- For types of garden to build and how to start:http://www.clemson.edu/extension/hgic/plants/vegetables/gardening/
- USDA People’s Garden: http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=peoples_gardening_resources.html
- USDA Tips for Organic Gardening: http://blogs.usda.gov/2015/03/17/tips-for-starting-an-organic-garden/
One of the best parts of growing your own food is eating it! And if you find yourself with an abundance of a specific fruit or vegetable during picking season, don’t forget to freeze it or dry it to save it for the winter. Add your home grown produce to your daily menu in a variety of creative ways. The zucchini muffin recipe below is a perfect example of how to use up some of your summer harvest. These muffins freeze well so that you may bake them and have a lunchbox or snack item stash for when you need it. The secret to turning zucchini into a muffin is adding almond butter, of course! zucchini is mild tasting veggie, so when paired with Once Again Lightly Toasted Unsweetened and Salt Free Creamy Almond Butter, it absorbs its flavors and highlights its best qualities. Not to mention, they make a powerful nutrient combo— the zucchini offers vitamin C, A and fiber, while the almond butter brings on the protein, iron and omegas.
You may follow the same recipe below using summer squash, as well! If you just can’t wait for your produce to be ready for picking, this recipe is worth a try with some local market ingredients!
- ¼ cup Once Again Killer Bee Honey
- ¼ cup Once Again Creamy Almond Butter
- 1/3 cup whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 1 egg
- ½ cup milk
- ¼ cup coconut oil
- 1 tsp. vanilla
- 1 ½ cup grated zucchini
- 1/3 cup rolled oats
- In a large bowl, combine the flour, baking powder and soda, salt, cinnamon and oats.
- In a separate bowl combine eggs, milk, coconut oil (liquid at room temperature), almond butter and honey.
- Once well mixed, combine both mixtures until blended but don’t over mix it. Use mini muffins pan or a regular-sized one.
- Bake at 375 degrees oven for 15-20 minutes, depending upon which pan you use.
- Store in an airtight container for up to 4 days, or freeze to keep for up to 3 weeks.
Post from Once Again Nut Butter Blog, sponsored by Once Again Nut Butter.