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Blueberry Coffee Cake Muffins with Pecan Streusel Topping

July 31, 2015 by Brett Youmans Leave a Comment

Better than coffee shop muffins hot out of the oven in less than 30 minutes? Sign me up! Trade the butter for olive oil to elevate the taste and create a super moist texture.

It's blueberry season here at Kraemer House and, after several years of nurturing the fickle bushes, I'm happy to report that they are looking great and producing nicely.  I've loved blueberries long before they became so popular.  I'm old so that's … [Read more...]

Filed Under: Food, Garden, Popular Posts Tagged With: Bake, blueberries, Blueberry, Breakfast, Brunch, Chickens, muffins, streusel, Vegetarian Dishes

Asparagus, Leek, and Sun-Dried Tomato Quiche with Herbed Olive Oil Crust

April 8, 2015 by Brett Youmans Leave a Comment

Everyone needs a perfect quiche recipe in their repertoire and this one bakes up just right every time. Packed with spring’s bounty of fresh flavors, I can’t decide which I like more: The filling or the crust! GreenThumbWhiteApron.com

I love a good brunch and I was excited when my friends at Colavita asked me to whip up something special for a Fresh From The Garden spring brunch!  Just like spring, the humble egg has long been associated with rebirth and renewal — the circle of … [Read more...]

Filed Under: Food, Garden, Popular Posts Tagged With: Asparagus, Breakfast, Brunch, Fresh From the Garden, Olive Oil, Quiche, recipe, tomatoes

Fresh Fruit & Oat Brûlée

May 22, 2014 by Brett Youmans 10 Comments

Fresh Fruit & Oat Brûlée

Memorial Day is the day we honor the men and women who died while serving in the United States Armed Forces.  It’s always the last Monday in May and is generally thought of as the beginning of vacation season, warmer weather cookouts, and picnics in … [Read more...]

Filed Under: Food, Popular Posts Tagged With: Breakfast, Brunch, Healthy

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

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