Wordless Wednesday

The Maple Hill Hop 80

Welcome to 

The Maple Hill Hop.

This is a hop for folks who love the outdoors.

Feel free to post about anything that's going on

OUTSIDE

in your neck of the woods,
no matter the season.

(Please share only outdoor posts.)

*Grab the button to link back to Maple Hill 101.*

We thought we'd give an update 
on what's going on at The Hill.
This is the 7,000 square-foot container garden
of our dear friends, Faye & Lynn.
They have been mentoring me for the past two years,
so that I can be a farmer when I grow up.
You can read about our antics journey 
in our "Farm School" posts just under the header.

The kale has bounded up out of its pots.
This is the dinosaur variety,
but it resembles palm trees at this height.
The turkey poop used for fertilizer is to blame.
Who's complaining?

Scallions are comin' along.
We plan to keep planting these successively for a little while longer.

The shade cloth is used to try to protect crops from too much sun and heat.

They are awash in eggplant.
Gee, what a pity.

They've also got a few varieties of peppers, okra, New Zealand spinach, 
several types of lettuce, black-eyed peas, broccoli, radishes,
and a good selection of herbs growing.
Everything is rolling right along on The Hill.

Back at our place,
we've been enjoying the blooms of the lovely
gloriosa lillies.
These were gifted to us by Faye & Lynn a while back.
I had planted these when this was an ornamental bed,
and now that it's been transformed to a veggie bed,
they make a gorgeous decorative element.

I guess their name speaks for itself.
Amazing!

We love sharing some of our outdoor goings-on.
How 'bout you?
HOP on!

An InLinkz Link-up

Happy Mother's Day

Happy Mother's Day 
to all the Moms out there
and to the women who are like a Mom to others.
Blessings on this special day.
This one's for you, Mimi!

Gluten-Free, Dairy-Free Chocolate Chip Cookies (Vegan option)

Always on the search for better recipes,

I came across this cookbook.

This mom decided to take matters into her own hands
when she discovered her son had multiple food sensitivities.
I can relate.

We made up a batch and thoroughly enjoyed them.
We substituted olive oil for the shortening
and decreased the sugar.
You could even make theses vegan 
by adding a babyfood jar of pear sauce
to sit in for the egg.
Here's the original recipe. 
Why not make some great memories this Mother's Day
by whipping up a slew with your crew? 

Chocolate Chip Cookies
(Cooking for Isaiah)

1 C plus 3 T gf flour mix
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C light olive oil
1/2 C sugar or sucanat
1 large egg
1 t vanilla
1 C Enjoy Life chocolate chips

Line 2 baking sheets with parchment paper.
In a small bowl, whisk together flour, baking powder, 
baking soda and salt.
In large bowl, using a fork or whisk, 
beat together olive oil and sugar until fluffy, 
about 2 minutes.  
Beat in egg and vanilla.
Preheat oven to 375 degrees.
Gradually add dry ingredients to wet
and stir in chocolate chips.
Using a 1 1/2 inch ice cream scoop or a rounded teaspoon,
drop the dough 2 inches apart onto parchment.
Bake 10-12 minutes, or until golden.
Let cool on pan for 4 minutes, then transfer to cooling rack.
Makes at least 2 dozen.
Enjoy!

Wordless Wednesday-rainy day