The Master Gardener program began in the 1970's in response to the many gardening questions that resulted from the rapidly increasing level of interest in home gardening. The idea was to train knowledgeable gardener volunteers to help University Extension staff deliver home gardening information to the public.

Our local Master Gardeners are able to build on their interests and acquire greater expertise through the resources available through the Extension Service and the University of Missouri.

University of Missouri Extension provides equal opportunity to all participants in extension programs and activities, and for all employees and applicants for employment on the basis of their demonstrated ability and competence without discrimination on the basis of their race, color, religion, sex, sexual orientation, national origin, age, disability or status as a protected veteran.

Hickory County Master Gardeners recommend contacting your local Extension Service for more complete plant and growing information and how to become a Master Gardener.

Meetings are reserved for Master Gardener members, but community programs hosted by the Master Gardeners are public events and will be announced in the local newspaper.

As of 12/31/2014, this blog will no longer post new articles. It will remain active as an archive. Please use the tools available in the right column to search for information and source links provided in previous articles.

FOR MORE INFORMATION: http://extension.missouri.edu/ and http://mg.missouri.edu/.


Berry Cobbler

Summer Berry Time!

 This recipe works well for berries such as gooseberries, black raspberries, dewberries, blueberries and blackberries.
The sugar amount can be doubled if you like less tartness.

Gooseberry Cobbler with Ice Cream

Ingredients for Gooseberry Cobbler

Preheat oven to 350 degrees.
Filling:
4 cups gooseberries (or fill any deep dish with cleaned berries to 1" from top)
¾ cup sugar
3 tablespoons flour
1 tablespoon butter
½ teaspoon nutmeg
2 eggs

Put all ingredients (except berries) in blender and blend thoroughly.  Pour over berries in deep dish and stir to cover all.

Topping:
1 cup all-purpose flour
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons unsalted butter, cold, cut into ½" cubes
⅔ cup low-fat buttermilk

In large bowl, combine flour, 3 tablespoons sugar, baking powder, baking soda, salt.  Blend in butter until mixture resembles coarse meal.  Add buttermilk; stirring until a dough forms.  Drop dough onto berries in about ⅓ cup mounds.  Depending on the size of your deep dish, you can leave as mounds or spread out leaving gap at edges.  This recipe also works well for individual servings in oven-proof cups such as ramekin dishes.  Sprinkle dough with remaining sugar.  Bake until fruit is bubbling and biscuit topping is golden brown; about 35 to 45 minutes.  Let cool 15 minutes; serve warm.



Finished Berry Cobbler

Source:  Beti Pearson, Master Gardener and Master Naturalist

 Posted:  7/11/2014

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