The freezing weather has eased, but now stand in sniw/rain slush at Fyris Torg farmers market. But it is the last time for this year. It’s been a very good year.
Today we have three kinds of pumpkin pie, apple cake with saffron, 6 kinds of miso, fermented vegetables and a few pumpkins.
After this we go into hybernation. Do some skiing, carpentry, and a few special deliveries until we start again at Fyris in March.
Saffron pumpkin pie
Getting ready for Fyristorg Market. Probably the last one for this year.
Now we’re here.
Vegies are growing like never before.
And sales are very good.
Flowers too. Many of these bouquets are edible of course.
Yesterday was a good day at the market.
It was s VERY good day! The weather was perfect, the crowd small, sales good and it was fun to meet many old market friends.
It is now officially announced: The Uppsala Fermentation Day
Same place as last year – at the Culture Oasis.
We’ll be there selling our fermentations and I’ll give a demonstration on how to make your own miso at home.
Early morning at the saturday market at Fyristorg in Uppsala.
Every Saturday I’m at Fyris Market in Uppsala.
Now is the high point of the season.
Yesterday was the big Fermentation Day in Uppsala. All sorts of fermentation were represented.
We have been planning this since last year, and last week was one week of intense preparation. This event was modeled on the Fermentation Festival in Uddebo, which we have participated in the previous three years. The organisers in Uddebo wanted to take a break (and rest), so we felt we had to try doing it in Uppsala. Luckily an old friend Kent Wennman was equally enthusiastic. He has an event location as well as a great deal of experience in arranging events in Uppsala, so all the organising went smoothly. As it was our first time at this subject we worried that it could be a flop. On the other hand it could get out of hand. As it turned out it almost got out of hand, but went very well.
We planned to have good sales.
Photo; Joel Öhlund
When the doors opened, the crowd flowed in in a steady stream all day. I was surprised that so many were interested in miso and koji, and was so overwhelmed that I didn’t have time to take any good pictures.
I didn’t forget to hold my talk on how to make homemade miso and koji.
Photo; Finn Öhlund
We had 5 kinds of fermented vegetables, 6 kinds of miso and 3 types of koji. We thought we had a good supply of everything including extra jars of fermentations and packages, so we could package more on the spot, but alas we ran out early and should have had more.
It went so well, we are already talking about having another fermentation day soon.
+1 C, rain and wind. I Took off early to head back home.
It’s a frosty saturday morning, but the weather is supposed to get sunny and warm today. I told my customers that I would start going to the market as soon as the weather started to get nice, so I packed my backpack basket with fermented foods, lunch and other paraphernalia,
And hop on the bus to Uppsala and Fyristorg for my first farmers market this year.
Here we are – not much, but a good start.
timogarden 