In My San Diego Garden and Kitchen

It’s a pleasure to consider a recipe, Simple Farro and Bean Soup and then in these Covid-19 days realize that all the ingredients are in the pantry, freezer and vegetable garden. The celery, carrots and kale were at hand and flavored a hearty broth from the freezer. Flageolet beans ordered from Rancho Gordo added substance and beauty.

Shredded ribbons of Tuscan kale were not objectionable to my husband who generally does not like kale. He had a second bowl of soup.

A sunny spring day turned cool and this hearty soup, crusty bread and applesauce was just right.

The romaine lettuce ended it’s run last week. Heat and a few slugs sent more than I’d hoped to the bunnies but enough was salvaged for many salads.

My California take on chicken caesar salad brought together garden celery, a ripe avocado and day-old homemade sourdough bread transformed to toasted, garlicky breadcrumbs.

I pulled more beets to make room for the first planting of corn. I expect to be harvesting more beets in the next week.

These little gems are available all the time and our dog has not remembered that the low-hanging fruit is hers.

They go nicely with the first homely strawberries and a banana.

There were also candied lemon peels, spinach, more artichokes, countless oranges and spring onions but they all escaped photo capture. Perhaps next week.

Some things just go together. The Ambridge rose in my grandmother’s Franciscan Coronado dish nudges the abalone shell that my grandfather harvested in Laguna Beach many decades ago. The composed scene is on my grandmother’s marble top table.

You may enjoy seeing what other garden bloggers harvested last week at Harvest Monday hosted by Dave at Our Happy Acres.

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