In My San Diego Garden and Kitchen

As cauliflower season begins, the first round of ‘Premium Crop’ broccoli wanes. This curd has been safely ensconced in the generous cauliflower leaves, tied up with twine to maintain the sparkling white color.

This is the fifth of six broccoli heads, each weighing about 1.25 pounds. Next to the ‘Premium Crop’, six ‘Jacaranda’ broccoli plants flaunt enlarging purple heads. About ten days from now I anticipate a harvest of this season’s novelty crop. Gardening is about experimentation.

I’ve harvested two ‘Amazing’ white cauliflower curds and two ‘Graffiti’. The cauliflower recipe file is on the counter and I’m contemplating tonight’s dinner. A cauliflower cheese soup from the original Moosewood cookbook is a long-standing favorite to initiate the season.

An unexpected surprise was a small late season crop of strawberry guavas. It was a three-way split with other guava lovers.

Shearing half of my 12-inch container of arugula yielded two salad-worthy piles and I shared one with my friend, Betsy who favors the baby arugula leaves. I bequeath her the first harvest of every sowing. I remind myself that the first cutting should trigger planting another container to keep the arugula supply constant.

My first arugula salad was citrus themed with our navel oranges. Next time maybe I’ll remember calendar petals.

Frequently, flowers and fruit of similar colors show up together as these did last week. Another January refresh for the dining room table.

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest” to post comment.