image-sizes domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/i-tw.com.tw/httpdocs/wp-includes/functions.php on line 6114ultimate-addons-for-gutenberg domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/i-tw.com.tw/httpdocs/wp-includes/functions.php on line 6114astra 的語言套件載入過早觸發，這通常是由於外掛或佈景主題某些程式碼中的指示器過早執行所造成，而語言套件應該在 init 動作之後才載入。 請參閱〈WordPress 的偵錯功能〉以進一步了解相關資訊。 (這項訊息新增於 6.7.0 版) in /var/www/vhosts/i-tw.com.tw/httpdocs/wp-includes/functions.php on line 6114〔記者邱芷柔／屏東報導〕種菜也能客製化！萬巒鄉三十六歲農民余振乾，利用白飯發酵當成菌種，以土耕方式種植苗菜，無論野菜的大小、風味都能透過耕作技術加以調整，吸引了米其林餐廳找上門，是少數為高級西餐廳客製化種菜的農民。
余振乾說，芝麻葉、蕾絲水菜等野菜，是許多西式料理不可或缺的配菜，全台目前僅有七家農戶專門生產這類野菜，多數以水耕方式栽種，他選擇土耕來呈現野菜風味。
余振乾堅持不用農藥、不用肥料，儘管每間餐廳的需求不同，有的需要味道較重的，有的需要葉面較小的，他都能客製化種植，以苗菜來說，每八十公克要價一百三十元至一百五十元，黃瓜花二十朵就要一百元，雖然比一般市價高上十倍，仍供不應求，開創了另類的種菜市場。
余振乾說，他耕作的秘訣就是「養土」，利用白飯進行發酵，再將發酵後的菌種埋入土裡，讓土壤繁殖出微生物菌，把土質照顧好了，就能預防病蟲害。
余振乾利用白飯進行發酵，再將發酵後的菌種埋入土裡，讓土壤繁殖出微生物菌。（記者邱芷柔攝）
報導來源：自由時報【原文網址】
