Farmer Magnus brought this by. He knows we like these kind of weeds.

Burdock makes a very good soup!

Or sauteed.

PAEONIA X HYBRIDA

And a few more tiny rows of onions and carrots. More later!

In the ground

I’ve gotten compost out on all the vegetable circles, 2 rows each of carrots and onion sets and of potatoes as an early attempt to get an extra early start.

This seldom works very well, but maybe.

Vicia faba or field beans (åkerbönor in swedish) make an excelent miso. I made a test batch 2 years ago which we opened recently. The flavor is great, as well as the color, but the consistancy is a bit runny, making it more like a soy sauce.

Fava beans are rich in protien almost comparable to soy, but that’s not important, it’s the umame flavor mix that is the most important thing with miso and soy sauce, and fava miso does it.

Over the coming years I’ll be making a lot more, adjusting the recipe to make it more like a proper miso – things like cooking time, grinding and the mix of ingredients.

I made a new fava miso yesterday using rye koji. I cooked the beans only 45 minutes which is quite an improvement over the 4 hours for soybeans. This time I’m using rye koji making this more of a local product. I also tried to grind it more in order to break the rye koji into smaller pieces. Further it seems like the cooking liquid may have been too much, but after the rye soaked in, it appears the consistancy might be alright.

Now to wait 2 years to see how it turns out.

More kimchi for summer. This time a big batch of chunky style.

Or timchi, or kimchi sauerkraut style,

Pounded savoy cabbage,

Mixed with all the other kimchi ingredients,

And put away to ferment for a month.

First time for me this year.