Spring miso making season has come to it’s end.

This is the grand total – 6 batches of miso. More than we’ve made for a long time. Some will be ready in the fall, some next spring, but most will be harvested in the spring of 2015. And there is koji left, so we can make a few more batches in the fall. Then we’ll need to make more koji during the winter.

This is a lot more than we will need, so most of it will go to the farmers market in Uppsala (Fyris Torg).

Now it’s time to concentrate on the garden.