Rita, I had a baby avocado pop up outside from some kitchen scraps I tossed out there, and it has survived the winter under the banana plants. I know I'll never get avocados, but I'm going to put it into a pot this year and let it grow anyway. If it survives, I'll just cut it back every winter and protect it to keep it small and see hwo large it will get in a 5-gallon pot. They're just fun to grow. My mother had one in her LR for many years in SC that she grew from a seed.

I also have a couple of potatoes that sprouted from buried scraps, but they aren't going to do anything where they are, so I'll probably just pull them. I haven't had luck with potatoes, and they are so cheap at the store, I just buy mine.

It's still a bit chilly for eggplants to bear here, but you can keep them growing and when they do bear, they will go crazy! They love hot summers, and I think this one is going to be a scorcher, so we'll see.

Hi Rita

I am in a zone warmer than you and my garden looks a little different...

A lot of flowers on one of my peaches

Eggplants are starting to fruit again

Italian zucchini is doing good

Picking some carrots

Silvia

Silvia, what variety are those carrots? I've been wanting to try some of the tiny ones in window-box containers.

D, those are perfect for window boxes type containers. They are Parisian carrots and sometimes they have that name and sometimes they change them but always say Paris Market, a lot of companies sell them. I used the whole packet in different beds and I usually snack them with hummus, they are good!

https://www.superseeds.com/collections/carrots

Silvia, I pulled a few baby beets yesterday, not enough to drag out the canning supplies though. Do you have a quick pickling recipe for small amounts of beets, carrots, etc.? Would you be willing to share? And do you cook your beets or leave them raw? I have a recipe for canning them and I cook them first but wondering if raw ones are just as good?

Rita, when I have a lot of beets for canning, I only follow the very approved recipes for that, I think I have most canning books at home. But when I have small amount of beets, I make a small batch for the fridge and don't really have to be too careful as in canning, also make a salad with oranges and calamata olives, California blood oranges are in season now. Raw beets in a salad in small amounts is fine, if they are thinly sliced or shredded but just in case I wouldn't give it to small child or an older person because they maybe have problems eating them.

I like to use all the parts of the vegetable if I can, and this recipe is good for that, you can use the beets and the leaves, any color beet will do. I have candy cane beets now and I will use those, if you want a quick pickle Jamie Oliver makes some good ones for the fridge.

https://cooking.nytimes.com/recipes/12545-golden-beet-and-beet-greens-salad-with-yogurt-mint-and-dill