ABOVE: Mossy Swing In My Backyard Garden.
We are breaking records in Central Illinois for heat, heat, heat. Not a “summer person” by nature, this one is pushing my tolerance levels. It accomplishes nothing to complain, so I am trying to embrace the season in good humor. I go out after dusk to water, weed and harvest. A bit of time in the porch swing or garden swing above is even pleasant after the sun begins to go down. The garden is tranquil in low light.
The zucchini, green beans, rhubarb and strawberries [ever-bearing] are still producing, as long as I keep them moist. I am grateful for a small electric pump hooked up to an old farm cistern to do the watering job. If the public water system were my only option, the cost would be prohibitive. So, as long as there is water in the cistern, I have much to be grateful for. Meanwhile, back at the ranch, below is a recipe for zucchini muffins that is very good, and a bit on the healthy side with walnuts, raisins and coconut oil.
When life gives you heat and drought, make muffins! And stay in the air conditioning…
COCONUT OIL ZUCCHINI MUFFINS
Beat together 2 cups sugar,1 cup virgin coconut oil, 4 large eggs and 1 teaspoon vanilla.
Sift together 3 cups unbleached flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt and 1 teaspoon cinnamon. Add to batter and mix until well-blended.
Stir in 2 cups grated zucchini, 1 cup chopped walnuts, and 1/2 to 1 cup raisins. Fill paper-lined muffin pans 3/4 full of batter. Bake in 375 degree oven for 18 to 20 minutes or until muffins are lightly brown. Cool on racks. MAKES: 24 to 30 muffins.
These freeze very well. The batter can also be refrigerated after preparing in order to bake them in batches.