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The farm vegetable gardens are full of autumn vitality, with eggplants, peppers, cucumbers, pumpkins, and tomatoes hanging all over the branches or climbing up the pergolas. Look at those vegetables that can only be picked in early winter. The seedlings of Chinese cabbage and radish are growing beautifully. Under the sunshine, they show their green appearance and make butterflies dance. In order to have a good harvest in winter, the redundant cabbage and radish seedlings are always set aside in advance, leaving more nutrients and space for the vigorous vegetables to develop freely. Vegetables are also a model of survival of the strong. Many of the vegetables that were set aside in advance were destroyed by the chickens and ducks raised by the farmers, but in my eyes, they were rare gourmet ingredients. I rinsed it with the natural spring water at home and packed it into many bags. Its next destination is to take it to my home in the city and give it to colleagues and friends, so that I can share with them these pure natural ingredients without any pesticides. What I want to do today is to use this year’s newly planed peanuts and these radish sprouts to make a special and delicious peanut radish sprout adzuki bean dish
