Day with Meg
Spent yesterday morning with Meaghan picking raspberries, shopping at the Burlington farmer’s market and steaming pumpkins. It was so much fun!
On our way to the raspberry patch, we saw these adorable pie pumpkins for sale on someone’s front lawn. They were only 50c each so we bought 10 between the two of us; it was enough to make 2-3c of puree per pumpkin, which we froze (apparently it’s unsafe to can).
I came home to prep my own (took most of the afternoon) and I started listening to old radio shows of Agatha Christie murder mysteries from the 1940’s. I packed mine in ziplock bags for easy storage: 3c for pumpkin pie, 4c for soup and 2c for muffins. I’m considering making pumpkin oat muffins as a treat this week:
- 1½ c unbleached flour
- 1 Tbs baking powder
- ½ tsp salt
- 1 tsp cinnamon plus nutmeg & cloves to taste (¼tsp is a good start if you’re not used to these flavours)
- 1 cup quick oats
- 2 eggs
- 1 cup pumpkin (or sweet potato) puree
- ½ cup orange uice (milk can be used instead)
- 2 Tbs canola or veg oil
- ¼ cup brown sugar
- 12 dried apricots, chopped (optional)
- Preheat the oven 400F. Prepare a muffin tin with a light coat of oil.
- In large bowl, combine flour, oats, baking powder, salt, apricots and spices. In separate bowl, lightly beat eggs, add pumpkin, juice, oil and brown sugar. Fold wet into dry.
- Bake 20-25 min. Cool 5 min before removing the muffins.
Makes 24 (or 2 loaves). Approx 170 Cal each (5.4g protein, 3.9g fat, 28.9g carbs)
I also forgot that I had planted a jalapeño pepper plant in my garden. It was hidden under the giant tomato plant! Sadly, I had bought some at the market as well, so now I have almost too many considering that I’ve never cooked with them before, lol…
Today went to the Dutch Mill in Millgrove to play in the kids farm and check out their baking & produce. We planned to get apples but got butternut squash (50c/lb) instead and garlic, both grown onsite. Later this week, we’ll go apple picking.
I also harvested my remaining rhubarb to freeze (oh, just imaging apple-rhubarb crisp in January).
