The garden and blackberry cobbler
I let the CRC World Headquarters garden go to pot over the winter. Well not pot. That would be in Colorado. But now it’s spring and The Millennial is very excited about learning to grow vegetables. So now I have a gardening buddy and we have a play date at Lowe’s tomorrow to buy plants.
Here’s what I’ve learned over the last five years of gardening at CRC:
- Never grow cucumbers. Ever. Or any ground crop that spreads. We don’t have that much space and I can’t eat that many cucumbers (or squash or zucchini).
- Pick as you go, even if you’re sick of what you’re growing. Last year, I grew eggplants and after a few dozen eggplant dishes I got tired of it and let the eggplants rot on the vine. I felt guilty. Gardening shouldn’t make you feel guilty.
- Grow all the tomatoes you can. It’s easy to make sauce and freeze it. Or roast the tomatoes and freeze them. It’s a nice, bright thing to pull out of the freezer in December.
- Grow blackberries. They are insanely expensive at the farmer’s market and they also freeze beautifully.
As a matter of fact, I’m making blackberry cobbler right now from berries I froze last June. It’s a Ree Drummond (Pioneer Woman) recipe and it’s insanely delicious. Here it is:
- 1 stick Butter
- 1-1/4 cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Blackberries (frozen Or Fresh)
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.