In My San Diego Garden and Kitchen
It’s berry season in my garden. Strawberries from my small patch yield about this many every day and there are loads of blueberries to ripen. Birds or some other critters are taking their share of the strawberries so new measures are needed. The marionberries look promising for the first harvest after replanting last year. And then the bountiful apricot crop gets our hopes up.
The massive rhubarb leaves began to overhang the grass so I harvested some before lawn mowing last week. We relished the sauce mixed with our strawberry guava puree and froze about half of the take.
When garden harvests are a bit thin, there are usually edible flowers and herbs to add interest to purchased food.
The pleasure of herbs just harvested for kitchen use is immense.
Ordinary frozen peas became something special sautéed with the harvested herbs and chive flowers and calendula petals tossed in near the end.
With about a dozen heads of lettuce maturing, I gave away loads of lettuce last week to neighbors and friends, but generally on a moment’s notice . So no photos of the harvested heads. They’re growing in part shade offered by the tomatoes and cool, showery weather allows lettuce season to continue.
And here’s my Memorial Day weekend bouquet for church yesterday. The white flowers were cut from the celery plants. I let them flower every year for bouquets and the volunteer celery plants that come of them.
See what other garden bloggers harvested last week in their gardens at Harvest Monday hosted by Dave at Our Happy Acres.