I’ve just been prescribed a course of steroids and one of antibiotics (I’m the one with the blisters).
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not too bad! maybe an hour to pick what you see in the photo.
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Nice!
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thank you !
i just read a long thread on Reddit about people who have variously terrible skin reactions to cucurbits, either the plants they grow (leaves/stems/etc) or the harvested vegetables. Came back here to see if your situation had improved…
It has not! Let’s see if the drugs help.
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Moving on from apples to Asian pears. Today’s batch is Shinseiki.
I had to move the dehydrating operation indoors to the garage. The yellow-jackets were gonna kill me if I kept at it outdoors. 
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Canadian Gardeners, many of West Coast Seeds veggie seeds and flower seeds are now 40 percent off. West Coast Seeds can’t sholip to the United States at this time.
I purchased some more chard, dill , carrot and flower seeds.
I planted Canadian saffron crocus yesterday. Stay tuned.
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Oregon Spring and Celebrity. Weather forecast is for a week of fog/showers/chance of showers, so I picked a little early. Some will need to spend time on the window sill.
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Oregon Spring is our favorite variety of slicer to grow here in the PNW. May I ask what area (roughly) you are in?
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I’m in Brookings, OR, two miles inland.
Makes sense! I rarely hear other gardeners mention this variety, which is what prompted me to ask. We’re here in Washington State on the North Olympic Peninsula, coastal (200 feet above sea-level) - not so far, relatively speaking.
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Oregon Spring is recommended for the SFBA. Not inland though.
I’m wondering if it is starting to cool off enough where I am a bit inland to start the plants flowering and setting fruit again. It was 101 last weekend and 84 today.
A few varieties continued to have fruit in spite of the heat.
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We grew them when we first moved here in the 80s and then I sort of forgot about them, trying different varieties. You are the one who reminded me how much I liked the way they grew and produced.
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We’ve tried so many different varieties, including heirlooms. OS is the one that has produced for us most consistently and kept our pantry stocked. So much depends on where you live and your local climate - this is the one which ( to date) has worked best for us.
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I planted three lemon verbena plants this year, which is 2.75 more plants than I can use for culinary applications. I frequently just cut big bunches of it like cut flowers, put it in water in vases and bring it inside.
This evening I spent a meditative half hour straining lemon verbena leaves out of a pound of local wildflower honey, where they had been infusing for a week. I don’t have a plan for this honey yet, but it is very delicious.
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Actually, tomatoes ripen best in the dark. They’re in the Nightshade family. A darker part of a warm room would work best. The Italians have varieties meant to be picked partially ripened and then stored in cartons, in the dark. Here’s one of them.
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So if you remember, I tried to grow a seed from the Hiiro cherry tomatoes I bought in late June/early July. Got some flowers, but this it does have a few fruits growing! Surprised a critter hasn’t gotten to them, but from the looks, they look very close to Hiiros so far. With hybrids, does it potentially vary from seed to seed, what your plants might yield?
Our temperatures have been mild, but quite dry. I hope we stay warm enough for these to ripen, and give a chance for more flowers to get pollinated.
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I would say seeds from the same fruit (tomato) should be the same. 
