Chapter 45 Radish

The reason for the leap in February is that the camellias bloomed late this year, and the camellias in the yard began to bloom one after another after people had gone to winter clothes.Last year was the New Year's day when camellia bloomed in a heavy snowfall. Against the background of white snow, the red flowers looked more delicate, gorgeous, noble and refined.Just go to the field to look at the cauliflower. The cauliflower has red cabbage stalks and cabbage stalks with golden yellow flowers, radish with white flowers, and cauliflower with hemispherical jade-white flower clusters. They are all cruciferous plants.

In the field in early spring, the withered grass has not yet turned its color, and the half-person-high dead moxa is still standing on the head of the field. Its roots have sprouted leaf buds, and small green leaves the size of fingernails surround the root of the moxa. Shepherd's purse grows among the withered grass. Garlic also grew in clumps, only the vegetable patch was green, white, and purple. The green ones included cabbage, radish, mustard greens, potherb mustard, carrot, rapeseed, spinach, coriander, and garlic, and the white ones included cabbage, Cauliflower, the purple one is the red cabbage sprout.In the early morning and dusk, there are farmers planting or harvesting vegetables. It will be a pleasure to watch people planting vegetables. A piece of messy land is leveled, and vegetable seedlings are planted and watered. After a few days, the vegetable seedlings will stand tall and straight. Stretching the leaves upward vigorously, gradually growing taller, the tender green leaves became thicker, and the weak and lonely plants grew and crowded together, narrowing the field.

One evening, a farmer couple was harvesting vegetables. The husband was pulling coriander, and the wife was cutting cabbage and vegetable sprouts. I wanted to buy a cabbage. This kind of vegetable from my small vegetable garden is really lovely.It was the eighth day of the first lunar month, and I said to buy a cabbage, and the farmer's wife said, okay, it's the opening of the new year, and it costs one yuan each.I bought a cabbage, and she cut it with a knife on the spot. I saw that there were spinach and cabbage sprouts in the field, so I bought a bundle of each, for a total of three yuan, and I gave her three steel jumpers.Suddenly, I saw the root of the vegetable, which was the root of the cabbage. I asked her, can I buy some more root?She said, you can pull out the roots yourself, no money is required.Mr. Farmer said that the root of the vegetable is delicious, the root of the cauliflower is the best, it is fragrant and crisp, and it is more delicious than the vegetable.I said, yes, the vegetable root is delicious.Gu Qin and I went to pull them out, but there were not many vegetable roots in their fields. The farmer suggested that I go to a neighboring field to pull them out.I pulled out a bag of vegetable roots, and the farmer's wife gave me a plastic bag, and I got a lot out of it.

Among the vegetable roots, some are newly chopped cabbage roots, some are old roots that have been cut for some time, peel off the outer skin, cut into strips, put them in plastic baskets and put them on the window sill to dry, remove some water, and put them in oil to dry Burn it, add some green pepper shreds and a few ginger shreds, put a little salt, it feels that the aroma of the whole cabbage is concentrated on this small root, the aroma is rich and sweet, and the old cabbage root still has a hint of spicy.The root of the vegetable should be chewed, it is denser and more flexible than the leaf, especially after being dehydrated in the sun, it is also somewhat spongy.The feeling of chewing the vegetable root is really good. When you eat it, the taste of the vegetable root is relatively light, which is similar to the taste of cabbage. After chewing, it becomes more fragrant and sweet. It is not as sweet as cabbage, but it is light. Firmly sweet.The new vegetable roots are crispy, while the old vegetable roots are slightly soaked. This is the essence of the vegetable. You really don’t know the beauty of the vegetable without eating the vegetable root.Zheng Banqiao has a poem: "Cabbage, green salt and rice grits, earthen pot Tianshui chrysanthemum tea. Sweep bamboo leaves to cook tea, chop pine roots and cook vegetable roots." Chewing vegetable roots is still a state of life.

After chewing two meals of vegetable roots, I feel unsatisfied, especially when I saw that cauliflower field again, the cauliflower with long oval leaves, its roots cannot be eaten, right?In a few days, I will return to Beijing.Another morning, when I went to the field, I accidentally found an old farmer harvesting cauliflower. He used a black iron kitchen knife to cut off the white cauliflower one by one, and he had already packed a basket.I went over and asked him, can I buy vegetable roots for two yuan?Mr. Farmer said, no money, you can pull out the roots yourself.This time, I didn't buy his vegetables. I insisted on giving him two yuan, but he refused and continued to chop his cauliflower.I said, let's have a cigarette.He said, I don't smoke in the morning.In this way, I had to pull the vegetable roots by myself.The new root grows firmly and is not easy to pull out, and the leaves of the cauliflower are still attached to it.Mr. Farmer saw that I was struggling to pull it out, so he chopped off a few strong roots for me with a knife. There was probably a bowl. Mr. Farmer wanted to leave. He asked me to pull it out for a while. Don’t step on the vegetables. I said I would leave too. up.

It is still peeled, cut into strips, put a little oil on it and dry roasted. I recorded "chopped pine root and boiled vegetable root" as "chopped pine root and roasted vegetable root". It turned into a light burnt color, served with green peppers, shredded ginger and green garlic, and served in a pot.Because it is a new vegetable root and has not been sun-dried, this time the vegetable root is soft on the outside and crispy on the inside. The taste is lighter than that of the cabbage root, and it is not too sweet. However, chewing the taste of the mild vegetable root seems to be a little higher.I poured a glass of Jinjiu, which is a health wine with a slightly sweet taste and low alcohol content.After chewing vegetable roots and drinking a glass of strong wine, the warmth of spring is soaring. I don’t understand why Zheng Banqiao wrote boiled vegetable roots. Doesn’t the boiled vegetable root lose the joy of chewing?Puzzled, I still chew on my own. This taste really needs to be felt leisurely in the countryside of the southern country. After all, vegetable roots are elegant things. They are pulled from the fields without spending money, and there is another layer of connotation here. Compared with Mingshi, the vegetable leaves are Longjing, and the root is Tieguanyin, with a mellow and profound taste.