Presto

  • It’s a 2 year rice miso, standard recipe (1 kilo each of soybeans and rice koji and 460 grams seasalt), in a 5 liter fermentation jar with plenty of room at the top for expansion.
  • Time to start the miso and koji season. Even tho there is still much to do in the garden, there are plenty of cold, rainy, snowy days coming when it’s nice to stay indoors in the kitchen fermenting.

    Soybeans washed and soaking for cooking tonight.

    Early morning at the saturday market at Fyristorg in Uppsala.

    It looks like it’s going to be pumpkin and roots for dinner. Slices of uchiki kuri pumpkin, potatoes, parsnips, carrots, beets and onions baked until soft, along with fried fish and cucumber pickles.

    We harvested the last cucumbers and other vegetables that were languising under the frost protection of garden fleece before more cold comes. The cucumbers looked good, so we put them in pickling jars along with just about everything else we had picked.

    It was a mix of 4 kinds of cucumber, garlic, onion, horseradish, dill, fennel, sweet peppers, tiny tomatoes, pears and mustard seed.

    It’s a rainy day. I therefore harvested some stuff to pickle – some kohlrabi and some oversized redbeets.

    Washed, shreded and mixed

    It’s already in the jars.

    On the left is shredded kohlrabi with juniper berries, chili, ginger, garlic and 1.5% seasalt.

    On the right is shredded redbeet with kohlrabi, garlic, onion horseradish and salt.

    I mowed the grass for the last time this year. It was pretty high and thick in some areas. I’m not much of a mulch fanatic, but when I saw this, the very best of all mulches,

    I thought – why can’t I get such a great supply of mulch in the middle of summer when I need it most (not enough rain or time to rake it up). Instead of letting it go to waste, I realised I could use it now too on the newly turned dirt.

    Or around trees and bushes.

    But I’ll have to keep an eye on it and check that it doesn’t become a hiding place for bark and root eating rodents.

    The bees are still active getting some more nectar for winter.

    These savoy need to be harvested.

    Along with some of my carrots and daikon etc I can make a batch of kimchi (timchi). I was going to make it today, but it didn’t rain, and when the weather is perfect I’d rather be out digging than in the kitchen. They’ll just have to wait for a rainy day.

    Ya, I’m getting into it. Doing the fall digging for next spring is one of my favorite garden chores

    A little bit of yesterddys mowed grass doesn’t hurt.

    A lot people prioritise things like bigger, faster, mostest and firstest or more money and less work. Not me, quite the opposite – fun, rest, beauty, artistry and recreation (work) are top priority. I get a lot more profit that way.

    Not to speak of the health benefits of dirt, and of course the wonderful smell of fresh turned dirt.

    DIRT