Blueberry Bliss With The Alabama Gardener

Blueberry Care Begins Now

By Mallory Kelley

Nothing says summer quite like blueberries! Blueberries have been in full swing since the end of May, but come mid-July, they begin to fizzle out. That means it’s time to start thinking about next year. The size and quality of the berries will decline toward the end of the season, so it’s OK to sacrifice berries now for a little maintenance to ensure a healthier blueberry harvest next year.

As the plant is finishing berry production, it will put its energy into making new shoots and branches. The new growth between now and fall is where the biggest and best berries will be next year. For optimal branch growth, the plants will need water, mulch, fertilizer and pruning. Make sure not to fertilize after mid-September to give the new plant tissue time to harden off.

Generally, blueberries need fertilizing twice a year — once in early spring and again as the berries fade away. Use a urea-based fertilizer or a fertilizer labeled for azaleas or camellias. This will help acidify the soil. Blueberries like a low pH of 4.5-5.2. Have a soil test done if you have not had one in the past three years to determine which nutrients are lacking and where the pH is.

Prune the long canes that sprout from branches or from the ground to encourage branching. This will multiply berry production next year. As plants start to grow long, straight shoots or canes, clip these a little lower than where fruit would ideally be next year. If the fruit should be chest height, clip those canes about a foot lower. The more the canes are clipped (especially the long canes), the more branching happens. The more branches, the more fruit will grow next year. Always remove dead or diseased branches.

Plant blueberries this fall, but remember to plant different varieties of “Rabbiteye” blueberries to prolong the growing season. Different varieties produce at different times from early summer to early August for most of Alabama. Plant blueberries in full sun with a moist, well-aerated, well-drained soil high in organic matter.

Incorporate organic matter such as peat moss, compost or fine pine bark into the soil at planting, and mulch around the plant to retain water and suppress weeds. Don’t add so much mulch that it suppresses new cane development. Planting blueberries on a little mound ensures plants do not settle and end up planted too deep; they hate “wet feet.” This means roots of the plant will slowly decline through the years.

If you have home garden questions, we have answers. Call the Master Gardener Helpline at 1 (877) ALA-GROW (252-4769).

Hey, y’all. Welcome back to my kitchen! When it’s hot like this, we all need something cool to bring down the temperature. This month, I’m sharing a collection of chilled recipes. Not only will they keep your house cool, they’ll keep you cool, as well.

First up is a delicious No-Bake Lemonade Pie guaranteed to refresh you. I’ve been fiddling with this type of pie for years, and I think I’ve finally gotten it down to an easy, no-fail recipe. It’s guaranteed to be light, fluffy and a little tart. This is one of my favorite summertime desserts. I hope you’ll enjoy it — not only because it’s delicious but because it’s easy, too!

We can’t eat just dessert all the time, so I love this Apple Pecan Salad with homemade Apple Cider Vinaigrette. This is a summer standard at my house since we usually have all the ingredients on hand. I like to make a big batch of candied pecans and whip up the vinaigrette on the weekends so I can throw it together throughout the week. Even though this recipe calls for you to cook the pecans, you can always grab a bag of candied pecans at the grocery store and skip that step.

This month, we’re sharing a Neighbors vault recipe from Carolyn Hill of Talladega County. Her Frozen Fruit Salad is a genius way to treat yourself at the end of a long, hot day. The Hill family has been enjoying this for years, and we are grateful to take up the tradition in our home, too! This recipe was originally shared in the March 2006 Neighbors.

Summer is in full swing at the Little house, and we’re enjoying sunshine, gardening and weekends visiting with family. I hope these recipes will help make your summer all the sweeter — and cooler — too!

By Carolyn Hill, Talladega County

Prep Time Freeze Time Servings 15 mins 2 hrs About 10

Ingredients

2 cups sour cream 2 teaspoons lemon juice 1/2 cup sugar 1 (8-ounce) can crushed pineapple, drained 1 banana, diced 1/4 cup chopped pecans 1 can Bing cherries, drained and cut into halves (or 12 ounces frozen pitted dark sweet cherries)

Instructions

In a large bowl, combine all ingredients. Put paper liners into muffin pans and fill with mixture. Freeze at least 2 hours. Serve frozen.

Note

When frozen through, individual servings can be transferred to freezer bags or other airtight containers for storage.

Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com.

Apple Pecan Salad with Apple Cider Vinaigrette

Prep Time Cook Time Servings 20 mins 10 mins 4 to 6

Candied Pecans Ingredients

2 teaspoons butter 1/4 cup firmly packed light brown sugar 1/2 teaspoon kosher salt 1 tablespoon water 1 cup pecan halves 1/8 teaspoon cinnamon

Note

The candied pecans and vinaigrette can be made in advance. Simply store the prepared pecans at room temperature in an airtight container, and store the dressing in the refrigerator in a jar or airtight container.

Dressing Ingredients

2/3 cup olive oil 1/3 cup apple cider vinegar 1 tablespoon white vinegar 3 tablespoons lime juice 3 tablespoons pineapple juice 1/4 cup honey 1 teaspoon kosher salt 1 teaspoon black pepper 1/2 teaspoon garlic powder

Salad Ingredients

1 (11-ounce) package spring mix 3 sweet, crunchy apples, cored and thinly sliced (I like Honeycrisp) 4 to 6 ounces blue or Gorgonzola cheese crumbles 2/3 cup dried cranberries

Candied Pecans Instructions

Heat oven to 350 F, and line a rimmed baking sheet with parchment paper.

In a small skillet over medium heat, add butter, brown sugar, salt and water. Stir until butter and sugar melt. Add pecans and cook, stirring very frequently, for about 3 minutes — being cautious not to allow the mixture to scorch.

Remove from heat and add cinnamon. Stir to combine. Spread pecans on prepared baking sheet and bake 5 minutes. Allow to cool completely before using on salad.

Dressing Instructions

Whisk oil, apple cider vinegar, white vinegar, lime juice and pineapple juice. Add honey, salt, black pepper and garlic powder. Whisk to combine.

Salad Instructions

Add spring mix to a large bowl and top with apples, cheese, cranberries and candied pecans. Drizzle with desired amount of dressing, toss and serve.

No-Bake Lemonade Pie

Prep Time Makes 20 mins 2 pies

Ingredients

2 (14-ounce) cans sweetened condensed milk 3 (8-ounce) containers frozen whipped topping, thawed (I use Cool

Whip) 1 (12-ounce) can frozen lemonade concentrate 2 (6-ounce) prepared graham cracker crusts

Instructions

In a very large bowl, stir sweetened condensed milk into thawed whipped topping. Fold in lemonade concentrate until completely combined. Divide filling between pie crusts and chill at least 3 hours — but preferably overnight — before serving.