our own giving tree

The old pear tree has been calling our names this fall…wondering, we think, why we continue to let it bend over, burdened with the weight of those big country pears. And now it’s mid October and we’ve hardly picked any, except for those we’ve given to friends for their annual canning jamborees. That old tree has become our friend. It was here long before us and will probably be here long after we’re gone – faithfully producing an abundant amount of fruit each year, so much so that the neighbors often speak fondly of it. Today, we couldn’t bear to look at those lingering, lonely pears any longer, hanging high up beyond our reach, so I went out and shook  the branches hard (being careful not to get beaned on the head in the process!). And then we sat in the kitchen and played around with this little recipe to honor our noble tree. Tomorrow morning we’re having coffee with “Doc Pope,” a professor emeritus at JSU and one of the first friends we made out here (ironically her youngest son was one of Adrian’s favorite teachers at Grady High School in Atlanta), and I’ll bring Margaret some of these breakfast treats. Then maybe we’ll stop by Patsy’s on the way home and drop a few off for her, too. And since we’re spreading delight from our “giving tree,” we thought it’d be nice to also share some with you – well, in a recipe at least. 🙂 Here’s our Friendship Pear Muffins.

muffins

Friendship Pear Muffins

What You’ll Need:

1/2 cup chopped almonds

1 cup all-purpose flour

1/2 cup wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2/3 cup packed brown sugar

2 tablespoons canola oil

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 tablespoon honey

1 small lowfat vanilla yogurt (6 oz)

1/4 cup lowfat milk

1 large egg

1 1/2 cups finely diced peeled pear

3 tablespoons turbinado sugar

To Make:

Preheat oven to 425 degrees. Put chopped almonds in food processor and grind until fine. Combine flour, baking powder, baking soda, salt and cinnamon into large bowl. Add ground almonds, stir well and set aside. Mix together brown sugar, 1 tablespoon of the turbinado sugar, canola oil, vanilla/almond extracts, honey, yogurt, milk and egg into small bowl. Add to flour mixture and fold in diced pear. (If batter is too dry, add a little more milk.) Spoon batter into paper muffin cups/muffin tin. Sprinkle tops lightly with remaining 2 tablespoons turbinado sugar.

Bake for 4-5 minutes at 425 degrees (this helps set the muffin tops), then reduce heat to 375 degrees and continue baking for 10-12 minutes, or until muffins spring back lightly to the touch. Remove muffins from tin immediately and continue cooling them on a counter or cooling rack. Enjoy – and be sure to share leftovers with friends and neighbors!

Makes 12-16 muffins

Recipe adapted from Cooking Light

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berry happy!

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We recently had a little company retreat at our place with some special friends, big and small. On the last day before everyone headed home, we traveled down the road to pick blueberries at a local farm. The whole experience was rather like a moving meditation…it was a radiant summer day, we had the farm all to ourselves, and the only other noises we could hear (over Enrique’s shrieks of delight) were the sounds of country. And each of us found ourselves wandering off from time to time to bask in the sunshine — and the moment.

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making (farm) friends

When we came to this place, our intention was to create a simple little farm where our show horses could retire and live out the rest of their days grazing on green acres — it was our precious Merlin who originally inspired that dream. But what we didn’t anticipate (well, let’s just say I didn’t anticipate; ever-practical Mike, of course, knew better) was how long it would take us to get the property ready for horses again. Restoring the barn, seeding pastures and building new fencing alone took us two years. And during that time I went searching for some farm friends — people we could go to for advice and support…neighbors, vets, a great farrier, hay and shavings suppliers, riding buddies and others. Here we are today, almost five years later, and all the puzzle pieces have come together to form a beautiful picture of country life and friendship. We met Michelle, a young horse whisperer, who’s become one of the most special people in our lives; Scott, the country doctor who used to practice equine medicine in metro Atlanta, though we had never met, and now has a thriving practice in Alabama; Danny, our farrier, who tends to all the horses’ feet, most especially Merlin’s…he made our most special horse more comfortable with his old racing injuries and prolonged his life; Randy, who despite his policy of only delivering full truckloads of shavings to local farms, made concessions and now delivers half-loads to us due to our small barn’s storage (he most likely does this because we’re Auburn alum); David and his family, who own a beautiful farm in the valley — he was one of the first friends we made and showed us simple pleasures (like how to size a rattlesnake “9 buttons and a rattle,” the meaning of “going loafing” and took us to our first Trade Day); Mike H., a farmer friend from Hokes Bluff, who owns cattle, llamas and lots of really big trucks – he helped build the riding ring and has since become our go-to guy whenever we’re faced with a job too overwhelming to handle on our own — like creating Merlin’s final resting place; Barbara, who grew up here, has traveled the world, and now lives on her “Funny Farm” down the road where she raises goats and chickens, gardens (she’s a master gardener), and keeps bees which make the most delicious honey, caused us to fall in love with Great Pyrenees after meeting her Lily, and oh, she’s a massage therapist, too; Mr. Wigley, the retired high school principal…he tends to our lawns and orchard and keeps us stocked all summer long with garden delights, most especially his perfect peaches; Allen (aka Buster), the very first person we met — he cuts and bales the hay twice a year, was attached to this land before we were, and probably knows it better than anyone…you might say we inherited him and we’re the luckier for it; neighbors Byron and Carol, who both graciously allow us to ride horses on their land; Glenda, one of the loveliest southern ladies you’ll ever meet, who at 19 married her sweetheart and together they bought 57 acres of pastureland and over decades turned it into a beautiful horse farm (she’s now been there over 40 years and still going strong); sweet little Taylor, the barrel racer…she  came into our lives just this year; so did Rebecca, an extraordinarily talented dressage rider — who reached Prix St. Georges level with her beloved Chase — and here she is practically in our own back yard.

So many friends, so many memories already. We are humbled and sometimes a bit overwhelmed by all the kindness we’ve found along the way. And every time we get here it feels like home.

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Tank

‘Tank’ (a real lady) always comes to greet us at Ms. Glenda’s farm.

 

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talented friends

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When you feel like sending an email to a friend just to say hi, send it through the Wildflowers app with some virtual flowers. It won’t smell as nice, of course, but at least your email will be prettier. Get it in the iTunes store.

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The developer is Patti Callahan Henry, an old friend from our Auburn days. You may want to also check out her new book, The Stories We Tell.  (Oh, did we fail to mention? She’s a famous author too.) So proud of ya, Patti girl. War Eagle!

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