How's the tomato harvest?

No tomatoes but my Thai peppers are looking great. 

I have 3 varieties growing in one bed. The so sweet and productive Sungold "cherry', Stupice, a low-acid prolific red, and Mortgage Lifter, which has abundant large fruit that are still green. A second Mortgage Lifter plant in my yard is not only ridiculously laden, but has many that are ripening. I'm happy that the basil is doing very well and I'll be making my 3rd harvest soon for the 3rd batch of pesto. The freezer is happy. The second and third crops of lettuce are happening.

Meager so far.  If we can keep them alive until it cools off we'll probably have a bumper crop.  The plants are huge but not producing lots of fruit because of the heat.  

Peppers and and tomatilos are thriving.

Awesome.  We have six plants (not including several volunteers) and all but two are really rocking. Have had so many tomatoes, I have had to resort to making sauce and will be doing some canning this year.  Never have done that, so I am excited to give it a try.

I also used the recent heat waves to make a ton of sun dried tomatoes right on the dash of my car:

  As for peppers, I have a bounty from my 38 separate types of hot peppers I planted this year, including the super hots such as the Trindidad Scorpion, Ghost Pepper, and Carolina Reaper.

Do you dry all your peppers on your dashboard of a car????

>>>>Do you dry all your peppers on your dashboard of a car????

Those are tomatoes and that's typically how I dry them.  It takes about two days to dry a tray in 90+ degree weather.   I have dried peppers that way too, just not this year.

I recently got a cheap dehydrator and tried drying peppers in it.  Worked, but it took forever.  

This is my ONE tomato plant in garden that has draped itself across all other flowers and is massive 

Currently loaded with sweet and tasty Sungolds.

yum, I eat a handful every time I walk by.

Tomato harvest is late this year because I was in the hospital when I would have normally started the plants. The Better Boy and Chocalate Sprinkle plants are throwing fruit all over the place. The CSs are tomato crack. So sweet that it's a wonder any of them make it inside. Should start harvesting the Rutgers 250s any day now. Looking forward to tasting those. 

I have been getting a handfull of sun golds everytime I water(every 2 or 3 days)  for a couple months. Usually they don't make it out of the garden. But now they have exploded.  Twice now I have half filled a large ziplock. I eat them raw one after the other. By far my favorite tomato.

I made a burst cherry tomato sauce last night that was scrumptious.

In new location I have to learn what grows here and what doesn't.  Green beans are just now starting to come around. Cucumbers are kicking ass. Serrano peppers are almost all done after a great harvest. Carrots are gonna make it. I pulled a small one last night to see if they were even growing. It was delicious. 3 varieties of basil flourished all summer. They like the hot weather. Corn grew tall but fruit dried up on stalks. Too hot I think. All varieties of onions I planted did not grow past a couple small leaves. Have got 2 nice zuccinis so far. The plant grows one at a time. Not used to that.  The Chard and Collard greens did not do well at all. Gonna plant a bunch of garlic over the winter see how it does.

More than we can use

I'm saucing up a storm while they're good

My fave veg this season tho is heirloom zucchini that has star fruit like edges

To die for 

I Freaking LOVE Tomatoes ! P/U Romas and Vines For My Famous Salsa I Make ! = So Awesome !

My black krim tomatoes are great. 

I Wish i knew all the varieties!

Purple roundies, sun burst yellow cherries, romas, some are less flavorful, more kinda watery.. I'm testing them out as i fix dinner  (;

 what we did get for the first time ever are potatoes!! A white skin and flesh, with a creamyish texture, they're best prepared baked or mashed...

Black Krim 

We only planted the early girl's this year. Seems like a heavy water year as well. I think that is why ours taste a little different this year? I am an amatuer so its just a guess.

I think I have only had to water the garden maybe 4-5 times since May.

I planted late this year but now have a bumper crop coming in from 6 plants.

Got a wow photo that just won't load...

just make sure it's 1000px or under; yes, this thread needs more pictures. :)

z farm, a little organic farm in central jersey, is popping off.

I want to eat everything in that picture.

Here are some of my 38 different kinds of hot peppers:

The peppers include some of the hottest peppers known to man, including the Trinidad Scorpion which comes in at over 1.2 million Scoville heat units (by comparison Jalapenos typically have around 6,000 SHU):

I have some even hotter ones including the Carolina Reaper and Ghost Peppers, but they are not ripe yet.

With so many peppers, I have been able to put together variety packs for friends and co-workers, with peppers chosen to match individual tolerances for heat:

Besides melting cement, what can you use those super hot peppers for?

I tried the carolina reaper, (just a micro amount), and it was so very uncomfortably hot. I prefer my food spicy, but that was off the charts. I can hardly image what that Trinidad Scorpion is like. 

One sliver of those would ruin any dish. Don't get me wrong I love spicy food but those are inedible.

 Haha poblanos are my speed~

Sadly, we got a total of one this season...

On the plus side, the killer heirloom zucchini is coming back for a second round!! 

Willy, i gave up trying to post pix here

Our eggplant is so sexy, too!

This is a link to help posting pictures. Well, please try it, and let us know if it helps.

https://www.vivalazone.org/formatting-new/how-post-images

variety. 

AWESOME ! Lava - Ken - Og  Just AWESOME !

>>>>Besides melting cement, what can you use those super hot peppers for?

In the Caribbean, they are called "7 Pot Peppers" because one pod can heat seven pots of food, so they have some utility and culinary value.  But for me, they are more of novelty item. 

In India, they smear ghost peppers on fence posts to keep out wild elephants.  That's not a big problem where I live.

Nice tomatoes Pyramidheat.

Ive Tried The Carolinas - Ghosts and Trinidads - They Are GNARLY But I Like Em

damn, 38 varieties? well done! 

we grew serranos and lemon drops. tasty and hot. 

Peppers, peppers and peppers. So many it's hard to find takers.  Got a dozen qt jars pickled jalapeño. That's enough for me.

pineapple sage and cilantro,  so good.

A buddy gave me a few of his Heirloom Tomato varieties,  all delicious.  One yellow (maybe 'Jeune Flammè ??) and some orange, Red.

I tried and tried for years here, with some good years,  but mostly the Deer,  Woodchucks, Raccoons or Slugs kill / eat everything before I can get it harvested.

The Tomato Dude has his chain-link fence garden lit up with motion-sensor nightlights,  and shoots the Groundhogs.  He may even have Laser weapons.

Wow. Pretty.

Hi JAzfish, what do you do with the Pineapple Sage? I have a huge bush of it but not sure how to use it. 

Robs Salsa   small batch

6 romas

2 vines toms

1 green onion batch

4 Raw cloves of Garlic

1 1/2 med size jalapenos

1/4 serrano

2 slivers habanero 

1/2 bunch cilantro

Chop Chop Chop

2 tbsp olive oil

2 limes Squirt

mix

Crispy t chip

Big Hit Of GB

and a Beer

Harvest? My girls are taking their sweet, sweet time to ripen, even in the greenhouse.

Thanks, Judit 

Im just too lazy to resize (;

Damn BK you having a cold summer or what?

Not 4 Cloves Of Garlic 4 sections from 1 Clove of Garlic ^^^

Yeah, it has been unusually chilly, Jill. It was warm from mid July to mid August. We hit the mid 30s last night.

PLF, you were correct at first, saying 4 cloves. The cloves make up the head.

Hey Portland Ken,how do I get on your friend peppers variety list?  Those look awesome hot and delicious.

Roshambo, is that a Tropicana blooming in the background?

Jill,I also am too lazy to resize my photos.

We have lots of tomatoes this summer,all the same heirloom variety.A avid gardener from the seed exchange gave me seeds back in February which I started in our sunroom.Bart and I gave many baby plants away and literally dug a hole with the remaining dozen plants ,watered them and were now on the fifth huge harvest which I have made marinara sauce.We have lots of fresh basil,garlic,shallots and herbs to complete the sauce. But I didn't do any peppers this year.We had nothing last year with all of our medical absences.....This year ,scaled down edibles and just keeping the fruit trees alive.So many great farmer local produce professionals in our town.

Fortunately our peaches were great this season and life is good.Enjoyed seeing all the Zonners heirlooms.Yum

Just harvested in my backyard - there are 200 pepper plants.

Wngfan, I planted the sage as an attractant for the humming birds. They still have not bloomed the tubular flowers. They are supposed to be an exceptional addition to salads.  

Right now I just chew on some leaves when walking by for now. 

If if they do not bloom soon I will pluck the pineapple sage plants. They grow big and suffocate the other plants. In my case ain't no salad big enough for the plants in my future.

I only grew one Berkeley Tie Dye (Rose) this summer. So far about a dozen 12 oz fruits, four more on the plant that have any hope of coloring up before the weather turns. Would've had more, but the heat waves both hit right as the plant was setting flower, early and late season and they almost all dropped. Still plenty of fresh tomatoes for one person :)

Pineapple sage blooms in the fall. It's great for seasoning turkey brine at Thanksgiving.

Thanks Jazfish, my Pineapple Sage hasn't started bloomin yet, but I have a lot of hummingbirds hitting other plants in my yard and if this thing blooms, I am sure the hummingbirds will eat it up, its like 5 tall by three feet wide.

One of my tomato plants looking colorful today 

>>>>200 pepper plants

Damn Judit.  I thought I was being obsessive with 38.  Didn't you say your friend grows them back there?  Are they all for personal consumption and, if so, how are they preserved?

I just finished canning four jars of pickeled peppers.  My first go at canning and it appears it worked.

Nice Judit !

This IS A Super Cool Thread !!

Yes, Ken, my friend grows them back there, has for the past maybe 25 years. His place is out of town at about 500 ft. more elevation,  enough to shorten the growing season significantly. I don't know how many varieties, but there are many in the slightly over 200 plants, all started from seed in his greenhouse. He plants patches of approx. 3-15 of any variety. He grows all kinds from sweets to ghost.  Also, amaranth and tomatillos. Amaranth mostly ornamentally, tomatillos because he loves green sauces and chili verde.

He loves the "farming" aspect.They are for personal use (a few friends benefit). He used to make a huge amount of hot chow-chow (chopped peppers, onions, carrots, garlic, spices, vinegar) but has decreased that to maybe 2 or 3 dozen jars. He eats it on crackers and with other foods, and grinds it up to use as a rub on brisket. He also dries to reconstitute later, and grinds dried peppers to make powder, and uses them fresh for cooking. The paprika he makes is unbelievable. Because I don't eat really spicy food he gives me sweets, poblanos, Italians, and some on the edge of what I like.

Oh yeah, Wngfan, I must add the Pineapple Sage makes a great camo for my Bonzai very small stealth Gorilla Glue vegetable grow.

i can hardly wait for the sage bloom. We also have quite a few hummingbirds already. I would like to see dozens loading up on the nectar before the big migration out of here. 

It'll here before ya know it.