In My San Diego Garden and Kitchen
The seasonal seesaw tips toward spring. Though a storm is expected this week, the birds, flowers and perennial edibles point toward spring. There is a flurry of nesting activity in the trees and yesterday I made three small bouquets for the house. The fragrance of the small species freesia bouquet wafted through the house.
I harvested the first stalks (petioles) of rhubarb over the weekend as I cleaned up the plants, fertilized and mulched. They were thin—not like the broad green stalks that come later in the spring. To my surprise, they were quite red, which is unusual. The faint pink-red color usually only extends up the petiole for an inch or two.
The variety of rhubarb will determine the color in the range from red to green. Some are pink, others speckled green and pink. Generally, the green varieties produce better in Southern California from my reading and experience. I believe the plants pictured are ‘Victoria.’ Cherry varieties are also grown and they can be more red in color but may be less productive by some reports.
My sense is that our microclimate experienced more winter chill this year. There were many nights in the 40’s and a dozen or more in the 30’s. The stone fruit trees benefit from the chill and perhaps the rhubarb leans more red with colder temperatures. I was pleased my rhubarb compote was tinged pink.
The ‘Victoria’ never experienced dormancy, though growth slowed. The plant on the left is emerging now. It’s a different variety with more crinkled leaves—one I’ve had for years. I’m watching for the color of the petioles.
Read more about growing rhubarb in California in a UC Master Gardeners post. If you have rhubarb growing, check the Specialty Produce website for 66 collected recipe ideas. There are ones there I’ll be trying this year.
You may also enjoy my blogpost There’s More to Rhubarb Than Meets the Eye.
After working in the yard all day, I laid down to rest on the cool grass, head in the shade and this was my view. #childhoodmemories
Arugula and a calendula flowers plus leftover peas and some sharp cheddar cheese became lunch.
We’re savoring the last weeks of broccoli side shoots as the seasons shift. Soon the artichokes will supplant broccoli at the dinner table.
And then there are the sweet peas for which no words are needed.
You may enjoy seeing what other garden bloggers harvested last week at Harvest Monday hosted by Dave at Our Happy Acres.
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