In My San Diego Garden and Kitchen

It is the season for garden greens—chard, kale, spinach, beet greens, arugula and lettuce. With such abundance it’s time to make a Galette of Winter Greens which I did last week. Check the link for details and recipe.

The chard stems add color and texture. The galette requires about five cups of chopped greens which is the yield from the thumbnail photo.

The galette was as luscious as I remembered from last year. I’ve garnered a beet galette recipe which I’ll trial as I focus on beets.

I harvest arugula and spinach in small amounts as needed or to share with friends and family.

Other recipients of my garden greens above. I keep a number of neighborhood rabbits and a guinea pig happy with unusable greens; and the my worms get wilted and damaged lettuce leaves.

I had more radishes in the fridge than I could use in salads so went searching for recipes at Specialty Produce. I landed on a poached radish salad with a creamy dill dressing. Poaching briefly gives them a delicate, potato-like flavor. Fresh dill from the garden and arugula made a spritely side salad. Day two, the leftover dressing mixed with black beans and sliced raw radishes topped arugula for lunch.

Early blueberries and strawberries reminded us of the fruit season to come.

Two favorite bouquets from last week—the first of the Sunset Celebration roses and purple larkspur.

Check the What I’m Planting Now page as I think spring in the garden. Then head to Harvest Monday, hosted by Dave at Happy Acres Blog and see what garden bloggers around the world harvested last week.

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