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In My San Diego Garden & Kitchen 12-5-16

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Beet micro greens–really just the yield from thinning my beets. Unless you plant monogerm beets, each seedball/fruit will produce two to four seedlings, which of course won’t work. 

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The thinning is tedious but much easier with my new Corten steel raised beds which are 22 inches tall. I select the sturdiest in the seed clump and snip the others with scissors. Sitting on a little garden bench, I snipped away in the warm, if tenuous, winter afternoon sun. 

Have I said recently how much I love the winter vegetable garden?

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Here’s the first salad with all the greens from the garden: mesclun lettuce, arugula, baby leaf kale, baby chard and red mustard.

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I pull radishes as I need them or when they suddenly get quite large. The marble to one inch size seems to happen overnight. I offer radishes to anyone who stops by. Hoping for some of the deep magenta radishes in the Easter Egg II blend.

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A bouquet of celery and ‘Ruby Streaks’ mustard that my son, Andy took home. He wanders about the garden eating the spicy hot mustard.

Since we usually only pick tangerines when we want to eat them or to send off with family or friends, I rarely get a picture snapped. So here’s a look at the crop. Could they be my favorite citrus fruit? 

The navel oranges become sweeter and more orange with temperatures in the high thirties the last few nights. 

And here’s the first seed-grown calendula to bloom. So cheery and the petals brighten my winter salads.

See what other garden bloggers harvested this past week by heading to Harvest Monday hosted by Our Happy Acres.

In My San Diego Garden and Kitchen 1-9-17

In My San Diego Garden & Kitchen 11-28-16