What’s Happening Today – June 16, 2020
Today on DelmarvaLife –
School’s out for summer for most students on Delmarva and, what a school year it has been. We find out what’s involved with a summer fun enrichment website offered by Wicomico County Public Schools.
COVID-19 shut down the Adkins Arboretum in Caroline County, but it did not shut down the grounds. We talk with the site’s executive director about what you’ll find in the public gardens and how you can take a piece of it home with you.
The Nanticoke River is a Delmarva Treasure, but it’s health and beauty rely on volunteers to keep tabs on the water and the plants under the water. We learn about a program that gives recreational boaters an opportunity to help the Nanticoke Watershed Alliance as part of the Nanticoke River Grass Watchers.
This weekend is Father’s Day. 102.5 WBOC’s Corey Phoebus checks in with Joe White of the Shrimp Boat to see how you can treat dad to a feast he will never forget.
While we all know there’s so much going on in space, especially with the historic launch last month of the Space-X Dragon capsule, we also know there’s a lot going on at NASA’s Wallops Flight Facility We check in to learn more.
You won’t find “bumbleberries” at any of your local grocery stores! That’s ’cause they aren’t real! A Bumbleberry Pie is basically a pie made from a few different kinds of berries. In other words, it’s a mixed berry pie. In our version, we use blackberries, raspberries, and blueberries and it’s delicious!
What You’ll Need
- 1 refrigerated rolled pie crust (from a 15-ounce package)
- 1 (4-serving-size) package blackberry or blueberry gelatin
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3/4 cup ginger ale
- 1 1/2 cups blackberries, divided
- 1 1/2 cups raspberries, divided
- 1 1/2 cups blueberries, divided
What to Do
- Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into plate; flute edges. Bake 10 minutes, or until golden.
- In a medium saucepan over medium heat, combine gelatin, sugar, cornstarch, ginger ale, and 1/2 cup each of blackberries, raspberries, and blueberries. Bring to a boil and cook 5 to 6 minutes, or until berries have broken apart and mixture has thickened, stirring frequently. Remove from heat and let cool about 5 minutes.
- Stir in remaining berries and spoon into pie crust.
- Chill at least 4 hours, or until set. Serve, or cover and keep chilled until ready to serve.