Friday’s Garden
If you are continuing from my Examiner piece about today’s harvest, then read on, if not, go back and catch up, but either way, I hope you’ll love the slide show of what’s going on in the GrassRoutes Garden this week, at the close of February and an especially wet winter…
Other findings in today’s harvest-
The Meyer Lemon tree in my front yard is slowing down for some reason, but I grabbed a few to add to tea at breakfast. If I had more I’d make Israeli-style lemonade with mint (two kinds are sprouting now, chocolate peppermint and brilliant green spearmint). Head to Amba, Oakland’s newest kosher eatery to try their version.
Chives – nothing is better in an omelet. Like spring onions, my favorite crimson forest bunching onions, and scallions, these guys re-grow themselves in bundles and can be picked at different stages, from baby to full flower. Try the eggs at Mary’s (Aunt Mary’s Cafe, that is)- there are always fresh herbs added just like my chives.
Romaine Lettuce “Sea of Red”- nothing like this classic salad base in terms of color and also nutrition. You can pick the leaves when they are baby or wait, like I did in this case, until they become full heads of lettuce. Continue harvesting leaves from the base to make your plants produce longer. I got these seeds from Renee’s Garden, but I’ve harvest my own seed this past season.
The navel oranges were a gift from my Uncle Bill, from his abundant tree. I swap fruit and veggies with friends and family all the time – there’s even a couple gardeners around my neighborhood who have wanted to trade when something’s in full swing – that way we can have some figs on our salad, instead of lettuce coming out of our ears when the season’s stuck on one crop!
Here’s the slide show of the whole garden!
Tags: Citrus, Gardening, Herbs, Ingredients, Salad, Sustainable Farms
April 1st, 2010 at 6:00 pm
[...] little lightly dressed, chopped Japanese red mustard greens (from the garden) and a mixture of sriracha, mayo and ketchup spread on top and its eating [...]