In My San Diego Garden and Kitchen
Let’s start with the goodness—a rustic nectaplum crostata. It’s really a dessert to have with other guests so there are no leftovers that only echo the sweet bliss. Confessing here that I did have a modest serving for breakfast the next morning.
With so much fruit in the late spring and summer—apricots, apples, rhubarb, nectaplums—the dessert options are endless; and I have my favorites. With plentiful nectaplums I’ll use some for ice cream this week.
Aware that we’re only about two month off from the next strawberry guava harvest, I pulled more of the guava puree from the freezer. Two outcomes from an afternoon well-spent: fourteen jars of jam and more room in the freezer for other frozen fruit.
Other fruit goodness was a nectaplum and strawberry guava smoothie. The marionberries are again affected by botrytis but less than other years likely because of more sun, less overcast. We pick them a smidge underripe and mostly use them in fresh fruit salads where a little sugar and fruit juices lets their flavor shine.
The most memorable entree of the week award goes to Cheese Beans from the original Moosewood Cookbook. Small cubes of Monterey jack cheese are folded in when served. Apples and red onions from the garden make it seasonal.
I’ve managed to keep my seed-grown ‘Jericho’ and ‘Redina’ lettuce going through the summer but now will depend on heat-tolerant starts from the local nursery.
I’ll save updates on zucchini, pole beans and cucumbers for next week when the theme will be more in shades of green.
My perennial borders are best characterized as “mixed Mediterranean” or “California-friendly.” This bouquet tells that story with leucadendron ‘Blush’ (Australian), red buckwheat (California native) and gomphrena (Central America).
Planting has slowed but you can see the updates 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.
To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest” to post comment.
