In My San Diego Garden and Kitchen
With a bountiful crop of kumquats, each week I try a new way to use them. For Easter dinner I made kumquat upside-down cake. It’s a distant cousin to the pineapple upside-down cake that many of us remember from our childhood. I’d add it’s a distinct improvement to the genre.
The citrusy sweet flavor of the kumquats shines with a very light touch of tart. I have the ingredients for the next kumquat adventure: Snacking Chocolate with Roasted Kumquats and Pepitas.
A spring vegetable melange gathers what is abundant now—broccoli, carrots, celery and scallions. I made a garden salad for eight when vaccinated family visited last week.. It evaded photo capture but it brought together the best of spring greens and veggies.
When we’re not having broccoli with dinner, we usually share a large globe artichoke.
Charming bachelor buttons join with my great-grandmother’s cream and sugar set on our dining room table. Johnny’s offers ‘Classic Magic “which grows effortlessly to almost three feet. Stems are long and colors enchanting.
You may enjoy seeing what other garden bloggers harvested last week at Harvest Monday hosted by Dave at Our Happy Acres.
To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Email address and website URL are optional. Finally, click on “Comment as Guest” to post comment.
