Do You Feel Like a Failing Gardener?

It is sometimes difficult not to feel like a failure when it comes to gardening. When we have high hopes, but the crops simply won’t grow, what then? Chin up, we are all on the journey together.

Summer is the time when gardeners like to brag about their gardens. Pictures are everywhere, on all social media sites, of gorgeous flowers, spacious and manicured backyards, fruit trees, lovely vegetables, perfect plants, and so on. It’s enough to be quite depressing.

If, like me, you sometimes feel like you are failing miserably at gardening, I’m here to remind you that most gardeners don’t share their failures! Every yard has some FAIL moments. And most importantly, we don’t all have the same advantages.

Problems With Peppers

As soon as I wrote a blog page about how happy I was with my pepper plants, they promptly began to die. No kidding. I pulled up my last Ancho poblano plant the other morning. One of the Nu Mex has also bit the dust, due to being stuck in a pot without correct drainage.

The two remaining green tomatoes on my last tomato plant refused to turn red, so I pulled that plant up too. Tomatoes don’t do well in Florida in summer. It was time to re-use the pot and get it ready to grow something else.

Let’s see, what else is currently failing in my garden? The Seminole pumpkin plants are doing almost nothing. Two of them have long vines, but not a single pumpkin. Are they growing too late into the season?

None of the watermelon plants look decent, and last year I ate three nice, delicious, watermelons!

Last Year…

What happened this time? I think I planted too late and then I was gone for 2 weeks. We’ve had a drought too.

eggplant and onion
Rosita and purple eggplant, and onion from the garden

I kind of feel like a miserable failure. And looking at videos from other Florida gardeners is not helpful. Their crops are bountiful. Their plants look fabulous. Their gardens are organized, and producing, and the raised beds are filled with great compost.

I look at my failing crops and wonder how much more money I have to spend to get to the point where I have some good dirt for growing. But, I don’t garden to save money. I garden to have food from my yard.

Right now I have a lot of “cowpeas” in the ground. They are (mostly) growing nicely. This will supposedly help my soil by adding nitrogen.

If you feel like me, that your yard is working against you, try looking on the bright side. All that stuff that is not growing can help build the compost pile!

What is doing well in the yard? My flowers, specifically the Zinnias, are beautiful. My pineapple is growing. I see more butterflies, bees and hummingbirds than ever before.

When I get to see the little creatures that are enjoying the plants that came up from seeds I planted, I remember that I am on the right track.

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Delicious Keto Pumpkin Muffins With Cream Cheese

Delicious keto muffins made with pumpkin and cream cheese. Bake from scratch for the best health.

My sweet tooth remains even though I have been on a Keto diet for nearly a year. So when I find a dessert recipe that is delicious and low carb, I get excited.

The Keto Pumpkin Muffins with cream cheese is a keeper. (Link to recipe page below). With the addition of pumpkin, you will be getting a huge dose of Vitamin A. Mix in some nuts and seeds to boost the goodness.

This recipe is messy. I don’t do much baking these days, and I had one huge mess in my kitchen after making these muffins. I kept thinking, “I hope they are worth it”. And they were!

Anyone would eat these muffins – serve them to your non-keto friends and family

keto pumpkin cream cheese muffins
Baked and cooling

The recipe says to swirl the cream cheese topping with a toothpick, but I put one more spoonful of batter over the cream cheese instead.

keto pumpkin cream cheese muffins
I added seeds and nuts

The recipe I followed (and changed a little) is on the Gimme Delicious website. Choose the “Jump to Recipe” link at the top to miss some of the many ads and popups on the page. Print the recipe out to read and you won’t be distracted by all the stuff going on on the page. I really hate that about cooking sites.

Most of the muffins from my batch were wrapped up and stored in the freezer. I only eat 1/2 muffin at a time so they will last a while.

Recipe Changes I Made

To sweeten the batter, the recipe calls for Swerve granular sugar. I only have Swerve confectioners sugar, so I used it. The muffins turned out fine.

I chopped some sunflower and pumpkin seeds along with walnuts to mix with the batter.

After plopping the cream cheese mixture on top of the muffins, I added one more small scoop of batter to cover it. I did not swirl the cream cheese in.

To-Do Next Time

Take out butter and cream cheese ahead of time to soften.

Mix ingredients together first before adding to the bowl. Example: mix the eggs, pumpkin and vanilla THEN add to the mixing bowl. Do the same with the dry ingredients.

I would use the entire eight ounce package of cream cheese next time just so I don’t waste that last little bit. The muffins could handle it.


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