On 27 december, at 7 a. M., the sun shines in the plastic shed of the small pick-up park in the china-south-south-south region, with a wave of light and flashing. It's warm in the shed, the tomato tree is sturdy, and zhang xi is fermenting the last batch of soybeans this year. “this is the beginning of the smell of tomato in winter.” he said。
At the same time, in the same shed, the technician li xi qing walked in the tomato shed, insisting that he felt the blades with his hands and back every day, instead of reading only thermometers. "the instrument only tells you the temperature, but the leaves tell you it's uncomfortable." he said. It's this subtle feeling that allows him to judge precisely the precious, sweet, acidic balance of the tomatoes。
Seven or eight middle-aged women with aprons entered the shed, and li xi qing was crouched under the root of tomatoes and taught to remove fat leaves from the roots of tomatoes. Three or four young men were travelling between the tomatoes, and zhangxi commanded them to carry the removed leaves out and put them in a cart and put them out of the shed。
The green ketchup leaves can't hide a bunch of radiant red tomatoes, with their fingers broken, and journalists pick one in their mouths, full of juicy water with their tongues swung, their succulent throats and sour sweetness。
Traders along the china-south rhine-westphalia intersection have been heading about 400 metres west, turning north, leading the way to the colour flag, with the red banner “small picker gardens”。
On 25 december, nan xiaomei's pick garden opened。
After 70 years of running and doing business, after having grown up in the country, and having been subjected to economic hardship in recent years, zhang xi accepted the offer of his friend, shandong, to return home to contract land, build large huts and plant tomatoes. And the technologist li xiqing comes from lifelights — a national regional vegetable breeding base where all the local people grow and grow. The lucrative land, combined with advanced technology with lifelight, was once and for all joined together to build the tomato farm。
Plastic sheds were built on 4 april 2025, covering an area of 22 acres, and planted on 16 september, for a total of six varieties: linglong, aingda, strawberry tomato, wani hong, zheng zheng and ranyu. The seedlings are all from the birthday light。
The pick-up park was named "smoke" and zhang xi explained that the pyrotechnics, the pyrophagus, the pyrophagus, the pyrophagus and the meaning of the pyrotechnics, had a good meaning. And in this country of fruit and vegetables, the tomato growers are not unusual, and in order to emerge, the sword must be turned aside. They use the tomato flavor as their core pursuit, and they turn the "cracker juice" "sugar with acid" into the most intuitive tasting labels, "through hands and wisdom, in negotiations with natural conditions, and eventually in a single tomato."
Li xiqing described the high-end pick-up route used by the owner of the park, which was unique in its diversity and met the needs of diversity: quite a small amount of production is good for the high-end consumer groups, such as aingda and wani, who are not tired of eating sweets; lamyu production is stable and secures the value of the park; lingsing sweets are sour in their appetite for the acupuncturers; and queen's appearance is high, with green shoulders on their shoulders and a sense of taste and appreciation. Multi-species combination cultivation is a solid foundation for park development。
“how to produce healthier vegetables and fruits, so that you can eat and find what you remember?” is an urgent industrial challenge. And zhang xi has answers with li xi qing, hidden in every detail in the shed. The winter shed was a game with nature, but the two were particularly determined: “we want more to adapt to nature and produce healthier and safer fruit, which is responsible to everyone, to the market and to ourselves”. As zhang xi has said, the first indicator of garden cultivation is never the head, weight or yield of fruit, but the taste, health and safety。
It's easier said than done. The pursuit of high quality means higher cost inputs and production is limited, but the two men are ready to be the first crab eaters. Under the strict guidance of li xiqing, the plantation management office of the park is guided by the “anti-conventional” mind of the craftsmen: one must try it。
Under the strict guidance of lee xiqing, the small picker garden is rigorously implementing production measures: priority is given to the use of fully fermented organic materials that increase soil fertility and air permeability; physical methods are used to manage the growth environment as much as possible, extending ventilation time and reasonable night and day temperature differentials; pest control is based on physical controls, replacing traditional chemical agents with fungicides such as grassgrass, hatz molluscs, glycols, polygonal viruses; precision control of air moisture, soil moisture, close monitoring of soil ec values (saline ion concentrations) and ph values (alphate alkalinity); powdering is done away with hormones, supported by insect-activated rods; yellow beans boil and then seal fermented, followed by ditching into planting thing — although this is a “method” for increasing the brightness and taste of fruit, it is costly and few growers are willing to try。
In winter, the opening of the shed is the most test of the “economic” and “favorite” choices. As the wind vents open and the heat in the sheds is widely dispersed, the cost of heating will increase significantly. Li xiqing, however, has its own doorway: “the wind mouth needs to be scalded according to the weather, with high temperatures outside the clear house; the fruit grows and matures, and the wind mouth is split twice to avoid fissures and cold leaves.” ventilation not only drains, supplements co2, but also regulates temperature differentials and points for tomato flavor。
“in pursuit of the flavor, we must compromise on the production and planting difficulties.” “we are not afraid of failure, nor of being understood. The pursuit of health and safety is bound to pay a price, but the risks and costs behind it are greater if health safety is abandoned.” he was proud to look at the plumbing plant in the shed, “i like to move forward in exploration, a road that is difficult to walk, but in the cold winter it's worth it to see that the shed is green, the fruit is clenched, and the tourists are enjoying themselves. I'm not ashamed of my farming skills."
More than 10 a. M., there were waves of pickers in the shed. The grown-up boy went into the tomato shelf and laughed. "damn juice! Tomato juice all over my face!" the screams of the children made people laugh, while the adults shared their thoughts. Li xi qing and the workers are still busy, and zhang si is standing by, filled with relief: “we need the approval, support and goodwill of a wide range of citizens, looking forward to a taste of the selection.”
In the winter, where does the sense of accomplishment of the growers come from, keeping in mind the green and red fruits that are so alive? Is it the growth of economic revenues, the smile of tourists or the joy of breaking technological bottlenecks? Perhaps zhang xi and li xiqing have given the best answer: what they are guarding in the cold winter is not just a shed crop, but a philosophy of practice about quality, and this deep-seated farming of the craftsman's heart is precisely the most alive rejuvenating village。
Zhang dynasty paper / chart
Integration: zhang waihua
