Archives for category: Cooking

Still going strong!

There are only a few vegetables from the garden, but lots of pickles and pumpkins left. Now we are baking small pumpkin pies and this time a savory pumpkin pie to see how that goes. I, for one, was surprised at how delicious they are.

It’s a cold early saturday morning before going to the market, a hearty breakfast is neccessary.

Oatmeal mush with lingonberry jam, yoghurt and rosehip powder, a cup of coffee, and of course a cup of miso.

My pears – Göteborgs diamant – are ready and ripe and falling out of the giant tree.

I have been picking and selling alot already, so that people can let them ripen at home. Now it’s time to use or put away as many as possible before they go bad. I have about a week.

Like cooking to a sauce to put in the freezer.

Or some pear juice,

Or fruit leather,

Or a miriad of other things.

Made by our son – just like my grandma used to make.

Delicious, just like I remember.

Usually associated with fall, pumpkin soup tastes mighty good cold spring days too. We have a few pumpkins left still.

It just needs a little miso.

My damson plums are blossoming!

They are called krikon here.

I hope the bees and bumblebees find them and that it doesn’t get too cold for them this early in the season.

The krikon marmalade from last years crop is so good. I will soon need more.

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.

Here’s a favorite.

  • 1 (or 2) hokkori pumpkin
  • Onions
  • Roasted sesame oil
  • Buckwheat noodles
  • Tofu
  • Miso

Dice and saute onion slices

Clean and cut away bad parts of pumpkin, dice and saute with onions.

After a few minutes add water and boil

Add buckwheat noodles

Add diced tofu and boil until everything is perfectly soft.

Choose a miso

Serve to guests from a food coop near you. These are from Uppsala – Ultimat.

Chanterelle mushrooms dried, ready to stash away.

Rehydrate and they are like new fresh mushrooms full of flavor, excellent for sauces, spreads, pizzas, whatever. Enough for a couple of years probably.

A couple of volonters from the compost with less but good flavor get peeled and diced.

Then boiled soft with a little water, sugar and spices and mixed.

After cooling add cream and eggs.

This one is spiced with saffron.

Ready for the Kromsta Market on saturday.