I didn’t grow many carrots this year, because they are usually eaten up by carrot fly larve. The ones that made it through the summer were, however, very nice – big and almost no bugs.

Instead of trying to save them in the root cellar, I preserve them with the help of lactic acid bacteria.

This is definitely not enough for the year, so I’ll have to buy more carrots from a friend who has better growing conditions, and remember to grow more next year.

Not all the cabbages got devoured by the onslaught of bugs and drought this year. Many survived and are thriving now in the cooler weather.

Kohlrabi too

It’s pickling time now, and although I left most to get bigger, I picked some cabbages to make a batch of sauerkraut.

The one on the right is a trial to make a sauerkraut out of shredded kohlrabi.

I finally got them all in out of the cold for winter storage and selling. All over the place.

Because of the frost I picked all the rest of the cucumbers, even the small ones, and set them for pickling.

Not enough cucumbers and too big of a jar for the last ones, so I filled in with a jolly mix. I added, peppers, onions, apples and beens. I can’t wait to taste it, but alas, I must wait 4 weeks for the fermentaion to happen.

Ladt night the temperature went down under the freezing point. The frost sensitive plants may not have died and the fruits were not damaged, but it looks like there will be more frost in the days and nights to come, so it’s definitly time to harvest the rest of the pumpkins, cucumbers, sweet corn, tomatoes and squash.

Almost all the pumpkins are in, as well as the the other sensitive crops, so let the cold come.

The Wik Skördefest this year was a bit different. There was a new team of organisers with some new ideas – many more sellers over a wider area, more publicity and new positions for us old timers.

I was a bit dismayed, but the weather turned out great, the crowds were bigger and our main customers were able to find us, so sales were good,

especially for the fermented foods.

Getting ready for the big one!

The yearly Wik Harvest Market. We are spending a good part of 3 days harvesting, baking, packaging, etc.

It starts tomorrow (16 sept) 11 oclock at Wik Slott near Uppsala.

My version of kimchi! I started to run out of kimchi for sales, so had to make more. My own savoy and asian cabbages are not looking good after this summers drought and onslaught of bugs (they are looking better as the weather cools and it rains). So I had to go to the supermarket and get ingredients to complement my own garlic, carrots, peppers and chilis.

15 grams seasalt per kilo ingredients.

Presto – 15 kilos of vegies becomes 17 liters ready for fermentation.

Every week I harvest a bucket or two of cucumbers for pickling. I sell some at the market, but most I pickle.

I nearly have enough of what I think will be a years supply. This week I sold all but a handfull that I made into pickles.

Today we have harvested string and wax beans. Usually I sell them or we eat them. But one of my best customers mentioned that she loves pickled beans. So I had to make some. I haven’t made any for years, so I checked the book and then started by trimming them.

Raw beans have a substance called phasein, not good for the stomach, so I needed to parboil them for 5 to 10 minutes,

let them cool,

and put them into pickling jars along with flavorings like peppers, mustard seed, and garlic. Then I poured salt water (3%) over and sealed them for the normal pickling process.

I hope they meet her standard and taste when they are ready in about 4 weeks.