Cover Cropping Beds

Autumn is here, we took the dead corn stalks out of the 4x8 bed and brought all of the Red Beans in to dry. During the autumn and winter, we are trying something different this year. We planted oats in the 4x8 bed that will grow quickly, prevent weeds and provide more bulk matter for the bed.

In only a week, the oats are sprouting along with some straggler beans that fell into the bed. Beans will grow as much as possible and be cut down to replace nitrogen in the soil and also add some bulk to the bed to break down over the winter.

After the leaves fall and we layer the back garden with leaves, we'll also seed some oats and buckwheat for next year.  Buckwheat has been a great success in helping to bring insects into the garden when other plants aren't flowering. 

We have had above average temps the past couple of weeks and the plants kept growing. I'm hoping to have a couple of smallish pumpkins to use for seeds for next year and we are still eating the peas and carrots, tomatoes and eggplants are growing.

Late sugar pumpkins running up the Juniper Bush

Carrots!

After the potatoes were done - we planted peas

Finally some tomatoes!

Little Eggplants growing

Buckwheat Coconut Cupcakes (Gluten/Lactose Free)

I searched most of this week on-line for recipes that were gluten, lactose, nut free.  I found recipes with no wheat, but included nut flowers. Recipes with no nuts or wheat, but were made with butter and milk.

So this recipe was an experiment for me - I combined the general measurements of a few different recipes and changed things up to make a buckwheat coconut cupcake. The flavor is a little nuttier than regular flour because of the buckwheat, and I think they came out great!

Ingredients:
3 cups flour (I used buckwheat)
2 cups sugar
1 Tablespoon Baking Powder (aluminum free)
1/3 cup olive oil
13 oz. Coconut Milk
1 teaspoon vanilla
2 eggs

Very simple instructions:
Mix all ingredients in a bowl until blended.
Line 24 muffins tins and fill to 3/4 full.
Bake at 375 degrees F for 25 mins.

I tasted the batter - it tasted like other cake batters.

The batter did seem a little thinner to me, but baked into a nice firm cupcake.

I mixed Confectioner's sugar and 2 Tablespoons of Coconut milk into a glaze. Then I toasted some sweetened coconut in the over for about 10 mins. in a roasting pan.  Check and stir - the edges toasted really fast. I mixed the cooled coconut into the glaze and used as a frosting.

The verdict after tasting with the frosting, is that the flavor is more like a muffin, and although delicious with frosting, will be just as good plain for breakfasts with fruit.

Also- because it made 24, I will be putting some in the freezer to see how they keep long term.

All in all - I'm happy to find something to be a dessert for us!