Tuesday, May 15, 2012

Georgia Gardening Update 2 and 5 weeks

The title might be a little confusing - but allow me to explain a little.

When we started this little gardening endeavor, we had cleared out a small area in a flower bed and decided a few tomato plants would look nice there.  Three tomato plants, a japanese eggplant, a zucchini and a cantaloupe later....we knew we were ready to build the garden chronicled in a previous post.  So these plants are about 3 weeks ahead of the big garden and we anxiously await the, um....fruits of our labor.

Here's our first big whopper tomato haha!  This is the Amelia hybrid regular ol' red tomato.  Several other Lemon Boy tomatoes are growing also, but are sadly more difficult to photograph, since they are hidden behind the zucchini.  Coming in a close third is the German Queen heirloom with no discernible set fruit yet.  

Here's our first baby eggplant - Ichiban Egg eggplant, to be precise.  Can't tell you how excited I am!

Here are the "baby" peas, which in two weeks have grown to over 6" tall.  I can only attribute the copious amounts of rainfall over the past 2-3 weeks to their magnificent height!

Making their way into the garden today are spicy globe basil, onion chives, and curly leaf parsley, since I was craving some more herbs.

Check back soon for more pictures!

Saturday, May 12, 2012

Light and Fluffy Peach Muffins

I adapted this recipe from Bobby Flay's recipe.  I absolutely can see substituting the peach for raspberry, blueberry, strawberry or other fruits depending on the season.  While it is not yet peach season, I try to make new recipes "as is" the first time out of the gate.  Then I can figure out where I want to go from there, what tweaks I'd like to make and how to make it better.  Canned peaches actually worked beautifully in this batch of light-as-air muffins.  I did also make them mini-muffins rather than regular sized muffins.  This makes for easier portion control, if that's a concern :)
The original recipe called for a crumb topping which might have made these tastier, but was completely unnecessary for the fabulous muffins that resulted.  If I were to make them with the crumb topping, I'd likely choose rolled oats instead of the bran cereal since that's what we like for crumb topping.


The wet team:

12 ounces thick Greek peach yogurt (conveniently this is two containers of the yogurt you might already eat :))
1 cup diced peaches (or one 8 oz can peaches)
1/3 cup light brown sugar (or 2 Tbsp + 2 tsp Splenda brown sugar blend)
1/3 cup white sugar (or 2 Tbsp + 2 tsp Splenda sugar blend for baking)
1/2 cup neutral oil like canola
1/2 tsp vanilla
1 egg

The dry team:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda


Preheat the oven to 425 degrees F.

Grease muffin pans (makes 12 regular size muffins or 36+ mini muffins).

In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, white sugar, canola oil, vanilla and egg.  Mix until combined.

In a separate bowl, whisk together the flour, baking powder and baking soda.

Slowly add the dry ingredients to the wet (so you don't wind up looking like Casper!) and mix slowly until just combined.  Any more than that, and you'll have tough muffins.

Fill the muffin cups with batter about 3/4 full.

Bake until a toothpick inserted int he middle comes out clean - about 10 minutes for mini-muffins and 15 minutes for regular sized.

Cool on a cooling rack so they don't get soggy!