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The last miso for this year is a standard rice miso.

2021 has been a very good year! Especially with regards to the gardening, fermenting and marketing. Even our health has been better than usuall with the exception of a few close calls. Altho the news of the world is unsettling, it’s been fine around here.

Sometimes I get the notion that Miso has wonder working properties.

The freezing weather has eased, but now stand in sniw/rain slush at Fyris Torg farmers market. But it is the last time for this year. It’s been a very good year.

Today we have three kinds of pumpkin pie, apple cake with saffron, 6 kinds of miso, fermented vegetables and a few pumpkins.

After this we go into hybernation. Do some skiing, carpentry, and a few special deliveries until we start again at Fyris in March.

First time for me this year.

Spring kicked in the other day. I couldn’t help myself and started gardening.

I sowed a tray of early greens – mizuna and mibuna.

Found an abandoned tractor tire ring

To dig in.

For a raspberry bush.

I’ve also started my spring trimming and pruning along with the regular late winter/early-spring stuff like making miso, sauerkraut and marmelade.

And I’m also planning for a trip to the saturday farmers market in Uppsala this weekend.

Saffron pumpkin pie

Getting ready for Fyristorg Market. Probably the last one for this year.

Now we’re here.

The first advent saturday is special at the Fyristorg Market. We have some pumpkins left and fermented vegies, but the main attraction is the apple cakes and various kinds of pumpkin pies.

And others have all sorts of Christmas foods and goods.

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 Halloween at Fyris Torg Market today.