Finally Summer!
Garden Club Members and Friends,

As I write this it is 50 degrees and raining, but, as you likely are, am very grateful for the rain!  My veggie garden is planted and I know the seeds are desperately soaking up the water in order to sprout and provide us with our summer veggies.  I hope you all have an opportunity to get your hands dirty planting and gardening in some way this summer.

For those of you on the schedule to water the Watering trough, Fiske Triangle and Center St median, please look under Civic to find the summer schedule and protocol. 

Provisional Robin Ewald and myself will be working over the summer to integrate the website into daily use for all members of our Club.  We hope to be able to offer a direct link for all to be able to upload photos. Stay tuned for our improvements!

I have added the requested recipe for the Lemon tart I served at the Plant exchange last week.

Jessica Pohl

        Plant Exchange at Jessica's house in June


Upcoming events


Here is a reminder or a tip from Bill Cullina, Director of the Coastal Maine Botanical Garden.

Mix one  regular aspirin plus 1 tsp dish soap plus 1 gal water, mix, spray plants every 3 weeks to boost immune response of plants.  Used on orchids, vegetables, African violets . Indoor plants can be sprayed year round. Outdoor plants during growing season. Effective against bacterial and fungal diseases.  There is a potassium salt product which is very effective called Agri Fos Fungicide.

Lemon Tart with Chocolate Cookie Crust and Marmalade Cream from Parade Magazine April 2014

40 Chocolate wafers
1 1/2 sticks unsalted butter, divided: 1/2 stick melted and cooled; 1 stick diced, cold
1 pinch plus 1/4 tsp kosher salt
2 lemons, rinsed and dried
1 1/2 c sugar
4 large eggs
1/2 c heavy cream
3 tbsp orange marmalade
confectioners sugar

1. Preheat oven to 350F.  Process chocolate wafers in a food processor until finely ground.  With motor running, pour melted butter and and 1 pinch salt through feed tube; process until combined.  Scrape out into a 9 in tart pan with removable bottom. using the bottom of a dry measuring cup, press crumbs evenly across bottom and sides of pan. Place pan on a baking sheet and bake until fragrant, about 12 minutes.

2. Finely grate zest of 1 lemon, then cut in half and juice lemon; combine zest and juice in food processor.  Slice second lemon; discard seeds.  Add slices to food processor along with sugar and remaining 1/4tsp salt. Process until smooth, scraping down sides as needed.  Add eggs; pulse to combine.  Transfer lemon mixture to a stainless steel bowl.

3.  Bring 2inches water to a simmer in a medium saucepan.  Place bowl with lemon mixture on top, ensuring that the bottom of bowl does not touch the water.  Add remaining 1 stick cold, diced butter and cook, whisking constantly, until butter melts and mixture is smooth.  remove bowl from heat and let cool 20 min.

4. Pour lemon mixture into tart crust.  bake until center is set, 18-22 minutes.  Transfer to refrigerator to chill.

5.  Meanwhile, beat cream in a bowl with marmalade.  Just before slicing, dust tart with confectioners sugar.  

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