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In My San Diego Garden and Kitchen 9-21-15

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This was a quick harvest gathered for dinner yesterday. 

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My friend Marci, here for the wedding of her daughter to my son spent the day with us. Together we made eggplant parmesan and apple-blueberry-rhubarb crisp.

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Since the day was very hot and humid, we opted for crisp, cool cucumbers from the garden instead of preparing green beans at the stove.

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While the eggplant Parmesan baked, Marci and I readied the crisp with the rhubarb and two ‘Gordon’ apples from the garden. Frozen blueberries added zing to the fruit mixture.

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The flavors of summer turning to fall: apple-rhubarb-blueberry crisp.

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And after dinner, we drove to the location of our children’s wedding a week and a day earlier. The strength of the tree, limbs spreading wide and high above us brought joy again. We reveled in the blessed joining of two families.

To see more garden harvests from around the world, follow the link to Daphne’s Dandelions.

The Turning Time

Still Life: Eggplant