Fingers crossed, weeds are pretty well under control in the garden so far this year. Sure, they're a bit out of control in the bed where I planted the root crops, but those were so devastated by rabbits that I was forced, for my sanity, to ignore them for several weeks. Now that bed is kind of an experimental zone with the surviving carrots and onions (and one parsnip!) sharing space with volunteer tomatoes and squashes and, yes, some weeds. Elsewhere, though, the on-purpose plants got a good start when it was still wet and now the dry heat means that the weeds are weak and easily removed with the hoe.
Besides removal there's another way to deal with weeds: reclassification! Where there was space I made sure to give the purslane a little time to grow and thrive; today I pulled some and served it up in a salad. It turns out that, while it'll grow just about everywhere, it also has all kinds of vitamins and omega-3s and who-knows-what, and is also pretty tasty, especially with tomatoes and garlic scapes and a little salt. Just the thing alongside pasta with the first home-grown pesto of the season. Summer is good eating.