Palavi Agro Farm

• Leeks are an ingredient of cock-a-leekie soup, leek and potato soup, and vichyssoise, as well as plain leek soup.
• Raw, which can be used in salads.
• Sliced baby leeks and young tender regular stem can be used raw in salads.
• They mix well especially with vegetables, cream, butter, cheese, seafood, and eggs.
• They can also be used in frittata, pizza, and pasta, and like spring onions in noodles, fried-rice, pulao,...etc

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Pantothenic Acid, Calcium, Magnesium, Zinc and Selenium, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E,Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Iron, Phosphorus, Potassium, Copper and Manganese.

• Asparagus spears can be enjoyed raw, steamed, sautéed, stir-fried or mixed with vegetables, beans, poultry or seafood.
• Steamed spears are served with citrus hollandaise sauce, melted butter, parmesan or pecorino cheese in the beautiful French style recipes.
• Asparagus has been used as a vegetable and medicine

• One of the very low calories herbal plants.
• Celery is a functional food. Its leaves are rich source of flavonoid antioxidants such as zea-xanthin, lutein, and beta-carotene, which have been anti-oxidant, cancer protective and immune-boosting functions

• esh leaf, root, and stalks used in salads, and stews.
• The herb is used as a garnish in a variety of recipes. It blends well with other vegetables like potato, carrot, beans, and poultry.
• Fresh leaf as well a root has been used in the preparation of soups and sauce

• Their creamy pulp is a very good source of mono-unsaturated fatty acids like oleic and palmitoleic acids as well as omega-6 poly-unsaturated fatty acid linoleic acid.
• They are a very good source of soluble and insoluble dietary fiber. 100 g fruit provides 6.7 g or about 18% of recommended daily intake. Dietary fibers help lower blood cholesterol levels and prevent constipation.
• They are also good in many health-benefiting vitamins. Vitamin A, E, and K are especially concentrated in its creamy pulp.
• Avocados are also excellent sources of minerals like iron, copper, magnesium, and manganese.
• Fresh avocado pear is a very rich source of potassium. 100 g of fruit provides 485 mg or about 10% of daily-required levels. Potassium is an important component of cell and body fluids where it helps regulate heart rate and blood pressure.

• Avocado may be serve  with  added pepper powder, lime juice, and salt.
• The fruit sections or cubes are added to vegetable/fruit salads, salsa, etc.
• Mashed avocado fillings used to make Mexican polenta and pancakes.
• Mashed fruit may be mixed with ice-cream, shakes, and fruit juices.

• Broccoli is usually boiled or steamed but  may be eaten raw and has become popular as a raw vegetable.
• The leaves may also be eaten Young, tender, broccoli heads may be eaten raw or as salad.

• Sweet, crunchy, flavorful napa cabbage leaves can be eaten raw, added to salads, sandwiches, and burgers.
• Like other cabbage verities, napa can be used to make coleslaw.
• like stir fries, soups, stuffing…etc.

• Zucchini is one of the very low calorie vegetables; It contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
• It is a very good source of potassium. Potassium is a heart friendly electrolyte and helps bring the reduction in blood pressure and heart rates by countering pressure-effects of sodium.
• They contain moderate levels of B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, and zinc.

How to use:

• Fresh, tender zucchini can be eaten raw in salads
• The pods can be used fried, baked, steamed, boiled, or used in stuffing
• It mixes well with potatoes, carrots, asparagus, green beans, etc., in stews, sabzi and curries
• Fine-sections, chopped or grated, it can be shredded into bread, pizza, etc

Rocket lettuce is eaten raw, in salads with oil and vinegar, or as a garnish, as well as cooked as a leafy green  vegetable. It is rich in vitamin C and potassium. It is also used raw with pasta or meats, raw rocket is often added to pizzas just before the baking period ends or immediately afterwards, so that it will not wilt in the heat.

• Rocket is an excellent source of vitamin A.
• It has many vital phytochemicals, anti-oxidants, vitamins, and minerals that can immensely benefit health.
• Salad rocket is one of the excellent vegetable sources for vitamin-K 100 g provides about 90% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity.
• rocket leaves contain good levels of vitamin C. Vitamin C is a powerful, natural anti-oxidant. Foods rich in this vitamin help the body protect from scurvy disease.

How to use:

• Young tender rocket leaves are favored in salads, sandwiches, and burgers.
• Fresh greens are used in soups, stews, juices, and cooked as a vegetable.
• Prepare Italian style arugula pasta with added goat cheese.
• Enjoy garlic toasts dipped in leek-arugula vichyssoise.

• Chives are very low in calories. they contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits.
• Chives surprisingly comprise more vitamin A than any other allium family member vegetables.
• They also have some other essential vitamins such as vitamin C, and K, in fact; chives are one of the richest sources of vitamin K.
• Furthermore, the leaves are packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions.

• Fresh chopped leaves add great taste to tomato salad.
• Closely chopped fresh leaves are added in sandwiches, soups, and cold sauce.
• chives are popular in China, Taiwan, and Japan, where the fresh leaves used as flavorings in dumplings, soups, stews, and stir-fries.
• In Europe, chives are mainly used as garnishing, especially in baked, or mashed and cream cheese mixed potatoes. Vichyssoise, a classic cold soup, is served with freshly chopped chives.
• The herb is also used in muffins, scones, quiche, pizza, omelets, biscuits, etc.