In My San Diego Garden and Kitchen
The four raised beds are half empty and await preparation for the cool season vegetables. Still finishing are cannellini beans, two tomato plants, a butternut squash plant and zinnias. The garden stars in mid-September are the ‘Baby Belle’ peppers. Blocky red bell papers take a second. I’ve gathered a plate full of the little peppers several times this week. They’ll likely continue as long as I accede the space to them.
It’s easy to find uses for them as in a chicken-veggie salad during the recent roast of a heat wave. We also eat them for lunch and there are enough that I’m thinking fajitas might be next. I’ll chop and freeze most of the full size bell peppers for later uses.
With a disappointing tomato season, I won’t be freezing any tomato sauce. It was time to simulate a good year and make an herb-laced tomato soup with the last year’s frozen tomatoes. Garlic chives and drizzled olive oil enhanced the flavors. There’s more soup in the freezer for a cool fall evening.
Garden harvest sharing in the neighborhood keeps some of us from being overwhelmed with late summer fruit crops. One neighbor begs her friends to come by and pick figs. Another gives me a dozen passion fruits when I drop off some of my strawberry guavas.
Fragrant plumeria flowers were sent with the passion fruit. My overnight oats went to the next level with sliced fig and passion fruit.
Thinking about a bouquet for the dining room table, I was not sure I’d find enough flowers. Wandering about the front yard, I was delighted to bring in cosmos, foxglove, anemones and zinnias, The airy pink-hued grass flowering now and lime breath of heaven foliage filled the gaps.
Check the What I’m Planting Now and Garden Tasks This Week pages. Then head over to see what other garden bloggers around the world harvested last week at Harvest Monday hosted by Dave at Happy Acres blog.
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