Pauline's Lucky Market Garden

Pumpkin Muffins with Jumbo Chocolate Chips (Makes about 24 muffins) 2 Tsp soft butter 3 Eggs 2 cups sugar 1 cup soft cream cheese 2 cups cooked mashed pumpkin/winter squash 3-4 cups flour 1 tsp baking soda 2 tsp baking powder 1 tsp salt 2 tsp vanilla 1/2 cup jumbo semi sweet chocolate chips Directions: Cream butter,sugar, and cream cheese. Add eggs, vanilla, and pumpkin. Sift in flour, salt, baking soda, baking powder, and spices. Mix in the chocolate chips. Bake at 400 F, for 20 minutes. When muffins are cooled decorate tops with sifted powder sugar and a touch of cocoa powder. --------------------------------------------------------------------------------------------------------

  We have had our share of mornings with freezing temperatures & ice in our bird bath (yes, even in central Florida), but the signs of spring on the way are evident again:  longer daylight hours, trees budding out & wild sorrel emerging through patches of dry dead grass by the fences and among the other weeds trying to grow inbetween rows of baby lettuces & arugula.   I have always been curious about wild edibles & when a chef friend/customer of mine asked if I grew  sorrel for market, I told him I wasn't but had seen it growing wild on my farm.   I decided it was time to gather some & cook something with it.  I searched the internet and all my herb books & chose to try a sauce.   I adapted the recipe to fit the ingredients I had on hand & spooned it over tilapia, and steamed carrots.  I was skeptical until I had a bite.  I really couldn't imagine how good it would be, creamy but not too rich, a very tasty new dimension to my meal,  and so easy to c