Well, we haven’t harvested many vegetables thus far. But, our meager garden has made considerable progress. Although it’s getting late, there is still hope the tomatoes will ripen. We will need to construct or add more trellises so that the tomatoes don’t squish our peppers.

I did make another batch of blueberry muffins, and this time I think I have a recipe I’ll stick with. I doubled the batch, and I think I will title them Michelle’s Best Blueberry Muffins.

Michelle’s Best Blueberry Muffins
1 C Unbleached white flour
1 C Whole wheat, stoneground, flour
1/2 C brown sugar
2 t baking powder
1/2 t salt
3/4 C whole milk
1 egg
1/4 C extra virgin olive oil
1 C blueberries

Instructions

1. Preheat oven to 375 degrees
2. Grease bottom of cups of one 6-cup jumbo muffin tin
3. Combine flours, sugar, baking powder, and salt in one bowl, set aside
4. Combine milk, eggs, and oil in large mixing bowl
5. Add dry ingredients until all moistened, batter will be lumpy
6. Add blueberries
7. Spoon into muffin tin until each cup about half full
8. Bake for 25 minutes, cool 5 minutes before eating

They were quite yummy – sweet and filling.