Archives for posts with tag: Garlic

It looks like we are getting ready for this seasons first miso.

This is going to be turned into an herb miso – french eco soybeans, rice koji from this spring, seasalt, garlic, thyme, basil and oregano with 2 years of fermentaion. Herb miso is hot!

Almost 4 buckets of cucumbers this week.

Turned into this.

We ran out of jars, so these will have to go to a freind.

Last year we made cucumber pickles until the first week of October. We opened this one to taste today. It’s a test of a mixed pickle with cucumber, onion, garlic, tomato and tiny green pears.

Everything tasted dill – we probably should have opened it more like a month after making.

Good supply of garlic this year!

It’s been warm early, then cold nights, then hot and dry and now cool and rainy. Everything is growing like crazy. Especially the weeds which are difficult to weed in the rain and muck. We did get most of everything weeded once but not everywhere and the weeds are making a great comeback.

I can’t complain tho, with lots of good stuff to harvest, eat and sell at the market.

Today we started to harvest the garlic.

Yet another herb miso – this time with my barley koji, italian soybeans and atlantic seasalt and of course home grown herbs.

I had to shuck some more of last years thyme.

Cook and mix it all.

And wait a while.

The jar in the front had quite a bit of empty space, so I put a dried chili pepper in and some 20% salt water to top it off, hoping to get some spicey tamari 2 years hence.

This time with herbs.

This week it is an herb miso.

Standard recipe for 2 year rice miso with garlic, basil, thyme and oregano added.

The pumpkin patch is cleaned out and ready for the big fall dig.

Except for the bed of garlic just planted. And most of the sunflowers will stay standing for the birds.

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.