It’s time to move to the farm.
I can not begin to tell you how difficult it is to concentrate on anything else. I feel like a little girl waiting to visit her grandmother for that protective embrace that only someone very old can provide.
We did all the heavy lifting last year getting the vegetable garden ready. This year the fun begins… Ralph will till in the load of manure that was spread over the garden last fall, while I lovingly look on… We have very defined roles – which I adore!
My flower beds need to be cleaned up. The windows need to be polished, bird feeders filled, bedding freshened, floors washed, fridge cleaned and restocked. You can see why I am so excited to get there!
I used the last of the poppy seeds that I harvested in the fall to make these muffins.
Poppy Seed, Orange and Lemon Muffins adapted from Dorie Greenspan
preheat oven 400*F
2 tablespoons poppy seeds
2/3 cups sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 teaspoon vanilla
Zest the orange and lemon
Rub the zest into the sugar, releasing the oils from the citrus
Whisk together the flour, sugar, baking powder, baking soda and salt
In a separate bowl, combine sour cream, eggs and vanilla
Stir sour cream mixture into dry ingredients and poppy seeds until just blended.
Fill 12 paper-lined muffin tins
Bake for 20 minutes
1 tablespoon fresh orange juice
2 tablespoons fresh lemon juice
1 cup icing sugar
Divide over 12 muffins
Thanks for reading.