Here I am, back again sharing why I’ve been so busy in my kitchen lately. All the produce that the garden is generating at an alarming rate has to be turned into something nutritious, flavorful and freezable (Is that a word)? So today I will be presenting these yummy gluten-free muffins. I’ve used swiss chard here, in addition to the green tops of the beets that I had saved in the refrigerator. The vivid and striking colors, texture and taste were just amazing! Being gluten-free, you know the lack of carbs should definitely be an asset on the waistline, so don’t hesitate to reach out for seconds. Eat these muffins for breakfast, lunch or dinner with a side salad or just a snack.
You might think of the title as literally vegging out, but quite the contrary folks, these six raised vegetable beds demand a lot of work, love, time and commitment. These cold frame beds are located in Goodstay Gardens, a place where I volunteer once a week, and if you are a regular reader on my blog, you will remember the post where I wrote about these gardens a couple weeks ago. Click on the green if you missed it.