Here’s what you’ll need to make these cranberry-studded beauties:

White whole wheat flour or regular whole wheat flour: Either one will work. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.
Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!

Eight tries later, I landed on perfect cranberry orange muffins! I hope you’ll make them while cranberries are still in season.

Celery: Cook the tiny celery with its stems and leaves. A delicious, woody flavor emerges, you will be as if transported to pine forests.

– Jerusalem artichoke: Its trapezoidal shape and thin shells make it difficult to peel the yam. It’s hard not to waste it while robbing. However, you do not need to peel the yam. An idea; Grind olive oil, parsley, hazelnuts, mix with unpeeled ground apples and put in the oven.

– Onion: You can plant the top of the onion, which is normally thrown away, in the ground and grow new onions. This is called recycling!

Leek: White and light green parts of leeks are generally used in recipes. The long dark green parts usually go to waste. One way to utilize them is to place them underneath when cooking meat, chicken or fish in the oven. It gives height and flavor.

Cabbage: It may not end up eating cabbage. The best way to make use of more is actually to freeze. Cut the cabbage into 4 and blanch. Freeze it after draining the water well. Cabbage lasts this way for months, even years.

– Beet: You can boil the stems or make beet stalks with olive oil. Color is enough! The leaves of beets are also called red spinach, they are so healthy. You can eat its young leaves raw like a salad, and the harder leaves after lightly boiling.

Potatoes: Do not throw away the skins of peeled potatoes. Bake it in the oven with olive oil, salt and pepper and make chips. The water in which you boil the potatoes has a lot of ingenuity; Use it instead of water to thicken sauces or make bread. Potato juice adds both flavor and texture.

Ideas for evaluating the overlooked parts of vegetables

Benefiting from all parts of autumn-winter vegetables is essential to prevent food waste and is smart for our health and palate.

We are happy to have recently found vegetables whole, from root to leaf. Now, tiny Bugs Bunny carrots are sold with their long green leaves, and celery with stems.

Buy vegetables on the stems, leaves, but separate them when storing because the leaves cause moisture loss. Cleaning root vegetables with a brush instead of using a knife prevents waste.

– Pumpkin: Remove the seeds from the pumpkin and wash in a colander. Mix olive oil, ground pepper and salt and put in the oven for 10-15 minutes. Use the fibrous fruit part of the pumpkin, which is usually discarded and contains the seeds, for a soft and delicious pumpkin cake after removing the seeds.

– Broccoli: Cook the broccoli with its leaves. Use the handles too. After shaving the outer surface until you remove the excess, grate it. Grated broccoli stems are ideal for a different recipe.

– Carrot: The leaves of the carrot can be slightly bitter. After blanching, that is, boil for 2-3 minutes and shocked in cold water, strain and sauté in olive oil.

– Spinach: Sure, spinach root with olive oil!

– Collard: The hard middle veins of black cabbage are usually discarded. However, you can pickle these unused parts quickly.

Our customers are very pleased to consume the fruit collected directly from the branch without any additional processing. We have many customers who buy citrus fruits only from us all winter long. Those who taste the real Finike orange cannot eat another orange again. The geographical location and microclimate of Finike make the oranges delicious.
Finike is surrounded by mountains on 3 sides and the south is the sea. Therefore, the moisture required for citrus is trapped in this region. Our soil is alluvial soil and our water resources reach the ideal PH level. Finike orange has its own aroma and fragrance. It is a proprietary orange with a minimum pulp and a water content of over 50%. 1 glass of orange juice is extracted from 1 orange with a diameter of 80mm. Do you grow other products?
We grow 70 kinds of fruit. We started to grow special products such as Kaffir lime, limequat, lemon caviar, which are found in the world cuisine. We focused on the production of all citrus fruits, vintage, traditional or gourmet. We grow these breeds in our gardens. In addition, we grow tropical fruits such as Passion Fruit, Dragon Fruit (Pithaya) that can adapt to our region. We work like a private Institute. On the site, we only sell products such as citrus fruits and pomegranates grown in our gardens in Finike, jams, dried fruits, chocolate and Turkish delights, pomegranate & lemon juice we obtain from them. All of them are produced using traditional methods.

We know that flaxseed is rich in vitamins C, E and K, calcium, iron and magnesium, as well as Omega 3 oils. But did you know that this superfood is also good for coughing? Boil 2-3 tablespoons of flaxseeds in 200 ml of water for a few minutes, until the flaxseed water is added, until it becomes jelly-like. Strain the flax seeds and add 2 tablespoons of honey and 2 tablespoons of lemon juice. Take a spoonful as needed for cough relief.

Salt

Our grandmothers were right; Gargling with salt water is a really good solution for sore throats. In fact, researches write that gargling with salt works even when there is no cold and prevents the disease. Mix 1 teaspoon of salt and warm water. Repeat the mouthwash every hour.

Another potion that can be applied with salt is made with orange. Soak the orange in salted water for 20 minutes. Then peel off the top but don’t peel off the rest. Add half a teaspoon of salt to the orange. Make holes in the orange with a knife. Put back the “cap” of the orange. Steam in a pan for about 15 minutes. After waiting for it to cool slightly, drink the orange and the salty orange juice that has accumulated in it.

Here’s what you’ll need to make these cranberry-studded beauties:

White whole wheat flour or regular whole wheat flour: Either one will work. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.
Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. It took me eight tries to get these muffins just right, but they were absolutely worth the effort.

These muffins are bursting with fresh cranberry and orange flavor. They’re fluffy and moist and delicious—everything I want a muffin to be.
Plus, they’re made with wholesome ingredients like whole wheat flour and Greek yogurt, and they’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most!

Did I mention that you can easily mix these together by hand? No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties this year!
Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Fortunately, I found a clue in America’s Test Kitchen’s cranberry muffin recipe.

These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.
INGREDIENTS

2 cups fresh cranberries
2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup melted coconut oil or extra-virgin olive oil
¾ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
Zest from 1 medium orange (about 1 teaspoon), preferably organic
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

Honey or maple syrup: Instead of sugar, these muffins are naturally sweetened with honey or maple syrup! These do impart some delicious flavor, so choose your favorite.

Vanilla extract: You know, for some luscious vanilla flavor.

Orange zest: All you need is the zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.

Fresh cranberries: One bag is more than enough. You’ll blitz these in the food processor before folding them into the batter.

INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

If you are looking for a special pound cake to prepare for a special gathering, consider this almond pound cake!

It is both dense and light, as all pound cakes should be; it’s rich with the aroma of almonds from the almond paste in the batter, and speckled with orange zest throughout.

We’ve included a simple orange glaze, though this almond pound cake stands perfectly well enough on its own without it.

One of the things I love about pound cake is that you can slice it ever so thin. I’m one of those people who asks for a small slice of whatever treat is being offered, and then proceeds to go back for 2nds, 3rds, and 4ths. (“Why don’t you just take a bigger piece to begin with?” “Sweetheart, I do it just to annoy you.”)

Whether you take your first slice thick or thin, enjoy this almond pound cake elegant and unadorned, or top it with berries and whipped cream for an impromptu shortcake. If you are feeling especially adventurous, drizzle it with some amaretto for even more heady almond flavor.

Here’s what you’ll need to make these cranberry-studded beauties:

White whole wheat flour or regular whole wheat flour: Either one will work. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.
Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!

Eight tries later, I landed on perfect cranberry orange muffins! I hope you’ll make them while cranberries are still in season.

These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.
INGREDIENTS

2 cups fresh cranberries
2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup melted coconut oil or extra-virgin olive oil
¾ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
Zest from 1 medium orange (about 1 teaspoon), preferably organic
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. It took me eight tries to get these muffins just right, but they were absolutely worth the effort.

These muffins are bursting with fresh cranberry and orange flavor. They’re fluffy and moist and delicious—everything I want a muffin to be.
Plus, they’re made with wholesome ingredients like whole wheat flour and Greek yogurt, and they’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most!

Did I mention that you can easily mix these together by hand? No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties this year!
Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Fortunately, I found a clue in America’s Test Kitchen’s cranberry muffin recipe.

Solution: Blitz the fresh cranberries in a food processor for a few seconds to break them up. That way, you get delicious little bits of cranberries in every bite. This also allowed me to double the amount of cranberries for maximum cranberry flavor.

We know that flaxseed is rich in vitamins C, E and K, calcium, iron and magnesium, as well as Omega 3 oils. But did you know that this superfood is also good for coughing? Boil 2-3 tablespoons of flaxseeds in 200 ml of water for a few minutes, until the flaxseed water is added, until it becomes jelly-like. Strain the flax seeds and add 2 tablespoons of honey and 2 tablespoons of lemon juice. Take a spoonful as needed for cough relief.

Salt

Our grandmothers were right; Gargling with salt water is a really good solution for sore throats. In fact, researches write that gargling with salt works even when there is no cold and prevents the disease. Mix 1 teaspoon of salt and warm water. Repeat the mouthwash every hour.

Another potion that can be applied with salt is made with orange. Soak the orange in salted water for 20 minutes. Then peel off the top but don’t peel off the rest. Add half a teaspoon of salt to the orange. Make holes in the orange with a knife. Put back the “cap” of the orange. Steam in a pan for about 15 minutes. After waiting for it to cool slightly, drink the orange and the salty orange juice that has accumulated in it.

Unfortunately, it can be difficult to find natural and reliable agricultural products, especially in big cities. Unfortunately, most of the oranges sold in markets or markets as Finike oranges are not from Finike. Turkey’s orange production of oranges sold in the market but only Finike around 7% of the tonnage he sold almost 90% of the Phoenician. Finike Orange has the Geographical Indication Registration Certificate issued by the Turkish Patent Institute and it is an important value of our country. Many people ate oranges from different regions as Finike oranges and were not satisfied with their taste.
Why e-commerce?
After returning to Finike, I was sending the products from our gardens to my friends in Istanbul, they were very popular. They said they were much tastier than they bought from grocery stores. I’m having watery and unique flavor, carefully our garden we grow our real Phoenician orange and other flavors thought to transport anywhere in Turkey.

Anyone who wants to consume natural and safe fruits is in our target audience. Agriculture in our land started with cotton agriculture. Later, my grandfather started citrus production by removing the cotton fields 70-80 years ago and planting the orange saplings, which are said to come from Rhodes Island instead. During this time, it produced orange, lemon, grapefruit and tangerine types. We started pomegranate production about 30 years ago. By combining modern technology with traditional sales made by changing the way our grandparents many years ago and these delicious products, adapting our age was intended to marketing the whole of Turkey. Thus, instead of one of our products, we can deliver all over Turkey through our e-commerce site.

Noting that tangerine, which also has seedless species, is a fruit that children love because it can be peeled easily, doctors said, ” Consumption with its seeds obstructs the appendix organ and causes acute appendicitis. For this reason, the seeds should be removed and eaten. ”

Doctors stated that the tangerine was harvested between 11-16 October, when the sugar-acid balance it contains was generally ensured.

” Therefore, the yellowing process is applied as it is generally green. Tangerines are first washed, dried, then exposed to ethylene gas at 26-28 degrees in warehouses and aerated with oxygen. The more ripe the fruit is, the shorter the yellowing process with ethylene. It is 4-5 days for less ripe fruit and 1-2 days for a fruit picked in November. Performing these procedures in accordance with the food codex does not adversely affect human health. When the tangerine is left alone, the chlorophyll on the peel breaks down and turns orange over time.