In My San Diego Garden and Kitchen

There is not much green coming to the kitchen from the garden. I have ‘Freckles’ lettuce planted in a 12-inch container and arugula in a similar pot will be ready next week.

Thankfully, my French sorrel is available year round and it added a lemony zing to a summer dinner salad recently.

The strawberry guavas continue at a moderate pace and with the puree I made a dozen jars of jam.

I cooked some of my garden rhubarb, which is green, but then brightened the color and flavor with the strawberry guava puree for a rhubarb-gauva sauce. I have a nice stash in the freezer for winter.

Our son, Tim who lives in LA hasn’t visited us since Christmas because of work, travel and the Covid-19 pandemic. To make sure he was safe, he paid for a Covid test and being negative, came for a weekend visit. It was wonderful to see him and he helped with a number of yard and house projects. In return, I sent him off with a variety of jams, applesauce, guavas and guava puree, tomatoes and frozen apricots.

I made two bouquets for him—one for a friend he was visiting and one to take home. These are grevilleas and leucadendrons.

You may enjoy seeing what other garden bloggers harvested last week at Harvest Monday hosted by Dave at Our Happy Acres.

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