surviving hurricane irene: our family’s “hurrication”

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Well, Hurricane Irene has come and gone here in Cape May.  It was a whirlwind few days, but I am fortunate to say that, as a community, we weathered the storm well. That’s not to say we didn’t have any … Continue reading

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wordless wednesday – national watermelon day

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relax. enjoy.

Guest post from Steph from A Grande Life. Continue reading

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happy birthday, lucy the elephant!

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Lucy the Margate Elephant is turning 130! Will you be there? Continue reading

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meatless mondays: blueberry banana bread

(OK, I know this is not a dinner.  But it is meatless.  And it is delicious!)

So…what do you do with a fridge full of overly-ripe bananas and a ton of fresh-picked blueberries?  Easy.  Make some delicious Blueberry Banana Bread.  Here’s the recipe from the Allen Family Farm:

BLUEBERRY BANANA BREAD

3 cups unsifted flour
1 -1/2 cups sugar
1 Tablespoon baking powder
1 teaspoon salt
1 -1/2 cups quick-cooking oats
2/3 cup vegetable oil
4 eggs, slightly beaten
2 cups mashed bananas
2 cups fresh blueberries

Mix flour, sugar, baking powder and salt. Stir in oats. Add oil, eggs, bananas, and blueberries, stirring just until mixed. Pour batter into two greased 8-1/2 by 4-1/2 inch loaf pans.

Bake at 350°F for about 60 minutes. Let cool in pan for 10 minutes, then remove from pans to a wire rack. When cool, wrap and refrigerate for several hours before slicing.

Note: Cover with a tent of foil if it browns to quickly.

As always, I love to improvise to make our baked goods as vegan as possible.  So I substituted 2 super ripe mashed bananas for the 4 eggs (I always use 1/2 banana = 1 egg).  Also, because I had no quick oats, I used old fashioned or rolled oats (which are really better for you anyway because they are less processed).  Finally, I went with 1-1/2 c. whole wheat flour plus 1-1/2 c. white whole wheat flour instead of 3 c. all purpose flour.

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blueberries and kids – a perfect combo

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Picking blueberries at the Allen Family Farm in Belleplain, NJ Continue reading

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