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In My San Diego Garden and Kitchen 6-13-16

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The lavender plants in my garden continue in flower and I’m finding new culinary uses for them. I covered the flowers with sugar and will leave them to infuse for a week. Shaking daily will help distribute the lavender essence. 

With the lavender sugar, I’ll sweeten hot black tea, sprinkle on berries or stir into lemonade. I’m sure I’ll find other uses too. My favorite use for culinary lavender is Lavender Lemonade.

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Morning muesli is kicked up a notch with baked apples and dried cranberries. The ‘Dorsett Golden’ apple crop was light this year. Rodents or birds took more than their share. I’m hopeful for a second crop later in the year.

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Summer’s near and artichokes–a harbinger of spring finish for the year.

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Blueberries are within reach in a large pot outside my kitchen door. Here they top the last of the apricot compote.

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And violas for my salads show up in unusual places.

To see more gardens harvest go the Harvest Monday, hosted by Our Happy Acres.

What You Get from a Garden

We Missed the Feast