August update!

Well…. I picked my first PEACH from my tree!  Been eating a few blueberries and raspberries but no blackberries so far.   There are only a few strawberries but at least the plants now have a home and I look forward to more. There are bunches and bunches of grapes.   Have picked 5 or 6 eggplant and a few more cucumbers.  A billion tomatoes will ripen real soon... probably during this next heat spell.  I've had a few peppers and 2 carrots are growing (the tomatoes pushed them out..  have to find another place for them). The squash, melons and watermelons have suffered because I'm a procrastinator but there is still hope. Most of the apples are rotting on the tree (gotta figure that out) but the pear tree is amazing  I'm looking forward to rhubarb next year and will figure out a way to get to the cherries before the birds do!  Pretty darn cool, huh?

Rhubarb…

Remember this picture…  not mine…  but I’m on my way!  Not considered an URGENT project! 

 

ps…  the rhubarb is behind the fence right now and doing well!  The raised bed will be good since the dogs like to forage for critters along the fence.

Rhubarb!!!!!

Thanks Rosie

Add on….  days later…  love this picture below with the fence AND this recipe sounds awesome!! 

This recipe makes approximately 12 muffins, but if I were you, I'd make a double batch so you can tuck the extras in your freezer for snacking or a quick breakfast on the go. Thanks Mavis!

Ingredients

1 1/2 cups flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce {my favorite applesauce recipe}
1 egg
1/2 cup buttermilk {how to make buttermilk}
1 teaspoon vanilla
1 1/4 cups rhubarb, diced
1/2 cup walnuts, chopped

Ingredients for the Topping

1/3 cup brown sugar
1/4 cup walnuts, chopped
1/2 teaspoon cinnamon

Directions

Preheat oven 350 degrees.  Line muffin tins with muffin/cupcake liners.

Combine dry ingredients together in a large bowl. Stir in the wet ingredients, just until blended. Fold in the rhubarb and walnuts. Drop in to muffin cups so the muffin cups are 2/3 full. Combine topping ingredients together in a small bowl and sprinkle over muffins. Bake for 18 to 22 minutes.