Rural people who grow food, we grow it in the land, and the most important is time and energy. It's not the old rules, it's the old rules. Vegetables that are grown against seasons are either bitter and bitter, or they are weak, ill and eat without any taste。
In the immediate vicinity of mid-autumn, the temperature of the day and night is slowly rising, the day is not hot, the night is cool, the soil is warm and warm, there is neither a three-voltage high-temperature roasting seedling nor a deep, cold freezing root. During this period, the seeds grow fast, the seed grow fast, the seed grow short of disease, the vegetables grow soft and sweet, and the golden season is the highest in the year. In particular, the five regular dishes must be planted before mid-autumn, 10 days late, with a sense of taste, strength, and a direct cut-off of the harvest, and the colder, the colder, the colder they are at the autumn and winter table。
I. Champagne: planting before mid-autumn, the best in winter, the colder. Eat
Many farmers grow cuisine every year and four seasons, but it is clear to everyone that the cuisine that they grow in the summer can't be eaten. The cuisine that is grown in high-temperature weather, which is fertilized, hard-fibreded, spicy and particularly susceptible to graft, followed by the elders with hard bands, no fragrance, particularly low seed rates。
Only fragrances that go down before mid-autumn are year-round quality ceilings. Temperatures have returned during this period, without high-temperature coercion, the fragrance seeds will not go into hibernation, and the seeding will be fast and full. As the weather cools at a later stage, the fragrance can only be long leaves and plumbs, with no early aging of the moss, with a long enough growth cycle, with green and thick leaves, a strong fragrance, and a soft mouth. After the frost falls and the winter rises, the spices, which pass through the air, will be more fragrance, far more fragrance than the summer cuisine, regardless of whether they are cooked, cooked or made。
Autumn gardening is dry
Seed treatment: fragrance seeds are double-hulled hard-shells with low direct downage. Before seeding, the soles of a shoe or a scepter are slowly removed from the shell, divided into single seed seeds, and the speed of seeding can be significantly increased by simple processing without bubbles or seedlings。
2. The whole point: cuisine is afraid of water and slabs. Land parcels must be fine-scaled, earth blocks broken to the ground, low-lying plots opened up early and drained, avoiding stubble seedlings after rain。
3. Scrolling methods: either directly or by stripping, soaking a layer of thin ground that is not more than a centimetre thick, so thick that it is not moving, and so easily soaked。
4. Fertilizer management: cucumbers are the most afraid of thick, fat water. The sowing is followed by a wetting of the water once, so that the soil is humid before the seeding takes place, without repeated irrigation. It does not follow compound fat, does not follow urea and avoids the weakness of the seedlings。
5. Critical reminder: growing fragrance before mid-autumn, with no shades, no coverings, and natural open-air growth. The seeding is too late, cold in the late autumn, slow in seeding, long-term contraction, thin and thin in the form of cuisine。
Ii. Little onions: autumn onions grow early, blue for a winter, cut long
Families in rural areas have little onions, cooking and dressing. The biggest problem with onions grown in the spring and summer is that they are dry, ready to fall back, easily infested, growing and ageing quickly, and they can not last much longer。
Autumn onions planted before mid-autumn are recognized as the best, most durable and most productive. In the autumn, warmer and softer, onions don't grow mad, roots grow strong, leaves green and barely dry yellow leaves. The low-temperature environments in autumn and winter also contain pests and diseases. They do not require frequent treatment, medication and natural growth。
The onion is extremely alive, growing slowly in the autumn and winter, and rising rapidly in the coming spring, allowing it to eat onions in the autumn and winter, to eat onions in the early spring, to grow, to harvest in the long term and to reap several times。
Little onions grow dry goods in the middle of the autumn
Land selection: priority is given to local conventional onion seeds, which are adaptive and cold-resistant. The plot chooses a plentiful field of fresh air, ploughs it deep, does not replant the seeds, and is prone to rotting onions。
Seeding techniques: small onion seeds can be sowed in small amounts of fine sand, spread more evenly and avoid complication and disequilibria. And a thin layer of dust shall suffice, and it shall not be able to be laid deep。
3 seed care: small onions do not water frequently after seeding. The seed season is dominated by steady seedlings, which control the water, so that it is strong and white, and leaves the leaves thin and thin。
4. Harvest management: small seedlings can grow between harvests up to about 20 centimetres, before they are closed, collected in batches, and healthy seedlings continue to grow. After each harvest, a small amount of fresh and fat water is replenished, quickly rejuvenated and new leaves are produced。
Winter-over-winter techniques: after winter cooling, there is no need to deliberately keep warm, and it is sufficient for natural open-air winters. Light frost does not freeze onions, but makes onions more fragrance and softer。
Iii. Cabbage, cabbage: autumn first show, insect-free, sweet and soft
In the summer, small cabbage and green vegetables are grown, and all farmers are well aware of this: high temperatures, low levels of disease and pests, chrysanthemums, aphids, leafy leaves, non-pharmaceuticals, medicine and fear of remnant. Moreover, the summer vegetables are so hot that they taste bitter and bitter and eat rough and hard。
Autumn and winter cabbage planted before mid-autumn completely avoided the high-temperature infestation period. The autumn climate is cool and wet, the cabbage is growing at a steady pace, the blades are so thick, the colours are so green, the taste of sweetness is not bitter。
This is a very disease-resistant and infested dish, which is used daily to save effort, with short growth cycles and quick results, and can be collected in batches more than 20 days after planting。
Autumn cuisine growers are dry
1. Seeding time: the temperature has stabilized at more than 20 degrees by mid-fall and fall. It is the most appropriate growth temperature for cabbage, with 100 per cent of all seedlings。
2. Cultivation methods: it can be broadcasted and broadcast, family gardens do not need to be planted in secret, space is left for growth, vegetables are stronger and leaves larger。
3 water fertilizers: green vegetables are wet but afraid to accumulate water, maintain long-term moist soil, do not dry and tan, and dry vegetables are prone to aging and suffering. Demersal fertilizer is grown only by consumable farmers, with soil estranged and fertilized soil。
4. Weeding between seedlings: when they are produced, they are divided into seedlings in a timely manner. They are too dense and all too thin and thin. They are also prone to bad leaves. Cleaning up weeds in a timely manner and avoiding competition for water fat。
Iv. Spinach: autumn spinach is the coldest, most durable, and after the frosting, meat soup
Spinach is typical for vegetables in the autumn and winter, and is extremely afraid of heat and coolness. In the summer and autumn high-temperature spinach, seeds do not sleep directly, and even when they emerge, they are weak, ill and do not grow。
All old farmers know the old saying: frosting spinach, soft sweet. And if you want to eat the frost, you have to plant it before mid-autumn. The pre-mid-autumn spinachage, which is warm and warm in the first half of the year, after the autumn frost and the winter frost wash, decreases in crude fibres, increases in the accumulation of sugar, is soft and sweet, has no taste and is several times better than spring and summer spinach。
Moreover, the spinach is extremely cold-resistant, and cool below zero can make winters smooth, with cold winters, cold winters, storage, pick-and-take, fresh and long-terms, which are the most common vegetables in winter gardens。
Autumn spinach growers dry
Seed treatment: spinach seed shell is rigid and seeding is slow. Seeds can be seeded lightly before seeding, with the removal of surface hard-hull stings, without the need to impregnate and dry directly。
Land selection: spinach is cool and humid, is not planted in high ground tan all day, and it is the best of the ventilated plots。
3. Care focus: spinach growth is slow, and it is important not to rush for long fat. The firmer the roots in the preceding period, the faster the seedlings grow。
4 winter management: after deep autumn cooling, it is not protected and grows naturally in the open. The milder frost only improves the taste, does not damage spinach seedlings and is a truly colder and better vegetable。
V. Garlic seed: mid-autumn garlic seed, winter garlic, spring garlic
In order to eat garlic in winter, in the spring, and in mid-autumn or mid-autumn, the last golden planting period, the latter period was missed, with low temperatures, slow and shallow seedlings, weak garlic and little garlic。
Garlic seedlings planted before mid-autumn, warm and well-developed, strong and strong, strong in winter and green. In winter, leaves can be eaten with garlic, casseroles, stews, spices, and after spring, they continue to grow and grow, full of round garlic, planting and harvests for two seasons at very high prices。
The high-temperature garlic in the summer and autumn is prone to rotting petals, sprouts, pests and pests, except for the garlic seeded before the autumn season, which is the least ill, the most stable and the most productive。
Autumn chinese growers are dry
Selection of petals: the choice is full of round, non-stereogenic, insect-eyed, non-damaged garlic, and the removal of small petals, petals, and spoiled petals to produce good seed。
2. Depth of planting: shallow planting, deep planting. The planting depth is about two centimetres, and the porcelain and the sprouts are on the top, and the earth is light。
3. Water fattening is forbidden: garlic is the most afraid of fatty bottoms and heavy water. The ground is covered with decomposed farm fattening, and small water is humid after planting, so that no heavy water is drenched to avoid sprouts。
Shrimp management: control of water seedlings after the arrival of garlic seedlings, less frequent use of water for fattening, strong seedlings, stronger winter resistance and better garlic in the coming year。
Six: four general advantages of mid-autumn vegetables. Why are they the best
Many new farmers don't understand why they grow before and after mid-autumn, but in the other four seasons of the year, they sum up four solid reasons, which are common:
First, there's a big difference in temperature and accumulation. In the autumn, warm and growing daytime, low-temperature locked nutrients in the night, vegetables will not flourish, and all nutrients will be deposited in the roots of the leaves and the mouths will be tight and odourful。
Secondly, there are fewer pests and fewer diseases. High temperature and humidity are the root causes of high levels of disease and infestation, reduced humidity after autumn, suitable temperatures, reduced ovarian activity, naturally less diseased vegetables, less frequent medicine, and green health。
Third, no ageing, no moss. Most of the leaves, spices, and high temperatures are highly susceptible to aging of the moss and thickening of the fibres. Autumn climates are nourished by vegetables that grow with young leaves and moss and long-term youth。
Fourth, resistance to storage, resistance to extraction. Autumn vegetables are stable and resistant, have a long pick-up cycle, are not easily decomposed and age-old, are eaten and picked in autumn and winter, and are fresh and lasting。
Seven, the five faults that must be avoided in mid-autumn
Miss one: rushing to use compound fat to sow
Autumn vegetables are stable, do not have to be pressurized, pre-term compound fertilizer, urea is too heavy, seedlings are weak, their tastes are bad, and they are prone to fallback leaves. Bottom manure is dominated by organic fat, followed by thin fat。
Zone 2: too deep and too thick to sow
In the fall, the temperature is slowly declining, the seed roof capacity is weakened, and the soil is too thick to sow. All of the autumn is covered with thin ground, and it is still shallow。
Mistake iii: large flooding, soil accumulation
Autumn roots are prone to flooding, frequent heavy water irrigation, poor soil aerobics, prone to smothering and death of yellow leaves, and soil moisture maintenance is optimal。
Zone four: insistence, insulated
A lot of farmers like to broadcast it and feel that the seedlings are more productive. The actual saplings compete for eugenic light, all of which are small and small, and are prone to disease, and are reasonably rare to produce high quality。
Zone five: all vegetables planted at single time
Hot-resistant vegetables are grown early, cold-resistant, fragrance, spinach and spinach are given priority before mid-fall and fall, and bean-resistant vegetables are stopped in the autumn and are not obscurantized。
Eight: the old farmer grows the food in mid-autumn
When the mid-autumn vegetables are ready, the five are the best。
The fragrance is strong, and the cuisine is soft。
The spinach frosting tastes good, and the garlic is coming in winter。
Weeding and weeding are kept on thin ground, with less fertilizer and more soil。
We don't get sick enough to grow food in time, and we eat it for a long time。
It's a place to grow, and it's a place to follow the weather. The golden window period before mid-autumn was the most expensive, tasted, and least costly period of the year. The five usual types of cuisine, onions, cabbage, spinach and garlic seeding take time to sow, without sophisticated technology or high-cost farming, with the right gas and the right details, with the green oil in the autumn and winter gardens, and with fresh vegetables every day, saves money and health。
What other vegetables do you like to grow around autumn? Have you ever had a bad taste or a bad taste in the past years? We welcome our experience in growing vegetables in the comment area。
