In early April Chilton County Master Gardeners had the pleasure of a guided tour of June Mays’ garden in Mt. Brook. June is a retired landscape designer, author and speaker. Her garden starts in the parking area and covers every part of her property. From the driveway our eyes followed the line of the driveway to an arbor covered with Lady Banks roses. Gravel pathways meander throughout the property and lead to special features such as a small water feature, a bench to enjoy the garden, or the potting shed. There was even a muscadine arbor and two raised vegetable beds. June has included many native plants such a blood root, sweet shrub, partridge berry, Oak Leaf Hydrangea, and May apples. We could tell that she is a plant lover from the variety of plants she has included, many that are unusual cultivars. We enjoyed hearing her say that she had moved plants because they did not do well where she first planted them–seems that all gardeners do that! She also told us of her garden challenges that included the recent loss of a large shade tree. She was in the process of recreating that area of the garden. The shade was gone and and many plants were damaged. We really enjoyed our visit with June Mays and her garden. Photos and article by Trisha Williams
Author: trisha
Long Grain and Wild Rice Chicken Casserole
This chicken casserole was a favorite at our Master Gardener Intern Class lunch.
1 medium chicken, cooked, deboned, and shredded
1 can French style green beans, drained
1 can shoepeg corn, drained
1 can diced water chesnuts, drained
1 can cream of celery soup
1 can cream of mushroom soup
1 small onion, chopped
1 8 oz. carton sour cream
1 box Uncle Ben’s Original Long Grain & Wild Rice, cooked & drained
1 package Ritz crackers, crushed
1 12 oz. package Swiss cheese*, shredded
1 stick butter
Mix chicken, green beans, corn, water chestnuts, celery soup, mushroom soup, chopped onion, sour cream, and rice. Coat a 9×13 casserole dish with cooking spray. Pour half of mixture into dish and top with half of shredded cheese. Add remaining mixture and top with rest of cheese. Melt butter and mix well with Ritz crackers, sprinkle over top of casserole. Bake at 350 degrees for 30-35 minutes.
**Mozzarella Cheese may be substituted for Swiss**
Original recipe provided by Audrey Giles
Fruit Workshop and Grape Pruning
Chilton County Master Gardeners attended a Small Fruit and Grape Production Workshop on March 8 at the Chilton Research and Extension Center. Dr. Elina Coneva, Auburn University Department of Horticulture spoke on blueberry and grape varieties and gave a demonstration in the field on pruning European hybrid grape vines. Dr. Edgar Vinson, Extension Horticulture Specialist, discussed commercial strawberry production. Kevin Burkett, Regional Extension Agent for Farm and Agribusiness Management, spoke on Commercial Farm Budgeting. A muscadine pruning demonstration was given by Matthew Price, CREC Research Assisstant. Our Master Gardeners found the workshop to very interesting and informative.
In preparation for the fruit workshop, Chilton County Master Gardeners volunteered at the CREC pruning grape vines. On the first day Diane Clapp, Lamar Giles, Bill Hairrell, Sondra Henley, Harriett Jackson, Rick Miller, Alan Reed and Lee Walters helped. The second day the MG volunteers were Alice Broome, Lamar Giles, Harriett Jackson, Rick Miller, Alan Reed, Lee Walters and Sue Webb. Harriett Jackson and Alan Reed finished up on the third day.
Photos by Harriett Jackson
Minooka Park Project
Sue Webb, Harriett Jackson and Rick Miller met with Gerald Arrington at Minooka Park to walk the hiking trails and see what needs to be done first. Chilton County owns the park and it features walking trails, bike and ATV trails, picnic areas, inside and outside venues for gatherings of all kinds, lakes, woods and views aplenty. If you haven’t been there take a break and visit. You may even see wild turkeys on the way in. The park will be a lovely place for Master Gardeners to spend time volunteering. Much of the existing hiking trail just needs some raking and marking. Sue has plans for 3 hour work days and designs to use more native plants and identification signs to add educational value to the trails. But for now some leaf raking in the dappled shade will do much to preserve the already existing trail and make it user friendly and easy to follow. This is going to be a really fun project for Master Gardeners!
Sue will have a consultation with a member of the Cherokee Ridge Alpine Trail Association to plan and mark a new section of the trail to make it more accessible to the office. The trail association is dedicated to and has experience with planning, building, and maintenance of footpath only trails
by Harriett Jackson and Sue Webb
Photos by Harriett Jackson
2017 AMGA Conference
It is time to make plans to attend the 2017 AMGA Conference, Gardening Heritage, in Huntsville, AL May 1-3. The events will be held at the Huntsville Botanical Gardens on Monday and the Jackson Center on Tuesday and Wednesday. You will not want to miss the great speakers, workshops, Silent Auction, vendors, seed saver exchange or the door prizes! Find a friend to travel with and make your reservations now. Anyone registered before February 28 will be in a drawing for a refund of your registration! All MGs should have received the conference brochure by mail but the brochure and online registration can be found at Alabama Master Gardener Association . Those of us that have attended before can assure you that it will be fun and educational as well.
CCMGA Partners with Habitat for Humanity
Chilton County Master Gardeners partnered with Habitat for Humanity to rehabilitate the landscape of a recent Habitat for Humanity home in Clanton. Kimberly Lyn, master gardener and Habitat Board member coordinated the landscape project. The existing landscape was evaluated and a low maintenance update was planned. Over several weeks several CCMGA members raked leaves, prepared beds, and pruned trees and shrubs. They planted tea olives, knockout roses, and daylilies, spread mulch and even laid sod. This project fits perfectly with the mission of Chilton County Master Gardeners.
Crazy Chocolate Cake
Crazy Chocolate Cake is a quick and easy handed down recipe that Trisha William’s mother used to make for an after school snack. When cool, frost with Crazy Chocolate Icing or top with whipped cream and a drizzle of chocolate syrup. Serve from the pan! There are no eggs or milk in the cake. After school snacks have really changed over the years!
Crazy Chocolate Cake
Mix the cake right in an 8×8 pan (It may be easier to use a mixing bowl and then pour into the ungreased or lightly greased pan). Combine the dry ingredients:
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/4 t. salt
4 T. cocoa
Make 4 dents in the dry ingredient mixture for the following:
4 T. salad oil
1 t. vanilla
1 T. vinegar
1 c. water
Mix until well blended and bake in a preheated 350 degree oven for 30 minutes.
Crazy Chocolate Icing
2 T. butter
1/4 c. cocoa
1c. confectioner’s sugar
1 T. milk (more if needed)
1/4 t. vanilla
Melt butter and stir in cocoa, place in mixing bowl. Beat in confectioner’s sugar, milk, and vanilla. Beat on medium for approximately 5 minutes or until smooth. Spread on cool cake.
Recipe provided by Trisha Williams.
November CCMGA Meeting
At the November CCMGA meeting Master Gardeners enjoyed learning about Habitat for Humanity. Lisa Green, Executive Director for Chilton/Autauga Habitat for Humanity, presented information about how families qualify to become homeowners. She also explained how community organizations help through providing volunteers or donations. CCMGA Secretary Kimberly Lyn has coordinated landscaping and Master Gardener volunteers for the current Chilton Habitat for Humanity home.
Turnip Greens Soup
1 lb. Kielbasa sausage, cubed
1 pinch Creole seasoning
Christmas Lunch Breads and Muffins
Broccoli Cornbread, Mexican Cornbread, and Corn Muffins was served at the Chilton County Master Gardener Christmas Lunch. Give these easy recipes a try for something a little different.
Broccoli Cornbread
1 box Jiffy cornbread mix
2 eggs
1 stick margarine, melted
10 oz. frozen chopped broccoli (thawed and drained)
Mix all ingredients with melted margarine. Cook in greased 8 x 8 an at 350 degrees until golden brown. Serves 6-8.
Recipe adapted from retired power company employees cookbook “Powerful Good Cooking.”
Mexican Cornbread
2 c. self-rising cornmeal
2 c. milk
1/2 c. oil
2 cans cream style corn
1 medium onion, chopped
2 jalapeno, chopped
8 oz. cheese, grated
2 eggs
2 t. red pepper, optional
Mix ingredients together. Pour into greased pan and bake at 400 degrees for 30 minutes or until done. Serves 12.
Recipe adapted from retired power company employees cookbook “Powerful Good Cooking.”
Corn Muffins
1 c. self-rising cornmeal
1/2 c. cooking oil
2 eggs
1 small can cream style corn
8 oz. sour cream
Mix ingredients together. Spray muffin tin with non-stick spray. Bake at 400 degrees for 20-25 minutes.
This recipe is a pass along recipe provided by Treasia Bennett.