Families gathered on the fishing docks.
I enjoyed watching the sunset.
We watched, as paragliders came in for a landing.
This steel drum player accompanied canned Jamaican music.
I picked a large bunch of snow peas, celery, kale and chard, then added left-over broccoli, onions and garlic. Blenderized, it is an easy way to use up left-over fiber. Served with chunks of seasoned, roasted bread crumbs.
The Zucchini Spread is just a flavorful topping, to hold the onions and cheese. Bread: Dave's Killer Sprouted Grain.
This curly red monarch kale is almost black. Powerful anti-oxidants.
Adding lime to the soil prevented club root in my cabbage, brussel sprouts, turnips, rutabagas, and parsnips. 
So far, the fava beans are pest-free this year. 
Knowing we'd have a cool summer, I planted Red Runner Beans.
Leek and chicory blooms. One of the Russian ladies told me to use old lettuce leaves for tea. She said that if you scrape the leaf or stem of the plant, it seeps a milky white latex that acts like a sedative, similar to opium poppy leaves. They use this tea at bedtime.
We were in a spectacular location - the Olympic National Park. 
resilient little blooms that shudder in the wind, hunkering down for a brief season of sun, fog and rain.
George wanted alpine/tundra too. But, he also wanted photographs!
Deer Park Campground has been open only a week due to snow and weather conditions. Poorly prepared, I should have brought my hiking poles and boots. The snow field was slick. I had to kick indentations to get a footing for George, who was also poorly prepared.
Salmon burgers with feta sounds a bit weird, but Top Foods offered two huge patties for only $6.00. I jumped at the chance to try them. They were wonderful, perfect for camp-cooking. I poured a soy-garlic sauce over them, but forgot to add the lemon. They were still exceptional! The soba noodles were boiled, drained, fried in oil, then fried until almost crispy with sweet chili sauce, stir-fried sweet bell peppers, garlic and onion
Evening temps were delightful, dinner and cleanup at camp was finished, so we hiked Deer Park Trail leading out of camp. 
I mentioned to George that I wanted our weekend to include alpine meadows and varied hiking terrain. He found rain forest, cascading rivers of snow-melt, saltwater beaches on the Hood Canal, and vast wind-swept tundra! 
Rain shadow effect: Moisture bearing clouds are blocked by the high altitude mountains, creating dry terrain.
George sat by the fire as I prepared coffee at daybreak - it was cold! This is always the best moment of the day, because everything gets better...warmth, nourishment, and conversation!
I wore 6 layers to stay warm: A sleeveless cotton under-shirt; a sleeveless cotton shirt; a polyester long-sleeve shirt; cotton long-sleeve underwear; a fleece high-necked vest; and my winter coat. Mittens to keep my hands warm. And, two pairs of pants - the outer layer to protect my slacks while I cook. This saves a lot of wear and tear on good slacks - and protects from campfire sparks and soot.
Our tent in the forest - toasty, with lots of pillows and our down comforters - one for each of us!
Breakfast: Fried Polenta Stir-fry with eggs, bacon and sausage.
I enjoyed cooking by the warmth of the fire. Only 14 campsites are available at Deer Park, so early arrival is necessary. The camp kitchen must be packed in the car after every meal to avoid predation. No water is available, and all garbage has to be packed out. We even packed out our dishwater and tooth-brushing liquids to avoid any contamination of the camp.
After we struck camp, prepared sandwiches and tea, and loaded up the car, we drove down to Obstruction Point Trail to hike.
Heavy fog and clouds obscured the view, so we did an abreviated curcuit, just a mile or so. We skirted along the ridge-line through a forest wet with dew.
I jogged while George puttered with the camera. 
Studying the insides of a conifer cone..these trees have been around for over 200 million years, and have both male and female cones on the same tree. Some cones are tightly closed, others with seeds ready for dispersal are open.
We saw many varieties of Indian paintbrush, a hemiparasitic perennial. The flower head is edible in small amounts as a flavoring for salads, but toxic if too much is consumed.
We stopped for afternoon espresso in Sequim, then toured the Dungeness River Audubon Center at Railroad Bridge Park.
Bikers, joggers, tourists - many people were enjoying the park. I enjoyed viewing the understory of the forest from the bridge - a haven for elderberry, swamp gooseberry, red currant and Oregon grape.
After we checked out the shellfish displays here we drove along the Hood Canal, a glacier-carved fjord on the Olympic Peninsula. The Dosewallips and Duckabush rivers feed into the Hood Canal. We've canoed these rivers many times, and also stayed in local campgrounds. It is shellfish season, and people were out on the beach collecting and digging, bringing their clams and oysters into camp for dinner.
We explored state parks along the Hood Canal for a place to launch the canoe late Sunday afternoon, but the tides were down, and the wind was fierce. So, we just enjoyed the sunshine and cool weather. 
George went swimming at Potlatch State Park while I set up a camp kitchen in the grass, out of the wind and near the water.
Most picnic sites were empty. 
There were kids on the beach and in the water, but very few people were grilling or cooking.
I sauteed cauliflower in a lentil curry; and added my home-canned Moroccan harissa to potato dumplings, gnocche. The resulting heat was perfect for a cool, windy evening!
I served both entrees on top of soft potato bread, to soak up the sauce. Dessert was extravagant: Chocolate zucchini carrot cake with Greek honey yogurt, fresh blueberries and strawberries.
