Pocket Greens helps enthusiasts, and more than a few top chefs, grow their own microgreens and baby vegetables
What we learn of Eng Ting Ting’s keen business acumen one rainy morning, we glean more from the short car ride to town she kindly offers, than in the hour we spent at her farm in Bukit Panjang. Her company, Pocket Greens, teaches people how to grow their own greens; this includes selling seeds and vegetable growing kits, as well as conducting workshops, tours and talks. But her other business supplies shipping containers, a venture she dived into 16 years ago from a career in publishing and graphic design. She must have told the story many times over, but it sounded as fresh as day, the way she saw a niche in the container business, seized the day, and made a success of it.
SENSING OPPORTUNITY
It was the same knack for sniffing out opportunities that got her edible greens business off the ground almost a decade ago. Only this time, it involved something close to her heart. Born to orchid farmers, she always had green fingers and was used to reaping what the family sowed. “Even before the ‘farm-to-table’ concept was introduced, we were eating things we grew ourselves. On my parents’ orchid farm in Lim Chu Kang, we could go into the garden anytime, take durian, sweet potato or tapioca and make a dessert. My parents still live on a commercial orchid farm. My kids are lucky as we stayed there for some time and they got exposed to the natural environment. But we realised that most children in Singapore rarely know where their food comes from.”
هذه القصة مأخوذة من طبعة September/October 2018 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September/October 2018 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Sharing Is Caring
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Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
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Let Land Grow Wild
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The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
