Twice the standard recipe.
This week I boiled 2 kilos of chickpeas. After grinding I added 2 kilos of rice koji and 920 grams seasalt.
The makings of 10+ kilos of miso. Just wait!
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I have a customer wanting to buy considerably larger amounts of miso, but I want to remain a small kitchen hobby outfit. I don’t want to start a business enterprize with all that entails, and besides I’m getting old and should be scaling down. I think I may have come up with a solution.
I teach this willing costomer how to make her own koji and miso and help her get going. In the mean time I start making larger batches to help fill out the learning time.
Considering the normal fermentation time of 2 years, we have that much time to get her on her own.
I’ve already started to make more koji on the same level but more continuously. And yesterday I made a larger batch of rice miso – 1.5 times the standard recipe.
Next week I’ll try 2 times the standard recipe.
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.
timogarden 