June Bloom Day

I'll start with the tickweed and daisies, and move on to parsnips and chamomile, but mostly this month is about the 100 petunias on my porch. I usually have more exotic items on the porch--palms and licorice plants, gynura, cordyline. Last year I left the pots empty "to fill up with possbilities"

But this year I needed something simple and bright and prosaic. Something that would just widen the pupils and put a smile on everyone's face.

Ah. Petunias.

Tickweed and daisies

Parsnips and chamomile

Petunia Sun Spun "Silver

Petunia "Daddy Strawberry"

Petunia "Cappucino" and Verbena Lanai "Peach"

Petunia "Yellow Madness"

Sour Cream Rhubarb Bread

1 1/2 cup flour

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground clove

2/3 cup diced rhubarb

1/3 cup dried cranberries

1/2 cup honey

1/4 cup walnut oil

1 egg

1/2 cup sour cream

1 tsp vanilla

Topping

2 Tablespoons raspberry sugar

1 tsp butter

1/4 tsp clove

Preheat oven to 325F/160C

Whisk dry ingredients together. Add the rhubarb and cranberries. Beat the liquid ingredients together until thoroughly combined then add to dry ingredients and mix all bread ingredients in a large mixing bowl. Melt the butter in a small bowl, combine with the other topping ingredients and whisk until well combined. Grease a bread pan. Pour the batter into the pan. Drizzle the topping over the batter.

Bake for 55-65 minutes or until a knitting needle inserted into the center comes out clean. This is a very moist bread. Allow to cool completely before tipping out of pan so it doesn't fall apart.

For a sweeter bread, macerate the rhubarb in a 1/4 cup of sugar for 1/2 hour before adding to batter. If you do this, add the rhubarb last.