How to care for Blackberries

Blackberries

Newly Planted Blackberry Plants

Pinch or prune off the growing tips of all new canes to encourage side shoots (laterals). This is where next seasons blackberries will grow.

Maintaining Bearing Blackberry Plants

FALL

Prune out all canes that bore fruit, shortly after harvest. (It’s advisable to dispose of all clippings, either by burning or taking to the dump. Dead canes can spread disease.)

EARLY SPRING

Thin canes to about 5 - 7 per plant.

Prune side branches on remaining canes to about 12 inches or 12 buds.

How to care for Blueberries

Blueberries

Cover your blueberries with a thick layer of mulch --- approximately six inches --- to help retain soil moisture throughout the winter and protect the roots from fluctuations in temperature. Mulches such as bark, peat moss or pine needles will add acidity to the soil, helping to maintain the pH level that blueberries prefer. Straw or hay will also work. Manure and compost are not recommended. Keep mulch around your blueberries year round to improve soil drainage and keep down weeds. Winter mulch should be about six inches thick to provide adequate protection from cold weather, while during the growing season a mulch level of three to four inches is adequate.

Prune your blueberry bushes late in the winter or early in the spring, when the plants are still completely dormant. Use pruning shears to remove any diseased, weak or spindly branches and any canes that are more than six years old. Blueberry bushes should be pruned once a year to ensure good fruit production.

Coleslaw

What you need:

2 bags of coleslaw mix

Dressing:

1/2 c. mayonnaise

1/4 c. buttermilk

1 1/2 tsp. white vinegar

2 1/2 tsp. lemon juice

1/3 c. sugar

1/2 tsp. salt

1/8 tsp. ground black pepper

1/4 c. milk

Broccoli Beef

What you need:

2 lbs. sirloin steak thinly sliced across the grain (I have my butcher cut it for steak "sandwiches" and it's perfect for this recipe.)
1 bag frozen broccoli florets
2 T olive oil
2 cloves garlic, minced
1 t cornstarch dissolved in 1 T water

For the beef marinade:
  4 t soy sauce
  4 t rice vinegar
  1 t sesame oil
  2 t cornstarch
  1/2 t ground black pepper

For the sauce:
  4 T oyster sauce
  2 t rice vinegar
  2 T soy sauce
  1/4 C chicken broth

How to make it:

Marinate the beef: Mix the marinade ingredients in a gallon ziplock bag, add the beef and marinate 30 minutes.
Prepare the sauce: Stir together the the sauce ingredients ina small bowl.
Cook the broccoli in the microwave for 5 minutes on high heat, set aside.
Heat a large frying pan or wok over high heat, add the oil and swirl to coat. Add the beef and immediately spread it out over the surface of the pan. Let the beef fry, stirring occasionally until no longer pink. Pour in the sauce, add the broccoli, and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 30 seconds.
  

Cowboy Dip

What you need:

1 can chicken, drained
1 can corn, drained
1 can Rotel, diced tomatoes with green chilis
4oz. cream chese, softened
1/2 C mayo
1/2 C sour cream
1/2 C shredded cheddar

How to make it:

Mix all ingredients in a large casserole dish, bake uncovered at 350 for 25 minutes or until hot and bubbly.
Serve hot with corn chips.

Simple Southern-Style Baked Beans for a Crowd

Serves up to 18 (but more like 12!)

What you need:
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
1 #10 can baked beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup cider vinegar
2 tablespoons Dijon mustard

How to make them:
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Fry bacon until partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.
Mix beans, onions & peppers and remaining ingredients in a large dutch oven or casserole dish. Top with bacon, then bake, uncovered, until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Ranch Pasta Salad

What you need:

    1 (16 ounce) package medium seashell pasta

    1 1/2 cups Ranch dressing

    3-4 green onions, chopped

    2 tomatoes, chopped

    1 pound sliced bacon

How to make it:

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to package directions. Drain, and rinse under cold water to cool.

In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Meanwhile, cook bacon for bits.

Crumble bacon over the top just before serving.