Hmm sorry! We aren't exactly sure what you are looking for.

Try the homepage or use the search at the top of the page.

We’ve had our first frost here at the farm (actually quite a few at this point!) which means that the root veggies are extra sweet. A hard frost turns starches into sugars which is why fall root veggies are typically sweeter than their summer selves. Because it’s finally frosty in the mornings around here we aren’t getting out into the fields until quite a bit later in the morning. That’s not necessary a bad thing as it gives us a good excuse to drink an extra cup of coffee and spend the morning baking a simple breakfast as a family.

These muffins are a new favorite as they highlight sweet fall carrots, nutty buckwheat flour and are sweetened with dates. I love making these muffins with my little girl because she gets to experience the joy of measuring flour and cracking eggs (yes it’s a bit messier when she helps but it’s always worth it!) Of course it’s extra fun to lick the wooden spoon too!

Pepper enjoys her muffin sliced in half and drizzled with nut butter and I prefer toasting mine and slathering on some good quality butter and a touch of sea salt. Both ways are delicious! Just don’t forget to enjoy your muffin with a cup of coffee or a glass of milk!

I hope you and your family love these simple muffins as much as we do. Cheers to the fall harvest.