Spring/Summer planting time is here! Time to prepare your soil, order your seeds and start your plants.

For some great planting information and a schedule for our area use the link below to get to the ASU extension gardening site:
http://ag.arizona.edu/gardening///news/calendar/index.html

Also, please use the familiarize yourself with their site! If you have questions, they probably have the answer:

http://cals.arizona.edu/extension/

Here are some pictures of my winter garden - the tomatoes are doing great - we did have a little bit of damage from the freezes this December, especially to the winter squashes and the birds (sparrows) have made it to my hit list - all my greens are covered with netting now!

Please feel free to post any of your questions and I will get back to you.

Carrot Cookies

I had a some leftover cooked carrots from Sunday dinner that I wanted to use up. What better way than some cookies!

• 1/2 c. coconut oil
• 1/2 c. sucanat
• 1 tsp. vanilla
• 1 Tbl ground flax mixed with 3 Tbl water or 1 egg equivalent
• 1/2 c. cooked mashed carrots
• 1 c. soft whole wheat or spelt flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1/2 cup chopped walnuts, optional
• 1 tsp. grated orange rind

Preheat oven to 375 degrees. Mix oil, sugar and vanilla. Add carrots and flax/egg. In another bowl, sift together flour, baking powder and salt. Blend together with oil mixture. Stir in walnuts and orange rind.

Drop by teaspoonfuls onto lined cookie sheet. Bake for 10 - 12 minutes or until set.

Frost if desired using Agave Frosting or Powdered Sugar, orange juice with some grated rind!

Makes 2 dozen

Peanut Butter Cookies

• 1 Tbs ground flax with 3 Tbs water or 1 egg
• 1/4 c. avocado or coconut oil
• 1/2 c. agave, honey or rice syrup
• 1/2 c. sucanat
• 1 1/4 c. soft white wheat or spelt flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup peanut butter chips, optional **

Combine flax with water and set aside.

Sift together flour, baking powder, baking soda and salt.

Cream oil, peanut butter, agave/honey, sucanat and flax/egg until fluffy.

Combine dry ingredients and add chips.

Chill dough for at least 1 hour. Drop walnut sized pieces onto ungreased baking sheets and flatten slightly with fork dipped in flour.

Bake at 375 degrees for 10 - 12 minutes until set, but not hard.

*a good place to get your peanut butter, carob or chocolate chips is from http://www.sunspire.com/ - they have grain sweetened!