IMG_6810_ed_lJune begins my summer harvesting season, with berries and stone fruit in abundance. This was my harvest one day about a week ago–mostly blackberries, some raspberries and a few apriums. The blackberries and raspberries are slowing down now, but the apriums and apricots are in full harvest. I started harvesting my blueberries about a week ago and they are just starting to produce in quantity. In about a week my plums will be coming in. My figs, grapes and apples are other perennials well on their way, too.

My annual crops are already starting to come in. I picked a cucumber a few days ago, and I’ve got two kinds of summer squash that I’ll start to pick in a few days. This is the best part of the year, with all these fresh fruits and vegetables to eat, preserve and share. Life is good as an urban farmer.

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I’m getting my first big harvest of raspberries and blueberries this year. This morning’s harvest (after popping some surplus raspberries into the freezer) was a simple and quick breakfast: Add yogurt and muesli to fresh fruit. Yumm!

This year looks to be my best yet for growing food. The warm winter, followed by a wet spring, resulted in blossoms galore and lots of soil moisture for my plants. Following is a sampling of fruits and veggies on their way, (more…)

Dinner made from all homegrown ingredients.A couple years ago, I cooked a meal for the guys in my men’s group that I called a Michael Pollan-type meal. By that, I meant that the ingredients were primarily home-grown, following one of the meals in his book The Omnivore’s Dilemma. From my previous posting about that meal, I count eight different foods I prepared that were from my garden. This week, I repeated that exercise, again cooking for the guys in my men’s group. This time the menu was not only quite different, but included many more dishes and ingredients from my garden. Following is the menu. Homegrown-fruit dessert bowl, with apples, blueberries, apriums and pepino dulce.All ingredients except beverages, vodka & sugar (in the liqueur), oils and vinegar were homegrown, for a total of 16 homegrown ingredients, not counting multiple varieties of the same ingredient. It was both a tasty and colorful meal!

(The first photo shows the meal, except for the fruit dessert. The second photo shows the dessert in the serving bowl, before adding the blackberry liqueur. Click on the photos to see a larger image.)

Menu

Salad–Tomatoes (two varieties), cucumbers (two varieties) and purslane, dressed with vinegar and oil.

EntreĆ©–dry beans, cooked, then sauteed with garlic and leeks.

Vegetable side dish 1–string beans.

Vegetable side dish 2–summer squash (three varieties).

Vegetable side dish 3–mixed greens (brocollini and beet greens)

Vegetable side dish 4–beets (boiled, chilled, then dressed with olive oil and vinegar).

Dessert–mixed fruit (apples, blueberries, apriums (pulled from the freezer) and pepino dulce) topped with homemade blackberry liqueur.

My garden began about eight or nine years ago with a cutting from a blackberry, given to me by a guy in Berkeley. That was not only my first plant in my food garden, but it is also my first big harvest each year. It’s a well-established perennial that has produced over 50 pints in each of the past two years. I’ve had several 10-pint days of ripe berries and one blast of a day last year at 27 pints.

This year is going well. I’ve been getting a small but steady supply of raspberries and blueberries and (more…)

I’m not planning to count every pint of blackberries that I harvest this year. I’m happy knowing that last year I harvested a total of 54 pints of berries. But, my daily record last year was 10 pints, which I harvested on each of two separate nights. That record has now been blown out of the water. (more…)