In My San Diego Garden and Kitchen
At this time in December the garden is growing well in the warm winter sun. Several inches of rain keep the soil wet under the mulch. I expect to see buds of broccoli soon. The snow peas climb the trellis, the celery plants look robust and the moles continue to disrupt many of my seed-planted crops. Another story.
But the winter garden is about greens now. I harvest salad amounts to keep things growing. Sort of cut and come again. We delivered a stash to my son in Los Angeles last week and shared a decent salad’s worth with a friend. Still there was plenty for intermittent lunch and dinner salads for us.
A luscious salad came together with the greens, red pepper, pomegranate arials, fennel, persimmons and a few chives. A simple dressing of lemon and lime juice with olive oil was just right.
The volunteer ‘Ruby Streaks’ mustard grows with abandon among the perennials. The supply is far beyond what can go in a salad so I’ll try them sautéed this week perhaps with some red onion and thyme.
There were so many tangerines to share. I picked several baskets—maybe 60 tangerines and went door-to-door sharing with neighbors.