韮菜，可以帮助大家消除疲劳，强身健体，是非常健康和有营养的食物。今集小农夫一于来个韮菜派对，今次请来了金城茉里奈小姐做嘉宾，跟大家一起学煮菜。要做美味菜式，当然要请大厨出马。今次邀得大澄薰小姐协助，她除了教大家煮菜之外，亦讲解了韮菜的营养成份及好处。

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We order seasonal chinese chives from Shiriuchi and cook it. We welcome Ms. Ohsumi, a food researcher, as a cooking teacher, and our announcer Ms. Kinjyo as a guest

今集小农夫大作物没有小农夫登场，却竟然有3个主持！原来今次是邀请了结有花的后辈，电视主播日下怜奈小姐做嘉宾。她刚加入电视台时曾跟小农夫们出外景参观雪下红萝卜，刚巧今集又是介绍雪下红萝卜。我们请来了小农夫的常客青山则靖厨师来到，制作简单易煮的雪下红萝卜菜式。而结有花与怜奈两位小姐，在煮食时到底会擦出什么火花呢？

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We order seasonal Carrot Under Snow from Makkari and cook it. We welcome Mr. Aoyama, a food producer, as a cooking teacher, and our announcer Ms. Kusaka as a guest.

平时下厨要花很多功夫，小朋友用刀具亦会有危险。而且往往会浪费很多食材。为了解决这个问题，今集请来急冻王子，带大家认识急冻蔬菜。原来急冻蔬菜的制作和加工，比我们想像中的严谨得多。可能在大家心目中，急冻蔬菜会比新鲜蔬菜逊色，但只要看过本集之后，便了解到急冻蔬菜的好处，说不定你会爱上它呢。

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We tour the state-of-the-art frozen vegetable factories with the frozen food specialist who is called Frozen Prince. We also learn easy cooking using frozen vegetables.

今集召集了两位强壮又敏捷的小农夫，在雪地之下挖宝藏。究竟是什么宝藏呢？原来是和寒越冬椰菜!

和寒越冬椰菜十分有名，甜度十分之高，竟然比一般椰菜高出十倍。而和寒越冬椰菜的由来，是个十分有趣的故事，更加牵涉到十多年前队长的采访！小农夫在节目中抵着寒冷，出尽力去挖掘及运送和寒越冬椰菜，最后当然要吃一些美食作奖励。简单又易做的椰菜美食，大家都可以跟着一起做啊。

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For the first time in 11 years, we pay focus on the wintering cabbage in Wassamu. How has it changed from 11 years ago? We learn the secret of the wintering cabbage sweetness.

制作一件芝士，中间经过不少人的努力。今集小农夫就去学习如何去齐心合力造芝士！首先大家一起去了足寄芝士工房，这工房生产了一种获得多次大奖的世界级芝士。在这里，大家亲手试了一些制作的工序。原来日本有一间由六间芝士工房共同使用的熟成库。虽然制作方法各有不同，但可在这儿互相交流资讯和技巧，令十胜的芝士质素整体提升。热腾腾的芝士等着小农夫，大家当然急不及待要尝尝啦！

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Six different cheese factories from Tokachi area make raclette cheese by letting their own cheese lie in one shared cheese maturing chamber. What is the reason polishing the cheese with Moor spring water from Tokachigawa Onsen?

一群酪农学园大学附属学校的学生，天未光已经起床走到街上，究竟是不是去玩呢？就是要去牛棚工作！

今集小农夫会跟着这班十分努力的学生，了解一下他们为什么年纪轻轻便希望投身奶农业。学校实中的「大哥哥实习计划，会由高年级指导低年级的学生，而老师亦悉心教导，希望他们学习奶农业知识之余，亦学会沟通及工作能力，毕生受用。看到一班年轻奶农新一代如斯热爱及投入奶农工作，未来北海道的奶农业必定有非常棒的接班人！

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Cover the students' day at the Towanomori San-ai High School, Dairy and Agricultural course, where young people who want to become dairy farmers from all over the country gather. What is the practice that all grades receive together? Ask students about their future dreams.

麸是日本菜式中十分有名的配菜，相传是古时去中国修行的僧侣带回国的。由于僧侣不吃肉，麸就成为了蛋白质的主要来源。今次小农夫与母亲一起学做麸。究竟软稔稔的烤麸，和烟烟韧韧的生麸，是用什么材料制作的呢？小农夫与母亲一起把麸的原材料搓匀拉长，过程十分有趣！最后嘉宾用麸制作了几种美食，又有甜品又有汤，可见麸真的百变，适合放在任何菜式之中。

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Fu (Wheat Gluten Cake) plays a famous supporting role with Japanese food. It is said that a long, long time ago a monk who traveled to China brought back the knowledge on how to make Fu to Japan. At that time, it was said that Fu was a valuable protein source for monks who had tough rules, such as not eating meat. However, what exactly is Fu?

甜菜远看像石头，叠起来好像城墙，但原来是砂糖的原材料。日本国内生产的砂糖有八成都以甜菜作为原材料，而甜菜竟然是百分百来自北海道！小农夫们先到甜菜农田参观，了解甜菜的种植方法，并品尝原始甜菜的味道。之后他们去了制糖工场，裹面有很多大型机器，场面十分壮观！

最后，要试出甜菜的美味，当然要尝尝美味的和菓子。用不同份量的砂糖，可以制作出外观和味道都各不一样的甜品。不过卖相如此精美，大家会不会舍不得吃呢？

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Focus on the beets grown in Memuro. From the field to the sugar mill, they thoroughly track the process of making sugar and get to know the relationship between sugar and Japanese sweets.

今集参观的东川町，原来是队长的故乡！由于这里比北海道地方较早转冷，所以在冬天前就可以收成冻冰冰菠菜！

冻冰冰菠菜味道特别甜，今次小农夫需要比较普通菠菜与冻冰冰菠菜的特点，犹如上堂做研究一样。

而在学习收割及包装时，大家都小心翼翼。因为稍一不慎，很容易就会弄坏冻冰冰菠菜。

节目尾声请来的嘉宾，原来从小便认识队长，更大爆队长不为人知的秘密。

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Learn of the spinach which reaches its peak season in early winter in Higashikawa, the place to harvest cold tightening spinach at first in Hokkaido. Higashikawa is the hometown of our leader Morisaki, but there are many things he didn't know.

今集小农夫会由结有花独个儿担大旗，施展浑身解数为大家介绍紫苏的收割以及加工制作过程。

平时大家可能会加进紫苏油来调味，但殊不知制作紫苏油是个很大的工程呢？

结有花首先去了紫苏田，学习如何收割紫苏，原来紫苏的茎十分坚硬，收割难度颇高的。

收割及风乾过后，更加要经过一番工序。当中紫苏蒸溜制作过程犹如暴风一样，令结有花深感农夫的辛苦。

最后得出的紫苏油份量其实不多，我们在食用时必要多加珍惜！

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The Okhotsk region produces 90% of domestic demand for natural flavor Shiso Oil. Ms. Mori experiences producing it. She is surprised at the agricultural skills in Hokkaido, which also contribute to a fragrant world.