All things green.
Hiding in plain sight…
This easy-to-propagate perennial spicy basil is almost too pretty to eat…photobombed by bee-friendly borage.
Things have been hard to grow this year, but I’m happy to see this zucchini…
It was time to harvest most of the chard and spinach and figure out what to do with it.
I cut off the mature leaves and left the plants in the ground because they’ll continue to produce.
It easily filled a laundry basket…
Pretty green and rainbow chard with hardly any bug-bitten areas. Yay for organic gardening!
After I put them in two giant pots and blanched in boiling water, this is what I was left with to store in the freezer; two quart-sized bags…
But yum, anyway!
Today’s temperature hovered around eighty degrees and we’re in the middle of a Santa Ana heat wave. I’ve known a few January days that have been this warm, so I’m not exactly sure if it’s climate change related or if it’s simply because it’s Southern California.
It’s the perfect time to pick fresh garden veggies and make a salad.
My lettuce crop is thriving; so are the ruby red radishes.
I also started growing celery from the base of the stalks. It’s really easy. One method is to cut off the base and place in a cup with water to watch it sprout, or you can do it my way, plant it directly in the ground. The ribs aren’t as fat and wide as the original, but it’s super fresh and tasty and the leaves are deliciously herby. They’re surrounding by protective spicy mustard green leaves.
These pepper plants are two years old and still producing. There were almost completely destroyed by squirrels when they were in another location, but I rescued and replanted them in a safe location that was critter-free, and they’ve thanked me by continually producing tasty little green peppery jewels.
How does YOUR garden grow?
Enchanted Seashells by Princess Rosebud 