In My San Diego Garden and Kitchen
A Whole Orange Olive Oil Cake crowned our Easter dinner. The oranges are finishing just as a neighbor’s olive tree is budding—a perfect coincidence. I’ve tried many whole orange cakes and definitely recommend this one from the Italian Food Forever blog. There’s a nice balance of orange and olive oil and it’s moist but not oily as some are. Four eggs keep it light and the method and ingredients are simple. I brushed on a glaze of powdered sugar and orange juice and topped each piece with an olive sprig.
Most of the harvests last week were in preparation for Easter dinner including several varieties of lettuce, baby chard, kale, kumquats and celery.
To accommodate varying salad preferences of guests, I offered a “choose your own adventure” option with lettuce and “specialty greens” and eight choices for mix-ins.
My grandson was amused by the carrot but at four, didn’t think it would “walk” to the kitchen. Salads are a daily delight.
The perennial garden provided a simple, low arrangement for the Easter dinner table with delphiniums, native lupine, cerinthe and westringa. Bountiful rains produced a splendid display this spring in California.
Check the What I’m Planting Now page as I think spring in the garden. Then head to Harvest Monday, hosted by Dave at Happy Acres Blog and see what garden bloggers around the world harvested last week.
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