Archives for category: Harvest

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.

Various cabbage greens gathered from the winter garden for our Christmas dinner.

Brussel sprouts, green and black kale, broccoli, chinese cabbage and some regular old young cabbage.

I’m back at Fyris Farmers Market after 3 weeks at other markets. It’s grey and drizzly, but it’s going pretty good. 

This weeks fermenting. 

The first 3 batches of this seasons rice koji. 


The first batch is done – dried and packaged. The second has grown well and is now spread out to dry. The third has been steamed, inocculated and will now grow for 2 days. I plan to make 10 batches in all. 

The tomatoes picked at the end of fall last year have riped in the food cellar and have lasted well until now. It’s time to make the last ones into a salsa. 


It’s a mix of mostly tomatoes with sweet peppers, chili peppers, onions and garlic along with a good portion of oregano, basil, sage, rosemary and thyme simmered with soy sauce for a couple of hours. 


Then ground to a pulp. 


It’s either used now for homemade pizza, lasagne and such or stored in the freezer for later use. 


In one portion I added lingon berries and miso after cooling for a new flavor sensation. 

 

Two more days and the first batch is dry, the second is ready to dry, and the third is going in the incubator. 

The sweet pungent smell of koji has filled the house once again. Ripe and sporulating and ready for harvesting and drying.


It’s day 2 after 48 Hours.

And spread out in a thin layer

It will be dry in 2 days when the next batch of barley koji is ripe and ready.

Harvested from the garden before getting destroyed by frost. 



I’ve never had it so good this late in the season with greens, reds and roots. 

There’s nothing better than home grown for an All Saints Day feast. 


Winter came all of a sudden with a storm – wind, rain and snow. The last fews days have been a mad scramble to winterize as much as possible before the big freeze. 


The next ten days are supposed to be below freezing, so I’ve tried to get the remaining potatoes, carrots, parsnips, turips and beets out of the ground before it freezes solid. Lettuce, fenel, chard, cabbage, etc. must also be taken in to warmer climes. 


The gothic greenhouse gets a protective covering too. 

Of course it will probably get warm again and thaw out. I’ll be able to do my digging and other chores until the end of December.