Archives for category: Sales

The saturday market at Fyristorg is warming up. More and more seasonal flowers and vegetables are coming and starting to supersede the potatoes, sauerkraut and cinnamon rolls. 

The annual Morhers Day Buffet is enjoying very nice weather this year. 

Fyristorg (Fyris Market in Uppsala) today. My first market this year. 

I have some pumpkins left and of course all the pickles including miso. 


There are a few flakes of snow in the air. Hope the costomers dare come out in this weather.  

While my 23rd batch of koji is growing well, I make my 6th batch of miso this season.  



That sounds like alot, but it’s not much work or time spent. If I was making for my family and friends, I would only make alot less. 5 batches of koji and 5 of various types of miso would be more than enough. But I make most of it for selling at the farmers market in Uppsala (Fyris Market).

And I’m not done yet. I have to make more than last year, as sales are increasing . I have to think ahead – 2 years ahead. 

One more barley miso – a standard 2 year barley miso with herbs. 


That is: 1 kilo swedish soybeans, 1 kilo barley koji, 460 grams seasalt with 6 garlic cloves and a deciliter each of thyme, basil and oregano. 



So far, I have made more than 10 kilos of barley koji and 3 batches of barley miso (1 with herbs). I have used 3 kilos of barley koji for miso, sold 1 and have 6 kilos left for sales and making more miso in the fall. 

Yesterday was a good day at the market. 



It was cold and windy but not freezing, lots of people and very good sales. 

‘Dream Park’
Enköping (our nearest town) is famous for it’s parks – and today was Garden Day in Enköpings parks. Instead of doing the usual farmers market in Uppsala, we took part in the Taste of Enköping market in a park along the river. 

It rained a few drops, but the market was great. 


Each week I harvest at least a bucket of cucumbers. Along with garlic, dill, and a 3% salt brine, into jars they go for lactic fermentation. This week I made a jar with blanched wax beans too. It has a cucumber in the middle for an extra boost of lactic acid producing bacteria. 

It looks pretty meagre now, but it feels good. It’s been a good day at the market and hardly anything is left. 

All of a sudden there is lots and lots of vegies. 


And a good day at the market in Uppsala (fyristorg).