your cooking.There are many different types of mushrooms that are found in the wild, however, not all are the edible varieties. So it is necessary to learn how to differentiate the various types of edible mushrooms when camping and backpacking in the wilderness.

There are three types of mushrooms available at most market:common, exotic and wild.

Cremini Mushrooms
Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized for their dark hue, firm texture and rich flavor. Cremini are the slightly more mature variation of the common button mushroom. Use these wherever you would use button mushrooms but expect a deeper, richer flavor.

Oyster Mushroom
The oyster mushroom, also known as Pleurotte, gets its name from the way it looks and not its flavor.Oyster mushrooms are light tan or cream colored with a large, fan-like cap and a short stem. These tender mushrooms have a delicate flavor, so they are best prepared simply so the flavor isn’t overpowered.

Shiitake Mushroom
Shiitake Mushroom is also known as the Fragrant mushroom, Black mushroom or even the Black Forest mushroom. Shiitake was basically grown in China since the ancient days. Today, this mushroom is cultivated in many areas of the world and is also exported. Shiitake mushrooms also have certain medicinal properties apart from being used in different cuisines. This mushroom is widely used in Chinese cuisine as well and has also found a prominent place in Western cuisine.

Enoki Mushrooms
Also called golden mushroom or Needle mushroom. Since it is slim and looks like the neddle.They have a tiny white cap on a long slender stem. They grow in bunches from a single base, so you will be selecting clusters rather than single mushrooms. Y If you are using them in a cooked dish, add them last to keep the texture and flavor.

Boletus Edulis
This mushroom is basically found in Europe and areas of North America. These particular types of mushroom also have a distinct aroma and are used in various types of soups. Many claim this mushroom tastes its best when raw! It is generally sold fresh or even dried and packaged off to be distributed across the world.