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In My San Diego Garden and Kitchen 5-23-16

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Sun-drenched apricots in the late afternoon light.

We’ve been pleasantly surprised that the apricot crop is more abundant than we first thought. It’s rather obvious, but as the fruit ripens from green to “apricot” they are more visible on the tree. 

Here’s a recent harvest and just after I took this shot my husband came in the kitchen with another two dozen that he picked.

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There were enough drops and apricots with a few bird pecks (maybe an oriole?) to make apricot compote. Though I like them raw, my favorite way to eat apricots is stewed with their essence concentrated. I savor each spoonful.

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Sunday afternoon afforded time to make an apricot cobbler from my mom’s recipe. It came from the oven before dinner and in waning daylight I snapped this picture. The luscious interior and crisp top delighted us later in the evening.

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Some of last summer’s butternut squash linger in the garage. From the largest one I made butternut squash soup.

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And here’s the last of the ‘Premium Crop’ broccoli. The plants were dispatched to the compost bin. We had three months of broccoli from twelve plants.

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And another spring bouquet of larkspur, thalictrum and feverfew, here captured on my grandmother’s table with her paperweight. Thankfulness fills my heart, as she taught me how to arrange flowers at a young age.

Head over to Our Happy Acres to see the harvests of other gardeners in the US and abroad.

Fruitful Promises

Coffee Grounds for Composting