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In My San Diego Garden and Kitchen

In My San Diego Garden and Kitchen

With lots of rhubarb in the garden, I made berry-rhubarb jam, about twelve cups.

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I started with 5 cups of chopped rhubarb.

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Unfortunately my marionberry harvests look like this and we have to pick them just short of ripeness because of botrytis. I do love the triple berry jam my sister in Oregon makes every summer.

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My solution—purchase a delicious mixture of blueberries, blackberries and raspberries and use rhubarb as an “extender.” Equal amounts of berries and rhubarb still give the jam a strong berry flavor. I plan to try other preserves with rhubarb using my mom’s proven recipe.

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Six ‘Provider’ bean plants produce enough green beans every other day for a hearty side dish. I’ve been “roasting” them in a cash iron skillet as Dave at Our Happy Acres recommended.

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I keep toasted flavored panko crumbs on hand to top veggies. The lemon zest, garlic and rosemary add fabulous flavor to the green beans.

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We had the last of the corn recently but most ears did not look as perfect as this one. Critters took their toll on the crop—opossums, ear worms, birds and rats. Will I grow corn next year? I haven’t decided. Perhaps my memories of all these troubles will fade.

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But let’s end on a upbeat note with Sunday’s church bouquet from the garden: zinnias, leucodendron, fennel and gomphrena.

See what other garden bloggers harvested from their gardens last week at Harvest Monday hosted by Dave at Our Happy Acres.


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High Desert Wanderings

High Desert Wanderings