Regular readers of Linda’s Book Bag will know that alongside books and reading, one of my hobbies is gardening. As well as a tiny garden, I have an allotment and am the group leader for a U3A gardening group. Consequently, when Lillian Brummet got in touch about her latest book written with her husband Dave – From One Small Garden – I knew I had to feature it here. I’m delighted to share more information and a recipe from the book with you today.
Published on 18th January 2021, From One Small Garden is available for purchase from your local Amazon site.
From One Small Garden
This collection of recipes is the ultimate guide to utilizing fresh fruits and vegetables from backyard gardens to farmer’s markets – the freshest, purest source of food we can draw from. Loaded with lots of interesting tid-bits of historical and nutritional information, this book is more than just a recipe book – it is a way of treating yourself to the healthy, delicious rewards of one small garden.
Eating healthy is not always the easiest with the temptation of fast, easy food all around us. Sourcing your food from either your own backyard garden or a farmer’s market is the best, freshest way to ensure your food is full of nutrients and flavour. The next step of turning it into something inviting and appetizing is offered on every page of “From One Small Garden” – a collection of over 300 recipes developed over a span of 30 years of research and development. This book brings it all to the table in a pleasantly delicious way.
Award-winning authors Dave and Lillian Brummet began experimenting with recipes and compiling them into this book in the early ’90’s while living in the Okanagan valley in British Columbia, Canada. Over the next 3 decades the manuscript traveled with them to the Boundary region where they resided for 12 years, and then on to their permanent home in Creston. All through these travels, the Brummets re-tested the recipes, perfecting them for this collection.
The couple experimented with a vegetarian diet for a few years, went vegan for a short time, and finally settled down to a more balanced diet that included some animal protein with a huge array of fruits, grains, vegetables, wholesome breads and healthy desserts.
It also has some natural concoctions for your pets, home and garden made from common ingredients in a well-stocked kitchen. You’ll find ways to save water, tips for reducing energy costs, and frugal ways to extend your budget by reducing food waste. Learn how to make your own chicken coating, or taco seasoning, air fresheners and cleaning supplies – without the use of harsh chemicals. Reduce your exposure to carcinogenic chemicals and fragrances, save a bunch of money, and cut down on packaging and plastic bottles.
A Recipe from From One Small Garden
STRAWBERRY WHEAT GERM MUFFINS
Perfect timing for this recipe with strawberries in peak season between June – July, however frozen strawberries can also be used… just chop, thaw and drain before using. This will yield between 18-22 muffins depending on how large your muffin tins are. I prefer to use muffin cup liners that are compostable, which will help reduce the amount of waste heading to the landfill. Feel free to experiment, I have used reconstituted powder milk, rice milk and almond milk for this recipe with great results. White chocolate chips work well with this combination, however I personally prefer dark, flavonoid-rich chocolate.
1 c. brown sugar
2 c. milk
1 Tbsp. apple cider vinegar
1/2 c. oil
1 tsp. pure vanilla
1 c. bran
1 c. wheat germ
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
2 c. white flour
1 1/2 c. chopped strawberries
1 c. chocolate chips (optional)
Beat eggs briefly then add sugar and beat for 3 minutes. Add remaining liquid ingredients and then use a wooden spoon to stir in the germ and bran. Allow to rest for 10 minutes while you tidy the kitchen and prep the next step. In a separate bowl, combine all the dry ingredients together, and when the timer goes off – combine all the ingredients together, including the strawberries and chips.
Preheat oven to 400˚. Place 22 paper liners in 2 muffin tins and spoon out the batter evenly. Bake for 20-25 minutes or until an inserted knife comes out clean, and the top has a light golden colour. Cool completely before serving.
Doesn’t that sound easy to do and don’t those muffins look tasty?
About Lillian and Dave Brummet
Lillian and her husband Dave are the team behind Brummet Media Group, high-fiving cheerfully as they pass each other on the way from checking off one item or other from their long to-do list. After moving to their dream location (in the Kootenay Region of BC, Canada), they have been methodically converting the abused lot over to the little park it has become – and in doing so have gained certification with bee, pollinator and wildlife organizations. Their home, too, has become energy efficient via the many upgrades they have done. Their business includes Dave’s music studio and percussion accessory products and graphic design work as well as numerous award-winning non-fiction books and popular blogs.