In My San Diego Garden and Kitchen
The winter garden, what I like to call the second season garden, begins to yield some salad greens.
‘Ruby Streaks’ mustard greens
Self-sown among the perennials and nudging a rose and alstroemerias is a sturdy stand of ‘Ruby Streaks’ mustard. The chartreuse stems glisten in the light.
Later in the season when I am overrun with greens of various sorts I make a Galette of Winter Greens. The robust ‘Ruby Streaks” which I edited from the raised bed of greens (because of its size) makes a gallant contribution to the meal. My Farmers Market Box this week from Specialty Produce had ‘Red Russian’ kale and ‘Bright Lights’ chard so I have what’s needed for a galette of winter greens this week.
Romaine lettuce and French sorrel
I gathered a few leaves of romaine lettuce and French sorrel and added some mustard greens for a salad over the weekend. The Creamy Chive Dressing with chives from the garden was refreshing.
Butternut squash
The butternut squash, cured now is stored in the garage. The harvest is small due to competition from corn and other squash. I learned my plot is not sunny enough or large enough for the two to grow together in the Three Sisters way. In another raised bed the butternut competed with the delicata and zucchini. Gardens are about experimentation. Nonetheless, the harvest will be enjoyed in the coming months.
And a seemingly never-ending supply of rhubarb makes its way to the kitchen.
Ever faithful alstroemerias when not much else is blooming in the garden. One of four stands of them are always in bloom.
See what other garden bloggers are gathering in at Harvest Monday hosted by Our Happy Acres.
