Hello, old irons! I am a tourist in the field, an old farmer who has grown by the yangtze for more than 30 years。
I've been working so hard these past few days, i've been crouching on the field with my folks, and i've been groaning: i worked so hard last year, i've been working so hard, i've been fertilizing water, i've been digging in the fall, i'm smaller than an egg, i've been eating all the pigs
As soon as i heard it, you didn't do nothing. You didn't have time
You grow potatoes. Time is life. Early, old, old, fat, sweaty, and eventually better food for pigs。
Today we'll share 30 years of experience, all of the dry stuff that you've been rubbing in the ground
One, sow another calendar, and watch the willows
It's a big mistake for a lot of rookies to grow in the middle of spring
The old saying is, "stunning early, early, early, spring is the right time to sow in spring," but it only suits us in the yangtze basin. It's not warm enough. The next one's a piece of shit
I suffered in the early years: it was a shock, a rush to grow early, a spring cold, a seed of tar in the ground, a stench of sourness, and a few days of pain。
Then i learned a trick from the village's 90-year-olds: watching the willow sprouts sow
By the time the small yellow green sprouts of small grains of wheat appear in the willows by the river, the temperature must have stabilized over 10°c, at which point 100% seedlings are grown。
And there's a little detail: the buds must be sided
Put it up like a little bowl, rain and water, and the sun sprouts。
Two: remember the true story: the whites don't show their heads, they cut them and feed them
It's the most critical mouthpiece of taro
Before and after the whites, the taro leaves must be yellow and withered, which is called the “showing of head”, indicating that the nutrients go underground and concentrate on the taro。
If you pass the whites, the leaves are green and lurked like a big umbrella -- don't be happy! It's a long leaf, it's not tart, and it's all plumb。
Last year, a relative of mine called to show that the taro leaves were big and green, and i asked him to dig one, and the taro was not too big。
I taught him two ways to get back:
1. Autumn ground control: grounding the soil on the roots of the taro, cutting water and weight, forcing it underground long
Summer cutting of old leaves: cutting off the outer yellow leaves and tanning to the roots before the taro swells
The crops sometimes have to be "pussy" and the more comfortable they are, the less fruit they grow
I'll give you 10 times
You don't need to fatten the taro. The key to catching the node is:
- a month of saplings: the water is pouring down the ditch. Don't throw any roots
- summer to the day: fattening
It's a critical period for taro-headed cubs. They can't keep up. They're all blind。
Share a stupid approach: put a stick next to each one, pull out the fat and pour it into the hole, spread it deep into the roots, without wasting or growing。
Iv. Collecting is the rule: the frost must be dug before it falls
Potatoheads are the ones who fear freezing. They're not like potatoes。
The frost hit once, couldn't save it, couldn't boil it, suffered and died。
It's easy to judge
- it's yellow and wrinkled
- white and smooth = a few more days
With little rain and rain, three to five days late, one can be bigger。
Five, don't choose the big one. Medium round fat is the most productive
There's a lot of people who pick the big one
I have 30 years of experience:
- it's full, fat
- look at the bud: red blood in the bud, most resistant to disease, strong
Don't plant it with weird little tart, it's thin, it's bad, and it's a bunch of little creeps。
And we have grown more and more believing in it for a lifetime, that it will not lie to you, and that it will give you a high yield when you follow。
The calendar is dead, the ground is alive, and it's better to go to the fields, than to watch any lesson。
This year, the old iron that grows the taro, gathers it, from seed to harvest, without stepping on the pit
What's the problem with you growing potatoes and vegetables? Call the comment section and we'll talk next time
♪ the old farmer ♪
