Archives for posts with tag: Garlic

For the last several days it’s been below freezing, and it looks like it’s going the stay cold for the rest of winter.

I’m not quite done with the garden digging, but I’ll have to call it quits now. I lost ten days travelling to Japan and have almost gotten caught up, so I’m satisfied.

I even got all the raking done, leaf coverings on all the dug up areas, hedge trees planted and another bed of garlic in before the ground got frozen hard. This year it’s later than usual but more done.

Now all I need is a bunch of snow for skiing.

Mixed and ready for fermentation. 

Sometimes there’s a small amount that doesn’t fit and is put into a smaller jar. This time I added some garlic, ginger and fresh cayanne pepper, just to see/taste how it turns out. 


It will be good to have some miso ready for sales in september 2 years from now. 

A little bit of snow again. 


But so far, winter has been warm and mucky with short periods of cold and snow. I planted garlic a while ago and it is coming up already. I also made a couple of rows for more, so I put it in today. The last chance. 



It is also unseasonably good for turning the dirt over, so I finally finished that job too (the latest ever). 

My own carrots are never enough or good enough – small, and lots of carrot fly larvae. This year was much better, but as usual, I bought bigger and better carrots from old friend Pelle. 

And took the best for fermentation. 


The result;


Half with garlic and caraway seeds,  the other half with garlic and ginger. 

Next summers garlic is in the ground now.  

The students put this in a week ago.   
It’s been wet and mucky, but the herb circle has it’s garlic now too. 

  

It’s impossible to make raised beds in this mucky clay this time of year, but we have to have a lot of garlic, so I do what I can just to get them in. 

Petra and Hasse from Kiruna cleaning the garlic for storage.   

Guests, freinds and relatives often get put to work. 

There are cucumbers in there. 
We’ve never had so much beautiful dill.  

The cucumber pickling season has begun. 

Our first harvest this summer.  

In the jars 
10 liters of cukes, dill, garlic, and other spices, covered with 10 liters of water with 300 gm salt (3%) mixed in, set to ferment for 5 weeks or more. 

Now for a batch of Herb Miso
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To the usual 2 year rice miso, I add some home grown herbs. This time; basil, thyme, oregano and some garlic to be fermented along with the swedish eco soybeans, rice koji and salt.

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The big thing today was that the first snow came. It snowed all day but didn’t amount to much at all. When it started snowing this morning, I got out in the garden to finish a couple of projects in case the weather got bad.

I did some digging.

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Planted the last of the garlic.

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Finished covering the stone work (temporarily).

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Then went in and made some sourdough bread (baked this evening).

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Plus four and a half liters of two year rice miso.

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Someday I’ll write an essay about why I dig so much. The main reason is that it is so good for the tilth of the clay soil here. Another is that I like work, and I like dirt.

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The pumpkin patch is done already.

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It was muddy and impossible to make raised beds but most of the garlic is in.

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The dirt pile mound grows higher.

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The pool/well gets deeper.

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And there’s lots of new dirt fermenting.

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