Archives for posts with tag: 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.

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.