My hokkori and uchiki kuri pumpkins are planted out now.

And it looks like some timely rain is on its way.

I’ll need more fermented roots for summer sales. Until I have my own roots in the fall I have to go to the store and buy some if the quality is good and ecologically grown.

Carrots, beets, rutabagas, turnips, daikon, onions, garlic, salt, etc. in different combinations.

Our orune trees are in full bloom.

Just in time for some warm spring weather. The bees are going wild too.

The damson have may names; prunes, krikon, Greek plums, Damascus plums and more. There are many differrent varieties too; diff shapes, sizes, flavors and colors.

These will be marroon, round, sweet and with great flavor for marmelade etc.

Chickpeas for the last batch of miso for this season.

Using the standard recipe, but with chickpeas instead of soybeans and rice koji, makes this one both soy free and gluten free.

Farmer Magnus brought this by. He knows we like these kind of weeds.

Burdock makes a very good soup!

Or sauteed.

PAEONIA X HYBRIDA

And a few more tiny rows of onions and carrots. More later!

In the ground

I’ve gotten compost out on all the vegetable circles, 2 rows each of carrots and onion sets and of potatoes as an early attempt to get an extra early start.

This seldom works very well, but maybe.

Vicia faba or field beans (åkerbönor in swedish) make an excelent miso. I made a test batch 2 years ago which we opened recently. The flavor is great, as well as the color, but the consistancy is a bit runny, making it more like a soy sauce.

Fava beans are rich in protien almost comparable to soy, but that’s not important, it’s the umame flavor mix that is the most important thing with miso and soy sauce, and fava miso does it.

Over the coming years I’ll be making a lot more, adjusting the recipe to make it more like a proper miso – things like cooking time, grinding and the mix of ingredients.

I made a new fava miso yesterday using rye koji. I cooked the beans only 45 minutes which is quite an improvement over the 4 hours for soybeans. This time I’m using rye koji making this more of a local product. I also tried to grind it more in order to break the rye koji into smaller pieces. Further it seems like the cooking liquid may have been too much, but after the rye soaked in, it appears the consistancy might be alright.

Now to wait 2 years to see how it turns out.