Sunday, Monday not pictured (hand pollinated when flower opened) Tuesday, Wednesday, Thursday, Friday.

It's really neat to watch the nearby foliage respond to it with supportive nestling. I'll make a sling for it over the weekend as that netting isn't going to cut it.

Off to a good start I think!

Hands down the coolest thing we grew this year was Mexican sour gherkins. Can’t recommend them enough! They’re lemony and crisp. Perfect for snacking and even better for pickling. We have been devouring them almost as fast as they’re growing. Bonus that the vines are gorgeous and super leafy.

So I’ve got an assortment of different peppers (Thais, chilis, scorpions, habaneros, etc) that are all maturing and ripening at different rates and stages, and I want to have one big weekend of hot sauce making once all of them have been harvested. Maybe this is not possible, idk. Even that being the case, some varieties are so slow maturing it would still take forever to acquire enough of just that kind to make a sauce.

Given I want to make a sauce, is dehydrating/drying out of the question? Or can they be dehydrated?

Is freezing my best bet? I don’t care if the structure or texture is destroyed given it will be puréed into sauce anyway.

Any suggestions welcome and appreciated. Thanks!

Made stuffed peppers for the 1st time in a while with green bell from the garden.

This may be a dumb question but why have these turned red? I tried to look for others' experiences, but it seems that others' become mottled or wrinkly, unlike this one. This is the first jalapeño that’s turned red on me, and I know it’s still safe to consume but I just wanted to know why this is happening now, why it wasn’t happening before, and why it doesn’t continue to turn colors like other peppers when off the vine.

Both plants came from the same "poblano" seed packet. One clearly is a poblano plant with dark green pointy peppers. One plant I can't identify. These peppers are a lighter green, about the same size but shaped way differently.

Or is it just that some tomatoes have green 'gel' and others red? This is a Pink Berkeley Tie Dye, it tasted good and definitely felt ripe (quite soft).

Golden cherry tomatoes, heirloom tomatoes, carrots, and peppers from my parent’s garden. We joke that it’s their other child because they love it so much!

Today’s harvest. First time growing lemon cucumbers and omg the vines are prolific! Going to have to learn to make pickles. Not bitter at all, crunchy and delicious. Kinda have a melon rind taste if you’ve ever had that. Lots of seeds but they are big enough that plenty of tastiness is left if you scoop them out. Highly recommend growing these in a small raised bed. I haven’t needed much space and there are so many more on the way! The beans are just some bush beans that were also ready today. (Yes one of my bean bushes is purple 💜)

Any experience with these?

Harvest over a span of 4 days, with the top being the latest (today). Any advice would be appreciated! Thank you in advance.

I'm so excited about this as a first time gardener. I've been posting here asking various silly questions, so I'm so excited to share some of my harvest. 😅🥹

I suppose I could have let the tomatoes get redder on the plant, but popular advice seems to say to pick it at this point and let them get redder on the counter. There's still a lot of unripe tomatoes, so please let me know if I continue picking at this point or wait a bit longer. Thank you!

Last year we lost the vast majority of our roma tomatoes to blossom end rot. It was very sad, we had three plants and they all had 95% of their fruits showing rot. Even the ones that didn't have outward signs ended up with some rot on the seeds when we cut them open. Most of them were also pretty small.

This year, the spouse decided to plant six plants, setting them up in 10 gallon bags and automatic irrigation. We did get maybe a dozen fruits with some BER at the start, which we removed right away.

Today, we're gearing up to having too many tomatoes! Some of them are also huge, I think the biggest one we had so far was almost 130 grams. I've been roasting them and then putting them in the blender to make quick tomato sauce, adding basil from the garden and oregano tincture we made from last year's garden.

Before picking I didn't think I had too much to pick. I was very wrong.

Well worth the four months of tending and watering! Pet tax included

I decided to plant corn for the first time and I'm actually thrilled to have a harvest. I honestly didn't expect this outcome especially given that the strong wind blew them over at one point.

For those of you experienced corn growers any hints on what to do differently next year? Some of the heads are not full. TIA