After winter, the ground and the balcony are not idle, and a few cold-tolerant dishes are gushing out。
The bellies are covered with grass, the spinach is growing in the frost, the colder the veal is sweeter, the fragrance is not cold, the garlic strangulation is regenerated, and the little oil is not frozen。
These dishes are sustainable at zero, can be grown in many places, cut and cut, spent little, ate fresh food, and many families have begun to try。
The cauliflowers are years old, and the root is ben。
After a cut at the end of the autumn, the roots are kept, a layer of straw or straw is built, the wind is kept warm, water is not scarce in the soil, and the green tip is visible on the second sunny day。
You can do it in the ground and in the balcony。
The basin is deeper, the roots are spread out, the earth is loose, the water is watered in small quantities, and the roots are not in the water。
It's a place where the sun shines fast and the shades live, just slow down。
The cauliflower roots are generally fine near minus 5 degrees, and are short to minus 10 degrees, and the leaves above are frozen, the roots are still warm and the buds are fresh。
At home, make an omelet, leave half to the root, cut again in two weeks, and recycle。
A number of people have converted old dishes into small cuisine beds, saving their energy, green leaves in winter and spring。
The spinach is a hard-on in the cold。
Leaves are thick, sweet, frosted, and they're softer。
Less than 10 degrees below zero are generally not fatal, and there is a chance to carry it in short and lower time, with a critical view of the wind and dry wet soil。
The wind is windy, leaves are watery, covering membranes or grass webs, and the wind is slow。
It is important that the soil is wet and cold and the roots are easily injured, and that the drainage is smooth。
The seeding is simple, smooth, shallow and humid and can be seen in seven to ten days。
Sumi grew up so that he could eat leaves in his palms that he could wait six to eight weeks。
The plant is available for four seasons a year, with high success rates in winter and low levels of insects。
It's common for spinach prices to increase in winter, with two or three bowls in their own basin, cutting one bowl a week, saving more than a little。
Vegetables look like a wide-spreaded green-politan, circled by the ground, with oily leaves and cold and sweet。
The frosting tastes better, and the food likes cold air, and it's hot enough to disperse。
Set up a circle in the basin, leave the middle space, and hold the leaves tight。
The temperature can be carried up to about eight degrees below zero, and at extremes it is covered with a thin sheet of air, which covers the night and opens up light during the day。
The harvest can be a piece of leaf or cut out of the whole tree, with a small sprouts, a pot at home, a soup, a fragrance, and the old man's teeth usually chew。
The cuisine is cold-blooded。
Fearing the heat and fearing the cold, warmed it without moss, and the leaves were much warmer。
A seed is planted in the flower basin, covered with thin soil, wet with no water, a seedling, leaving a gap, and the scent is strong。
It's nice to have a hot meal in the winter。
The cuisine is cold enough to be three to five degrees below zero, with opportunities for shorter and lower, and the thawing leaves are colored, rooting and warming。
It's rebroadcasting, and it's swirling。
Garlic is simple as an experiment。
Split the garlic head up into the top of the plume, crush it into the earth, show a little bit of the surface, pour it through the water, and put it in the light, three or four days, and grow into chopsticks。
Squeeze the tip, leave the bottom behind, and it'll last a little longer。
Both north and south can play, with low temperatures and moderate temperatures。
A little sand in the ground, a little air, a little garlic。
Garlic is a friend in a hot pot in the winter, with fried meat and egg paste. It costs a few garlic and a little dirt。
The oil is so long, the heart leaves are so tight, they're so strong。
There are no major problems near below six degrees, and short temperatures can hold。
It's rare to sow。
Three or five of them were planted in the basin, and one week it was white。
If you're not fat enough to live, grow fast, be careful not to be fat, leaves are easy to empty, and you don't feel right。
The old people at home love to eat light, and the oil is perfect。
Growing these vegetables requires a few simple doors。
The greater the light, the stronger the leaves, the more advantageous the balcony in the house。
The wind vents must be protected, the cold winds must strike, and the plants must lose their water。
Water is watered to the ground, it's dried up, it's small in number, it's stopped in the middle of the day, and the water on the frozen soil is prone to ice。
There's a hole in the basin and the water in the tray is clean, so don't let the root in the water。
The temperature is too low for the food to bear, and plants can only be lighted with old towels, straw curtains, plastic bottles, which can be covered at night。
The snow should be shivered on the leaves so that it is not easy to recover。
In the middle of the day, no frequent swinging basins are required, plants adapt to the environment and their roots are stabilized。
Home-grown foods are productive and well accounted for。
A bag of spinach seeds can be used for one winter, three or four medium-sized flower basins, and soil can be used to add organic fattening to old soil at low cost。
Winter spinach is often more expensive in the market than summer, and two or three basins save half the money to buy。
The bellies are more cost-effective, they are grown over several years at a time, they are simple to manage and they keep harvesting。
The fragrance is usually bought at a small price and can be cut, wasted and tasted。
Garlic can come to the table in a few days, and it works quickly, and the elderly are easy to achieve。
The fast-growing, one-baskets, the extra choice for the kitchen can also reduce the time spent buying。
It depends not only on money, but also on time and mood, so that a few steps on the balcony can be cut and cook better。
Taste and safety are also important considerations for many families。
The increase in the sweetness of vegetables after the frost is an old experience, and the cold allows plants to concentrate their nutrients on the leaves, with a natural taste。
We don't use chemicals in our own basin, less insects, easier to clean。
The ease with which leaf vegetables accumulate nitrate is a matter of concern to many, and the risk is low for families to have less nitrogen fattening, more sunlight, and more and more green leaves。
The planting of vegetables in the kitchen also serves as a reminder of the lack of oil and salt, the more light and steady blood pressure of the elderly。
Extreme weather outside the winter is still important。
The temperature has suddenly fallen so low that plants are dressed and covered with air that they cannot be completely sealed。
In the absence of the sun for days, water must be watered more carefully and the soil must be wet for long periods of time。
It's snowy. Clean it up. Don't break your heart。
There's a cat and a dog in the house。
Insects in the earth see that they need to be treated in a timely manner, with their hands squeezed off or sprayed with soap water。
Cultivation is well scheduled and yields are stable。
The first wave was broadcast two to three weeks before winter, and the cold was just enough。
We'll play another wave at 10 days' intervals so we don't eat out。
We don't have to replay it, pick it up and add some organic fat, water it again and again。
Garlic seed is readily available and can be arranged in small basins on the kitchen table。
The cassava and the cassava are kept on the wheel。
It takes some time for the head to hold the veggies, and even the saps are better-looking, and the pelvis is bigger than the pelvis。
Environmental differences in different cities affect the rhythm。
In the north, the wind is dry and cold, covering and covering is more important, and the balcony is more stable。
Wet, cold, draining and ventilation in the south are important, with pebble water under the basin。
There are no balconys in the house, which can be raised with windowsills and half a day light。
Too low a night moves into the room, moving out during the day, and plants see the sun and grow stronger。
It would be better to plant the vegetables close to the kitchen and the water sources and take care of them。
Physical strength and interest influence choice。
If you are not physically fit, you can choose garlic seedlings and spices, which are simple and quick。
Well-bridled older people can arrange cabbage and rags to grow a pipe for a long time and harvest is fun。
There are more family members, more pots, more swirling, green leaves in the house every day。
Children can also be involved at home, with soil, water, leaves cut, and before cooking, it is natural to know where food comes from and the atmosphere in the home is better。
Buying ready-made vegetables saves time, spending time, and quality depends on the market。
Home-to-house effort, harvest, taste and safety control。
It's not that, it's that small, it starts with a bowl and tastes sweet。
When market prices are not stable, their own seed can provide a bottom for the kitchen。
When it's hard to get out in the winter, two steps on the balcony can fix the dishes。
When the weather is clear, sun tans and leaves are also active, the body is stretched and the heart is firm。
These cold foods are good partners for the winter。
The bellies have their roots, the spinachs have their roots, the veggies are their hearts, the fragrances are their spices, the garlic is their hair, the oil is their ground, the characteristics are clear and the method is simple。
Well-arranged at home, with green leaves in winter and a lighter purse。
By spring, these basins will be able to be used again, and the kitchen will be more comfortable with the seasons and habits。
There is a growing emphasis on the comfort of people living in cities, more common on the balcony and more opportunities to exchange seeds and share experiences in communities。
It's worth trying right now, and it's worth it. It's worth it。
My point is to combine the purchase with the seed, the main course, the culinary, the prudent, the solid。
