After school, the sun is still high. As soon as friends discuss it, they can carry a small basket, a cloth bag, a shovel to dig wild vegetables and run out like crazy. Our own dog followed Huaner, chasing and playing in the ditch, on the slope by the river, in the wheat field and by the pit. I don't know when, we remembered all kinds of wild vegetables in the field and distinguished the weeds. We could see them clearly from a distance and said to each other, "What we dug into the basket is vegetables."
Shepherd's purse is the most famous, because a children's song: "Shepherd's purse, flat food, I'll give it to Xiao Ni's' Al Bowl'" is popular all over Henan. Shepherd's shepherd's purse has strong vitality and fecundity, and its leaves have various shapes, which we can all recognize. There are few wheat fields, but fields, wasteland and furrows are everywhere. When we dig a big one, we can always find a big and fresh one, especially near the water or in the vegetable garden (often watered). In early spring, many leaves of shepherd's purse are taupe or reddish brown, but they have not turned green yet. The bud nucleus is light green. Cut off the thick roots, select the shepherd's purse and boil it in water. The taupe before entering the pot was activated by hot water and disappeared, turning into a tender pot full of green. With golden scrambled eggs, the shepherd's purse flat stuffing is delicious and attractive, and then poured with two or two small sesame oils, even neighbors far away know that they need to improve their food.
In addition, noodles are usually associated with wheat fields. With green wheat seedlings, they begin to turn green and thrive. Because the leaves are similar to those of wheat, it is easy to recognize that they often grow in the middle of wheat ridges. If they are accompanied by Mailong, it will take a lot of eyes. However, according to our experience, noodles usually appear in pieces. Find one, and there will be a lot of gains around you. As the name implies, washed green noodle dishes are especially suitable for noodle pots, easy to cook, green and soft, sweet and fragrant, enjoying the fruits of their own labor, which is unspeakable happiness. Digging for a long time will make steamed vegetables, or cook them with cold salad, which is another taste.
There are also vegetables and wild rape in Mao Ni, most of which are born in wheat fields. The leaves of Maoni cuisine are like sharp small tongue, and there are thin and short white hairs on the leaves. It is vividly called Maoni cuisine, and its scientific name has not been explored. There is a pot under the cabbage, and the taste is not as smooth as the noodle dish; Wild rape tastes bitter. The wild vegetables dug back are divided at the right time, and most of the sauerkraut and wild rape are in the mouths of chickens and ducks. Therefore, when I heard the sound of hens laying eggs, I was a little excited.
Gray vegetables appear late in this season and begin to sprout in late spring. One piece appeared in the gully stem of the field and grew taller when it rained. The vegetable was not uprooted when it was eaten, but only the tender tip on the top was pinched, and the grayish leaves should be the reason for its name. The back of tiny leaves is covered with a layer of fine sand-like crystals. If the angle is just right, you can see the bright flash reflected when the sun shines, and the fingers that have pinched the gray vegetables will have a greasy feeling.
Grey vegetables are eaten in the same way as noodles. The pot below, boiled cold salad and steamed vegetables, seems to be the supplement of nature in each season, but it is inconspicuous but memorable.
This is panicum miliaceum. According to the old people, a gray-gray vegetable, red stone, can survive the cold in winter and continue to grow the next year as long as its stem grows a little bigger that year. After three to five years, it can become a good crutch material, and the twisted thread is a natural "leading" crutch.
Grey cabbage
Swertia macrophylla mainly grows in summer and is a kind of immortal vegetable with tenacious vitality. Once uprooted and exposed to the sun for a few days, it is almost dry, and it will germinate and turn green when it comes into contact with water. The chubby leaves and stems are lovely and mellow, and the leaves at the edges are like rabbit ears, which can be cleaned once, so the green Ye Er and the pink light red stems are full of vitality.
The cool white taste is crisp and greasy, and its slightly sour taste can instantly dominate your taste buds. Stir-fried and steamed vegetables can also reflect the unique charm of horsetooth vegetables.
It is said that in the great famine of 42 years, equisetum saved countless people, which was the life-saving dish of that year.
At the classmate's house, there is a glass emerald with thick arms, which is fat and entrenched in the flowerpot. It is naive, looking at the enlarged ponytail, but wondering if it is delicious.
Wild sesame seeds shine, also known as wild amaranth, with convex leaves, which is not as smooth as domestic amaranth. It seems to be for the convenience of people to pick, most of them grow on the roadside and eat like gray vegetables, but the taste is a little dry and not smooth.
Wild amaranth
Red-leaf vegetable, with reddish color on the back of leaves, should be named; It is thin, scattered and growing in bits and pieces. If the whole tree is pulled down, you have to make a choice. If you bend down and pinch, it will take a long time to eat enough. If there is more water, the basin becomes a bowl. It's still cold, even the seasoning is rarely put, and the mixture of salt and sesame oil is equally worrying.
Every time I have a meal, I will ask with concern, "What dish?" When the answer is no, I am also trying to find a way: make sure the garlic juice, roll a sesame salt, burn a chopped black pepper, or dip some pickled radish and soybeans in steamed bread from the jar; It is easier to pull a garlic and an onion. In this way, the vegetables made from wild vegetables are higher.
Wild vegetables, which can be called "vegetables", are edible when picked, and are non-toxic and harmless. Searching in the fields and harvesting the gifts of nature have enriched the simple pattern of tea and rice, which is a delicious food hidden in my heart at that age when I always feel underfed.
Brief introduction of the author
Cao Jinguo is a Zhuang native of Xinglong Town. Now living in Zhengzhou, engaged in HVAC engineering. I like writing to record my life.