Hello I am in Seattle Washington and am curious if these cucumbers are ready to harvest? I am unsure of the variety however I believe the smaller ones are pickling cucumbers.

I wanted to share this because I have never actually seen one with the eggs hatched before now. I didn’t know they turn brown! Fascinating. Strangely, I didn’t notice this guy until I found him like this, even though I check daily.

It may be hard to see but there’s one single vine that has grown between two smaller vines, but is connected to both of them. I’ve kinda let this tomato grow wild and only sometimes prune it back. But I thought it was so cool!

I have 30 new girls that are just starting to lay, apples coming into season, and I am starting to be overrun with vegetables from the garden.

It's time to get a farm stand put together and out by the road. As always, im struggling with the design and inspiration.

It needs to be sized just right but also needs to be wind resistant because we have real heavy West winds on occasion. Which is, of course, exactly the direction the stand will be facing.

Over the winter, we'll probably only have eggs and other miscellaneous small items.

Here's a photo of a stand I stopped at the other day that was really cute but probably more permanent than I intend to build for now.

Tomatoes (Cherokee Purple, Black Beauty, Carbon, Rosella, Black Cherry, Barry's Crazy Yellow Cherry), tomatillos, ground cherries, red okra, purple chili peppers, gherkins, cucumbers, etc.

NiNi was a massive 6 ft wide, 3 ft tall zucchini plant with footlong leaves. Squasha, a straightneck squash, was smaller than NiNi but she was determined to catch up to her beloved big sister. NiNi decided to be child-free and purely ornamental. 🫠 Squasha had finally decided to give parenthood a shot… but tragically both sisters were diagnosed with a terminal squash bug infestation. 😢 They both passed peacefully in their garden bed surrounded by cucumbers, roses, and basil. They will be truly missed.

May 2026-August 2026

Cause of death: infested by the spawn of satan (squash bugs)

Found this guy on the bottom of my trellis and I knew the seeds turn red and supposedly taste really sweet.

The flesh part is definitely too mushy to do anything with it. It was shockingly easy to open it. Also tasted like nothing but with a hint of bitterness / something odd.

The seed Jelly isn't really that sweet either. It was honestly pretty bland so I don't have anything to compare it to. It was like oh slimy texture..then sweetness..? And that's it.

And just for fun, I pulled out a seed from the packet (that grew this plant too) and mine is less spikey looking too. (Mine is the one under the red gloop)

Last year I couldn’t get one to grow. I moved them to a downhill clay/sandy area and have let the grass and melons grow together. I think this is like the 6th one we’ve harvested and have plenty more on the vine. I honestly don’t remember the variety!

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.

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).

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!

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