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In keeping with my June newsletter article about the weeds in our allotments I am sharing two recipes I've tried and actually enjoyed: Purslane Chimichurri and Smoky, Garlicky Potatoes and Dandelion Greens. Please let us know if you try these recipes and feel free to post recipes to share with us. They need not be related to the newsletter or my post. I think good gardening goes hand-in-hand with good cooking. I look forward to reading some of our member's favorite recipes and trying some out!

Temps up to 100 predicted over the weekend and into Monday.

What are your strategies to deal with such heat? What should we be doing to prepare? I just watered everything deeply, but I fear for my more tender crops.

We moved the wood cheep pile to gate 10.

Now you have a bigger area to plant more native plants.

I came across the website of a Norwegian woman who wrote about the joys of eating Rhubarb as a child when her mom would give her a small cup of sugar and send her outside. She would pick the reddest stalk of Rhubarb, drag the end through the cup of sugar and eat it. As a child in Alaska we ate fresh, raw Rhubarb too but without the sugar! Perhaps that is where my love of sour food was born. Anyway I found a recipe for pickled Rhubarb I thought some of you might like to try. I've attached it to this post.

As an herbalist I have found this small farm/company in Williams, Oregon to be a fantastic source of organic medicinal seeds and plants of the very highest quality and their shipping is excellent; I've never lost a plant from them. Their online catalog of plants and seeds is enormous.

I've purchased Echinacea, Nettles, and Comfrey plant, and Roman Chamomile seeds, Tansy seeds, clover seeds, and Calendula seeds. I try my best to support independent organic farmers and plant suppliers located in the PNW.

If you are interested in such plants, SMS is having a 20% off sale on all their potted plants right now. https://strictlymedicinalseeds.com/

Confession: I do not grow asparagus in my garden. I tried twice and failed. But I grew up on a farm in New York with bountiful asparagus that continued to grow for more that 30 years. So I know from asparagus soup! This one is the best and I make it every chance I get.

www.epicurious.com

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

But I have a few alterations that I prefer: Instead of onion, use a few large shallots. Much earthier companion to asparagus. I also use a bit less chicken stock (and sometimes I use vegetable stock if I'm serving vegetarians).

Many thanks to the garden member who mowed the parking area adjacent to gate 14 today. The grass and greens were so tall and thick it was hard to walk to the gate! I didn't see who you are but I really appreciate your service to the garden area. 🌿