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Growing our own (so we can eat our own)

It was such a sunny day today that I couldn’t resist getting outside and planting vegetable seeds with my daughter.  

I wish I had the skill, time, inclination, space and weather to grow all the vegetables we eat ourselves, but I’ll just have to make do with growing a few of our favourites.  

I’ve still got courgette, tomato and lettuce seeds from a couple of years’ ago so we’ve started off with those to see if they germinate.  I also want to get basil, cucumber and pepper seeds to give them a go too.  I think we might be a bit late for potatoes – but I really love growing them as it’s so satisfying when you harvest them 🙂

We haven’t got a very large garden so I am planning on growing the veggies in pots rather than in the ground.  I’m hoping this might deter the slugs too!

So here is propagator number one ready to go into the cold frame.  

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I find it amazing that a tray of seeds in soil will (hopefully) turn into loads of tomato, courgette and lettuce plants!

As you can imagine, a 22 month old only has a short attention span so she soon got fed up and we played with boxes instead … can you spot her?!

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I’ll let you know how the vegetables (although I just realised that tomatoes are officially a fruit!) come along.

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Veggie Muffins – may help you see in the dark!

Well, I can’t guarantee that’s a proven fact, but I eat a lot of carrots and see well in the dark. More importantly, it’s what my Mum told me as a child and everyone knows mothers are always right.  Even more so now I am a mother myself!

Neither my husband nor daughter are keen on carrots but they love these carrot and raisin muffins.  It’s a recipe I’ve adapted over time and seems to work well every time.

1) Peel and grate 2 carrots (small/medium sized will do nicely)

2) Add to a bowl with 1 whisked egg and a handful of raisins

3) Add 2 tbsp milk and 1 tbsp oil

4) In another bowl mix 75g plain flour, 15g light brown sugar and 1tsp baking powder

5) Mix all ingredients together and bake in muffin cases for 15 minutes at 200°C

Et voila, lovely muffins!

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Adults and children seem to love them – my daughter refers to them as ‘cakes’ and they’re a great fail-safe if she doesn’t eat her dinner as I know they’re full of healthy goodness.

Make great party food of the healthier kind.

For parents who avoid giving their children sugar, you could probably leave it out and the raisins will give a fairly sweet flavour but it’s such a small amount of sugar I don’t think it’ll cause any teeth to fall out!

Alternative ingredient combinations worth trying are:

– courgette and carrot (1 of each)

– banana and raisin (1 v ripe mashed up banana)

– cheese and leek (handful of grated cheese and half a large leek) – these are particularly tasty!

Let me know if you try out the recipe and what your family thought of the muffins!?!

 

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