In My San Diego Garden and Kitchen

When the vegetable garden transitions to summer and there are only bush beans and lettuce to harvest, the backyard fruit comes in. Apricots, apples, and rhubarb vie for our attention. Soon we’ll add marionberries and nectaplums to the list.

This week was all about apricots. We gathered in 46 pounds over the last seven days and have exceeded last year’s total; bounty enough to share with neighbors and family.

Our first and favorite apricot dessert is my mom’s fruit cobbler. We top it with a small scoop of vanilla ice cream for a perfect coincidence of sweet, tart and creamy.

I made several quick batches of apricot freezer jam. Maybe cooked jam this week. I’ve also been loading the freezer with apricot compote.

The lavender kumquat shrub I made recently was so refreshing and brought together the flavors in such a pleasant way. I did a post last week: Lavender Kumquat Shrub. With the apricots in abundance and the lavender still in full bloom apricot lavender shrub came together yesterday. When it’s ready I’ll do a post.

I was in a kitchen maker mood yesterday afternoon. There was the apricot lavender shrub, apple-rhubarb sauce and then something new.

This is strawberry guava sherbet. I still have many quarts of the guava puree in the freezer and the season arrives around September. I could find no suitable recipe for strawberry guava sherbet so devised one, loosely working from my mother’s ice cream recipe. I left out her raw eggs. She always reminded me to add enough sugar to the mixture until it tastes too sweet. Then when churned, it will be perfect. She was right. Now I have a recipe and a gallon of sumptuous sherbet that is reminiscent of raspberries.

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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