In My San Diego Garden and Kitchen
These are the days of small harvests. The seeds and plants of promise grow along in the warm, but waning autumn sun. Rain later this week will spur growth.
Cranberry beans harvested last month formed the base of several salads and a soup. Read more about the Dry Bean Harvest. Warm Cauliflower and Cranberry Bean Salad from Smitten Kitchen was a culinary delight. The cauliflower was pan roasted and an olive oil, white balsamic, Dijon dressing was superb. I’ll repeat when my cauliflower is ready. Maybe purple cauliflower with the cannellini dry beans I grew.
Here, a small cutting of arugula, the beans and red bell peppers combine for a savory lunch salad.
Other small and final harvests—Hot Cocoa rose and strawberry guavas.
The last of the bell peppers find their way into salads and entrees. We enjoy the red ones sliced with lunch.
I dice the peppers and freeze on a tray before storing in containers. They’re useful in the off season.
Some of our apples for Apple-Pear-Cranberry crisp.
A bouquet from what’s at hand in the garden—grevillea, cosmos, willows and red fountain grass.
Check the What I’m Planting Now page as I transplant and sow seeds for the cool season garden.
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