Another sign of autumn.

Rice miso. The first batch of miso this season.

We’ve had a week of ‘indian summer’. It seems like it’s been record warm for oktober, and I’ve been cleaning out crop residue and weeds and getting an early start on my digging and other autumn chores.

I love the sight of the cleaned out garden, and the sight and smell of the turned over dirt ready for winter fills me with joy.

Soon I’ll throw some leaves on for the worms.

There are still a lot of flowers to let grow a little more while it’s still relatively warm.

And oriental autumn greens.

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.