I finally got the stone embankment finished on the backside (north) of the gothic greenhouse. 



With a load of good shaped stones from the farmer and the help of my son, we rolled, slid and levered these big stones into place and filled in with gravel. This should help insulate, retaining heat while facilitating drainage. 



I was going to do the same for the front side of the greenhouse and have a perennial bed there, but I changed my mind. I can’t manage the weeds. So we took away the stones, dug it out, and I’ll just have a gravelly dirt embankment with grass that I can mow. That’ll be much easier. 

The liner is in place, cement blocks all the way around and filled with new dirt. 


The minigreenhouse is ready just in time for the cabbages and lettuces that have started to germinate. They were in the cellar where it’s a bit too dark. Now they are here where it’s a bit too cold probably. I may have to take them in at night, if I don’t forget. 


I’m sure I can get this ready next week. 


Dig out some more of the dirt, put in weed control liner, and fill with a best quality dirt mix, then starter trays filled with seeds and growing plants. 

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.  

The weather keeps reminding me to get busy and begin sowing seeds for earlier plants to plant out later. 


Herbs like basil and oregano need to be started early in this climate as well as lettuce and brassica. To start out they’ll be kept warm indoors until they germinate and grow to a good size for planting out. 

Some seeds are viable for many years, and others are best bought fresh every year. I have many seeds left over from last year and previous years, but I always buy a lot of new ones, most from an ecological seed company Runabergs Seeds. Now this years order has come. 


I should get into growing my own seeds but have never gotten started. 

Digging dirt and rolling stones does wonders for the lazy winter body – straightening back pains and juicing up arthritis hands. 




Or maybe it’s just a coincidence. 

Someones been looking for Peony Rocky!

Well, here’s the latest update. 



Getting ready to burst forth in all it’s glory. Paeonia rockii

This time the beans got cooked right. And the result was perfect – so far. One jar of 6 month rye miso and the other jar of 1 year rye miso. 


I had 600 grams of rye koji which I divided into 3 parcels of 200 grams each, 1 for later use to test rye amazake and 2 for quick miso. 

I had to recalculate my standard recepes for 6 month miso and 1 year miso with 200 grams koji as the fix figure. 

6 month miso:

  • 167 gr soybeans
  • 200 gr rye koji
  • 33 gr salt

1 year miso

  • 188 soybeans
  • 200 gr rye koji
  • 45 gr salt

Both fit nicely into 1 liter jars for fermentation. Now for the final ingredient – wait. 

The other day I boiled some soybeans for making 2 trial versions of rye miso that I can taste earlier. But I messed up and slightly toasted them in the end. Everything has to be perfect for this test, so I couldn’t use the beans. But they weren’t bad enough to throw away either. 


So, while a new batch of beans are cooking, I can use these to make some soy patties. 

Mix in onions


Herbs and salt


Oat meal and and whatever other stuff is desired


Mix and grind


Fry patties



Eat them


And finally, freeze in the leftovers.