Archives for posts with tag: Onions

Saturday afternoon a group of students from the CEMUS program (studies on sustainable development) at the Uppsala University came out for a field day. This is the forth year now.

The students from all corners of the earth did a lot of work cleaning out the dead material from the gardens, working on the compost piles and making new compost. They also dug all the rest of the potatoes and cleaned onions.



Then at the end of the day we sat around the fire and refilled our energy reserves.


It was a beautiful day, fun and we got a lot of work done. The compost never looked so good.


(Some of the pictures are from Ingrid Rieser)

A very good load for the first farmers market this summer.

I found a surprisingly large amount of sales ready vegetables, flowers and fermented foods to take to the Saturday (today) Fyris Market in Uppsala.

Be there soon.

Nettles are an early springtime favorite, but while picking vegetables for the market, I noticed my nettles had grown bushy again.

So once again nettle soup.

Here’s what you need:

– fresh nettles
– onions
– tofu
– miso
– oil and water

Do like this:
– saute sliced onions
– add water and chopped nettles
– bring to boil
– add cubed tofu
– boil a few minutes
– turn off heat
– add miso to taste

Very good for you!

After clearing away the sunflower plants I left over the winter, I have now spread half a pile of compost over the first garden circle, along with a layer of black dirt for extra nourishment.

Last year this was the pumpkin patch. This year it will be filled with mixed vegetables and flowers.

In the next few days, I’ll rototill the whole area, then make a few raised beds and sow them with carrots, onions, etc. and after that start preparing the next garden circle.

The last few days have been near perfect with lots of warm sunshine, and the dirt is drying out and warming up. I must, however, be careful not to get too rambunctious, because it could still get freezing cold again. Last years earliest sowing didn’t turn out very good at all – but it seems to be imposible not to try every year.

The tomatoes I took in to ripen indoors, after the frost killed the plants, gradually reddened, got soft and tasty. We used them as they ripened, but they became too many all at once, so I decided that I would try making a salsa with the rest. And it turned out quite good.

I don’t have a proper recipe for this, but here’s how I did it.

– clean and chop tomatoes (all kinds)
– slice onion and garlic
– sauté in cast iron pot
– put tomatoes into pot
– add salt
– add herbs
– add spices
– simmer a few hours until it thickens
– let cool in stainless steel pan
– mash or mix into a fine purée
– put into containers to refrigerate
– or freeze if there is too much

The herbs I used here are thyme, sage, oregano, rosemary and basil from the garden but dried for winter use. I also put in some imported spices like ground cumin, curry powder, chili pepper (our own) and black pepper. I just throw the herbs and spices in without measuring according to experience and taste.


We’ve been harvesting onions for over a month as the greens wilt and fall over. We leave them on the back porch to dry. They’ve dried out, but the moist air is not good, and It’s raining, so I can do some onion cleaning in the meantime. Then I take them down to the food room in the basement to dry out more and for winter storage. They usually stay good all winter and spring – until the following year’s onions start getting going. The last straglers go on the compost as the new ones are better and fresher.


Todays harvest

The summer cabbages have filled out and will start spliting soon, so it is time to take them in and turn them into sauerkraut. I prefer to use the autumn cabbages for sauerkraut so that I can make it in the fall when things slow down in the garden, but they got quite a bit of curl virus and I had to replant most of them. They may not get big enough in time.

When the greens of the onions fall over and lay down, it’s time to harvest them. I put them spread out in flats under a roof in the wind and sun to dry out. Later they will go down stairs to the food room for the winter. They usually last about ten months there.