University of Nevada, Reno


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20th Anniversary Yearbook


  • What project(s) are your currently involved with? What types of things do you do? Why did you choose this project? Why do you keep going back? What makes this project special?

    EVERYONE should be able to contribute to this Life Story since we’re all working on projects! Don’t be shy…share an experience, situation, remembrance. Help create our history.

    TAKE A PHOTO next time you meet. Email to Ann so we can document ALL our projects.

    To see photos of some current projects, click here.

  • E-mail your answer to Ann Edmunds



Question 3

Master Gardeners make their choices from the potluck buffet line.Master Gardeners are famous for their pot lucks! MGs share their baking and culinary skills at projects, training classes and monthly meetings. Tell us about the MGs who have brightened your day by their dishes. Who, where, when? For instance…

• Do any projects have regular (and anticipated) "coffee breaks?"

• What about training classes? Were there memorable meals, themed buffets, elaborate desserts?

• Have the monthly meetings and graduations changed over the years? How did we celebrate when you graduated?

• Did you find new favorite recipes in the MG Cookbook? Which ones?

A graduation cake made in the shape of a watering can.

Erin B.

All the members of the PLANT MG volunteer group (who worked at the Red Rock Visitor Center on Saturdays and Thursdays) looked forward, especially, to our coffee breaks. Oh, yeah, we did a bunch of work, but it was worth it for the yummies we shared during our coffee breaks.

Quite a few of us would bring something to share, a bag of nuts, carrot and celery sticks, crackers with hummus dip, etc. But the food that got all the raves was Clara H.'s coffee cakes and/or cakes and special "coffee" or homemade liqueurs. Unfortunately, that group no longer meets and we sure all miss Clara's goodies!

Clara would always bring enough goodies to share with the guys at the R.R. Fee Station and some of the BLM employees stationed at the Visitor Center. Good times!

Jim S.

Potluck at the Master Gardener Orchard.We have had Orchard Crew get togethers in a few different ways. We have had annual crew appreciation luncheons at Nora's Restaurant in Summerlin. These were held for a few years from around 2008 forward and were very popular. The Orchard supplied the Owner with fresh produce on a regular basis and so this was a good venue for us. The Owner also gave a talk during the lunches usually regarding some special recipe and how it was prepared using some of our produce.

The Orchard also regularly has seasonal barbecues for crew members, usually in the fall after the summer heat has broken. These are pot luck affairs with everyone contributing something though usually the Orchard has some basics like spare ribs, hot dogs and hamburgers. A few pictures are attached.

Carol D.

One of my all time favorite recipes came from Vickie Yuen. She served her Corn Casserole at the monthly Master Gardener meeting. I probably make it 8 to 10 times a year, and every time I do, I get a request for the recipe. It is delicious!

Vicki Yuen’s Corn Casserole

1 15 oz. can of creamed corn
1 15 oz. whole kernel corn, drained
1/2 cup vegetable oil.
1/3 cup sugar
2 eggs
1 box Jiffy corn meal mix
1 cup sour cream

Mix all ingredients together. Pour into a 9 x 9-inch casserole dish. Bake at 350 degrees for 45-60 minutes. Let rest for 10 minutes before cutting into squares.

You can add red, green and/or chili peppers.

Elaine F.


Way back in the fall class of 1998, food was the least of our problems! Every meeting was a feast. We had one person in charge of signing people up to bring food. I believe that the sign-up list was only adhered to for the first couple of classes, because food would just keep appearing. It got to the point the large table in the back of the room had to be supplemented by additional tables (notice the plural).


People came to class bearing crockpots, covered dishes, salads, fresh fruit. Scotty loved to cook and had been a caterer so not only was her food amazing, so was the presentation. I can’t even imagine how the people in the back of the class could concentrate with all the wonderful smells. Suffice it to say we ate very well!

Do you have other memories? E-mail them to Ann Edmunds.

Master Gardeners enjoy a meal during a picnic.   Virginia S. puts together the "potluck flower" at the annual meeting, made up of the monthly potluck signup sheets.

Click on photos to enlarge.