Archives for category: Harvest

You’d be scared too if you saw who’s taking my picture.

The newly turned dirt gets a sprinkling of golden worm food for the winter.

There’s plenty more where that came from.

I’ll probably be digging and raking till new years again this year.

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.

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.

I opened one of those old tane koji packages I found recently. It’s about 30 years old but maybe still viable.

It grew slowly, if at all.

After the normal 48 hours:

So I let it grow another 12 hours

It turned out quite good, however slow and weak.

The problem is, I was not very scientific. Everything else was the same, including the uncleaned trays, which could very well have inoculated the barley from spores left from earlier batches. I’ll try again later with well cleaned trays. In the meantime I’ll stick to new bought tane koji.