To the far right on the bottom of the photo are muffins made by student, Haley. She sent the recipe shortly thereafter:
1 tbsp ground flax seed (mixed with 2 tbsp water)
3 tbsp coconut oil
1 tsp vanilla extract
1 15 oz. can of white beans, drained and rinsed, or the same amount prepared by you and not from a can
1 cup of your favorite flour (can be wheat or gluten free blend)
1/2 a cup of sugar or something sweet you like
1/4 tsp salt
2 tsp baking powder
Possible garden additions: strawberry slices, raspberries, chopped up lemon balm
A savory garden option: replace half of the sugar with a handful of chopped up savory herbs and a bit of garlic or cheese
-Preheat your oven to 350 and lightly grease your muffin tin with oil.
-Mix the wet ingredients plus 3 or so tbsp of water in a blender or food processor.
-Mix the dry ingredients in the bowl.
-Fold the wet ingredients into the dry ingredients with a wooden spoon, stirring as little as possible. I had to add more water here– if it is very clumpy, add some in!
-Mix in additions
-Bake for 20-26 minutes
Also known as violas or pansies, these flowers may almost obnoxiously take over garden beds but they sure do taste lovely when melted into an iced drink on a hot day.
Below are photos of flowers, peas, and a peaking tomatillo, all replenished and grateful for the on and off days of rain..
Strawberries from Ethan Allen