The other day after breakfast V says to me, ” Mama when I grow up I want to be a cook like you. I want to be tall and cook things in the oven.” Every single meal since then, I have had an eager little helper. Yes I have taught her knife safety skills and yes the knife is sharp. But I believe that knowledge is power and oh my did making this salad give her power. She felt capable like she does every time she makes a meal with me. And that is worth slowing down to teach and prepare dinner at the same time.
We love Sparkle Stories and we listen to them every single day. When I say every day I mean EVERY DAY. S has yet to tire of the stories as she can identify with characters because they are almost her age and live a similar lifestyle to ours. V loves them too and has memorized the intro lines to the Martin and Sylvia stories. If you have never heard of Sparkle Stories you can check them out for free on their podcast or they have a free download of one of the stories on their website. You will quickly come to love Sparkle Stories and you too will be listening to them EVERYDAY!
So back to this kale cupcake thing. Well one afternoon S came up to me after listening to Sparkle Stories and asked if we could make kale cupcakes like Martin and Sylvia’s daddy made in the story. I said sure, why not.
I winged it by using my favorite carrot cake recipe and simply pureeing the kale with the oil before mixing it into the flour. Now we had a good laugh at the batter as it looked like what we could only describe as pond water with goldfish in it. After the cupcakes baked they looked more like dark chocolate. I topped them with a maple sweetened cream cheese frosting. Yummy! You can eat these before dinner or for breakfast and not feel the least bit of guilt. Both girls like them very much. Though they were very filling considering all the fiber between the whole wheat flour and the kale and carrots. These might be the healthiest cupcakes ever baked.
- 1 cup of whole wheat flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 cup of sucnat
- 1 teaspoon of cinnamon
- 1/4 teaspoon of cloves
- 1/4 teaspoon of nutmeg
- pinch of salt
- 2 eggs
- 2/3 cup of coconut oil
- 3 large kale leaves washed and stem removed
- 1 large carrot shredded
Preheat your oven to 325 degrees. In a large bowl whisk together all the dry ingredients. Then in a food processor puree the kale and the coconut oil together. Add in the eggs and give a few quick pulses to mix the eggs and the oil. Mix the oil/egg mixture into the dry ingredients and mix with a wooden spoon until there are no clumps of flour left. Finally stir in the carrots. Scoop batter into a muffin tin lined with cupcake papers. Bake at 325 for 30 minutes. Allow to cool. Frost with maple sweetened cream cheese.
- 8 oz organic cream cheese
- 1/4 cup of organic butter
- 1/4 cup of real maple syrup
In a stand mixer mix all of the ingredients together on high until whipped.
It will work the same way as the mama postcard swap, only you’ll need to enter your child’s name for another child to send them a postcard. You may enter for more than one child, of course. If you have two kids and you want each of them to receive a postcard you will need to enter each child separately (so fill out the form for each child). Each child will in turn need to send out a postcard.
The swap will be open for one week. I will close it on Sunday the 26th. Emails will be sent out short after that with your postcard buddy’s address. You will need to send the postcard within two weeks of receiving your swap buddy. And as always I will delete all addresses after two weeks for privacy. Let’s get swapping!
After three failed attempts we finally made it to our favorite local organic orchard yesterday. We were there with one goal in mind, peaches. We were thrilled to see all the trees filled with peaches and we picked and picked and picked. Despite the ants biting our ankles, the huge beetles and the bees, we walked away with almost 40 pounds of peaches.
I love that the girls now look forward to going to these places. They have enough of a memory to be excited when I tell them it’s finally season for a certain fruit or veggie. We try our best to eat our produce only in season and because of that we’ve waited such a long time for peaches. So we’ll enjoy them as much as we can or until we get sick of them and move on to apple season.
My plan for preserving these peaches:
- peach lavender butter
- dried peach chunks
- frozen peach slices
- peach leathers
Any peach recipes you want to share?
In my garden this week: monsoon season! Rain, rain, and more rain. As you can see in the pictures above we get a lot of water in a very short time. Yesterday morning within 15 minutes we had 3 inches of rain pour off our roof. We have gutters, but not very effective ones. We have a complete water harvesting overhaul listed in the plans for next spring. That means replacing the existing gutters and putting in a cistern to hold the water. Something we’ll have the pros come do for us. For now I am taking notes on where the water pools and how best to dig holes to channel runoff.
I’ve been reading up on permaculture and water harvesting in an effort to get a more sustainable backyard plan going. I figure if we are going to live in the desert better do it responsibly.
As for the food in my garden it’s mostly basil and tomatoes. I recently planted a lot of sunflowers and native corn beans and squash and they all were sprouting and then one morning I walked out to find the dog had eaten them all. Needless to say Lily is not allowed outside unsupervised anymore. I replanted of course and so with all the rain we shall see what comes up.
Just a quick reminder if you haven’t already and want to sign up to receive a postcard from someone please checkout the Summer Postcard Exchange!
*The swap is now closed. *
It’s that time of year again! The Summer Postcard Exchange. Last year I held the exchange while vacationing in Italy with my in-laws; the year before I held it before going to San Diego. This year I thought it would be fun to hold it just before I go off to the magnificent (or so I’ve read) state of Maine for the wedding of my oldest and dearest friend. I love snail mail, and I am betting you do too. So join me in sending out a little love this summer.
The exchange works like this:
- Sign up using the form below, leaving me with your full name, email, and a mailing address.
- I will assign you a person to send a postcard to (usually whoever signs up after you) and will e-mail you with their mailing address.
- After I email you the address I will only keep everyone’s mailing addresses for two weeks (in case anyone loses the email). After two weeks I will delete all the addresses for privacy.
- Please send out your postcard within three weeks of receiving the person’s address.
- When you receive your postcard, feel free leave a note here or on the Olive and Owl FB page and let us know you got it, and where it came from
I will close the sign up Sunday July 19th. I’m looking forward to a happy mail day!
I love going to the farmer’s market, it’s my Sunday morning ritual. I make pancakes and then drag the family out to the market at 8 am to beat the heat. This morning there was lots of yummy treats. We bought the following:
- Armenian cucumber
- handmade tortillas
Happy Sunday everyone!
We’ve finally settled in enough that I can get back to baking bread. I love making our family’s sourdough bread, it’s so gentle on my digestive tract and the girls can’t get enough of it. Just before we moved I decided to up my game a little bit and learn more about the chemistry of really good bread and learn about water to flour ratios. I checked out a bunch of books from our library and read and read and read.
Today I made a quick bread. Well, it took all day to make the bread, but it wasn’t an overnight kind of thing. I have yet to taste the bread as it came out of the oven after dinner and I wasn’t about to cut into before it was cooled. I am in the school of thought that you should wait until your bread is cool to cut into it. I’ll put a picture up on Instagram and let you all know how it turned out!
I’ve got the blues. Not the sad kind but the happy kind that comes in a paint can! It would seem I can’t get enough of blue lately and no one around here will stop or discourage me so blue it is! This blue echos our big vast open desert sky and I can’t get enough of it.
Do you have a color that you love around your house?
Our weekend was filled with being outside. Our first art session outside: them on paper and I painting the workshop windows and doors. Organizing, painting, planning, and drawing out garden lines in the sand. It was also a holiday and for the occasion I made honey marshmallows.
I am so darn busy these days setting down roots in our house. Everyday I wake up with renewed excitement about chores and projects and every evening I go to bed feeling like I’ve really done something productive.
Oh yes we got rain and lots of it!! Yippie for monsoon season.
How was your weekend?