Day Four: Thursday, July 24, 2014

Thursday, July 24^th (Farming at Wing Lung and LOHAS Dinner) 

Written by Felicia Geronimo

I started the day off early with Shirley by stretching and walking around the farm.  We had breakfast around 8ish.  This included some leftover noodles and mushrooms, shrimp pot-stickers and bananas from the farm.  Afterwards, we started some laundry.  While the 1^st load was washing we all gathered together to plan/map out our free day (tomorrow).  We told Stephanie and Anson what we wanted to do and they helped us map it out to maximize all we wanted to do in the time we had.  This list included the laser show, the peak, dim sum, afternoon tea/milk tea, star ferry. 

 

Once Simon’s Brother, Franko, arrived, we divided into 3 groups to do different duties:

-          Fix Greenhouse

-          Replace Sticky Insect Traps

-          Pull out old corn plants and weed in surrounding area.

 

 

 

 

 

The LOHAS team (Stephanie, Shirley, Miho and Myself) prepared lunch:

-          Salad (Lettuce, Egg, Tofu, and Tomato)

-          Edamame

-          Grapes

 

Took a break and played a fun game called Dixit.  Bird won!

 

We went back to working on our duties, to work on clearing the weeds around the side gate and to remove a large tree stump. 

The LOHAS team left around 3pm to go to the market for our LOHAS dinner ingredients.  The wet market was incredible!  They call it the wet market because the floor is always wet.  A lot of people assume that it is dirty and unclean because of the wet floors, but you can see the freshness in what was available.  The wet market had so many fruits and veggies that I have never ever seen.  It also had seafood that was different and VERY fresh.  So fresh you can see the heart still beating in the chest or the tail still wiggling without the head.  We just stopped by there to see what the market had to offer.  Because of our large budget of $50 HK per person, we decided to go across the street to the indoor supermarket.  There, we got:

-          Pork, Tofu, Onion, Bell Peppers (yellow and red), sprouts, baby bok choi, a variety of mushrooms, brown rice, low fat raspberry greek yogurt and granola.

Most of the ingredients were local or organic except for the pork and the olive oil.

 

 

When we returned the Grassroots team had JUST taken out a very large tree trunk and deserved a break while we cooked dinner.  We cooked up a two stir-fry dishes, one with pork and the other with Tofu.  We also made brown rice in a pressure cooker, without having any knowledge of how to use a pressure cooker.  For dessert we had raspberry greek yogurt with granola over it.   

 

 

After dinner we showered and went to bed at a good hour to get enough sleep to wake up early for our “Free Day”.