My Kitchen Garden


Sun dappled raphis.
Sun dappled raphis.
Rosemary.
Rosemary.
Something new. Chocolate mint.
Something new: Chocolate mint.

 

 

 

 

 

 

 

 

 

 

This weekend I got to work in the front yard and cut back the raphis, pulled weeds, dumped out old pots, and bagged green waste. Then I planted seedlings of round eggplant, kale, tomatoes, oregano, thyme, basil, mint, and Italian parsley. I’m so pleased. I’m so excited, I’m eager to plant a few more things. I also have Baer lime, kafir lime, and a new Meyer lemon saplings. We’re just not sure where to put them , but our other trees have given up their spirits. Our orange tree is still going strong.

Sweet Genovese basil.
Sweet Genovese basil. 
Pretty potted plants.
Pretty potted plants.

It’s now avocado season and there are six on the counter. Like Pavlov’s dog, I jump every time I hear our tree drop one to the ground. Sometimes the giant agave catch them, sometimes their landings are softened by the mulch of dead leaves beneath the tree. They’re not always easy to find, and it takes some sleuthing. And if I find one partially eaten, the decision has been made to remove it and not nourish the local rodents.

Tonight will be taco salads with avocado. These days it’s everything with avocado. This is why I don’t like to buy avocado the rest of the year. Nothing can compare to our Sharwills. That’s how I feel about vegetables, too. I prefer to grow my own than to pay full retail for zucchini, it’s just that zucchini take a lot of real estate. And if I could grow broccoli raab, I would. In fact, I’m going to see if I can. Just keep a box of Cory’s slug bait close by.