First batch of dragonfruit
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That’s beautiful- purple or white inside?
White.
We have the Vietnamese Jaina variety in our front yard, and a American Beauty (pink flesh) in our backyard.
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I want to grab a double handful and gobble them up
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They’re sweet!
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More than anything, we cook our zucchini grated in eggs and baked goods. Today was grating day – processing a batch for the freezer. The three biggest along with two other (even bigger but not shown) zucchinis ended up out on the sidewalk in a “FREE” box. They were gone in half an hour! Of what was left, I got six cups of grated and very well wrung zucchini for the freezer (put up in 1-cup packages).
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how’s it taste?
Some cobs were a little post mature / starchy, because I didn’t realize they were ripe! Last summer, I picked them too early.
I hope I’ll pick the next cobs before they get this mature. Some cobs were fairly sweet.
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More dragon fruit on the way.
Looks like we’re going to be harvesting these suckers all the way through Halloween.
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I just bought some frozen dragon fruit and it is delicious! Lucky you that you can grow it!
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Ta da!
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Even if that doesn’t fully develop, I have to say that is a dramatic looking budding fruit! Very cool looking and now makes sense when you see the soft scaly look of the dragon fruit.
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Was away for 2 weeks and came home to some ripe tomatoes. Many are split with the frequent heavy rain we had and the earwigs ruined more than a few. Anyway, gave away a dozen, have had toasted tomato sandwiches and will look for inspiration on the tomato master thread. Mostly Black Krim with some Brandywine.
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Can you tell me about the ‘toasted tomato’ sandwiches? That sounds delish!
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How long are the cactus stems (technically “cladodes”) before flowering/fruiting starts? I’m wondering how big they need to get before fruiting. We have an “Edgar’s Baby” in the greenhouse; supposedly one of the best flavored.
Do you have more than one variety?
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