We know, we know. Many of you are still freezing while we’re basking in Southern California’s warm embrace. It’s a catch-22 situation with this post because we get e-mails requesting more updates on the garden, but if we do, we certainly don’t wan’t to be rubbing today’s 78 degree sunshine in anyone’s blog face. So to be polite about it, we’re dedicating this sunshine filled post to everyone who is experiencing weather below 70 degrees Farenheit. Fair? We love you too.
As we mentioned, folks are asking us to write about our garden updates more, what we’re currently growing and how the pesky possums’s are treating us (you, smart asses!). We’ve been cautious to gloat about our freakishly warm “Winter”, but since we’ve made weather peace with all of you, here’s the update: The garden is going friggin crazy!
Victory gardening = lettuce + lemons = dinner!
If you follow our twitter updates, you all know that we’ve gotten a little fruit tree crazy. Since Dani from Blog Book Tours sent us information about the Victory Garden revival movement, we’ve gone haywire when it comes to literally “grow food in your front yard” concept. Little did we know that we’ve already been participating in an amazing movement of eating local and producing your own food by “growing it” concept. Coupled with Dani’s information and our already crazed love of soil conditioner, bat guano, seeds, fruit trees and aching backs, it was already obvious that our Victory Garden was already in place. Now we knew what to call our garden.
To find out more about Victory Gardens, visit Revive the Victory Garden, Red White & Grew, San Francisco’s Victory Garden, or google “Victory Gardens” to find a plethora of information at your fingertips.
So, what is in our Victory Garden this month? Our four varieties of radishes are popping up like weeds and they’ve become such uncontrollable green critters that we’ll have to eat the radish tops in a salad soon before they fight each other for space. The beets, onions, spinach, tatsoi, mustard greens, soybeans, kohlrabi, broccoli and cauliflower seedlings were all sunbathing in the warm sun today. The leeks have barely poked out to say “hello”, but in a few weeks, they’ll be screaming out for more attention.
What does one package of lettuce seeds produce? All this and much more.
The pluot, pomegranates, plums and other stone fruits are budding out like CRAZY! We can barely keep up with the flower count on each tree and believe it or not, we WERE that obsessed where we did…count…each….flower…on….each…tree. That was back in the apartment patio/pot gardening days. Now, with so many fruit trees to stalk each morning, those flower counting days are over! We’re just hoping that the right pollinators will go have some fun sex with most of those darn flowers so that we can have some delicious fruits to eat in a few months. Those damn pollinators, what a tough life they lead. So many fruit flowers, so much sex in a day.
The biggest attention stealers today were all the baby, mixed green lettuce and meyer lemons. This is the time of year that we drown in tender lettuce and beautiful citrus. With 13 citrus trees in the garden, this is the time of year that we, literally, Zest To Death! Although not all the citrus trees are bearing fruit now, what we do have on the trees is enough to eat and perfume our house with. It was only appropriate to have our first big garden salad of mixed greens, tossed in a creamy meyer lemon vinaigrette. The simple blend of fresh meyer lemon juice, some olive oil and touch of other seasons just can’t be beat. The bright, aromatic flavors of fresh lemon juice on soft lettuce leaves, crispy stems and some added crunch from nuts was what we call, a Victory dinner.
What a well deserved dinner this was, especially for Todd. He spent 4 hours trimming half of our 32 ficus hedges, to be saved for mulch throughout the year. A round of applause for the mulch man, Todd! He’s my pruning hero.
Creamy Meyer Lemon Vinaigrette Recipe
Yield: 1/4 cup Dressing
Total Time: 5 Minutes
- 2 Tablespoons Meyer lemon juice from about 1 large meyer lemon
- 2 Tablespoon olive oil
- about 1/4 teaspoon salt, or to personal taste
- 1 teaspoon balsamic vinegar
- 1 teaspoon mayo
- 1/2 teaspoon sugar
- 1 clove garlic, crushed
- lettuce leaves
- walnuts, almonds or pecans (optional)
- Combine all ingredients in medium bowl. Whisk together until mayo blends into vinaigrette, leaving no lumps.
- Toss over fresh lettuce and nuts
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