Currently ~~~ at Gagel Farm ( Diary/field notes )
6 Sep - Oct

(Rice Koji)

     

(Pumpkin Seed Tofu)

(Bean Curd  appeared from boiled soy milk)

举头望明月，低头思故乡 
“Raising my head, I gaze at the bright moon; 
lowering my head, I think of my hometown“
- Li Bai

3 boxes of 
                                                        leftover radish leaves from Frank 

Meigan Cai (梅干菜) 
Dried and Preserved Chinese Mustard Greens

Meigan cai is a traditional Chinese preserved vegetable made by salting, fermenting, curing, and drying leafy greens. It is particularly associated with southern China and Hakka food culture, where preserving seasonal vegetables has long been an important part of everyday cooking.
This preservation method is closely connected to climate and weather. It relies on a combination of salting, curing, and sun-drying, with the timing of each stage influenced by the availability of sunshine and the surrounding humidity.

梅干菜 and the Plum Rain Season
The name 梅干菜 is intriguing. The character 梅 (méi) means plum, while 干菜 refers to dried vegetables. Although the name's precise historical origin is uncertain, it is tempting to associate it with 梅雨季节 (méiyǔ jìjié), the plum rain season.
In parts of southern China, particularly along the lower Yangtze River and in some southeastern coastal regions, the plum rain season brings prolonged periods of rain and exceptionally high humidity, usually in late spring and early summer. Guangdong and Fujian also experience humid, rainy periods, although their seasonal weather patterns are not identical to those of the classic Jiangnan plum rain region.

Anyone who has experienced this weather will recognise the feeling: clothes refuse to dry, the air feels heavy, and water droplets collect on walls and windows when indoor surfaces become damp.

Such conditions make sun-drying difficult. Yet traditional vegetable preservation does not depend on sunshine alone. Salting and curing can take place while the weather remains humid, with sun-drying carried out whenever suitable weather returns. This creates an interesting relationship between preservation and the seasons. Families could begin preparing their vegetables during periods when fresh produce was abundant, then take advantage of sunny intervals to dry them. However, the idea that 梅干菜 is specifically named after the plum rain season remains a hypothesis rather than an established etymology.

Meigan cai can be made from suitable leafy vegetables, although the traditional methods and resulting flavours vary according to the variety used.

On the farm, I encountered a fascinating range of plants from the mustard family and related root-vegetable groups. Radishes, turnips, and black radishes (rammenas) are often harvested primarily for their roots. Their leafy tops, however, are often a delicacy.

I was surprised to realise how easily these leaves can be overlooked, but becoming as part of food to the ground.

Method: 

First, spread the fresh radish greens under the sun for about half a day, until they have wilted and lost most of their moisture but are not completely dry.

Next, blanch the greens in boiling water for about two minutes. Remove them from the water, place them in a pot, and cover with a lid. Leave them overnight to allow the greens to ferment slightly. The following day, take the greens out and dry them in the sun. On the next day, steam them again, then return them to the sun to dry.

Repeat the steaming and sun-drying process another one or two times, until the greens are dry and have developed their characteristic dark color and rich aroma.

Once fully dried, the radish greens are ready to be stored

(hand pulled noodles)

RECIPES

RECIPES

8th September

RECIPES