In My San Diego Garden and Kitchen
This week’s post is a mix of current garden harvests and how I’m using past harvests. When the limes are in season I have more than I can use so I freeze the juice. My favorite way to extract as much juice as possible is with the Chef’n FreshForce Citrus Juicer. On a recent warm, late spring day I made lime soda from the frozen juice, a simple syrup and sparkling water. Add violas for some dazzle.
About sixty kumquats languished in the fridge, though they keep well. It was time to make more marmalade which is a favorite.
Before the calendulas finish their run and the flush of ‘Hot Cocoa’ roses passes I gathered petals to make some essential oils. I chose avocado oil. The covered jars are now in a cupboard for a few weeks.
Happily, strawberries and rhubarb flourish in the spring and what grows together goes together. I happened upon a recipe for Roasted Rhubarb and Strawberries. Some cane sugar, orange juice and zest make a pleasant compote.
My ‘Stupice’ tomatoes were quite small but numerous last summer. I froze a gallon container of them and pull them out as needed for a quick sauce or an addition to an entree.
The spring onions are thickening and some are starting to form bulbs. So nice to head to the garden when onions are required.
The most substantive harvest last week was lettuce which evaded a photo capture. I continued to share the lettuce, perhaps becoming a bit of a “zucchini lady” to my neighbors. Tortises and bunnies belonging to friends consume anything not quite fit for humans.
The salad above appears different side to side. My side includes chive blossoms and calendula petals but my husband and I can agree on several types of lettuce and red cabbage.
The flower gardens are awash in color and texture. Here’s the bouquet for church on Sunday.
See what other garden bloggers harvested last week in their gardens at Harvest Monday hosted by Dave at Our Happy Acres.