Ten days of talk| turnip signed with the name of the farmer

Every good green vegetable, every good radish, hides the name of a farmer, just as a literati writes an article with his own signature.

　　Zhu Feng wrote an article "Dried Radish and Tea and Reclamation", after going to Xiaoshan.

　　Zhu Feng likes dried radish. He wrote in a previous article, "At lunch, the shopkeeper was instructed to pull out the bamboo basket from the lake, and it was a fresh white water fish, jumping around alive, only to see that the fish had a wide mouth and white scales all over the body." Eat two or three crabs, drink five or six glasses of yellow wine, and golden dried Xiaoshan radish. Then he said, "Xiaoshan dried radish is the best dried radish I have ever eaten, crispy and sweet." ”

　　I have eaten a lot of dried radish, stir-fried with oil and red pepper, and used to make white porridge in the morning, which is the most suitable. It's just that I don't know where it is dried radish - the dried radish in the southwest is spicy, the dried radish in zhongnan is spicy, and the dried radish in Jiangnan is sweet and sour. Once, I bought a few pounds of dried radish from the Internet, which was exceptionally delicious, with porridge and wine, all very flavorful. Turning out the package to take a look, this look to know, the package said "Xiaoshan dried radish", but the mailing place is in Yuyao, Ningbo.

　　All I know is that Yuyao's bayberry and dried bamboo shoots are very good. From the geographical distance point of view, Yuyao and Xiaoshan are not far away, and the wind and objects are also similar. Bamboo shoots grow from underground, so are turnips, where good bamboo shoots can be produced, good turnips must also be produced, and these two things are juicy, succulent, tender, sweet and beautiful things. Bamboo shoots are under the ground, with the help of bamboo whips spreading around, small bamboo knots sprouting out, you don't know where the next bamboo shoot will emerge. Turnips are different. Radish is a radish a pit. You sow the seeds of a radish in one place, and the radish must only grow there. Radish is an honest man.

　　Turnips are honest, so I have a lot in my hometown. My father would sow some turnips every year, not only my family, but everyone in our village would sow some turnips. In this way, in the winter, when it snows, everyone can simmer the meat and bones with radish. In the early years, everyone took the simmering of radish pieces and bones as the standard of happy life, and if they could simmer a bowl every day in winter, it would be a well-off family. Less turnips, more meat and bones, then happier. In recent years, the country diet has undergone new changes, meat and bones are no longer a luxury, and simmering radishes in clear water is a luxury. On a snowy day, simmer a bowl of clear water radish, put a few salt flowers, a few green onions, eat radishes and drink soup, that is called a fresh sweet and sweet.

　　Good radish, plucked out of the ground, washed in half an hour, the best. It is also good to remove the pot within two or three hours. The next day, the taste is half as bad as the pot goes. If you put it on for two or three days, it is not a radish, there is no meaning, you have to cut it into strips to dry, grab it with salt, and make it into a dried radish.

　　One winter, my father got up early and plucked seven or eight turnips and seven or eight greens from the vegetable garden. My father shook off the morning frost from the vegetable leaves, packed it in seven or eight plastic bags, and put it in the trunk of my car. At noon I arrived in Hangzhou. At that time, I was still working as an editor at a newspaper in Hangzhou, giving my colleagues a bag, and each bag contained a green vegetable and a radish.

　　In the evening, colleague A, colleague B, colleague C, all called me: why are your greens and turnips so sweet, why are they so sticky, why are they so delicious... I haven't eaten such a green radish in years.

　　Such praise makes honest turnip greens feel ashamed. In fact, it is just a common radish and green vegetables in the countryside.

　　Travelling abroad with friends two years ago, I saw pictures and names of growers on rice and vegetables at a village bazaar. I saw the proud and confident smiles on the faces of those farmers, and I was very infected. I think the farmers in our hometown will one day have such a smile.

　　Every good green, every good radish, hides the name of a farmer. Just as a literati writes an article with his own signature, on top of each radish, he also signs the name of a farmer. (Zhou Huacheng)