I have always supported the idea of eating local or seasonal foods. However, I have yet to actually stop myself from buying the produce I want year round at the grocer. Especially in the winter time when seasonal means winter squash and cabbage and all you want is an apple. So in an effort to change my ways, I have dedicated myself to putting my ideals into action and become a seasonal eater. Therefore I am only buying foods that grow within the southeast. By doing so I am willingly giving up pineapple and kiwi and bananas and several other amazing tropical fruits. This might be a bad idea now that I think about it... Either way it is my attempt to help promote sustainable farming and support NC agriculture. As a bonus I have also begun to grow some basic ingredients on my porch. Currently i have several herbs, 2 varieties of tomatoes, green/red peppers and cucumbers.
Due to my involvement with my thesis project all summer (which is not worth the time to keep you posted on because it is amazingly boring,) I have decided to contribute recipes from my seasonal effort. First up: mulberry muffins.
PS: I have a mulberry tree in my backyard. A nice snack if you can battle the birds for the ripe ones.
Ingredients:
1 1/2 c flour
1/2 c white sugar
1 t baking powder
1/2 t baking soda
pinch of salt
1/2 c fat free sour cream
1/4 cup milk
2 t applesauce
1 egg
1/2t almond extract
1/2 c mulberries
I used soy milk and more mulberries and added cinnamon so don't feel restricted by ingredients
Directions:
1. Preheat over to 400 degrees F. Grease/line muffin
pan.
2. Combine all ingredients. Spoon in mulberries
3. Bake for 25-30 min
I would suggest baking them for less time if you are using a 12 muffin sheet. 22-25 min
Deliciouis Breakfast Morning!
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