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In My San Diego Garden & Kitchen 4-3-17

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It’s a week of beginnings and endings in the winter garden. Beets are a late season delight and I harvested the first of them last week. I’ve grown these Baby Ball beets for over ten years. I like their size, flavor and they cook up quickly. 

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Here’s the Renee’s Garden description: These true mini beets (come) directly from Holland where baby beets are a kitchen staple. Perfectly rounded Baby Balls size up quickly to produce sweet, tender, petite sized beets to harvest early, at just 1 to 1.5 inches in diameter.

These beets went straight from the garden to the oven for Brazilian Black Beans (with Beets). It’s a luscious recipe I make most every spring.

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For a garnish, I went to the garden for spring onions. Like the beets, I’m always amazed that these grow from tiny seeds.

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The broccoli plants continue to produce side shoots. Plants attacked by aphids are evicted from the garden but some of them seem resistant. I’m grateful.

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As the broccoli accumulated in the fridge, I decided to make A Galette of Broccoli–my take on A Galette of Winter Greens from Yellow House.

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I savored every bite of the galette. 

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The Greek poppies bloom with enthusiasm in the front garden. The seeds were gathered from the Isle of Rhodes and the poppies seem perfectly at home in our Mediterranean climate.

To see what other garden bloggers are harvesting head over to Harvest Monday, hosted by Our Happy Acres.

Sweet Peas in Antique Teapot

Growing Kale