There are blackberries growing on the edge of the apple orchard by the street. This morning after feeding the chickens I wandered over to see what I could find (in my pajamas—luckily they mornings are so cool here I can throw on my long winter coat and look not exactly normal but okay).
I had brought a bowl because I had plans: I was going to invent a muffin recipe. First I needed some blackberries.
There were so many! Ripe blackberries are like secrets—they need to be handled carefully, but I was hungry and rushed a few off the vine. Smoosh. It’s so satisfying when you pick a blackberry that has that perfect swell—pillows of contained juice not yet ripe to the point of mush. I got plenty of those. And some mushy ones.
Anyway. I walked over the the orchard and picked a small, red Gravenstein and carried it like a baseball back to the kitchen. I was going to see what happened when I cooked without a recipe. I washed the berries and the apple, chopped up the platter skin and all, and put it all into a bowl.
I had some flax seeds in the frig, so I threw some of those in along with two eggs (thanks, chickens!), some melted butter, a container of almond milk yogurt that was aging out (I figured what the heck—I eat yogurt with muffins—let’s see what happens when I put it in them!) some cassava flour (don’t ask—I buy groceries and then forget why), some allspice, some cinnamon, baking soda, and a bunch of walnuts.
I stirred it all up and then ate a big spoonful because raw eggs don’t scare me when I am faced with a bowl of batter. I thought it was delicious! I ate more! And then I put the remaining batter in a muffin tin (I only cooked six because I like muffins as big as my head), and 22 minutes later in a 350 degree oven, I had breakfast!
I can’t tell if I am like a mom to these muffins and only I would think they are good, but that’s okay by me because I will eat them all in the next day or so anyway.
Farm life is wonderful. It gives you a big appetite AND the ingredients to make big meals. Tomorrow I’m going to pick a tomato I have had my eye on for over a week. I think it’s ready. Who knows what will happen next!
I wonder what YOU will make when YOU come here.
I read a recipe for Stevia syrup when you soak Stevia leaves in vodka for 48 hours and then simmer it for 20 minutes to burn off the alcohol. You could make that! The Stevia is turning into what looks like a small bush. It WANTS to be cooked and make into something that sweetens your days.
Keep me posted. Did I mention that the kiwis are close to ripe? And the pears? And the peaches? The acorn squash has a way to go, but they are slowly getting bigger.
There is so much to do! So much to eat!
Yum.