Tomatoes and peppers
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Your pluots look soo good! I love a good sweet pluot.
My shishito peppers are going well. I was very excited with all the little pepper butts sticking from the flower buds last week. Am I the only one that thinks they look like little butts when they first start forming after pollination? 
My lemongrass is going crazy too. I thought having the longer stalks might be a problem, but as you can see, they’ve busted right through the older, dried bits of the stock now. I think I have to think about re-planting this into bigger pots soon. I was warned that the blades of grass are sharp and to be careful, and they weren’t kidding. While I haven’t drawn blood yet, I have felt how sharp they can be. Will definitely need gloves and some long sleeves as these mature!
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Yes! Not really. I can only speak myself and the butts I’m familiar with.
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My advice is give it a stir and plant something. There are fungi (and lots of other things) growing in any healthy soil. Sometimes you’ll see evidence of it.
Parking this here for future reference for me and other hot and dry gardeners
Spider mite look alike.
According to Missouri botanical garden. Org
This is spider mites on tomato leaves
According to Sow the Seed UK
This one is a potassium or magnesium deficiency or imbalance
More spider mite damage ; leaf undersides
Gardening with Allen: What’s up with discolored leaves?
I think I have also seen aphid damage and thrip damage look alike.
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Not our crop, unfortunately, but SIL in Utah’s harvest. Ours is pulled, ready to be cleaned, and not nearly as big. She shares generously, as we do with her. @shrinkrap, please restrain yourself from serious garlic envy. I’ll send you some for planting, along with any tips I can glean. Your area is perfect for growing. We don’t get enough heat here. 59 degrees today…
First raspberry picking.
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Too late!
It’s been close to or more than 90 degrees here for most of the last two weeks. Not sure how perfect that is for garlic in June, but I’ll take it, and I’ll take your garlic! Thanks!
After about 30 days above 85 I finally pulled the rocambole. Still had five green leaves and some had no obvious cloves. I don’t how I happened to plant that Ajo Rojo. The Aglio Rosso’s a keeper though. I think I may have confused the two last fall.
Tomato and pepper update!
b
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Beeyootiful!
I moved my smaller tomato containers today to spread them out a bit given the foliage doubles every few days. Lots of little cherry tomatoes growing makes me happy. But I’ll probably be gone before they are ripe. Thinking about whether to use a string trellis method across rows of plants, but that means they can’t really be moved till they’re done fruiting.
The healthiest of all is the grape tomato plant grown from seeds I took from some we ate during early lockdown days. Just gorgeous - loaded with flowers, and fruit starting up. I stuck the seedling in an old pot, didn’t even add new soil. But it’s a happy plant, and it makes me so happy to look at it. I’ve used some trellis netting around it for support. Will take a pic tomorrow.
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Wow! I’m curious to try garlic this year. Need to set some reminders in my calendar for northeast planting times.
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Oops! The rocambole was Spanish roja. Ajo rojo, another creole, was good here.
Not bad at all! Do they have a name? Do you know how long they will store? How much will you set aside for planting?
My leftover jalapeño plant has now decided to go crazy. I gave away a dozen last week, and today picked 10 more. These are super spicy so I’ll probably pickle most of them.
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I’ll try to find out if H knows the names. We save some for planting, share w/others for planting, gift braids to friends & have enough fresh to last til next harvest.
Thank you. Can you also let me know if they will “keep” (without sprouting or drying out) until next year this time?
In our climate they will, but we store them in the shed out back, since it’s even cooler than our unheated garage. Occasionally they dry out completely shortly before harvest, and we pick up a head or two at the store to tide us over. Can’t compare in flavor or pungency, we’re always happy for the new harvest @shrinkrap.
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That’s beautiful garlic! I envy your crop. Usually my garlic (when I even have garlic to harvest), they’ve come out with little baby heads and cloves, like what you see below.
I had a lot of random garlic sprout up, I think from previous plantings that we didn’t diligently extract or remove. Out of curiosity I did keep watering them this year, but then I noticed last week that many of them were starting to wilt and dry out. A few plants had completed fallen over; this has happened in the past and I don’t know the cause of it is. I dug them up, since there are other plans for that soil where they sprouted up. It was much more than I expected! They are all quite cute, so we’ll use them too.
I’m hoping the ones I have in the raised garden beds (still going strong) will be a lot bigger and more normal sized. Some of these baby ones are just starting to split and form mini cloves inside.
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Well thanks @kobuta, passed your compliment on to H. I’m going to pick his brain, and write down some tips I’ll post. It may be a few days though.
You’re garlic, while small, I’m sure surpasses any you’d be able to find in a regular grocery.
Happy growing!
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Impressive but that’s a lot of garlic! What are you planning to do with them? Fresher softer flavour garlic is good for garlic soup…
