Garden Pics!

Here are some pictures of our garden.

El's Carrots

Jet Star Tomatoes

Roma Tomatoes

My poor little eggplant plants look worse than the Charlie Brown Christmas tree. But we have eggplant!

Eggplant

Eggplant

Bell Pepper

We have picked over 17 gallons of green beans this year! God is so good! : ) We have recently had some rain here. I'm hoping that it will be enough to keep the plants alive.

Green beans

Bean plants

Squash and Zucchini

Blueberries

Pear

Let me tell you a little story about this plant. A few months ago, when we started to see life in the garden, we noticed these plants popping up in our compost pile. We had no idea what they were until we saw little pumpkins! We figured they were from last Halloween.

Smokie

Smokie in action.

Our lima beans are also coming in! We picked about four gallons so far. They taste SO good!

Lima Bean blooms

Lima Bean blooms

Lima Beans

God bless!

Rachel : )

Corny Carrot Muffins

They don't sound very good, but they are! I make these for breakfast and everyone loves them. The recipe is from "From the Kitchen of Two Sisters" by Danielle & Lindsay Voeller. I can't tell y'all how much we LOVE this recipe! (Did I mention that these are healthy?) So here you go. Today I didn't use the raisins, but they still taste good with them.

Wet Ingredients:

1 - 1 1/2 cups rice milk or milk

2 cups grated carrots

1/2 cup flax seed mixture or 2 eggs

1/2 cup unsalted butter - melted

1/2 cup honey

Dry Ingredients:

2 cups whole wheat pastry or spelt flour

2 cups cornmeal

2 1/2 Tbsp. baking powder

1 tsp. salt

1/2 cup raisins (optional)

MAKES 2 DOZEN MUFFINS

Ingredients: cornmeal, salt, flour, butter, eggs, baking powder, rice milk, carrots, honey.

Here is a tip about the carrots. I usually use one bag of baby carrots and put them in the blender for a few seconds.

Till they look like this.

Mix your wet ingredients together with a whisk. (Or use the food processor)

In a separate bowl, mix dry ingredients and raisins (if using).

Dump both mixtures together and mix well.

Pour batter into greased muffin pans. Bake at 400 degrees for 20 minutes.

Today I filled up two regular muffin pans. (24 regular sized)

Two mini muffin pans. (24 mini sized)

And 4 more muffins.

YUM!!! These are best if served warm.

I really hope you enjoy them! This recipe can also be made with all whole wheat flour instead of half flour and half cornmeal.

God bless!

Rachel : )