Archives for category: Storage

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.

Happy Easter

The last of the pumpkins are looking pretty bad these days.

But not bad enough that we can’t make a delicious pumpkin miso soup for Easter dinner.

The first bucket of cucumbers marks the start of a new pickling season. 


Along with dill, garlic, mustard seed, salt and water, everything is stuffed in the jar for fermentation. 

Lots of herbs to dry. 


I made some test miso 2 years ago using chickpeas, and it turned out great. I must make more. I use the standard recipe for rice miso replacing soybeans with chickpeas that are boiled 2 hours instead of the 4 hours for soybeans. 



Grind and mix everything. 


Then into jars for 2 year fermentation. 

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.