[ New Born ]
freshman
I was two years ago,
When the pandemic began.
Reduce the flowers in the house,
Slowly start growing vegetables.
To the end,
to unfold all the new life,
This is the beginning of meaning.
Labor and labor can also be regarded as Liu Genghong's passing, since he can't move around, Labor can always.
I want to write at home, grow vegetables, make coffee, cook, and I will meet people who must meet me. In the words of Jia Ming, the founder of Chaimido, "the real land is never smooth, and only by seeing the folds of the land can we see people and ordinary people who live in a rough and meticulous way." ”
On another very ordinary day, I finished collecting vegetables in the wild yard of the platform, washing snail droppings, centipedes and green insects, and drinking coffee casually. Then, laugh with a good friend who also comes from the Internet:
"We're a platform."
"Oh, the platform is good, open. What industry? ”
"Grow vegetables."
"Hahahahaha!"
Things or people that seem to be out of reach, together, there is always logic behind it. Harmony, there is no why.
For lunch, I ate while working in the wild yard, and the last stubble of the family was picked and directly served with ham. Taking advantage of the few eggs that were accidentally broken in the hoard, I made hot spring eggs and added them.
I didn't turn on the automatic irrigation system these days, and the day got a little hotter, I saw mint burns, basil was eaten, and the hot insects were growing, and I was very happy, praying that it would be hotter and faster, so that the virus could be naturally controlled because of the temperature!
When I was laying up the irrigation line, many friends and fans came to ask me about growing vegetables at the same time. In fact, I began to learn natural farming methods to grow vegetables the previous year, thanks to the agricultural and forestry experts from the United States, Japanese home gardening experts, and the Doctor of the Academy of Agricultural Sciences in Hangzhou for giving me a lot of guidance. Although I have never used fertilizers and pesticides so far, and I have not had much experience, at least I have tried useful things myself, and I will share them with me, hoping to help what I need.
Starting today, every day, I will write a little experience.
Generally, the area that can be used for planting in the family yard or balcony is limited, and I recommend that those planted with high density must pay attention to the application of organic fertilizer, but do not use the rice field you imagine. I summarize there are three types for reference:
Larger area:
Three pounds of weeds + half a pound of brown sugar + water that has just passed the weeds, so that the enzymes that come out of the wo pile are easy to absorb. By the way, the fertility of the weeds is re-fed to the land, killing two birds with one stone. In general, the enzyme water can be used after the weeds have fully decayed in one month, and the ratio of enzymes to water with 2 to 8 can be directly watered with high-density vegetables.
Smaller area:
If you have the habit of drinking coffee, sprinkle the coffee grounds along the edge of the basin for a week, water, and avoid spilling on the roots of the plant, it will burn out. In fact, rice bran, eggshells, small vegetable leaves and other daily use in the rainy season, or when the amount of watering is large, they will naturally ferment and rot on the soil surface, making the soil loose and powerful.
For example, the surviving pilan and broccoli in my family's wild yard have recently grown many leaves, but I am worried that the rhizomes will not grow much because of the limited fertility in the field. It just so happened that i had hoarded a lot of eggs delivered, and some of them were broken, so I put the whole broken eggs in the land, and the birds that came to play in the wild just fed them. Then, the broken eggshell will naturally turn into fertilizer anyway, and by the way, I also sprinkle the bump-proof rice bran in the egg carton to the surface of the soil. In this way, there is another layer of fertilizer.
Hopefully, everything in everyone's life is for pleasure, not necessity.
Many people love to watch "Success Studies", in fact, in this era, we should study more "Unsuccessful Studies", and things with high probability have reference significance. When I first started gardening, many people would think of their homes as if they were flowers and fruits. For example, I grow strawberries, a kind of fruit that is popular and believeable, very proud, afraid of cold and afraid of heat, so it is not difficult to understand that most of what we eat is greenhouse cultured. I don't have a greenhouse at home... Therefore, the yield can only be calculated in terms of pieces.
This year is the third year to plant strawberries, the first year the seeds began to plant, it was difficult to bring flowers, was eaten alive by aphids; the second year, still seeds, with garlic insect repellent, ladybugs help, the remaining few green fruit birds to eat; the third year, today only planted seedlings, accumulated a lot of experience, I have confidence in April and May.
My plate of strawberries belongs to a neighbor's. Sometimes not doing something is more important than doing anything. Now, I have three important Tips for everyone who has an obsession with their own strawberries:
1. Plant strawberries to leave a slightly larger area, or a longer pot, because people are creeping and growing, walking stems. It is best to plant a few heads of garlic in the interval to prevent bud worms.
2. Try not to plant seeds, we do not have greenhouses to resist temperature changes for a long time, just use seedlings decisively. A lot of watering is required after flowering.
3. Strawberries should be planted shallowly, with half of the rhizomes exposed to the soil surface, where new shoots will germinate. In case the seedlings have green fruits, do not hang on the soil and hang them outside.
The pearl meadowsweet grew again, and I realized that my pollen allergy was much better. Hopefully, everything in everyone's life is for pleasure, not necessity.
Influenced by the CP of garlic and strawberries, yesterday some fans asked, is it possible that many aromatic plants can be mixed with other species (good will bump)? I will answer in unison here that people, like plants, are mutually beneficial and will also infringe on each other.
There are some well-known combinations that are not well matched, and everyone puts them away without thanks!
1. Tomato X potatoes: unfavorable growth
2. Eggplant X corn: unfavorable growth
3. Shallot x white radish: radish root deformity or fork
4. Strawberry X leeks: mutual nutrition
5. Green pepper x potatoes: unfavorable growth
6. Lettuce X leeks: unfavorable growth
7. Potato x cabbage: Cabbage can't be balled
The same hope for pleasure, not necessity!
Before going to the UK, I personally think the best thing to visit is the Antiques shop, that is, the garden wares shop, this time Chaimido sent gardening tools, English ash willow and hardware, that texture, really like the heart.
I need a hand shovel, fork, drafter, and gloves that work! Also in the box was a pot of peppers, beet seeds and nutritious soil. I use my own plant enzyme fertilizer to do the first watering of the new seedlings, and then transplant them when the beets have seedlings.
In the season when the windmill jasmine is bursting and the pomegranate is pregnant with red fruits, I also need to take care of everything in the wild yard. Last year's cucumbers did not know when they left their seeds and grew angel wings. Broad beans, brought by birds, bloomed on their own between mint and rosemary, and were almost attacked and killed by insects, but still bore beans.
In any case, everything will be fine~
spring
The small leaf coriander that has survived a winter in the wild yard is about to bloom.
Female farmer I watched the dried grass and flowers in the morning until now, fortunately, the rosemary harvest was abundant, the mint came out, and under the stone slab at the door grew wild cabbage. There was also a bird that brought a willow tree, which quietly grew on the stone floor to the height of the palm.
For lunch, a plate of black-haired pig 5J ham from a Spanish oak fruit forest, a small sip of rosemary-picked suturb, and suddenly a small confidence in early spring.
Spring came unexpectedly, and the female farmer's wild yard was a little excited. Lettuce and bitter lettuce are all blooming, and I see that the rapeseed flowers are also fast... It is estimated that the months and seasons are a bit embarrassing. As for the lonely cauliflower, purple mustard orchid, and orchid, they did not freeze to death last year, and they looked fearless.
Coriander is completely out of control. Well, eat salad at night and fix it.
Good morning, Sister Ling's knife fish ravioli! My family's ravioli soup is simple, with fresh shallot oil boiled in lard, fragrant.
Celebrate! What to celebrate? Spring breeze and the south bank of the Green River, including yards...
Wild vegetables, I am relatively free this spring. Moreover, there are only two reasons why they are unpalatable, either old or bitter. But I can bear it. Radish leaves and Norton salt mud meat fried, the leaves are bitter less, very fragrant; crushed rice is a little old, added carrots, after water cut fine scrambled eggs, OK; European mixed spices, probably because like me lazy, mixed, when cut when "mixed" very used, I when the onion used ...
Therefore, practice has proved that eating wild vegetables is still technical. Ancient humans have picked the good ones, and I just think detours are more interesting. Sure enough, it was the spring shoots and yellow croaker sweets sold by the roadside grandmother. Today's Brunch is still minimalist cooking, using only salt and lard, including the filling of the cabbage ravioli. Strawberries are organic, and Ventan fell off on his own. Vegetables and fruits are washed using weeds and brown sugar self-fermenting enzymes.
This coffee bean is also organic, a lot of blemish beans, I am too lazy to pick. Leave more things to nature, we are sometimes too industrious.
The rape flowers in the wild yard have bloomed, and the flower arrangement can only be completed in the kitchen, in case of planting the leftovers, it cannot be wasted!
At this time, I was doing spring sowing in the wild yard, and at the same time, in order to prevent more serious pollen allergies, I cut a lot of large flowers.
The leaves around the bitter lettuce flowers are the most delicate and delicious, but I let them go for those beautiful yellow flowers before. All the flowers are dying. The beauty of spring death, anyone will find it difficult to face. The flower is pampered and proud, and that kind of aggressive show off makes me have no way back, but to make a plate of vegetable salad as a break.
The most tender bitter leaves, accompanied by Iberia salami, bundan, balsamic vinegar is really fragrant and delicious...
All afternoon I was stewing chickpea abalone, waiting for me to put away the vegetables from the wild yard, just crispy. Dinner alone, I decided to eat early on the stove.
Yellow quail and cabbage are brought by birds, there are not many, and there are three cabbages in the house that have borne fruit...
In the stir-fried wild vegetables with minced pork, I simply picked tender stir-fried, and even a small amount of chinese cabbage and coriander, otherwise I couldn't fry a plate at all. Yellow quail is a little bitter, just add slightly sweet dried Xiaoshan radish to taste.
I sucked up the green and went home, picking the best vegetables in the wild yard in the spring, the spearheads of the fragrant buds, many people don't know this with thick slices and beef, the magical soft fragrance.
I boiled the water and put on the pure sesame sauce and XO sauce, without a salt, the water was tender and smooth. I love additive-free flavors, natural goodies that everyone will appreciate and instantly fall in love with.
Being able to listen to birds sing and eat is an extraordinary breakfast. Sichuan Aba's onions, people parents out of the small shallots, down the plateau, in my family has grown into green onions. Japanese bitter lettuce has one plant with seeds and a few other young leaves, and I have to eat a few meals.
Head water seaweed salad, only with Kaiyang and ham as salt, add a little organic vinegar and sesame oil to taste. The eggs were sent by the old mother who sold bamboo shoots. I rarely eat a fully cooked egg, and it is also delicious.
Afraid of their allergies, they came to the wild yard to cut flowers... Meadowsweets are especially rampant in the snowflake season, although wild, white flowers bloom, and there is a momentum of random flowers that gradually fascinate the eye.
Without paying attention, I found that there were six large mountains and thorns in the wild yard, and I also frantically sprayed purple flowers, this guy was not even included in the "Chinese Plant List", saying that it was all the same type of plants of the Chinese Academy of Sciences in Beijing. Don't dare to cut it...
Just this temperature and humidity, plus the degree of coffee grease, it feels like the good season to make naturally fermented bread is here again. The coffee added "six mountains of thorn mustard", swelling super fast, do not know the weight of the fast or not...
Before I had sneezed and rhinitis, I quickly picked a bunch of parsley and went back to the kitchen. I choose the fattest of the local pork sources that I can buy nearby, and what to eat. In this way, a plate of self-oiled coriander native pork is fried, and a few drops of Hong Kong's veteran chili sauce are added to degreas, soft and mellow, recommended by Chef Tam, the most amiable and respectable chef in the Macau kitchen god world.
Whether you find personality or commonality, finding the one you can appreciate is the happiness of the wild.
After eating this stinky salty cabbage and fresh amaranth made of angel pasta, adding some bonito pine, this morning really wandered between angels and devils.
During wisteria season, my lunch is spinach seedlings that were sown last fall and only grown this spring, with sake lees pork tongue.
Lunch: Homegrown mixed vegetable rolls + dried caviar with new bamboo shoots + Longjing
Lunch is lettuce, sweet, crisp and silky, the leaves break when touched, and the spring breeze is as gentle as the spring breeze. Don't talk to me about picking leaves or not, how thick the skin is, I'm afraid I'll eat it myself.
These days I have been working, sowing, transplanting, applying enzyme fertilizer, and I see that my hands are much older. But every time you eat the products in the wild yard, you will still be happy.
Today's lunch is lamb noodles, cold crucian carp, lettuce and seaweed soup. It's all the stuff, but I'm willing to blindly love it. People rain to collect shirts, I am rainstorm cut onions, wild yard onions can be really fragrant... Even before the epidemic, my most precious thing was the onion at home.
Compared to edible crops, gardening is really hard for me. Female farmer I cut bald due to allergies, the leaves are all yellow, but the only lost flower bone is still blooming. Don't want to cut it again, I'll be fine. The good news is that the Japanese banyan tree miraculously survived after a dry winter, and the leaves that grow after that have love have love, and we must continue to refuel!
The vanilla at home miraculously survived, and the old leaves I turned into the soil to make fertilizer. This is destined to be a special spring that is rejuvenated by stepping on the corpses of winter, and I cherish every day even more. I originally wanted to grab a handful of vanilla scrambled eggs at random. But how can a person like me let go of an egg that can be eaten raw and become a pure parent and son, or a little troublesome, semi-cooked cheese or something. The microbial level of cordyceps eggs at home is still a little lower, at this time, it is still fried.
A little tired, remembering the Sameron of Thearosa, the seductive taste of the stone fruit, the scent of mixed cream and honey, as full as the sun. There was no pre-ice, and you had to wait another half an hour. So I gave the share of cabbage that was hard to wash in the morning to 3 goat cheese pie and 1 blue cheese pie. I remember a long, long time ago, basking in the sun with many people on the back stairs of the Tate Museum and eating French goat wild vegetable pie. So many days of eating wild vegetables are gone, but it is good to cherish this, small quiet afternoon in front of you.
Eat breakfast in the sunrise, and your appetite should be better. The reason for the high efficiency in the morning is simply that there is nothing else to do when you get up.
After the lover of the cabbage has finished enjoying, the fresh meat ravioli of the squeezed vegetables has actually been waiting for the true god of Ma Lantou to break through. At this point, it seems that it is going to be another wave~
Two rounds of live broadcast in the evening, can not eat more, under the wine dish for dinner: Iberian intestines + self-grown coriander + self-brewing. Originally stayed, every time I was afraid of being full and more staying...
One particularly satisfying day, I picked a handful of herbs in the wild yard, raised my early spirit back during the meditation time, and then wrote something, and when I was tired, I had a cup of coffee and a small snack. Italian customers had a hard time sending wine after Easter, and as a result, the customs notified me to record a video with an ID card in my hand, and I also wanted a screenshot of the sales price of the wine, an ID card map... It cannot exceed 10M, otherwise it will be automatically returned. Fortunately, I'm still a temperless person.
No matter how anxious the overseas logistics are, at least the good beans at home will not be broken. Pinot Noir bucket of beans was made into a few packs of hanging ears by me, I originally wanted to drink when I was on a business trip (of course, I couldn't go out), I regretted it, and it was impossible to rush out of the familiar violet fragrance. Because good beans cannot be retained, either drink them early, or find people who understand them to disperse, so that they can get what they want.
Now everything, it is best to be early, do not think too far, and earn a day a day.
Today as usual, I see what I appreciate and what I eat. Nothing is more important than the flowers and fruits of the wild yard, and they have to accompany me for another early summer.
This time, I'm still nervous, and experience is usually useless in the face of things I really care about.
Spring is really a beautiful season for roasting bread, with fresh herbs in spring and dried fruits and seeds saved last year. My weed yard was deserted, and the only lemon balm actually crossed the two winters and emerged from the rosemary pile, did not die, and sent out again! Just enough to make a beegrass cheesecake or bread.
It was hot, and the female farmer was sorting out my deserted yard, and I just wanted to change the winter dead and dead buds, only to find that the newly settled wild lucky grass on the root was delicate.
The warm wind, blowing wild dandelions, gently brushed my face, all itchy. The seeds of wild crushed rice cabbage burst out as soon as they are scratched, like a green fountain. Wild spinach came out of the gap between rosemary and mint, and I found it when it was old enough to blossom, and I thought, Hmm, the pot can't be stuffed anyway. Although the kumquat was dead, last year it was full of mini orange lantern fruits, I couldn't grab the sharp-billed little sparrow, one didn't eat, but the little cuties brought gifts from the wild fields in the yard. Today, make a flag. If the five-color tomato is planted, if I can survive the two most despicable by the end of the year, I will make a harvest hot pot party and celebrate with the birds.
A person quietly cooking, with their own rosemary, basil, is really no added happiness. The perilla in the yard should grow taller next week, you can cook fish, it's all holes at the moment, I wish I had been earlier than the bugs. A friend gave me the red sauce of the Natural Wine of The Southern French Mas Bécha, and the bread base made of flour from my Italian organic farm is the most precious food.
Eating his own brine beef tendons, while smelling the spices of his own marinated beef, he regretted that last year's lemon basil was dead and the small pot was empty. It seems to have lost interest in germination, and has not been as lucky as the carba leaf, the lemon balm, and the coriander, and can wake up green when the willows fly. Suddenly remembering the golden seeds sent by Chef Enrico Crippa of the Three Michelin-starred DUOMO last winter, I flipped the yellowed body of the leaves back into the soil and continued to wait for the miracle of life to happen.
Last winter Michelin Samsung DUOMO Chef Enrico Crippa sent the golden seeds, and it actually took a few days to become like this... Ask a professional what is this? The key is how to eat?
The live broadcast of the lamb in the basin found that the perilla that had just been planted last week had sprouted... I know that in fact, you can also put it in the mutton soup, so please don't be in such a hurry.
I suddenly thought that I had pickled rice bran, and after streamlining my life, every time I met a sincere friend, I would have a cherished emotion, not exaggerated, not teasing. Those faces with different temperatures, or gentle, or eager, or comfortable, are all good. Because deception and hiding are the greatest waste of life, good people will choose not to say it at the first time, leaving everything to time. But patience is a waste, and we should be like children. At this moment, I miss Japan too much.
summer
Pure seeds began to grow, and they grew up, really like being a mother. When I come home from a business trip, I have to change the basin.
The little bugs are gone, my thatched vegetables have made a contribution, and as a result, this guy has eaten too much protein recently, and he is actually happy to blossom. Can that flower be eaten?
Every day when I wake up, I go to see a thriving thatched vegetable "high". High it didn't bloom today, it was going to rain.
After the storm, the female farmer I was calming the residual flowers, and found small eyes growing in the dirt.
Shoot a film today, make an exception for breakfast... Basil grew it himself, the green sauce boiled it himself, and fortunately the caviar did not have to be raw by himself. The nutty flavor of Kaluga for ten years is just the right way to match the angel noodles of the basil green olive pine nuts, which is the rhythm of growing wings.
After the rain, I found that the seedlings of the four tomatoes had sprouted, and I agreed with the birds that if they were planted, they would celebrate. The blueberries are also almost ripe, and it is really a gift from nature. The birds like it, I'm happy too, I just borrow flowers to give to the fans.
Female farmers write at home all day and breathe in the afternoon. Opening the door, I originally just wanted to take a few pumpkin seedlings and fry them to make a side dish, I thought, the only thing that blooms in the back is to eat melons. Unexpectedly, it was found that Bai Su had grown to almost one person tall!
I started "no matter" from a small seed, and I didn't raise it in vain for two years. Perilla is still short, wait a little bigger to pack sashimi. My kind of flower destroyer, two kinds of cabbage, two kinds of green onions, four kinds of tomatoes, N kinds of spices... It actually popped up. You also have to learn from Bai Su! So who, the little cute bug with the tail like a dachshund last year came and bit the gardenia again. Although it is very naughty, but there is no time to see the general, I want to eat linner.
I didn't have to set an alarm clock, and at seven o'clock I was woken up by birds, probably to remind me that gardenias and moons were new. Then I will take advantage of the situation for breakfast. Every year can not resist the intention of the garden, I open the full Yangzhou rice dumplings and Gaoyou double yellow salted duck eggs, brew a cup of biluochun, smell the fragrance, I decided to eat more, and then go to the wild yard to work. A friend at Chunxia Farm said that my melon leaves were a little yellow, so he gave me a bottle of brown sugar enzyme to help. I'll dilute it and pour it through. Watching Shiso and radish seedlings finally stand up, there will really be a sense of happiness. The essence of gardening and friends is not to harvest, and every day's nourishment will grow out on its own. thanksgiving
I got up early in the morning to take care of the wild yard and found that the flowers were blooming. A diary had been left on the edge of the yard for a month, and I had ignored it, waiting for someone to pick it up. The rain soaked and soaked, presumably the master would not come. Look at the cover, it should be a love letter inside. I didn't open it, and Threw it in the trash as it was. When the flowers bloom, cherish them.
To show our family perilla the perilla flowers that people bloom is to give them the courage to live...
Super simple lunch, a bowl of old chicken noodle soup, eggplant leaves sucking chicken fat.
Go home after toil, wake up naturally, and let me go back to myself. I remember when I wrote the story of fermentation and spices, my lemon balm was still very short, and now it grows taller than rosemary.
Unfortunately, because I have been traveling, ono yard is hot, spices are short of water to pull down, hand touch, all are volatilized out of the charming essential oil, actually dried to the oil, too painful. I hurried to give everyone water to drink, hoping that the wild yard would cheer up at night.
After finishing the farm work, the snail and I both stared at the first cucumber of this summer. A bite of crispy sweet prickly cucumber, simple and happy.
This long dachshund tail took advantage of the fact that I was not at home and bit down all the gardenia flowers, which is really a dog. Fortunately, the spices that can be eaten are fine, every time the business trip is long, there must be a fright in the basin, drink a cup of ice plum wine and wait for the rainstorm, otherwise the heart will be broken.
These two days are all fast dishes, tomato leaf shrimp cheese whole wheat calzone, spearmint red wine goulash, wild onion golden ham winter melon soup... The wild onions, spearmints and tomato seedlings that female farmers grow themselves are going bald.
The rubber tree in the yard grew a new leaf, and it looked really proud. I customized coffee for my friend and used alpine roses to suck the beans, so I didn't see the fragrance of roses when I drank it. I said coincidentally, that bite, just the beans exhaled. Female farmers are also very proud.
Rosemary and mint grow wildly in the courtyard after the rain, and I will start impregnating the spice oil tomorrow. No one knows what miracles will be encountered, fear and complaints, and waste the rest of their lives.
One day cooking, today's fresh rosemary seasoned butter (Beurre aromatisé) recipe, I added black pepper to my hands, with a slightly heavy bag of milk salt, I plan to accompany champagne and rosemary ham Focacha. Before that, the dying perilla in my family was still happy to grow up. To celebrate, for lunch I excitedly made a perilla crab powder tofu, can't finish eating, dinner will be fried garlic stew strips of sea bass...
While cooking, I sighed that I had reached the age of seeing that the vegetable worms would not scream, but would be happy. The spearmints in the wild yard actually had the luck of being chosen by the insects, and I thought that most of the bugs had no taste and did not like the strange spices.
As a result, there are many snails, centipedes, millipedes, and stink bugs in the wild yard. It's not good to be arrogant and thin, after all, I am the fattest bug in the family! This is the confidence of female farmers
The wild yard babies who can't put down the fruiting, sprouting, and flowering wild yards can only go home to fight drought.
Just hoping that the heat will soon pass, Junzilan is so ugly that he refuses to appear on camera. I faced the dry jiao and the horizontal chen in the wild yard, poured water for half an hour, tired, and ate it with my hands, and I didn't know whether to go home to grab the drought or grab the harvest. These days, there is a renewed understanding of the huge and the small.
One muddy day, the few trees in the female farmer's house that did not appear were indeed lying flat, picking a few stumps and arranging flowers, and I could finally not hesitate this time.
The cucumber vine was beaten into Voldemort, and the dragon flower was probably cast by the resurrection stone and was fully ripe. I simply braved the rain to take it all off for afternoon tea snacks.
One crisp, one bursting, both sweet, and the corners of my mouth couldn't tell if it was sweat or rain, or saliva.
A person who is not accustomed to using his voice, recording a voice, and being dumb, seeing that the tomatoes he planted has knotted, cannot scream, and can only miserably blow out the wind with a mouth.
Few people understand the tiredness of a big meal, and I really want to eat a few mouthfuls of clean side dishes. The female farmers returned home, and the chicken feathers and cucumbers (although a little thicker than expected) were harvested.
The shrimp seed soy sauce made by the little sister herself was also sent from Suzhou. I quickly cut the French shallots and made a shallot oil noodle.
Chicken feathers this time is not garlic puree, but also fried dripped a few drops, really a bowl of all organic, fragrant! If you grow your own vegetables, the weeds will not be pulled, otherwise people will grow tall and eat something!
I thought you were dead, but you were all there. When Ziwei should open, she really doesn't need the emperor to remember.
Today I received a customized oil chicken fir, Shangri-La 3300 meters of plateau thick gift, a spoonful down is all my lazy cooker's "just need fresh things". Go to the wild yard and pick a newly long eggplant, a small handful of noodles, is a simple fresh sponge. I'll build a small native species in Yunnan, and the height must be at least matched. What a blessing to want, just enough.
Home has green peppers that have just grown, fried in chicken fat, and sweet. This morning's share to espresso, after drinking, drinking saliva, also sweet.
The rain was suddenly clear, I looked at the rain of herbs at home through the window, and the one that was blown down by the typhoon was still strong and alive. This is the season of the year, when plants bloom and rejoice, and the purple weeds are in full bloom, and seven or eight flower buds burst out every month.
The cucumber climbs the long flower stand of the windmill jasmine, and from the imitation of the ballet's commotion, it is moistened by the rain. I don't have time to manage, first I want to sow in autumn. Female farmer I finally made up my mind to mow the grass today, ready to learn to make my own grass fat enzyme.
Sweat and rain down my back, and after work, I just wanted to eat. I collected a batch of chicken feathers and cucumbers and made a simple lunch with chicken juice.
Our figs in Jiangnan are not as amazing as the Yunnan figs I eat, and "waiting" becomes humble piety. Fortunately, my family's classic fig vanilla muffin is back, and the sweet figs that bloom without natural juice cannot be achieved.
Because the fruit at home exploded, I made a peach sauce last night, a fig jam today, and suddenly realized how important the maturity problem was to food. If you can eat fresh, why do you have to make a sauce?
It must be until the ripe is too old to have this time and place. At this time, the red skin is micronized, the sugar I add is eligible for less, and the grass-flavored tannins that I want to remove are naturally annihilated. "This is jam!" The surprise taste can be found.
After many days of torrential rain, the fig leaves in my house were originally bald, and I was happy to grow again. Everything sometimes.
The water hyacinth at home blossomed, and it turned out that it was fed to pigs, and the mood was complicated. My mood is very simple, feed the pig to feed the pig...
Mother-in-law, I, a female farmer, today's afternoon snack is fried with olive oil. It was hard to go home to rest, and as soon as I arrived, I went to the wild yard to do farm work, and I ended up hungry.
Found another new cucumber waiting silently for me, not wanting to eat. Liu Lanxiang died and came back to life, not wanting to eat.
Chicken feathers this stubble is not finished, it is old, eat it, not to mention the cabbage and amaranth do not know when it will come out again... It's really half pushing and half doing, losing weight.
I was using forceps to pick up turtle ladybugs one by one this morning, because I really didn't want to use any medicine. Female farmer I began to slowly understand the "biological dynamics", raising plants will make people crazy, I believe that the mood of the birds, the taste of the soil and the changes in the moon phase, will affect each other, and act on my plants. Now, my mental condition is close to mastering witchcraft.
As usual, get up early to collect the dishes, and this time make a cup of "bubble hand punch" to treat yourself sweating.
I grabbed a cucumber with a snail and ate it, and when I put it down, I had already "nibbled" a little, but I didn't mind at all. I'd rather take the time to make a tomato-flavored cheese softou and wait for the tomatoes in the wild yard to ripen.
The rainstorm is like a waterfall, and the heart is like stopping water. Typhoon days don't go anywhere, fortunately the coffee and eggs are still enough. The olive oil is mixed with flaxseed oil and a small homegrown green pepper is fried as a side dish, which is sweet and precious.
autumn
Not enough praise, I want to flatter autumn, after all, it is the season to sow new seeds. I said I wanted to sing to the plants, but unfortunately I didn't have a good voice, so I could only try the cabbage as a rape flower. The cabbage at home sprouted and grew very well, but unfortunately it was planted too densely, so it will definitely turn yellow. I drank two cups of Fu Rui Bai in a row, listened to dr. Garden, used coffee grounds to make nitrogen fertilizer, and did my best to save it, hoping that it would be too late.
In the autumn, I watered the ornamental pomegranates in the wild yard in the morning, cut a few handfuls of mustard greens, and fried them with olive oil, and the fresh bitter taste was comforting.
The wild courtyard is unbridled, and the eggplant flowers are also tempted to look down, silently preparing to give birth to new students in autumn. Anyway, today's fragrant.
Rush to review the film, eat slowly. Wild yard mixed vegetable salad and wild white fruit also have to give time to slowly grow.
At first glance, it's all miscellaneous vegetables, but I like it. The lilacs that had been studied carefully were brought home by the birds. It's the season, and I'm waiting for it to bloom with small yellow flowers. This year's herbs are flourishing, and the lotus purple petals in the coffee are more suitable for me than the ordinary Turkish spice coffee, and the fragrance is very good. It is said that the perilla flowers at home are also well-formed, and they can bloom in half a month. My biggest worry is the cabbage, which is not big, and it is waiting for the spring breeze. I'm breathtaking, and it's not in a hurry. The flower language of lilac is just explained, which is called "the blue bird does not pass on the cloud outside the letter, and the lilac is empty and sad in the rain." ”
Perilla blossoms bloom like little purple stars blinking. This time there is an extra dish of stir-fried shrimp at home, sprinkled with perilla flowers.
A week passed, and my wild yard had all kinds of purples. The fragrant flowers bloomed again, but the female farmer still did not have time to paint the peeled purple nails.
"Nothing busy" day, writing, growing vegetables, drunk.
In the budding of the seeds sown in autumn, the female farmers predicted that the growth was gratifying. But Sichuan onions are not tall in my house because they are too easy to use.
After three days of not going out, I accompanied the shallots and stone olives brought in the New Street Vegetable Market in Yibin, Sichuan. Stone olives and dendrobiums from the same family as my family were planted next to each other, so that they had a companion, and now they are alive.
The little eggplant of the second season of this year also grew up in the autumn rain, and I prepared to fry it lightly for lunch. Just when the "Yuanhong Watercress" arrived, the old Chengdu called Qingyou Watercress, must be soaked with raw clear oil.
I added a full spoonful to my little eggplant, slightly spicy and sweet.
In pomegranate season, to make a light lunch, I pick perilla flowers and prepare to season the shrimp stewed egg.
I thought autumn was like a bald perilla flower, and it was over. Who knows that the herbs flowers from the end of summer to the present, stubble, never stopped flowering.
And my broccoli, purple pilan, oyster leaves... It also sprouted at an inopportune time. Winter does not have any qualitative deterrent effect on the truth of vigorous life.
In autumn, there is a small pink moon in the house, and there is a little red. Ten coriander is in the crazy season, add a little garlic and a lot of XO sauce, you can change the name to passion.
It took me a cup of coffee to get all the eggplant out of the wild yard and bake a walnut muffin by the way.
Before the business trip, I made myself a bowl of tomonic soup noodles, miscellaneous vegetables from the wild yard, accompanied by local shrimp, eggs, and a little angel pasta, and I boiled a bowl of delicious food.
In the morning, I made a cup of American style with Gem Summer SOE, and took advantage of the sunshine to sit in the wild yard and eat a crisp and tender macaron, so happy. This is a season when the leaves of windmill jasmine, the fruits of Nantian bamboo and the poles of red rui wood are gradually turning red, and it is also the season when the winter-tolerant seeds I sow in autumn sprout green.
Three days of writing at home made me settle down physically and mentally, and the only thing that was tangled up was the frivolity that blew through the autumn wind. In the morning, I suddenly wanted to drink double espresso, but I was afraid of stomach discomfort, so I simply made it into a full white. With a crabred, but I didn't want to have milk, I used raw soy milk instead of daily light cream and made a Chinese scrambled egg. The miscellaneous vegetables in the wild yard are growing tall, and the speed of frying is a bit unsophisticated...
winter
In the early winter drizzle, small purple goldfish-like flowers bloomed. It was apple mint (six big mountains of thorns) sent by the little bird, and it grew up.
Xiao Xuewo wrote at home and followed the light barefoot. Where there are flaws, there is warmth shining in. Ugly vegetables and baby eggplant are sweet.
The winter in Hangzhou was windy, wrapped in the yellow-green of autumn, whistling past, and I was trembling like a ginkgo leaf. Looking at the lotus grass and thousand leaf orchids in the wild yard, I felt at ease, with their protection, the cold wind blew, the soil was still wet and warm.
My newly planted Chaoshan blood vegetable hopes to grow new leaves as soon as possible, and it is not accurate to the millisecond after eating.
Look at the thick side vegetables that have just grown in the wild vegetable yard. Even if the family has surplus grain, my heart is panicked!
From now on, I will be happy to eat vegetable pickled rice, white rice, and fried rice. Frosted miscellaneous vegetables, slightly salted, crisp and sweet in the mouth, this is the dessert. Danger ahead, feeling fat...
In the middle of the night and seven hours of national meetings, I am afraid that only the late night snack can help me. The coriander grown at home is harvested, which is really refreshing.
In the winter, every point of the wild yard is produced, and it becomes more and more precious in my heart. Tonight's seafood cream pasta, I added Spanish style barbecue sauce, which has onions and apples, and the flavor type is good with the apple mint I planted, the leaves are crispy and soft in the cream soup, and the Gin is more fishy.
This season, the coriander babies in the wild yard are sweet, and the spices have smoothly offsided into the main dish, and the delicious taste is not excessive.
Grinding is also a very important thing. Before Christmas, pour a glass of Rosa wine that can pretend to be Christmas wine, and listen to all the tracks in the Green Book in its entirety, and the result is that the wine has not finished drinking, and the "appetizer" left in the refrigerator is full. It's salty, and I want to eat something sweet before I start writing. This year I want to make a different apple pie, seasoned with "apple mint". If it weren't for the birds bringing seeds in autumn, I probably would never have known that there was a mint in the world that took advantage of fruit. Furry, creeping growth, and the aroma is very unique, it is not a literal apple flavor, but a traditional apple pie flavor, with a sweet aroma of cinnamon caramel, and even a little honey, which is very wonderful. The picture and video of that apple mint on Baidu are all wrong, that is Liu Lan Xiang. Well, the grinder finished this process and finally began to write.
I crossed the Chinese New Year's Eve still went home non-stop, and the driver laughed and said, People's New Year's Eve, I cross provinces. I just wanted to go home, and I didn't know what I was thinking about.
Wild yard is my key protection object, I am afraid that in the middle of winter, more watering will freeze, frost damage the baby, so I closed the automatic irrigation system for a month. As a result, rosemary withered into a crimson color, like a dying rose in the desert, and I was so distressed that I quickly watered it!
However, the chicken feathers at home are too majestic, and I have the cry of raising pet pigs into big fat pigs. The onions brought back from the plateau last year are really not afraid of cold or dry, and they grow more lush than anyone else...
For a month, everything was delicate and twilight. I replaced the flowers in my house with the red leaves in the wild yard.
The part between nature and contrivance is the most fascinating for me, and the flower and coffee utensils should also be matched. Last night to this morning's work is full... When drinking coffee, at least relax your eyes.
The green vegetables are too old and rough in my house, and the female farmers are reluctant to throw them away, so they can only use them to make kimchi, and the process is taught by Dr. Jin Su, a fermentation expert.
At this time of every year, female farmers will be very hard, as usual, overwintering difficult plants, such as cannabis, turtle back bamboo will die a batch, this year's new heart leaf fig and lyre leaf fig also began to yellow, Vietnamese leaf beads crackled off the leaves, scaly ferns hanging long hair.
However, I turned over the wild yard, and I didn't know when I found radish, cabbage, rape flowers... They all grew quietly. After the farm work, I'm ready to eat hearty! Make up for my warm fat, warm and fat, like the spring not far away. Everything will pick up.
The small vat of sauerkraut that he pickled himself finally met the delicate and thick silver pomfret after 72 hours of fermentation.
The most rare thing about Chinese New Year's Eve rice is the spring rolls of the new cabbage bun in the courtyard, which is eaten with the family.
The green vegetables at home are full again, sad, shabu-shabu eat faster?
The godmother asked
If you plant, what dish do you want?
"When you ask what the world is, you don't know if there is a Han, regardless of Wei Jin."
——Tao Yuanming's "Peach Blossom Origin"
Food Bless You！
Consultant of China International Food Expo
Producer of "The Table of Gods"