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In My San Diego Garden & Kitchen 10-25-15

It is fall. Finally, the oven can be turned on and the seasonal desserts begin. Here a rhubarb-apple-blueberry crisp from the past week.

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I used a quince and several green apples from my Farmers’ Market Box. Frozen blueberries added sweetness and jewel-tone color.

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The last pepper of the season. I harvested the remaining few and uprooted the plants. I lost several of the sweet red ones to a opossum who knew when they were at their best. 

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I had to share this luscious salad even though only the red pepper came from my garden. The combination of fall fruits, ‘Little Gem’ lettuce, blackberry balsamic vinegar and California olive oil was memorable. The other ingredients: pomegranate seeds, Bartlett pears, persimmons, a late heirloom tomato, dill havarti cheese and sunflower seeds.

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Though the harvests are small, I’m always glad to have the herbs close at hand. Here fresh thyme tops a side of spaghetti squash. Other herbs in the garden now include rosemary, sage, oregano, basil, chives, mint, lemongrass and lemon verbena.

And a fall bouquet to finish.

You’ll find Harvest Monday at it’s new digital home, Our Happy Acres. See what other gardeners are harvesting now.

Chocolate Cosmos

Monarch in My Garden