In My San Diego Garden and Kitchen
It’s salad season in my garden and kitchen.
Frequently, I gather just enough greens for a salad lunch. Here’s what I selected one day this week.
Raspberry balsamic vinegar and California olive oil dress the salad with a sweetness to balance the other flavors.
My calendulas are just beginning to bloom so I’ll have petals for salads along with the violas pictured above. It’s also edible flower season.
I had a few apples languishing in the fridge, suitable only for cooking. Organic Bartlett pears from Trader Joe’s have been especially nice.
Ina Garten offers a recipe for Roasted Pear and Apple Sauce with the zest and juice of navel oranges and lemon. I used my oranges and a neighbor’s lemon. Add light brown sugar, butter and cinnamon and roast in a non-reactive Dutch oven. You’ll see the fruit become a sumptuous, fragrant compote and the kitchen will smell amazing.
There were dozens of tangerines and oranges gathered in and a few limes. The kumquats will be ready in a week or so. Next Harvest Monday will take a citrus theme.