Aloe millet, also known as aloe grass and sweet asparagus, is a variety of sorghum with sweet cane juice and crunchy flesh. In Zhelin Town, many villagers still retain the tradition of planting a few sweet asparagus plants in front of and behind their houses.
Autumn is getting stronger, and the sweet aloe poppies in the fields are ripening one after another. The sweet asparagus planted by He Yajuan, who lives in Huating Village, are clustered straight together, and the ears on the top of their heads become full, and they hang their "heads" one by one.
Although Grandma He was already old, she moved quickly, slashing one by one, and cut off two reeds in a short time.
Villager Yao Xianhua took the reed poppy, sharply cut off the tender tips, tore the leaves, cut off the old roots, and chopped the reed into sections.
Carefully tear off the asparagus skin with your mouth, chew a mouthful of emerald green asparagus stalks, accompanied by a "squeak" sound, sweet and relish juice, very refreshing.
Yao Xianhua, a villager, said: "Asparagus is a fruit we used to eat when we were children, and now fewer people grow it. Aloe is not sweet, the key is to look at the ear, and the color is red to keep sweet. ”
At the Zhelin Farmers Market, sweet asparagus harvested in the morning are placed on stalls, fresh in the tender greenery.
"This is my own grown, and now it is just when the sweet asparagus is ripe, very fresh, two dollars a stick, very popular." A stall owner said.
The whole body of the aloe is a treasure. Because its stems contain sugar, it can be used to make sugar; Both seeds and stems can be fermented to make alcohol, and can also be crushed as animal feed; The stems are tough and can also be used to make paper or fiberboard. Sweet asparagus is a good material for farmers to make brooms.
It is understood that sweet asparagus enters the best tasting period around the National Day, and can be tasted at the end of October at the latest. Interested citizens and friends can have a good meal.
Submitted by: Shi Jun (Zhelin Town)
Editor: Xia Yang
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