Monthly Archives: June 2012

If you have a strong-willed sweet tooth, you may not like this muffin. However if you’d like the accolades that come from serving muffins for breakfast, without the Mom-guilt; this whole wheat, low sugar recipe is terrific.
I also like the repeating 3/4 measure; making this a breakfast that I can make from memory.

Whole Wheat Blueberry Breakfast Muffins
  • 3/4 cup whole wheat flour
  • 2 Tablespoons sugar
  • 3/4 teaspoon baking powder
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • blueberries

Preheat oven 375º
Grease a 12 count mini muffin pan.
Whisk together dry ingredients. In a separate bowl, whisk together egg and milk. Combine wet and dry ingredients, do not over mix. Drop a Tablespoon of batter into each muffin cup. Add a few berries to each muffin cup, top with more batter. Bake 10-15 minutes. As the recipe contains no oil, be careful not to over-bake. Too long in the oven will cause the muffins to be dry. Of course if this happens, all is not lost. The berries moisten the muffins nicely.


Erie Orchard

Directly from the pod is our favorite way to eat peas. I’m surprised how many of our friends feel the same…no I’m not surprised at all. This truly is the taste of Summer. Although, peaches come in a close second. Then there are those tomatoes, still warm from the sun, they taste like summer too. Fresh peas are The Taste of Summer, in June.

I asked my kids to tell me their favorite way to eat peas. They could not decide whether from the pod was no.1 or if frozen was a little better than fresh. If you have never given a kid a bowl of frozen peas as a snack- give them a try.

If tomatoes are available, I make Couscous with Peas as a stuffing for tomatoes.

Peas with Couscous

  • 1 cup couscous
  • 1 tsp olive oil
  • 1/4 cup parmesan cheese (grated, fine)
  • salt
  • 1 or 2 cups peas (fresh or frozen)

Put couscous in a heat proof bowl and completely cover with boiling water. Cover the bowl to hold in the heat. After 5 minutes, remove the cover and fluff the couscous with a fork.
Meanwhile, blanch peas 60 to 90 seconds.
Add the peas, olive oil, parmesan cheese and a pinch of salt to the couscous.
Serve cold
…or dress the tops of your stuffed tomatoes with a mixture of: seasoned bread crumbs, parmesan cheese, and olive oil, then bake or broil.

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