Much, much later:  I spent an hour or so (that could mean 3 hours;  if you're a gardener, you know how you can step outside to pick a tomato and return, dazed and muddy, hours later, having turned the compost pile, weeded a whole section, fixed a couple drippers, and stood for an unknown length of time with a faraway expression, looking at your plants and envisioning future plants. . .)

 I have a great, cheap gathering basket from the thrift store - big, oval, with a handle and loosely woven bottom, so I can hose things off from my front porch.  I stepped out to gather some  kale and whatever's ripe for my raw soup; I noticed the return of evil harlequin bugs - deceptively pretty black and red, shield-shaped things that suck the life juices out of my broccoli and other brassica crops.  Today they've become so audacious that they're eating the horseradish leaves.

As I was tossing diatomaceous earth onto the affected plants (this worked quite well a couple weeks ago, when the broccoli was overrun by the cute, evil things, rendering the leaves mottled, shriveled, and ugly), I noticed my brussels sprouts seem to have become the Nevada County aphid clearinghouse.  So I hosed them off with a nozzle, hunting down large colonies on the underside of the brassica-family leaves, enjoying this more than an organic gardener really ought to.

 I was a little shocked at the murderous impulses these aphids inspired in me, an aging hippie chick peacenik.  Oh, well.  Sorry, aphids.   And, in the words of our governor, "Sayonara".

Some hours later, I've just put some sweet potato/zucchini muffins in the oven, and have fired up the food processor for raw soup.  Below is the muffin recipe; raw soup in my next post.  Love youse, loyal readers.  Both of you.

Muffins:

2 medium sweet potatoes

2 medium zucchini

1 c. oil and/or butter (I use half apple sauce, for sweetness and less fat)

3 eggs

1 c. sugar (I use Splenda, as we avoid carbs.  You more dedicated health nuts can use organic sugar.  Hey, it's a free country. . .)

2 tsp. vanilla

1 c. chopped raw walnuts

2 tsp cinnamon or pumpkin pie spice

1/2 tsp cloves

1 pkt or tsp baker's yeast (optional, but it gives a great flavor)

2 c. flour (I use whole wheat)

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

 Preheat oven to 375. Grease muffin tins, or use paper liners.

Microwave the sweet potatoes for about 3-4 minutes, or until soft.  While they're cooling, grate the zucchini.  Pull peel off potatoes and mash in your favorite pyrex cookie-making bowl from your mother.  (I used a pastry blender; you could use a fork, I bet.)  Stir in everything else through the baker's yeast. 

Dump flour on top of the slippery mess in the bowl.  Sprinkle soda, salt, and baking powder on top of that, then stir it all with a fork just until blended.

Put a big blob of batter into each muffin cup with your mother's big spoon.  We're talkin' comfort food, here.  Cups should be about 2/3 full.  You can spray the tops with Pam for a crispier crust, and even sprinkle with cinnamon sugar, if that's the kind of person you are.

Bake for 20 minutes.  Tip each muffin sideways in tin when you take them out of the oven.  Don't burn your fingers.  Serve warm.  Smile modestly as your guests rhapsodize about your sinfully delicious, yet nutritious, muffins.  Take a little nap - you've worked hard.