Creamy cabbage

August 24

Last week, we planted cream cabbage. At first, the cabbage grew very quickly and its leaves looked like four-leaf clovers. In my hometown in the south, I often go to the vegetable field to pull clover, and I might pull out radishes, which are delicious. The pakchoi seedlings really looked like clovers and four-leaf clovers. I thought they were radishes. I suspected that the seller had given me the wrong seeds!

But today, some round leaves with jagged outer edges grew in the middle of the leaves, which made me sure that these were not radishes, but cabbages. It turns out that Xiao Baicai can also perform magic tricks and "transform".

October 13

Now, just after fertilizing, the cabbage begins to grow wildly. Before fertilization, the leaves were only four centimeters long, and now they are almost ten centimeters. I like to pick some vegetable leaves and fry them with eggs, it's delicious. Smell it, it has the fragrance of cream. It is indeed a veritable "cream cabbage".

Look, there are small burrs growing on the big leaves, which are very prickly when you touch them. But this kind of leaf is delicious, and the little thorns will not prick your mouth. After all, larger leaves are heavier and taller, so the stems are much thicker. The thick stems and large leaves finally make them look like Chinese cabbage. They are somewhat similar to the Chinese cabbage you buy, which is great.

This is the Chinese cabbage I planted. It grows slowly and quickly. Watching them grow from sprouting to being edible is particularly rewarding.