Friday, September 4, 2026

Midwest Gardening: A Summer of Records, and none Good.

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Summer of 2026, my Midwest Gardening posts have been few and far between. Like much of the USA, climate changes have wrecked havoc on normal garden growing practices here in our corner of NE Illinois.

After 4-5 years of drought or drought-like conditions we tried to adapt to a heavy watering schedule, but this summer's months in my zip code had way more rain than the usual averages, after a quite dry Spring which was down by a percipitation third.  No wonder I had problems getting seeds in the ground to start. 

April had a 3.4" deluge in one day, and that was about it for the whole month...right after I planted seeds. 

5/15/26 greenhouse

Even May was cold and I kept all the plants in the greenhouse until late in May.

Then came the hideous heat, all of our summer months have averaged  4-5 degrees hotter than normal.  

And, get this from AI....which is great for statistics if you give it specific questions.

Monthly Breakdown for 60047 AI
  • June: An exceptionally wet start to the summer with 7.46 inches of rain recorded locally, largely driven by back-to-back severe storm systems and flash flooding. 
  • July: A brief dry spell in mid-month was bookended by major holiday storms, bringing the local total to 3.98 inches (near normal). 
  • August: A rainy finish to the season brought 5.16 inches of precipitation to the area, keeping the soil highly saturated heading into autumn. 

Overall, 60047's total year-to-date precipitation sits at 31.53 inches, pacing well ahead of the typical 26.65-inch year-to-date average. AI

Add to that higher winds, higher heat...and CRAP, our garden yields were drowned, blossoms closed before being able to be pollinated, and those winds turned our  plants and flowers over. I've just about had everything in slings or tied up.
Early Peas were pretty good, then they rotted. A second and third planting, did not take...too wet, too hot.
Our normal canning is 25-30 jars of tomatoes each summer-pints and quarts, and we've only 15 pts this year. Maybe they will produce a few more...lots of grape tomatoes, though.

This was the best single picking I had this summer.

Beans are normally 5-1 gallon packages, I've gotten maybe 2 1 quart packages of beans. 
Pickles I did get 1 gallon of Dills and  8 jars of bread&butter pickles and quite a few fresh. But ,they have been done in the garden for 3 weeks now,  basically boiled and steamed.

Peppers, I made 6 jars of pickled long yellow peppers, See above. we also have been using them all along, but only 2 carnival peppers so far. The plants are still holding in pots, though spindly.
Summer squash/zuchinni from 6 plants, just 1 yellow summer squash and then the plants rotted. rotted. 
We've had about 8 Japanese Eggplants from 5 plants (1 died), they are blossoming again and are fast growers, we may get a few more.
All my other squash plants in the garden either died, got bugs, or just didn't produce. I did pick 1 long hard shell squash which rotted in kitchen drawer in less than a week.


Green onions, lettuce were great until July. 

BASIL, Rosmeary, Majoram and Sage are all...excellent. I've already put up a huge pack of frozen pesto, how to here.
Herbs apparently love it hot and being drowned. The Cilantro is good, the curly parsley...Eh.
We still have Carrots, Beets, Onions, waiting for harvest.
Broccoli, we've had 3 small stalks, Brussel Sprouts-the plants are struggling,  and potatoes to harvest===so who knows? I hope they aren't rotten at the bottom. Lots of greens still going though.
A few sprigs of Chard and Spinach are trying. I had bought more seeds for a late planting, but it is too hot and wet now.  I would rather start them late next week and end up in the greenhouse in October.
We resurrected the back 40, a small 10x14 plot with new dirt, compost, and lots of peat moss. Hubby planted it heavy with squash and pumpkins...we are still waiting to see if anything happens there.  

I'm afraid these below will be our only pumpkins  this year. 

Old canning rim pumpkins, velvet and an artisan Gourd cat



Perennials" Phlox have been bonkers over 4-5 feet tall.
It's a jungle out there still.


Black-eyed Susans were very happy. 
Roses had one big bloom and then nothing.


My Russian Sage was spindly but lots of fronds.



Peonies were gorgeous for a fleeting moment until the next storm.
HollyHocks...were spectacular, and are very soggy and ugly right now...hoping the seed pods get a chance to dry out for broadcasting.
My planters were all happy, but now the Petunias have pooped out from the heat...clipped back they may re-bloom. 



Hydrangeas have added some growth and quite a few blooms on my two new plants from last year.
2025..Nasturtiums Sigh
My Nasturtiums (3 packages in different planters) didn't make one plant this year, even pre-soaking and planting twice. Even started these in the greenhouse in May.

Zinnias and others from my mixed seed collections are doing well and will be good until a hard frost.

4 packages and saved seeds of Mammoth Sunflowers,  didn't produce any. These will be started in the greenhouse next year. 


So many Sunflowers were blown over, and then rotting on the stalks. I will get very few seeds this year. Other sunflowers from saved seeds did okay, but they are drying up or rotting on the stalks.

Today, Friday Sept.4  4pm...the TEMP is 88 and feels like 97...UGH.
Post Script: I was gone an hour this noon,  and we got another 3/4"rain in an hour, when none was forecasted.

Please share YOUR GARDEN 
I hope it did better than 
OURS!
Thanks always for visiting.

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All the opinions and photographs in this blog are my own, I have not been paid or reimbursed in anyway for my opinions or posts. Please do not use photos without linking back to this blog without my permission. Thank you for your cooperation, Sandi Magle



Friday, August 28, 2026

Best Fall Apple Pumpkin Spice or Squash Muffins/Coffee Cakes

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Apple-Pumpkin Spice Muffins

I have been making these for as long as I can remember, it is a morphed recipe, with changes for health and taste.

 

Every year I repost this recipe because it is just that good, the scents in the kitchen just send you into Fall Heaven and....you tummy into Fall memories.

It's that time of year again. Time to sit down, pour a cup, and have a tasty muffin made with fresh seasonal ingredients and whole wheat/grains. 

This is a recipe I have adapted for the way I cook, homemade, healthy and as farm-to-table as possible. 

Though, it all begins last fall with the GREEN homegrown and sometimes farm bought fresh pumpkins and squash we roasted in the oven and froze in bags, for use all season long. (Canned pumpkin can be used)

DIY Fresh Squash/Pumpkin is high in fiber, low in calories, and high in flavor. For roasting, slice your pumpkins in large chunks, pile skin side-up in roasting pans, add 1/2 to 1 cup of water in bottom of pan, cover with foil or lid, and roast 1-2 at 350  degrees, until fork easily inserts and all the 'meat' is the same color or cooked through. 

You can chop in a blender or chopper at this point or just measure scraped pumpkin flesh into bags, mark and freeze. Use for soups, breads, cakes, brownies, muffins, throughout the year. 

With fresh apples in season also, I opened a defrosted bag of pumpkin and drained the excess water off. This leaves the best part...which I chopped up in the food chopper until smooth. 


Assemble your dry ingredients. I chose bar butterflavored Crisco for this recipe instead of butter, though it has saturated fats, it has no cholesterol.  I'm having dairy sensitivities, right now so am not using butter.  But this recipe works well with butter or any oil for that matter, as it is measured after melting. I use whole  wheat or oat flours from Hodgson Mills. or Ceresota unbleached flour. Using all oat products will make this recipe gluten-free.


Lots of spices, flours, and oatmeal measured into first bowl.


 I made a double batch which still worked perfectly.


Bowl #2 holds the eggs, pumpkin, chopped apples, and vanilla. Mix well.
Fold the wet ingredients of the two bowls together. 
Do not beat, this is a quick bread, so just combine. Add applesauce if extra moisture is needed.

You get 12-18 muffins depending on your pan size. I also baked two round coffee cakes from this double-batch, which I froze. This recipe freezes well.


 Here they are before puffed up in baking. The round coffeecakes took about 35-40 minutes at 375 degrees.

  
Here is the fresh muffin, still warm on the plate.


 The texture is excellent with big chunks of fresh apple and raisins in this batch. 
You can't tell this is made with whole wheat flour and rolled oats, it is so tender.

Best Fall Pumpkin Spice Apple Muffins  makes 12-18 muffins (single batch)

1st bowl
1 cup of unbleached flour (I use Hodgson Mills or Cerasota)
1 cup of whole wheat flour (I use whole wheat pastry flour (Hodgson Mills) as it is ground finer than whole wheat but with the same benefits. Hodgson makes a great Oat flour for gluten free pastries.

1 cup of long-cooking rolled oats (trusty old Quaker Oats)
1 1/2tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp  ground allspice
1/2 tsp cardamom (this is the secret to this recipe)
1/2 tsp fine sea salt
1/2 cup raisins or dried cranberries
1/2 cup chopped walnuts

2nd bowl
3/4 cup of melted stick margarine, butter, or crisco cooled.
1 cup of packed brown sugar (light or dark)
2 eggs
1 tsp vanilla extract
1 cup of roasted fresh pumpkin drained and blended smooth or canned
1 apple-cored and loosely chopped
(up to 1/2 cup of unsweetened applesauce if needed)
 
heat oven to 375 F. Line or butter/flour 12-18 muffin tins holes.

In large bowl whisk together flours, oats, baking powder, baking soda, cinnamon, ginger, allspice, cardamom, clove, salt, raisins or cranberries, and nuts. (I add everything together---dusts your nuts and fruit at the same time.)
 
In second bowl whisk together cooled melted shortening/butter/oil, brown sugar  and vanilla, whisk in eggs until frothy and blended, then stir in pumpkin and apples. 

Gently, but thoroughly mix this into the dry bowl ingredients,  folding until well incorporated. 
Do not over-mix. If batter is too thick, add up to 1/2 cup of unsweetened applesauce. (Dense whole wheat or multi grain) flours are subject to dryness which can effect the moisture content of your recipes as can weather, so applesauce is the perfect consistency to add.)
 
Fill muffin cups to desired fullness, bake at 375F for 25-30 min, or until a toothpick inserted comes out clean and the tops are a bit crusty. These are very moist muffins.

Cool in pan for 5 minutes and then finish cooling on rack.
These are tasty, moist, and freeze well. 
The original recipe called for a crumble on top, or I have lightly frosted with cream cheese frosting or a dusting of cinnamon and sugar, but plain is excellent. 

This recipe with added milk makes great pancakes, too. I fry them and then freeze a huge batch with wax paper between for quick breakfasts.



ENJOY! and always thanks for stopping by,

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All the opinions and photographs in this blog are my own, I have not been paid or reimbursed in anyway for my opinions or posts. Please do not use photos without linking back to this blog without my permission. Thank you for your cooperation, Sandi Magle


Bits of Fall

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Bits of Fall are creeping into the home-naturally.
We haven't had that much time for decorating, yet. 


Tomatoes are turning red in the kitchen window, 
while squash which has fallen off their vines ripen on the OLD  kitchen scale.


A few sunflowers nest in the Ivy urn, my favorite GREEN thing in the house.


A simple kitchen theme on the island, with an OLD enameled fish poacher, vintage s&p delft cows, 
chicks s&p, a baby dish, and NEW 
Sunflower arrangement  and some and resin chickens. 


The OLD thrift store pumpkin landed on the vintage B&G porcelain pedestal, cottage biscuit jar adds a touch of earth tones to the table, the NEW owl just hangs out.



Here an OLD Antique Ironstone pitcher holds thrift store faux flowers with real dried roses from our anniversary bouquet.


I love the fall tones that are earthy and jeweled at the same time.



A wooden trough (1940s cracker server) holds last year's acorns. 


Russet sunflowers juxtapose with the sweet coral dried roses.


I still haven't polished this OLD teapot, I simply love the golden patina it has rather than black.


Vintage Quaker Lace runner, adds the perfect homey touch under the antiques.


Our Antique spinning wheel hosts a chenille pumpkin from a thrift store. 
A little later I will bring out more pumpkins. 
Our fresh garden pumpkins will be limited,
 but I have a huge stash of gourds and faux pumpkins in a tote.
Last year we had enough fresh pumpkins for EVERYWHERE!


My Grandmother's OLD antique iron dog and the original doorstop house. This was at their summer cottage, and I remember playing with it as a very young child....memories.


A bird protects his egg deep in moss and dried hydrangeas on the buffet.
I love we are starting to luxuriate in the rich colors of Fall.

Stay safe!


Thanks always for visiting. 
I will try and respond to every comment and answer every question.



All the opinions and photographs in this blog are my own
I have not been paid or reimburssed in anyway for my opinions, where I shop, or any products I show or recommend. Please do not use my photos without linking back to this blog post, or my permission.
Thank you for your cooperation, 
Sandi