I still have s couple of batches of miso to make before summer. Today it was an herb miso. Soybeans, rice koji, salt, garlic, thyme, oregano and basil.

April weather

I couldn’t wait. I started spreading the compost.

The first crop circle is done.

And the second one started.

Now I wonder if I should get the rototiller out and start tilling it in. And perhaps even make a couple of raised beds and plant some seeds. It IS a bit early and early sowing almost never fares well.

The ground is drying up nicely, so I can start to make the vegetable crop circles ready for this summers garden. I take out the sunflowers from last year, which I leave standing all winter for the birds and also for the sculpural effect especially in the snow.

Soon I can spread out the compost, till the dirt and make the raised beds for the plants and seeds, but first it has to dry out and warm up some more. And the plants, that are now in the cold frame, grow slower and will need a few more weeks to get bigger and hardier.

I’m starting out my starts ealier than last year. My first brassicas, lettuce and herbs.

It seems like every year it gets earlier. The weather is all of a sudden spring like, and I can’t resist.

Everybody says you’ve got to trim (prune) those trees, and I agree, untrimmed apple trees look pretty ugly, so I too do it.

I’m almost done with the apple trees.

Some don’t need trimming, like pear trees, and some trees and bushes are better pruned in the summer or fall, like the prunes and plums.

It’s a frosty saturday morning, but the weather is supposed to get sunny and warm today. I told my customers that I would start going to the market as soon as the weather started to get nice, so I packed my backpack basket with fermented foods, lunch and other paraphernalia,

And hop on the bus to Uppsala and Fyristorg for my first farmers market this year.

Here we are – not much, but a good start.

The last batch of koji for this year is put out to dry.

I’ve gone through about 15 kilos barley, 10 kilos rye, and 16 kilos of rice turning it into koji. Some has already been made into miso, some has been sold, a little more will be made into miso and the rest will be saved to sell or make into miso in the fall.

The koji making season is over for this year. Now it is time to start planting seeds.

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.

A couple weeks ago I reported on a koji that turned ugly, but not not bad. It had a good smell and taste. So now I made a miso with it to test it’s enzyme power, using the standard recipe.

I cooked 1 kilo of soybeans (there’s about 2 kilos of cooking liquid too).

1 kilo of ugly rice koji thoroughly ground in.

Then 460 grams seasalt mixed in.

Then put into fermentation jars to watch for 2 years. So far it looks just like it should.