In My San Diego Garden and Kitchen
Wandering about the garden before lunch, I gathered just enough greens for a small salad. Here, red and green romaine, arugula and ‘Ruby Streaks’ mustard.
And a salad takes shape.
A few seasonal additions—pomegranate arials add sparkle and texture. I’ve stashed about a dozen pomegranates in the fridge from the tree in the biblical garden at our church. The Fuyu persimmons were grown in San Diego County and there are four more on hand.
With additions of a Point Reyes artisan cheese and toasted slivered almonds the salad awaits the squeeze of a garden lime and EVOO. Fall fruit salads with garden greens are my favorite.
Lolla rossa lettuce
I’ve just begun to harvest the ‘Lolla Rossa’ lettuce. I’ve not grown it before but I’m enchanted by the magenta leaves with tiny frills and light green bases. Seed Savers Exchange suggests growing it, thickly sown, as a cut and come again lettuce. I may try that yet this season.
First of the ‘Rocket’ arugula.
My friend Betsy likes the smallest of the arugula leaves so I offer her the first harvest every year. The moles disturbed the sowed seeds but the germination rate was so high there’s still a decent stand. I’m reminded to plant more arugula as I begin to harvest so I have a continuing supply.
Another little side salad.
Rhubarb and frozen strawberry guava puree.
The rhubarb persists and I selectively harvested the largest stalks. Soon I’ll twist off the remainder and let the plant rest until spring. My frozen strawberry guava puree dresses up ordinary rhubarb and turns it a gorgeous color.
Instead of a bouquet this week, I’m sharing a photo (with mom’s permission) of a little gardening neighbor. I delivered my Thanksgiving celery end and they’ll continue to keep it in water, changed daily, for a week or so before planting in the ground or a container. I’ve done this many times and you can read more about my Cut and Come Celery.
See what other garden bloggers harvested last week at Harvest Monday, hosted by Dave at Our Happy Acres.
