I don’t know that you have to do it quickly, but the way I understand it, the plants stop sending out new branches, and flower over a limited period of time.
Right, yes. That’s what I meant.
I have successfully frozen freshly-picked tomatoes and then processed them later, so that is an option.
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This year, for the first time I am growing three determinate plants as part of someones trials. They have been ripening fruit for about three weeks so far.
So you normally grow mostly indeterminates?
Yes, but "Dwarf Tomato Project " indeterminates. They stay under 5 feet in my containers, but produce until something kills them.
Great colors, shapes, sizes…don’t get me started ! 
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BTW, Yep, I’m in Arizona- Tucson. And it’s so hot I can barely stand to go outside. It’s burn-your-hand-on-the-door-handle hot.
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I adore sorrel. Need to try it in the fall, because what I planted in spring burned up.
Because tomatoes have enzymes which cause separation of juice and solids, creating more liquid, it’s best to cook them first to denature the enzymes and preserve flavor. One easy method is to cut them in half and roast them in an oiled sheet. Once cooked, they lose some water, take up less space in the freezer, and are super easy to use without additional processing.
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Lucky lucky! I love sage. Maybe i could propagate a cutting indoors when I get back?
I would be thrilled to give you some!
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I have the same humid, muggy (and rainy) weather that @bogman is experiencing. We have a brief respite since yesterday, but it’ll be coming back in spades later this week with scorching temps too. The only good news is that I’ve had to water my garden less this year. And that all those bald spots in my lawn actually all sprouted nice new grass in no time this summer. Usually it’s a 50/50 shot since I hate wasting water on lawn and grass.
This is my second year at growing shelling peas, and I’ve already harvested a meal or two. Like last year, by mid July after harvesting the pods, I notice that the plant looks like it starts to die off. It goes brown and starts to dry up, even though I’m still watering regularly. Is this normal, or am I neglecting to do something for my poor little pea plants? This year, I did see some new flowers sprout in some of the odd random spots on the shoots, but this is very few and far between. Certainly doesn’t look like it’s trying to grow a second crop.
Welp, that’s it for the mint and the rosemary. I am death, destroyer of worlds.
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Normal when it gets “hot”. For me, that’s usually mid May, when daytime temps are rarely under 80. I have to sow seed in November or so to get a few crops of bush peas. Sometimes I sow again in Feb.
Ah ok, thanks. That explains it. July is usually when the summer temps really set in, so that’s why they are withering on me. And we had a spell of 80+ temps the last week and a half right after the harvest, so probably can’t really count on more peas than these few buds that might survive.
You and me, friend. Killers of the plants everyone else claims grow like weeds 
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Look’s like it’ll be a hot time!
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Corn pickin’ time!
We have a very small patch, and thus hand-pollinate to make it work. Our results won’t win a beauty contest next to commercially grown stuff, but I can testify to the taste: freshly picked and into the pot moments later - there is nothing as good. We’ll be eating this for lunch for the next week or so.
Here’s the shallot harvest in progress. We grew two varieties this year - this is Conservor, with great results! We planted this same variety last year (and in years prior), but I think there was a mix-up with the seed we received last year - the results weren’t nearly as large as we had been accustomed to. This year - all good!
More blueberries. We’re at peak season for high-bush blueberries. Bring it on! 
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Nice! What kind of corn is it? Those shallots look huge! Conservor is from seed? When do you sow seed, and how do you decide when to put it in the ground? Alliums can be tricky, at least for me!
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