In My San Diego Garden & Kitchen
Red cabbage and spring onions from the garden. So pleasant to let the garden guide the menu.
My ‘Little Ball’ beets are still coming along. Here with thyme and olive oil.
The six ‘Seascape’ strawberry plants produce about this many each day. They’re luscious and dense with flavor.
Until a few days ago we had blueberries but a hooded oriole discovered the bush outside our kitchen door. We decided to forego the last of the blueberries for the thrill of seeing the flighty oriole up close.
There is so much celery growing in my garden from six transplants. I could keep a small restaurant supplied. As it is June, the flavor is stronger but still perfect for adding with other vegetables to whatever I’m cooking.
I sauteed celery with a bit of garlic and olive oil then sprinkled with red pepper flakes and sea salt flakes. It was quite good. I’ve never prepared celery as a side dish but with my garden supply I’ll probably have it again before the celery makes way for the eggplant.
Another of my spring bouquets from the garden with alstroemeria, fennel, yarrow, rue, pittosporum and sisyrinchium.
See what other garden bloggers are harvesting at Harvest Monday, hosted by Our Happy Acres.