In My San Diego Garden and Kitchen

Backyard fruit may be the best long term investment in edibles. Permanent edibles take less work, yield well and add to the landscape. Currently, we have over 500 oranges on our tree that is 7 feet high and 12 feet wide. Gardeners in other regions could brag about their apple, peach and pear harvests and the way they grace a garden. I could also extol the virtues of other permanent and perennial edibles like rhubarb, asparagus, sorrel and artichokes. Another day.

We’ve indulged daily on Satsuma tangerines since late November and with over 200 on our small tree, about 5 feet by 5 feet, there have been plenty to share. This photo was taken last week. We usually give them away by the dozen.

We have fresh squeezed orange juice almost every morning and orange pieces mixed with bananas or frozen blueberries frequently. Tomorrow I’ll make Sweetened Oven Dried Orange Slices, a favorite from last season. Candied Citrus Peel is also something I want to try using the organic orange halves after juicing. Thank you Sunset Magazine.

The ever-faithful strawberry guava tree even produced some nearly golf ball-sized fruit this winter. I have to be attentive as the birds seem to know when these luscious treats are ready to eat. I’ll let these warm in the sunny kitchen window and then indulge.

‘Premium Crop’ broccoli

The first broccoli crop is finished. I pulled the plants which were covered with aphids. A blog post is coming and I am at fault for the paltry crop. Usually broccoli is my most successful winter crop. It’s humbling.

But in my sunny kitchen window a cyclamen and primrose make me smile.