Newsletter June 2022
Nearly 1,000# already donated, a weeding workshop & more!
Good Morning, Growers!
I hope this email finds you knuckles deep in a weed-free garden with the sunshine at your back. And if not, at least with a warm cup of coffee in your hand as you listen to the rain.
Our growing season is off to a great start with already 953# of veg & 104 dozen eggs donated, as well as over 1,000 volunteer hours worked! This is just the beginning of the season and it is all because of YOU. With the warm weather just beginning and the daylight hours lengthening, we can't wait to see what the gardens get up to this season. We hope you'll continue to join us in finding joy in the dirt!
We've welcomed a new team member to the ranks. Noreen A. will be handling the donation statistics (type & volume) from every garden! This is a hugely important role for us as a non-profit. Keeping track of the amazing work we all do is key to moving froward towards stronger growing seasons in the future. Thanks for joining the team, Noreen!
This newsletter includes a lot of community events and opportunities, so I hope you'll keep reading.
-Sophie
Weekend Weeding Workshop, June 3, 4 and 5, 2022 at Brian’s Food Bank Garden
The volunteer gardeners at Brian’s Food Bank Garden are holding a free Weekend Weeding Workshop to help gardeners discover how to deal with the pernicious, perennial weeds such as thistle, bindweed and quackgrass, without using toxic chemicals. Three workshop sessions from 2-4 pm are available to choose from: Friday, June 3, Saturday, June 4, and Sunday, June 5. At each 2-hour session, master weeder, Mehdi, will demonstrate techniques for removing these pesky plants that are so difficult to remove from gardens.
All participants will have the opportunity to practice the weeding techniques demonstrated if they bring either a spading fork, drain or trenching shovel for practice. Only a limited number of these tools will be available on site.
Participants should also dress for the weather, wear old clothes and gardening gloves.
Brian’s Food Bank Garden is located at the Glaspell Farm, 1201 Olympic Ave in Port Townsend’s San Juan Valley. Look for the driveway on the south side of the Tremont St and Olympic Ave intersection. Please park in the grass along the fence line; signs will be posted leading to the garden. For questions contact garden manager, Lys Burden, at WPburden@aol.com or 360-301-0982.
Mary H. rocking a veggie bouquet in the Rhody Parade! Did you see us there?!
The Northwest Stone Sculptors Association is hosting a Women's Hand Carving Event with two of our very own volunteers showing work!
Come visit with the artists in action using hand tools to carve stone in the gardens and tour the indoor exhibit of completed stone sculptures between 10-5 pm, Saturday, June 4 at the Old Alcohol Plant in Port Hadlock. For more info and the event poster, read more.
Say hi to Beth K. and Kim D. if you go!
The Port Townsend Master Gardener Secret Garden Tour is finally back!
On June 18 from 10a-4p, join in to view seven diverse gardens. Our 2022 gardens include a novel food garden, a Great Picks sustainable garden, cozy cottage styles, and spacious ornamental landscapes. It will be a good time to stretch your legs and enjoy some beautiful spaces in Port Townsend.
Secret Garden Tour tickets will be available at the Port Townsend Garden Center, Secret Garden Nursery, Shold Landscape Products and Garden Center, Chimacum Corner Farmstand, and online at brownpapertickets.com/event/5446440. Day-of tickets will be sold at the Port Townsend Library. Cost is $15 for advance tickets and $20 for day-of tickets.
The Secret Garden Tour is a fundraiser that supports the Jefferson County Master Gardener Foundation.
June Volunteer Opportunities:
Birchyville - Earn Your Eggs!
M, W, F - 10-12
With chickens and ducks at the Birchyville Food Bank Garden there are opportunities to work in the gardens and get to know the animals. You can even earn a dozen eggs when you volunteer!
Diana Z, Lindsay M, and Kari B. show off their herb bouquets for the Tri-Area Food Bank. Read more here.
Free Top Soil Available to those that read this far!
Located at Brian's FB Garden in Port Townsend. This soil is rich, valley silt loam. Farm owner, Jeanie Glaspell, wants it removed as soon as possible. It is already heaped in a pile and ready to be loaded.
Call Lys for more information or directions at 360-301-0982.
Spring Bounty Salad
- 2 cups cooked lentils (Black Caviar or French Green are nice- not not use split lentils) about ¾ cup dry.
- 3 cups spring veggies- your choice of snap peas, green beans, asparagus, radishes or chard
- 3 tablespoons red onion- chopped fine
- 1–2 garlic cloves, finely minced
- ¼ cup chopped mint leaves
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 teaspoon sumac
- salt and pepper to taste
Cook the lentils until tender, but not falling apart. Lightly steam, grill or blanch the veggies. Or add them raw.
Place the lentils, veggies, onion, garlic and mint in a bowl. Toss with the olive oil, lemon zest and juice form ½ a lemon. Season generously with salt, pepper and optional sumac. Adjust lemon, adding more if you like.
Mix all the ingredients together in a small bowl and dive in!
Hot Tips for the Month of June
- Have you ever considered eating radish seed pods? Me neither! But, apparently the beautiful flowers turn into a wonderful snack, side dish, or even pickles! Consider overwintering your radishes for this lovely treat.
- If you are a fan of home grown radicchio, those go in the ground in the next couple weeks for a fall harvest.
- Plant your winter squashes now or never!
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