We had quite a storm yesterday.

The wind tipped over the stage.

Not much damage done. We just tipped it up again, anchored it better, and hope we don’t get any stronger storms any time soon. The raftering for the temporary roofing will have to be better designed.

The apple trees are pruned.

Yesterday I got a load of cow manure and a load of black dirt as well as more leaf rakings.

Along with the kichen waste (kept away from the rodents in a barrel) I finished off 2 piles of compost.

Another layer each of kitchen waste, leaves, manure and black dirt.

Still a month early, but the sun is warm, the dirt is drying and warming up and I’ve put out compost, so why not try an early start. I put in 6 potatoesin one small bed and onions and carrots in another.

I might as well – see what happens.

And by the way, I won’t be at the market tomorrow saturday and probably not till after the restrictions are lifted.

Now when we need it most. But I’m making more fermented food than ever. This week it’s a light miso with rice koji, soybeans and salt with a 1 year fermentation time.

Hopefully we’ll be able to have the big fermentation day later in spring or this fall.

‘Quarantined’ for old age, I can still get out and start with the spring chores. It’s unusually early. The dirt is drying out and warming up, so I might as well work with the compost.

5 piles have been fermenting for 2 years and ready to spread out on the vegetable patches.

There are 4 more to put out.

Then there are 5 already fermenting for next year and new ones to make as space becomes available.

Happy Equinox!

With the virus epidemic growing and me in the old age risk group, it’s time to tighten up my diet – less sugar and dairy and more miso and pickles (lactic acid bacteria fermentaions).

Breakfast today

Oatmeal with no milk or yoghurt and homemade fruit sauce.

With intant miso broth

A cup of hot water and a spoonful of miso couldn’t be better or faster.

And with all the events being canceled, I’m happy to stay home and do the spring chores around here.

Besides that, I’ve had a medical check up recently saying I’m healthy but have heightened levels of blood sugar and cholesterol, so it’s time for a little change.

I’ve made all my rice, barley and rye into koji now. Here’s the last batch ready to dry.

But it’s a bit early! It’s not time to start planting seeds for the garden yet either, so I think I’ll buy more barley and continue to make koji for this fall.

We needed to make more pickles to sell at the fermentation day in Uppsala in april. Now the event will most likely not happen because of the virus, but we do it anyway. They keep well and can be sold during the summer as usual.

We bought 20 some kilos of organic carrots and cabbage and more jars.

We cleaned and grinded and pounded and measured and mixed and put into jars for fermentation.

Carrots

Sauerkraut

This will be ready for the fermentation day market in 5 weeks. And if that doesn’t happen, this stuff will usually keep for years.