In My San Diego Garden and Kitchen

Last week we had the first of the small crop of Green Globe artichokes. We replaced the plant and it took some time to come to size. Next year’s harvest will be more robust.

A dinner last week included artichoke, Yukon Gem potatoes and fresh lime, all from the garden.

A neighbor is especially fond of beet greens but not beets. With the beets I made an assemblage of brown rice, black beans, cooked cubed beets with additions of varied textures and flavors. The extra cooked beets were used for pickled beets.

With some of the kumquats from my son’s tree, I made candied kumquats in a reduced simple syrup. I freeze small jars and use it to top waffles and fresh fruit.

Spring Green Minestrone used an assortment of green garden vegetables. The steamy bowl was topped with toasted panko crumbs and lemon zest.

Sunday’s church entry bouquet remembered Memorial Day.

Check the What I’m Planting Now page as I prepare for the warm season 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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