This all looks so beautiful! I’m envious of your raspberries. We had to replace our plants this year, and thus got no fall berries.
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Oh no, that’s too bad! Hopefully next summer will make up for it. Thanks for the compliment, we’ve been enjoying them, and in fact I’ve got a few things to post on the baking thread.
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We grew serranos for the first time this year. I’ve been adding them to the gazpacho with good results. How else to use them (not a big pepperhead here)?
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I’ve got salt & pepper squid on the brain. So, that.
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Now I have salt and pepper squid on the brain too.
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I’m so impressed at your gardening expertise- and a little bit jealous, too
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Well, I put them in a lot of things, mostly sliced into really thin rings so as not to get too much WHAM at once. Omelets, salads, margaritas, salsas and other Mexican dishes, and they’re good in stir fries, too, depending on the other ingredients, of course.
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Awesome - that is a nice size for a pattypan squash! Enjoy.
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Thanks!! This is some sort of heritage variety of pattypan called White Scallop squash.
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Cool - I’ve noted that for next year’s planting season. Really do love growing the heirloom versions of things, and think it’s important to maintain diversity within our crops. Especially with climate change. Thank you!
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Thank you @ewsflash, but I can’t take credit for it, since it’s H’s passion. I do go up and pick stuff, especially now that he just replaced all the steps to get up there, with pressure treated timbers. The old ones had rotted, and it was too scary to get up there for me until today.
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LOL- my garden this year is a study in failure while gardening in the desert. We put a raised garden together out of a 6x3x2 galvi stock tank and planted a bunch of stuff. The tomato has been gasping out loud the whole time, partly because the temps went up to about 110 right after we planted and I don’t even think it ever bloomed. I’m going to end its suffering tomorrow. The chives and pineapple sage totally burned up dead right away, the basil’s done well but leggy because it doesn’t get quite enough sun, the tomatillos are the saddest I ever saw (no fruits or even blooms that I saw, may not even have leaves), The pimento gave me one beautiful fat chile and hasn’t done squat since, the other chiles are taking it easy, not bothering to produce, except for one jalapeno that’s in a little pot set in a big pot because there were more roots outside the small pot than in. It has one nice-looking still-green jalapeno on it. The ants ate holes in my figs.
HOWEVER- the eggplants are producing regularly, and the three Mexican lime trees are really cranking out a bumper crop of beautiful little yellow limes. An embarrassment of riches.
Anybody know what to do with Eggplant, basil, and limes??
Oh- and the pineapple guava may or may not bear a lot of fruit in a month or two
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The two eggplants are fantastic- they have seeds, but they’re sweet and don’t need peeling, the skins are so tender.
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You’ve got a nice Thai combo right there.
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We have two honey-crisp apple trees on super-dwarf rootstock (M26). The trees aren’t much taller than 5’. I thin them hard, which yields fewer, but bigger apples. One didn’t do anything this year, the other gave us 14 nice apples which I picked today. We grow a few other varieties, but these are my favorite, by far.
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Pickled pepperoncini and serrano peppers. These are fridge pickles (i.e. I didn’t process them in a waterbath).
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Beautiful! I’d love a plan to use that.
How are everyone’s tomato plants looking?
I cut some back, and hope there is still time here to set and ripen fruit.
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Pickled pepper plan: served along side pizza, and on a hot dog on a bun. 
Our slicing tomatoes stopped setting some time ago. In a normal year, we’d be into the rainy season and have harvested everything by now to ripen indoors. It’s been such a beautiful fall this year, with no rain on the 10-day horizon, we’ve left everything on the plants - maybe 6 or 8 tomatoes left on each plant. At the first sign of significant rain, we’ll pick them and bring them indoors to avoid splitting.
Our cherry tomatoes are in their death throws. Right now I’m looking at two big colanders full of them on the kitchen table, with maybe one more big pick left before they’re spent.
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