Weather has cooled off since the heavy rain
in mid August, plants are happier in this more comfortable warm sunny temperature.
A lot of veg are maturing now, there will be work to do to preserve them, on
top of eating, of course.
 |
| green soy bean |
Harvested all the green soy bean, they are
fast turning too mature and lack the sweetness of a young bean. They are
blanched and frozen.
Tomatoes are semi-dried, first remove skin
then cut into slices, to be frozen when ready.
 |
| beetroot |
Beetroots are sliced to be fermented raw,
in 1.5% brine, usually keep at room temperature until the preferred sourness
(for me around a week for a mild taste) then transfer to the fridge to slow
down the process while consuming it.
No comments:
Post a Comment