Yep, Feher Ozon and they look great!!!
Squash all of those nymphs right away before they turn into a nightmare! They’re still slow while they’re nymphs.
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just got some ant baits from Amazon seems to have worked.
zucchini season is over I think as the plants are quite sick looking
I have 3 small yellow squash as well, so I shredded them and am making zucchini and squash bread.
Tomatoes are plentiful, gave some to the recycle center attendant again yesterday, friend who has her own tomato plants love my son’s cherry tomatoes and does not seem to have enough tomatoes of her own so she came to harvest them including sweet peppers. yesterday but told me not to tell my son about the sweet peppers as she believes he wants them to turn red. Anyway, I harvested a whole bowl of shishito peppers myself with 2 plants and will save them as he loves them stir fried on wok with EVOO till blistered, a dash of salt and the juice of either lime or lemon as appetizer. Also let friend harvest French beans as I cannot reach them anyway, need step ladder as they at the edge on top of my pool house . Watermelon not sweet but ambrosia melon really great. Gave neighbor one of each as well. ( I cannot eat all of those vegetables. )
I am making small loves of zucchini bread and also will use the squash to make bread using tiny loaf pan so it can be accommodated in my cheese plate , take out one loaf at a time.
recipe will follow for interested party ( Not original but I made adjustments , hope they will turn out good)
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Sift :
3 cups King Arthur’s whole wheat flour ( with wheat germ endosperm) and 1 cup of all purpose flour or equal amount of each .
add 2 tsp cinnamon
1 tsp kosher salt
1 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
Beat in Kitchen Aid
4 large eggs till frothy
1 cup demurer brown sugar.
Just under 1 cup granulated sugar
1 4 ounce unsweetened applesauce
1 cup greek yogurt
Add 4 cups shredded with skin on zucchini ( to packed tight)
add flour( same for squash bread)
1/2 cup melted butter
1 cup LIGHT EVOO
Mix above together
Add 1 cup toasted pecan ( 8 min at 350)
1 cup craisin
bake 325 ( not 350)
40-45 minutes till toothpick comes out clean
I turn the pan around after 20 minutes to ensure even baking.
note: my son prefers that I add chocolate but then, my poms love zucchini bread also. I used to bake some with chocolate chip but when eating and they look up with their mouth drooling, I have to be sure I am eating the non chocolate variety or they will get really sick, so I opt to not use chocolate today.
brush butter on all sides when done.
picture shows zucchini bread, squash bread. Somehow, squash bread did not rise as high as zucchini bread( for what reason?) I also showed them together for comparison, exact same recipe. It tasted good( I sliced a piece off to try)
each recipe yielded 6 mini loaf
Will freeze them for breakfast and snacks.
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This morning’s harvest
I do a daily harvest, the ones that are on the bigger white plate are not as ripe but ready to pick. The ones on the green bowl, are riper. I will be scooping out the center, then freeze the to make tomato sauce in the winter when weather is not as hot.
The raspberries are turning red, but still not sweet
zucchini and squash I am afraid are history
beans are too high for me to reach but neighbor came to harvest them as well as a lot of the cherry tomatoes 2 days ago.
sweet peppers are big but I think my son wants me to harvest them when they turn red. My neighbor could not resist and took two of them for. her stir fry.
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theses shishito peppers came from 2 plants ( do not know where the plants are now, perhaps on top of pool but I am not going up there even if t here is access from the bird)
My son harvested them 5 days ago before he left
Friend dropped by for some tomatoes and zucchini bread so, I stir fry them in olive oil til th ey were blistered. and added some lime salt to snack on. They are one of my favorites.
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All the fennel has gone to flower and now seeds. Two heads were dry so I cut them and brought them in to jar the seeds. Ugh. This was a tedious process - so many little sticks to remove. But, I got these two done and have about two tablespoons seeds in the pantry for a later use.
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That looks so worth it!
In a twist worthy of M. Night Shyamalan, my more maturing shishito pepper plants have yielded a nice dozen or so full peppers and is blooming like crazy. The only downside… they’re not shishito peppers. 
They look like banana peppers! That goes to show you not to trust how those seedlings are labelled in the store! I’ll still figure out a way to use them and enjoy them I guess.
My own seedlings are hanging in there but not mature enough to produce fruit yet, so not sure they’ll get to that stage this season, but I do want to see if they are really shishitos. If so, I’ll start those seedlings earlier next spring and see if we can finally get them right.
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Oh and to add insult to injury – I’m getting my basement renovated and the contractor decided to throw their debris right on to my garlic plants. Yep, [Lloyd Bridge’s Airplane voice] this was the wrong time to start my gardening.
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Ouch, I feel your pain! Stupid contractor!
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Best arugula I have grown (Astro) and a very bountiful lettuce crop.
Tho the soybeans have been eaten faster than I can plant them. I have a few large ones that I’ve surrounded with chicken wire that might produce but some creature really really like soybean plants!
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Those are beautiful!
Thanks for reminding, I think it’s time to sow for autumn / winter crops now.
Probably some arugula, mâche, lettuce, parsley, spinach, bak choy… need to check my seeds.
Anybody knows if it is too late for starting carrots now?
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Not where I am. I’ve rarely tried carrots, but for me it would be September. Soil is still warm, nights not too cold, frost still a few months away.
