July 8, 2013
Well, it’s just zucchini but it is something to celebrate. It’s the first harvest from the summer garden.
I sauteed the zucchini in olive oil with celery and a small clove of garlic. Last minute additions: lime thyme and lemon pepper.
To retain some green on each strip of zucchini, make diagonal crosswise cuts, then slice vertically into three or four strips. I learned this from a Japanese chef who “played” with fruits and vegetables as a child.
The haricot vert pole beans, ‘Emerite’ yielded the first handful today.
With only the slightest encouragement the vines have already topped the seven foot trellis.
The first 'Cherokee Purple’ tomato, found while “pruning” my tomatoes. Check my post last week on Preventive Pruning for Early Tomato Blight Control.
Blossoms appear on the eggplant and I spotted a nearly full size green pepper this weekend.
Later this week I’ll show you what I did with about thirty pounds of plums, gifts from a neighbor.
And just outside the garden gate in the alley are these beauties–matilija poppies, native to southern California. See more images here in a post from last year.
