JULY A COMMUNITY GARDEN NEWSLETTER 2020 TOMATO CROP HARVESTING ZUCCHINI BLOSSOM DL GARDEN NEWS Wow, the weather has been pretty interesting so far. Bur what else is new…this is Montana. Stuff is finally taking off in the Garden, including the weeds. We are scheduling a Garden Cleanup Day for Saturday, July 18 from 9 to noon. We hope to see you there. SOME THINGS TO KEEP IN MIND: * Please weed your beds. When the weeds go to seed it will only make things worse next year. *When dragging the hose around, please be respectful of other beds. *Please turn the water off at the faucet. This is very important. I helps to prevent leaks in the hoses and if there is a leak, it doesn’t flood the area, *We are no longer composting. Please throw your debris away in the city trash can. Due to COVID-19, we will not be having a Garden Tour this year. We are thinking about an End of Season get together in the Garden. We will keep you updated on this. We are still planning on having the Farmer’s Market, which will start in August,
July 2020 Community Garden Newsletter Page 1

 

It is Rhubarb Season. My neighbor has a couple of great plants and there is a plant in the alley that I took a start off of a couple of years ago. It’s still pretty small, but it is healthy. I have tried different kinds of recipes; barbecue sauce, muffins and of course, pie. I would like to try chutney. This is the new recipe for strawberry/rhubarb muffins that I have made. Pretty good. Strawberry Rhubarb Muffins 2-3/4 cups flour 1-1/3 cups packed brown sugar 2 -1/2 t. baking powder 12 t. Baking soda 1/2 t. cinnamon 1/4 t. Salt 1 large egg, room temperature 1 cup buttermilk 1/2 cup. Oil 2 t. Vanilla extract 1 cup chopped strawberries 3/4 cup diced fresh or frozen rhubarb TOPPING 1/2 cup chopped pecans 1/3 cup packed brown sugar 1/2 t. Ground cinnamon 1 T cold butter In large bowl, combine the first 6 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper lined muffin cups 2/3 full. In a small bowl, combine pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 400until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks.
Community Garden Newsletter Page 2 Strawberry Rhubarb Muffin Recipe
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