In My San Diego Garden and Kitchen
It was an unremarkable week in the vegetable and fruit gardens. The apricots finished, the apples are nearly ready and there were small amounts of everything else—zucchini, lettuce, spring onions and arugula. If you didn’t read the post on June 12, In My San Diego Garden and Kitchen you might find that more interesting and the photos more alluring. But on to the most recent week.
It is the growing time in the garden. Pole beans climb the trellis and cucumbers are thinking about it. Some beans are flowering and the peppers adjust to being in the ground. Tomatoes finally begin to grow upwards with recent sunny days. I’m steeling myself for the next wave of fruit.
My thumbnail photo is a bouquet that somewhat startled me as I selected and arranged the flowers. I haven’t had lamb’s ears in the garden for many years. This variety bloomed and I was so taken by the textures and stature that I hurriedly looked for other flowers to complete the composition. I found a diminutive statice as filler,, scabiosa and a few lavender spikes. I was smitten and then delivered it to the church entry on Sunday morning.
The arugula got away from me and the quality had diminished. I slayed the small block for regrowth and stuffed it in a bag. When I made salads for lunch, I did a large chop, not wanting to examine the arugula too closely. Four days running I repeated the above salad for lunch. It was an amazing coincidence of flavors—arugula, snips of sweetened dried blood orange slices, toasted slivered almonds all doused with a lemon-olive oil dressing with more diced garlic than most would prefer.
‘Redina’ lettuce and an ordinary romaine keep us in lettuce with enough to share with my son over the weekend. That was before a opossum determined that bird netting was not a sufficient deterrent to rummaging around in the lettuce.
This week will begin the ‘Dorsett Golden’ apple harvest and processing. With the first five pounds I made applesauce and pureed with an equal amount of apricot compote for a incredibly flavorful thick puree.
There’s a compelling beauty to a red spring onion destined for a bulb. I select them as needed but often pause to take in the color and sheen.
See what I’ve planted in my summer vegetable garden recently in What I’m Planting Now. Then head over to see what other garden bloggers around the world harvested last week at Harvest Monday hosted by Dave at Happy Acres blog.
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