In My San Diego Garden and Kitchen

I’m currently in what UK vegetable gardeners and farmers call the Hungry Gap. The winter crops have ended but the spring plantings are yet to mature.

In my garden, the winter crops did not finish until early June. Our coastal climate extends the cool season garden and I continued to harvest lettuce, beets, carrots and kale. That means tomatoes, peppers, beans and other warm season crops go in later. My Hungry Gap is June and July. Thankfully, the summer flowers—black-eyed susans, zinnias and summer perennials cheer me.

I do have a dappled sun corner of the garden planted with Lollo Rossa lettuce.

Carrots harvested at the end of May store well and I continue to cook with them and use in salads.

Only the two types of carrots and the oregano are from my garden; but not the lettuce. I had purchased organic Red Butter lettuce that had to be used before my own.

Some of the ten pounds of Yukon Gem potatoes are dry wiped and stored in the produce drawer. I use a few each week from the early May harvest.

Though we miss the fresh veggies from the garden, the apricots, apples, peaches and nectaplums keep us hopping in the kitchen. We’re not chagrined by the slow arrival of tomatoes. Sunny, warm July days make us hopeful.

The Moonlight Grevillea needed a major reshaping so I had an easy church entry bouquet.

Check the What I’m Planting Now page as I finish planting 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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