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In My San Diego Garden & Kitchen 11-9-15

November 9, 2015

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Arugula is a sturdy green. In a 12-inch clay pot it survived the scorching heat of summer and early fall. 

Botanically, it’s an herb in the mustard family native to the Mediterranean. That explains its survival and resurgence as the weather cools. Until I have fall-planted arugula this will do.

Arugula can usually be harvested in about 25 days. It may not be too late to plant where you live. In a container it could be moved to shelter when the weather drops below freezing. Check out an earlier post Arugula in A Pot.

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I gather herbs to use with dinner almost every day. Here sage, a perennial basil, oregano and thyme.

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Unfortunately, my flower and edible gardens are viewed from a walker since last Friday. An injury while dog walking that involved avoiding a pit bull encounter will delay the fall-winter garden. Silver lining? My new daughter-in-law, Sarah may help me and she’ll learn about growing vegetables.

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And a sunset from my last walk at the nearby cliffs.

Head over to Our Happy Acres to see what other gardeners are harvesting this fall.

Winter Vegetable Harvest

Pondering Persimmons