In My San Diego Garden and Kitchen

Thankfully, nectaplum season is almost over. Once again, we’ve been overwhelmed by the produce of our two trees. We didn’t weigh the take each day but I’m estimating at least 75 pounds. Late in the season we’ve had an occasional worm near the center so we don’t offer them to the squeamish. Home fruit growers usually don’t mind. I suggested my husband do the recommended post-harvest pruning to keep the trees manageable.

Read more about nectaplums in a previous post here.

We’re down to two pans holding in the fridge and only a couple dozen more on the tree. It’s finishing on schedule by August 1. Vacations happen in August when all the stone fruit harvests finish.

Last week I made two batches of nectaplum ice cream mix for the freezer. I’ll just need to add the heavy cream and freeze. I’ve previous described it as “a delicate, fragrant pale pink cloud of sweetness and fruit.” The ripest fruit also makes a delectable smoothie.

I still aspire to make a nectaplum galette before the season ends.

Cucumbers are the only veggie harvest so far. I didn’t get my usual Chelsea Prize cucumbers started from seed in time so I opted to purchase plants from a local nursery. Suyo, a Japanese variety is the opposite in every way—seeded, thick, bristled skin. Admittedly, the flavor is pleasant with no bitterness and cross-sections are attractive. Oh, and it’s very productive. All the fruit has been at least 16 inches long.

Sunday’s church entry bouquet was a delight to put together with available color harmonies pulling from the alstroemerias.

If you have a few minutes check my Resources page for some of my favorite and most useful garden resources. Then head to Harvest Monday, hosted by Dave at Happy Acres blog and see what garden bloggers around the world harvested last week.