Enjoying garden produce

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  • Beyond the Rusty Gate
    Beyond the Rusty Gate
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    I thought the weather forecast called for a week of cooler temps. At least it hasn’t been in the ‘90s. However, by the time you read this it probably will be.
    The kids are starting to pick blackberries. I just hope they don’t come up with poison ivy.
    A friend of mine has been bringing me garden produce. The corn was great and my daughter-in-law ground up the zucchini and made cakes and onions in juice. It was really nice to have help.
     This week, my friend called and wanted to know if I had jars he could trade for produce, so we traded. Good idea –  trade something you have for something you need. Everybody wins. I saved pint jars because I hope to make jelly out of my Arkansas black apples. All the family likes that jelly and I am getting low.
    It’s time to start buying spring bulbs and make your beds up for planting. You never know just what kind of weather the fall might bring.
    We seem to be losing some of our big conifers in the back. I asked my friend and he said it’s from chemical spray. There’s always somebody spraying, killing off our plants, fish and bees.  They’ll be sorry – or maybe not – when we lose some of our food sources. Some places the hummingbirds are dying from chemicals. We’re losing species all the time. Just read the Bible; you’ll find out what’s coming. Not a very good time.
    I hope the governors can make up their minds on school before they start and then have a bunch of sick kids and have to close everything again. Pray that we get out of this situation before long; it’s getting depressing. Hope you all stay safe and well this coming week.
    Recipe time. Blackberry cobbler:  1/2 cup plus 2 T melted butter, divided; 1 cup self-rising flour; 1 and 1/2 cups sugar, divided; 1 cup milk; 1/2 tsp. vanilla; 3 cups fresh or frozen blackberries. Set oven to 350. Pour 1/2 cup melted butter into an 8-inch square baking dish. Combine flour, 1 cup sugar, milk and vanilla until blended. Pour into dish. In another bowl add blackberries, 1/2 cup sugar and butter. Spoon over batter. Bake until topping is golden and fruit is tender. 45 to 60 minutes. Serve warm with cream or ice cream.
    Have a good week. See you next week beyond the rusty gate.