Weekly Check In - St. Patty's Day

It has been one week since I planted my seeds and most of them are now seedlings.  The peppers are the only ones that haven't sprouted yet.  I only have a heating mat under half of them so I've been rotating them as they sprout.  The peppers haven't been on the heat mat that long yet.  Since they are heat lovers I should have had them on the heat mat first. 

Last year on St. Patty's Day it was 80 degrees and Spring had come early to Minnesota.  Today it is in the 30s, we have lots of snow and are expecting more snow tonight.  March is so unpredictable here.

I am trying to use up the last of last year's veggies.  I have beef stew in the slow cooker for tonight because it is the only way I can get my family to eat parsnips and they are starting to grow a lot of tiny little roots and are looking quite hairy.  I like parsnips but I don't like them enough to eat them all up myself.  I can get the husband to eat them roasted with other root veggies but the kid will pick them out.  Everyone eats them mixed in with beef stew though - of course that is because kiddo doesn't know they are in there.

I also cooked up a few squashes and made some puree that I turned into delightful mini bundt cakes that are disappearing fast.  Kiddo saw me cooking up the squashes (which he thought were pumpkins) and reminded me that he doesn't like pumpkin.  I reminded him that he does when they are made into muffins. 

Mini Squash and Pineapple Bundt Cakes

1 1/2 cups flour (I used Bob's Red Mill gluten free flour - but you can use any flour)
1/2 teaspoon salt
1 cup sugar
1 tsp baking soda
1 cup squash puree
1/2 cup coconut oil (or any shortening or butter or margarine)
2 eggs, beaten
1 small can crushed pineapple, drained
1/4 cup water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves

Heat oven to 350.  Sift together the flour, salt, sugar and baking soda.  In a separate bowl, combine the remaining ingredients.  Pour into bowl with dry ingredients and mix until just combined.  Pour into greased mini bundt pans (or muffin cups).  Bake 20 minutes or until they test done with a toothpick.  Remove from pan.  Cool. 

Icing is optional.  I used a cream cheese icing (made with Tofutti brand fake cream cheese since we are dairy free). 

Enjoy!

Please leave a comment and let me know how your garden it growing.

Pumpkin Bars

I made these from pumpkins that I grew. Due to dietary restrictions in our family, all of my recipes are gluten and dairy (casein) free - but you can make these using regular flour and butter.

GFCF Pumpkin Bars

2 cups GFCF Flour (I used Bob’s Red Mill GFCF mix)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
4 beaten eggs
2 cups pureed pumpkin (I used fresh – you can substitute 1-16 oz can)
1 ½ cups sugar
1 cup cooking oil (I used canola)

Heat oven to 350 degrees.
Stir flour, baking powder, cinnamon and baking soda. Set aside.
Combine eggs, pumpkin, sugar and oil; beat until well combined.
Add dry ingredients and beat until well combined.
Pour batter into ungreased pan 9” x 13” or if you want thinner bars use a 10” by 15” pan.
Bake in oven for 45 to 50 minutes or until toothpick inserted in the center comes out. clean. If you use a bigger pan – cook for less time.
Cool and frost.

Frosting:
½ stick GFCF margarine
2 cups powdered sugar
1 tablespoons vanilla flavored Silk brand soymilk.
Beat all ingredients until fluffy – if too stiff, add more milk. If too runny, add more sugar.

To prepare fresh pumpkin - all I do is cut the pumpkin in half and scoop out the seeds (which I roast) Put pumpkin cut side down in an oven proof pan with a little water in the bottom. Cook in a 350 degree oven for about 1 1/2 hours or until tender. Scoop out the flesh and puree in a blender or food mill. Extra pumpkin can be frozen.

Peppers and Pumpkins

With snow predicted for tomorrow (Wednesday) in Minnesota, I thought I'd better get some more of my garden picked. Here is last night's harvest of peppers and pumpkins. I guess tonight I'd better pick all the green tomatoes or they'll be gone.

Pumpkin

Kind of a fuzzy picture - but the pumpkins are turning orange - we will have pumpkins for bread and pie!

Pumpkin

This is my largest pumpkin. It is getting bigger - I hope it still has time to turn orange before the frost.

Pumpkins

My pumpkins are still small and green - I'm not sure, but I think they should be bigger - the heat seems to have delayed a lot of things this year.

This is my area "behind the fence" in the back of my house off the alley and next to the garage. Those are potatoes you see coming up and I have pumpkins planted on top that can vine down over the potatoes.

One tray of plants in the basement. Cauliflower is on the left. Pumpkin and Zucchinni are the large plants on the right. There are some flowers getting dwarfed out on the far right.