Garden, what do you grow?

[Chuck52]

Mossroad,

Yep the cup, cup, cup and a stick recipe is great for quick cobblers with just about any fruit. As you say, I imagine you can get fancier, but a serving of that with ice cream is hard to beat, and is easy to boot.

Bird, et al,
I wish I could find the blackberry roots cheap. I want to plant lots of them to make up for probable poor technique. /w3tcompact/icons/grin.gif Last year the conservation department had them [native] but I didn't get my order in. This year they don't have them. Where did you guys buy the sticker-free ones?

Chuck

 

[RoMo]

Chuck52,

I ordered mine at www.Parkseed.com

Go to search and type in blackberry.

ROMO

 

[Bird]

David, I've always like real juicy cobblers. My mother made them two ways. One was simply to either heat a couple of cups of fresh fruit with a half cup of sugar and a tiny bit of water, or just heat up two cups of canned fruit with its juice. She would then make an ordinary pie crust, line a deep dish with pie crust, pour in half the fruit and juice, lay another layer of pie crust on that fruit, pour in the rest of the fruit and juice, then lay a top layer of pie crust, dotted with butter and sprinkled with sugar and bake it until it was a golden brown. Her other way, and the recipe my wife still uses today is:

1/4 Cup Butter
1/2 Cup Sugar
1 Cup All Purpose Flower
1/4 teaspoon Salt
2 teaspoons Baking Powder
1/2 Cup Milk

2 Cups fresh fruit heated with 1/2 cup Sugar OR
2 Cups canned fruit heated with its juice.

Combine the first 5 ingredients and beat with electric mixer or blender. Pour into greasd deep dish or pan. Then pour the hot fruit and juice on top. Dot with butter and bake in preheated oven at 400 degrees for approximately 40 minutes or until top crust is browned.

As it cooks the batter that started on bottom will rise through the fruit and juice so that most of the crust will be on top.

And depending on how sweet I want it that day, I may put vanilla ice cream on it, or I may just pour a little milk on it, and occasionally I just eat it as is./w3tcompact/icons/grin.gif

 

[Bird]

Chuck, I've never bought any or inquired about where to get them. These were here when I bought the place, but they are not the thornless type./w3tcompact/icons/frown.gif I wear a heavy leather work glove on my left hand to move the canes around while I'm picking berries with my right hand; sometimes get scratched up a bit.

 

[MossRoad]

You know, I wasn't hungry until I read that. Now I have to have a snack. Thanks for the recipies /w3tcompact/icons/smile.gif.

 

[jimmoore]

Hi Bird, I just got back on TBN this morning. I have been in the hospital the last 5 days with a bad case of pneumonia. As you know, I have lot of reading to catch up on. 2 Years ago a friend gave me some okra seed that he had gotton somewhere in trxas. it was called texan loghorn. The stuff would grow from 12 to 18 in just a couple of days and was the tenderest okra i have ever seen. I sure hate it that i lost my seed stock. I would like to have another start of that.

 

[Bird]

Jim, sorry to hear you've been under the weather. I assume (hope) you're doing better now. And I don't know you catch up here if you miss 5 days (which I'm likely going to do the next 5 days 'cause I'm going to be running a tool truck 10-12 hours a day). I don't recall seeing the Texan Longhorn okra, but I know there are a lot of varieties. I've had some in the past that got real long and stayed tender, but don't remember what variety they were. I suspect there may be some I'd like better, but have just stayed with the Clemson Spineless because I've used it so long. My wife only likes okra fried, or in cajun gumbo, but I also like a little stewed or steamed occasionally, and I also prefer pickled okra to pickled cucumbers, so she has to pickle a few pints for me each year, and I want them just long enough to fit into a pint jar whole.

 

[jimmoore]

Yep, its good to be home out of the hospital. God I hate it when you go to take a dump and just get started and some little LPN bounces in wanting to take your blood pressure!
I grow the Clemson okra most of the time as it seems to bear about the best of all. I also liked the pickled okra in the pint jars. Be carefull out there on your tool run.

 

[Blackberry1]

Rob,
I couldn't help but notice your blackberry questions. I am in the northernmost part of blackberry country and have been testing several varieties. I would strongly suggest trying the new Chickasaw variety. Based on my evaluations the production and size of this variety far surpasses any other variey I have tried. These berries are HUGE! It takes only a couple of minutes to pick a quart.

 

[RoMo]

David,

Thanks for your response. Could you give me a seller for this variety? I'm like a kid waiting on my drivers license, and have 15 months to go until i get berries ( it doesn't take a lot to get me excited). Again thanks for any info

ROMO