It has been a cool summer, but things are finally starting to ripen. I've made a few jars of fermented pickles from home grown cucumbers and was able to share a big plate of roasted green things with our guests, Jake and Heather.
I think this will be my largest tomato, "Ernesto." The "Santa Maria" pastes and "Black from Tula" have started to ripen and we've already started eating "Legend", "Defiant", and the various cherry types. I really like the flavor of "Mexico Midget" but the plant is really suffering and I may have to rip it out. "Principe Borghese" is supposed to be used for drying and is pretty bland when eaten fresh.
Below: Bees are loving the sunflowers