Archive for October 2011
I was raised by parents who endured the depression. Both grew up on farms. They learned to “make do” and to find a use for everything. Reuse, recycle, reduce, repair, restore, and how to be a good steward of land and possessions was a way of life, not a “movement.” For most of my life I have lived by these principles too.
I do admit to a few extravagant years….but considering the economy and this season of our life, I’m more and more inclined to resurrect my “back to basics,” and “frugal is fun,” thinking.
I’ve been juicing for awhile. We love the freshness, the healthy ingredients and the unexpected pleasure of varied combinations of fruits and vegetables. ( And although it’s not fancy, this Jack LaLanne juicer is great! http://www.powerjuicer.com/ )
But….it’s always difficult for me to throw away the pulp.
We don’t have chickens anymore. We aren’t growing an urban garden. Although, we probably should. I don’t have a compost pile.
A couple of friends and I have tossed around a few ideas on how to use the leftover pulp…muffins, breads, filling for tarts, layering for cookie bars.
This morning I juiced apples, oranges, one lemon, a cucumber, and a few carrots. Delicious and refreshing. Invigorated by the wafting aroma, I resisted no longer and gathered everything to stir up a batch of muffins.
My new favorite recipe, Buttermilk Pumpkin Muffins, ( http://tea4kate.com/2011/10/06/mini-buttermilk-pumpkin-muffins-a-fall-tea-party-favorite/ ) adapts easily, substituting the pulp for the pumpkin.
It worked! These “pulp” muffins are full of flavor, hearty and perfect with tea!
And I feel a little better being able to use some of those fresh ingredients.
Now, I wonder what to do with the pulp from our afternoon broccoli, beet, carrot and cucumber juice? Bread? Stock for a soup or sauce? Hmmmm…..
Happy juicing, happy infusions!
Planning a fall tea party? A Book Club gathering? Or maybe you want to be ready when a friend drops by to share a cup of tea. These delicious mini muffins are full of healthy ingredients…. pumpkin, raisins and pecans. I found this recipe in my wonderful “old” Bishop’s Pumpkin Farm Cookbook (http://www.bishopspumpkinfarm.com/index.htm).
Happy Infusions and enjoy!
Mini Buttermilk Pumpkin Muffins
- 1/2 c oil
- 1 c sugar
- 2 large eggs
- 1 c pumpkin, mashed
- 1/3-1/2 c buttermilk
- 2 cs flour
- 1 t soda
- 1 t cinnamon
- 1/2 t allspice
- 1/2 c raisins, pecans or walnuts
Beat together oil and sugar. Add eggs and pumpkin: mix well. Stir in buttermilk. Combine dry ingredients and mix into batter, just until all flour is moistened. Stir in raisins and nuts. Bake at 350 degrees for 20 minutes. Makes 16-18 regular sized muffins.