In My San Diego Garden and Kitchen

These are the days of small harvests. Even handfuls of fresh herbs are welcomed in the kitchen. The sage pot cracked and the older plant didn’t fare well in the recent heat so I clipped the remnant for sage blueberry vinegar.

Emphasis is on the sage as I only had a few blueberries, though I added some from the freezer.

The thyme plant was woody and had to go to make room for cauliflower plants that will be planted this week.

After baking, some of the thyme was added when I served the beets. I must admit, that as I prepare to plant beets for the winter garden, I still have some of last season’s large beets in the produce drawer. They were not woody but required a good scrub with the vegetable brush.

Here are some of the three dozen Bearss or Persian limes from my patio tree. A few were used last week for Basil Lime Chicken and when blackberries arrive this week in my Imperfect Foods box I’ll be baking Blackberry Lime Scones.

‘Ruby Streaks’ mustard always shows up with my flowers in the front yard, adding an ornamental flair.

Alstroemerias and leucadendrons cheer me as I pass through the dining room.

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

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Email address and website URL are optional. Finally, click on “Comment as Guest” to post comment.