Archives for posts with tag: Carrots

A lota carrots to take care of.

We can’t eat them all now and they don’t keep well, so ferment them. We picked out 15 kg nice big ones, washed and peeled and then grated them.

Mixed in salt (1.5%) and flavoring like garlic, caraway seed or ginger.

This garden summer we have had a cool july followed by a hot august, now it’s cool again and seems like harvest time has come early – all of a sudden. It’s quite normal of course, but always comes as a surprise. This year we have had more time, so why not harvest early (in time) instead of waiting for the rainy snowy fall weather. The potatoes were big, so they are all in the root cellar a few weeks earlier than usual. Most of the onions too.

The pumpkins were getting ripe fast, so we picked them imediately in order to keep the rodents from eating too many.

The carrots too, in order to keep the carrot fly worms from getting established, and so that we can make a batch of lactic acid pickled carrot tomorrow when it rains.

It feels good to have so much fall work done already. We can even get started on the winter digging.

My early trial plantings and sowing hasn’t done so well in this years April weather. I thought it might be warm early, but the cold and dry came back.

Now it’s supposed to rain and get warmer, so I’ll try again.

I thought the tilth would be bad this year because the turned dirt didn’t freeze very deep in the warm winter.

But the tilth is great, especially with a good tilling.

Now for some raised beds and potatoes, onions and carrots.

And for some rain and warmer weather.

Still a month early, but the sun is warm, the dirt is drying and warming up and I’ve put out compost, so why not try an early start. I put in 6 potatoesin one small bed and onions and carrots in another.

I might as well – see what happens.

And by the way, I won’t be at the market tomorrow saturday and probably not till after the restrictions are lifted.

We needed to make more pickles to sell at the fermentation day in Uppsala in april. Now the event will most likely not happen because of the virus, but we do it anyway. They keep well and can be sold during the summer as usual.

We bought 20 some kilos of organic carrots and cabbage and more jars.

We cleaned and grinded and pounded and measured and mixed and put into jars for fermentation.

Carrots

Sauerkraut

This will be ready for the fermentation day market in 5 weeks. And if that doesn’t happen, this stuff will usually keep for years.

We need more lactic fermented carrots, and our own carrots are growing slow, so we bought some.

This should last till we can make more from our own.

It looks like I’ll soon be running out of fermented carrots to sell. I had to go to the store and buy some eco carrots and some ginger. My own garlic I dug up yesterday will do great and along with salt (1.5%) thats the ingredient list.

Just rinse, peel and shread the carrots and ginger, then add sakt and garlic, put into fermentation jars and let sit for 4 weeks. It will be ready in August.

5+ kilos of carrots and stuff took about 3 hours to do by myself. It’s better if you are 2 or more.

I bought some more carrots and in a couple of weeks they started wilting. The best way to keep carrots is to ferment them.

10 kilos this time but still not enough. I’ll have to make another batch before gardening begins, so that I have a good supply until the fall harvest.

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.

While the garden is taking almost all of my time with the seeding, planting, weeding, cultivating, watering, harvesting and marketing, I must take some time for other stuff like making some more pickles before I run out (like 4 weeks before I run out). Last week we made a big batch of store bought eco carrots.

The other day we made a big batch of sauerkraut too.

I wonder if it all will last until I harvest my own carrots and cabbage in the fall?