More frost coming, så I think it’s time to pick all the rest of the pumpkins that are ripe or almost ripe.
These are from the compost area. Bigger and more variety.
And these are more of the hybrid Hokkori. Smaller snd tastier.
Still there are a lot more to pick. It’s good we have more storage space in the basement.
The sauerkraut from our own cabbages is running out, so we buy some eco cabbage and make some more.
The cabbages are from eco farmer Ove Andersson who has good storage facilities. They are hard as rocks so 6 will be enough for today.
Some with cumin seed and some not. It should last until summer, maybe until we harvest our own summer cabbage.
We’ve had a few of pur own potatoes already this year from early plantings or even from potatoes left in the ground from last year.
I could leave them in the ground a bit longer, but it’s time to do some digging, so we can eat them. Ours are so much better.
Timo below and Amandine above.
Usually associated with fall, pumpkin soup tastes mighty good cold spring days too. We have a few pumpkins left still.
It just needs a little miso.
It is now officially announced: The Uppsala Fermentation Day
Same place as last year – at the Culture Oasis.
We’ll be there selling our fermentations and I’ll give a demonstration on how to make your own miso at home.
Yesterday was the annual market at Järna outside Stockholm. We went not to sell but to soak in the atmosphere, meet friends and make some new contacts – like people into fermenting as well as ecological gardening.
At Skillebyholm the anthroposophy center of Sweden
Some more random pictures
An orderly lumber pile
Compost labeling
The immaculate herb garden
Real oregano
A dragon fly befriended me
More storage
The kitchen garden – beans
Tomatoes
Lots of good ideas and inspiration.
I met some fermenters too (but no pictures alas). I did get info to try to get them to come to Uppsala for the next Fermentation Festival in March next year.
There aren’t many apples or pears this year but lots of plums/prunes, so we are making several big batches of plum marmelade to freeze in for the winter.
Cooked and packaged for the freezer.
Aome plum juice too
We also froze in many plum halves to use in making plum cakes later.
I didn’t grow many carrots this year, because they are usually eaten up by carrot fly larve. The ones that made it through the summer were, however, very nice – big and almost no bugs.
Instead of trying to save them in the root cellar, I preserve them with the help of lactic acid bacteria.
This is definitely not enough for the year, so I’ll have to buy more carrots from a friend who has better growing conditions, and remember to grow more next year.
I finally got them all in out of the cold for winter storage and selling. All over the place.
Ladt night the temperature went down under the freezing point. The frost sensitive plants may not have died and the fruits were not damaged, but it looks like there will be more frost in the days and nights to come, so it’s definitly time to harvest the rest of the pumpkins, cucumbers, sweet corn, tomatoes and squash.
Almost all the pumpkins are in, as well as the the other sensitive crops, so let the cold come.
timogarden 