In My San Diego Garden and Kitchen

It is garden gift season. The lettuce is abundant—more than we can eat. So time to share. Here’s the lettuce bed about a month ago.

The artistic compositions in the lettuce plot give way to plates like the thumbnail photo for neighbors and friends.

I continue to harvest small broccoli side shoots. It’s still weeks off for the tomatoes to go in that bed so I’ve opted to let the broccoli plants persist.

A client came to see my kitchen garden and I sent her off with a grocery bag of garden produce. I decided to offer a beet and was surprised to see the size—almost three inches in diameter. I’ve given too much attention to the greens and broccoli in recent weeks. I’ll be rooting around for more beets to harvest this week.

Orange juice at breakfast and wedges at lunch or in a salad at dinner is the spring pattern. Time to make more marmalade and candied orange peel. My oranges recipe file has plenty of other good ideas.

The Dark Red Lollo Rossa caught my eye as I stood in the garden pondering my lunch salad. Nearby, the baby arugula picked up the chartreuse color near the base of the leaves. Then there were the kumquat slivers and roasted pumpkin seeds. Dried tomato pieces add another color and texture. Salads are compositions.

And I think we all welcome the “springing of the year” after a long Covid winter. Check my recent post First Day of Spring with Robert Frost.

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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