Blueberry Pancakes

Howdy-

Lilly here…..remember me? I am the one who said I have a goal of blogging once a week….urrrr…was it once a month? I had high expectations of sharing our (including Richard and Mabel)  2012 garden season with you so we could share our hopes, dreams, successes and challenges. Well…..where does the time go? I’ll tell you where. We have been planting, watering, harvesting, cooking, planting some more, planning, photographing, working……geez louise! Where in the world did I think I was going to find time to sit and write a blog once a week when it is gardening season. Whew. Now it’s a sunny day and I really want to at least go for a bike ride, make those delicious blueberry pancakes with toasted pecans, transplant my baby curly kales into bigger pots, plant more lettuce and radishes since I harvested most of the “Easter Egg Radishes” last night for our Cinco de Mayo dinner. Yes! We had enough cilantro for adding to my kick ass (is that crass?) hot sauce and the radishes too. No doubt,  the garden season is in full swing and the fresh lettuces are so sweet and succulent it makes me want to cry… out in joy of course. So, I apologize for not staying on course but I bet you have done just fine on your own.

“Easter Egg Radishes”

What’s happening in the garden? We are just starting to pick the lettuces we planted indoors in late February and transplanted outside in early April. We have been picking radishes for about two weeks, eating the end of the collards, kale and mustards we planted last year. New starts of collards and kale have taken root and are growing well. The broccoli and cabbage starts we planted about three weeks ago are growing strong and are under a lightweight cloche to keep those darn white cabbage moths from laying eggs on the leaves. We have learned to be diligent in searching for those  tiny light yellow eggs that turn into the most voracious beasts you have ever met. Really, even under protection the little caterpillars can wreak havoc on your hopes of yummy cruciferous veges. No big deal…it is an excellent exercise in patience to look for those miniscule eggs. In the meantime you can throw your troubles out the window and breathe the fresh air and listen to the tweety birds sing their happy songs as you hunt all over the leaves for those eggs. Usually you will find a few and sometimes even more on top underneath and even on the very edge next to the stem. EEKS!

“Hunting for White Cabbage Moth Eggs”

I thinned the turnips yesterday and added the cute little things to the chicken soup I had in the works on the stove top. The sugar snap and snow peas are about 5 inches tall and growing strong. We also have bright lights swiss chard, spinach, arugula, onions, garlic, shallots, 3 kinds of potatoes, beets, carrots, rhubarb, artichokes, strawberries, blueberries…..oh….and a cover crop of fava beans and rye.

Richard’s Beautiful Anaheim Peppers

Still inside we have some mighty good -looking  anaheims and jalapenos still on their  hot mats and under grow lights. I have some happy basil starts, some mystery flowers and a couple of marigolds sitting in a sunny window right beside me.

SO much to do……so little time. One little trick I use sometimes to de-stress is when I hear myself saying something like I just said I reverse it all with one little sentence; “I have all the time I need, to do what I need to do, and I will be in each moment  with my full attention and passion”. After all,  this very moment is all we have for now,  isn’t it? Later today, after we eat our blueberry pancakes I am going to be in the moment with the garden. I can hardly wait.

PS: Tomatoes will be going in the ground in the next few weeks and even though I am an optimist they will be under plastic just in case we have more  cold  weather.

Until next time, hugs and kisses,

Lilly

___________________________________________________________________________________________

Blueberry Pancakes

1/2 cup whole wheat or spelt flour

1/2 cup of unbleached white flour

2 teaspoons baking powder

dash of salt

1 teaspoon of cinnamon

1/3 cup chopped toasted pecans

1/2 cup of blueberries

1 cup of milk

1 egg

2 tablespoons of oil

2 tablespoons of brown sugar

In a medium-sized mixing bowl, mix dry ingredients together

In another bowl; whip egg, stir in milk, oil and sugar

Combine wet and dry ingredients

Stir in blueberries and chopped pecans

Let sit about 10 minutes or more

Stir again

Cook on 350 degree griddle until first side is toasty brown, then flip and finish the other side

Add butter and maple syrup to taste  YUMMY!!!!!!!

Isn’t it wonderful that maple syrup comes from trees?

Check out:  Maple syrup – Wikipedia, the free encyclopedia

Grade B maple syrup is darker, has a stronger maple flavor and is more nutritious than Grade A, go figure!