Future Farm
Translated from the article
written by : M.L. Sirichalerm Svasti (McDang)

Several months ago when I spent my holiday in Chiang Rai and had visited one of the vegetable farms in the province called "Future Farm". A shoot for television program, in fact, was conducted on that day, however seems so little when really on air. Due to the previous rush of time, this is a good opportunity to express more detail regarding freshness, hygiene, and deliciousness of Future Farm's vegetables.
"Future Farm" is in the ownership of Mr. Suchai Ramayanandana, a 43-year old graduate in Chemical Engineering from Chulalongkorn University. As far as I am concerned, we appear to have one thing in common. I was determined to be a diplomat, since graduated in International Relations, before making a big shift in studying about Culinary Art. This is likewise to Mr. Ramayanandana, as he use to spend his long run in the Siam Cement Group before heading for a huge turn in planting vegetables. His business planting ranged from flowers, plants to the latest success in hygienic vegetables.

 

Mr. Ramayanandana reveals as a modernist in discerning the advantages of upcountry living. He sees excellent prospects, for instance, pure, fresh air and less social stress as well as pressure compared to the capital city. This, together with his peaceful personality, creates an evasion from the confusing town full of competition to a hygienic vegetable farm in the northern part of Thailand.
Lots of research had been put to the farm for producing hygienic vegetables, which are very much known and publicly favored in many countries. The produce is varied for more than 40 types of pesticide-free vegetables, for example, Broccolini, Chye Sim or Chinese White Cabbage, etc.
Instead of using pesticide, he uses Thai herb named "Hang Lai" for pest control by grinding and mixing them with water. His planting process is also interesting due to the use of scientific technique, creating a right system for producing fresh and hygiene vegetables distributed to many hotels and supermarkets.

I can feel that Future Farm's vegetables are high in quality. They are tasty, crunchy, sweet, and completely lack of raw smell. In addition, the distribution process to consumers is very well taken care of. In this case, maintenance of vegetables in keeping them fresh is another significant factor.
The correct way of transporting vegetables starts right away after harvest. Take Hong Kong Kailan as an example. They are put in 14 to16 degree-ice water after harvest, rinsed, drained, packed in plastic bags, and kept in cold storage. To prolong freshness, 10 hours of transportation from Chiang Rai to Bangkok is supported with cold storage truck. When reaches supermarkets or any other destination, the vegetables are once again put in ice water, making them fresh and extremely crunchy.

Someone once asked me for advice after buying Hong Kong Kailan from supermarket and experienced its raw smell. I suggest her to leave them for a while in ice water, however if it does not work, I recommend peeling off the skin and bottom part before putting them in ice water. Leave them for a whole night in refrigerator, and that raw smell will be replaced with crunchy and sweet taste.
I have to admit that I am impressed with the quality of "Future Farm" vegetables. This makes me imagine that if there are any chances or opportunity after my retirement, I also would love to have a small vegetable farm of my own for self-consuming. Finally, I hope all of you would have a chance to taste vegetables from "Future Farm". Fine taste within vegetable itself only waits for simple ways to cook and make it tastier.
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