Archives for posts with tag: Garlic

Our years supply of onions and garlic is secure.

I can sell the rest now.

Last year we sold too many and had to buy some. The weather is better this year, so they are bigger, and I planted alot more.

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 could of course sit back and enjoy the garden, everything was in such good order when I got back. But not me, my greatest enjoyment is to do.

I pimped the tomatoes and cut the grass around the edges. That was tiring enough for yesterday, and I slept very well too. Now there is more trimming to do, weeding and even harvesting. The garlic is ready to dig up, especially here in the pumpkin patch before it gets flooded over by the pumpkins.

And of course I DO take plenty of time to sit back and take a rest and enjoy!

This time it’s a rice miso with the standard proportion of ingredients, but with herbs added.

Herb miso for 2021.

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.

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.