Archives for category: Harvest

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. 

I sold almost all of the jack o lantern pumpkins today at the market. Thank goodness there were a few left when the pumpkin carvers came for a visit. 


Happy All Saints Day! 

In Sweden it’s on monday/tuesday and the following weekend to make things very confusing, but great for partying all week. 

The CEMUS students were here again for the annual field trip, getting their hands dirty. 


We harvested the last pumpkins and cleaned out the green house.




And the pumpkin patch



And with the scraps, pumpkin, maize and tomato plants, manure, black dirt and other stuff, we made 3 compost piles. 


As usual, we got a lot of important autumn work done. 

And, of course, the traditional fika started the day off and pumpkin soup finished it. 

Students from all over the world come to CEMUS – the institution for  the studies of sustainable development at Uppsala University. 

And we welcome a group of students each term to come here and experience ecological garden work. This time Sweden, Finland, Germany, New Zealand and Cambodia were represented. 

It’s time to pick the bigger cabbages, while leaving the smaller ones to perhaps grow a little more – if the weather stays warmish. 


I’ve never been able to grow such nice cabbages before. 


Fleece and BT and other methods have done the trick. 

These were made into sauerkraut. 

While at it, I made a batch of kimchi (sauerkraut style) with savoy cabbage. 


The result;

I recently heard of a slavic type of sauerkraut with horse radish and chili, so I threw some into this one. I’m sure it will be delicious. 

This year is a great year for apples. We have been gathering the wind falls and took them yesterday to the juicer. 





The whole family and friends are involved

The result
It’s delicious, so a lot has been drunk or given away already, but there is still alot to make into apple wine and cider.