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In My San Diego Garden and Kitchen: First and Last Things

February 24, 2014

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This vegetable medley tells the story of the garden in the past week. The last bit of purple cauliflower and a handful of broccoli side shoots provide color contrasts. The snow peas are slowing down and I’m letting the largest pods go to seed for next year’s crop. But somewhat hidden is the first of the asparagus.

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The asparagus emerged last week, about two weeks earlier than in 2013. Soil temperature around 50 degrees F triggers their appearance and I noted that the sun is just beginning to touch the asparagus bed where these were harvested.

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Happily, I pulled the first of the beets on Saturday and roasted them for dinner on Sunday.

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There’s plenty of kale to harvest and share. The Tuscan (dinosaur) kale is large enough to begin picking and the ‘Red Russian’ kale is robust and fast growing these days.

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Kale and red quinoa made a very tasty “burger.” The recipe called for white quinoa but the substitution gives it a more authentic appearance.

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And another first of the season, heralding spring, are the freesias.  Just as the primroses fade, my kitchen is filled with the fragrance of spring.

See what other gardeners are harvesting at Daphne’s Dandelions.

What You Get From A Garden

Daffodils Emerging