In My San Diego Garden and Kitchen
All the cool season crops have been removed save a block of carrots and a row of Bright Lights chard. I’ll pull the carrots this week to make room for Queen Lime Zinnias and designate the remaining chard for neighborhood critters.
The corn emerges, pole beans climb, tomatoes grow tall, zucchini and cucumbers show promise and the bell peppers await consistent warm weather. I planted summer lettuce last week and beans for drying go in this week. The next ten days promise to be sunny and near 70 degrees. I’m hopeful.
Blenheim apricots
Fruit processing keeps us busy. Last week we harvested 20 pounds of apricots and we’re nearing the end. Lately we’ve picked them very slightly underripe to avoid drops and bird pecks. Thankfully, they hold well in the fridge and ripen at room temperature.
I made a gallon each of stewed apricots and applesauce last week then pureed them and combined in equal amounts for the freezer. The apple-apricot puree became a favorite last winter. I’ll make another two batches of apricot ice cream mix for the freezer and some apricot jam to please my sisters.
We’ve harvested 15 pounds of Dorsett Golden apples from our small espaliered tree which appears to be about half the crop. This week a favorite sauce of apples, rhubarb and strawberry guava puree will be made for the freezer.
Apple-rhubarb-berry crisp
Last night I threw together a seasonal fruit crisp and was thankful for the extra topping I had squirreled away in the freezer.
Red buckwheat, Blush leucadendron and redbud branch.
Looking out my kitchen window, I saw all three elements and gathered them for the church entry bouquet.
Check the What I’m Planting Now page as I transition to summer in the garden. Then head to Harvest Monday, hosted by Dave at Happy Acres Blog and see what garden bloggers around the world harvested last week.
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