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Weeds, Corn and Cookies

We’ve been getting more rain, for which we are grateful. However, all that wetness means the weeds are really sprouting. The crops we want to grow are not the only plants thriving out there. So, while my husband is trying to get our wheat crop sprayed to kill those weeds, I’m out doing more hand-weeding in my garden.

I do love my shelterbelt trees but I’m not so very thankful they drop lots of seeds. There is one tree with small serrated-edged leaves that have tons of seeds encased in a white papery disc that flutters nicely in the wind. They are thus distributed freely over the entire garden. I swear every single one of those seeds has germinated in the open spaces there. (I’m glad they don’t do that in the lawn as well). The seeds are concentrated right next to every row, where the winds deposited them in clumps. You might not consider tree shoots to be weeds, but the very definition of weed is any plant “growing where not desired, and in competition with cultivated plants.”

I’ve already managed to re-weed about half my garden, but that still leaves me with plenty of grunt work to continue. I’m still depositing grass clippings from mowing the lawn between the garden rows. That mulching does suppress many weed seeds as well as making it easier to uproot the ones that do sprout.

The weeded half includes my raspberry canes, which are heavily covered with developing berries. Barring any hailstorms, I should have a bumper crop of those again. Once they start ripening I’ll be spending most mornings picking them, without much energy left for anything else. That means I really need to finish weeding out the rest of those volunteer trees.

Other crops in the weeded half include my tomatoes (there are some forming!), peas, and corn. Speaking of corn, it is already taller than “knee high by the Fourth of July.” I tried looking up that adage and a cursory search revealed it to have originated in colonial times. Modern hybridized corn varieties as well as better farming methods and fertilizers have made it antiquated. Nowadays the claim is corn should be “high as an elephant’s eye” by the Fourth. I don’t really think that applies to my northern-state small garden. I’m happy with the progress here. (One source claimed the “knee-high” pertained to a man on horseback, but I have my doubts as to the veracity of that. Another person quipped that knee-high would be fine as long as the man was standing on his head).

I kept looking for other ways to enjoy my rhubarb. I found this cookie recipe which I like a lot better than the one for muffins. It’s considerably easier to make and tastier, in my estimation. The staff at the Courier got to sample them last week. The container I delivered them in was emptied quickly. Our UPS driver also got a sample and declared them good. (I did omit the optional raisins and flax seed. I used walnut). I hope you’ll enjoy them.

Rhubarb Cookies

2 C flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp salt

1/2 C butter

1 C white sugar

1 egg

1 C chopped rhubarb

1/2 C chopped nuts (optional)

1/2 C raisins (optional)

3 Tbl flax seeds (optional)

Heat oven to 375°.

Mix together the first six dry ingredients and set aside. Beat the butter and sugar until smooth. Beat in the egg until blended completely. Stir in the rhubarb. Mix in the flour mixture just until incorporated. Fold in the optional ingredients, mixing just enough to evenly combine them. Drop by spoonfuls onto ungreased baking sheets. Bake 12-15 minutes. Cool on baking sheet 10 minutes, then on a wire rack.

 

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