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Peas are done in, and in the freezer. Still eating carrot thinnings. Garlic is harvested, as is the first shallot—top was browning; onions soon to follow. First cocozelle has been harvested, with plenty more to come; also the winter squashes are setting fruit. Butterbeans are looking like it’ll be a great crop.

Tiller is giving carburetor problems; and guests from Britain are also eating up time, so weeding & hilling is far behind schedule.

Apricot sauce is made and most of the cherries are done, with the last of them on the stove as I type.

Apple trees are loaded, and so are the wild plums, though both are far from ripe. the elderberries are covered in blossoms, so might get some this year, and getting a (very) few raspberries this year; both were planted at the same time, so next year is when they should both really begin producing.

COWBOY CANDY---CANDIED JALAPENOS / Sweet and hot-- a fabulous combination.

ING 3 lbs. fresh jalapeno peppers, washed 2 cups apple cider vinegar 6 cups granulated sugar 1/2 tsp ea turmeric, celery seed 3 tsp granulated garlic, tsp cayenne pepper

METHOD Wearing gloves, destem jalapenos. Slice into uniform discs and set aside. In a large pot, bring the vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil. Reduce heat and simmer for 5 minutes, then add the pepper slices and simmer for another 4 minutes. Transfer the peppers to sterile canning jars to within 1/4 inch of the rim.

Bring the heat back up to a boil and boil hard for 6 minutes. Pour the syrup into the jars and insert a cooking stick to release any trapped air. Pour more syrup if you need to, ensuring that it’s full to 1/4″ of the rim. Wipe the rims and place clean two-piece lids on the jars.

Pinging the list. If you want to be on or off the ping list, please advise by FR mail.

Thanks. This is kind of a online testimony as we feel very blessed for being able to have this garden(s) and for its produce, and for those we can share it with. God made life to grow and reproduce, to man's benefit and which is all to His glory.

We have had no problem yet with anything eating the tomatoes (except people) which are just beginning to ripen with about 30 cherry toms picked so far, and which are like candy.

But the pics below are from 7-12, of the garden on the West side of the building, and the front/South, to be followed with some from today which shows the progress. Thank God.

Hello all. I have not fallen through a black hole and I promised pictures this year. We have had house guests for 3 weeks - 6 days to go and a few to recover. I’ll be posting more after that. We are finally getting some good rain after a few weeks of no rain at all. Picked the first green beans for dinner tonight. All lettuce and radishes done, getting broccoli every few days. Waiting on summer squash, melons, first tomatoes just starting to turn. Many other things done. I’m glad our garden was smaller this year. Last year I was overloaded and a lot of putting up and canning. Thanks greeneyes for keeping the threads going.

Welcome Back! We missed you!

Garden has EXPLODED as she does this time every year. We had 3" of rain this week, so it's soggy! One of my HUGE Sunflowers fell and is blocking the aisle, but Beau will help me right her, today.

'Soroya' Sunflower. AAS Winner, very little pollen so they make a nice cut flower. Throws out a lot of branches, so you get a ton of flowers off of one big plant.

'Atris' Pepper. A new variety for me, but it's going to go in the regular line-up. HUGE sweet peppers good for frying and for adding to Salsa and my 'V-12' Juice.

'Chef's Yellow' tomato. One I always grow. Nice slicer, great for BLTs!

'Chef's Pink' Tomato. New for me this season, but the 'Chef's' series produces uniform slicers in a range of colors.

'Mariana' Paste-type Tomato. I like the paste-types for Salsa - fewer seeds and more meat!

'Juliet' Tomato. These are the ones I oven-dry with EVOO and Italian spices. We eat them like candy.

'Coral Dream' Zinnia. Love the color! Bought these from Steve Cushman, my 'Poinsettia Broker' when I worked for Jung's. His greenhouse is in Belmont, WI. I live much much closer to him now, and he wants me to work for him, but I'm too busy being retired! :)

'Sweeter Yet' Cucumbers. 'Dinosaur' Kale. Red and yellow onions, Crookneck yellow and 'EZ-Pick' Green Zucchini. 'Ancho' peppers. Red Begonia behind is called, 'Million Kisses' and the Yellow is just your everyday Tuberous Begonia. My onions were terrible this season. Too wet and too much nitrogen in the soil.

A small portion of my Garlic crop. German Porcelain, Hardneck.

Filing Under: 'I Don't Remember Planting THAT!' My boy, Boyd.