We’re at 102 now with a high of 103 expected. 102, 103 same difference.
Heck of a year to try and get serious about growing. Started getting close to 100 in May. That pretty much finished the cold weather crops whether they were ready or not.
Now I’m just keeping the tomatoes alive but they’re in a state of suspended animation. Blossom drop. Green maters not growing or ripening. Vines are still growing and I’m pruning suckers all the time and also pruning down low to reduce leaf area so they don’t suck up so much heat.
I was told here once it cools down, they’ll start producing again. I figure mid September. LOL By that time, the vines might be 20 foot long. Probably a good thing I went with lean and lower trellis system.
I started six varieties to choose 1-2 from that I like the best to grow again next year. I’ve gotten a dozen Barry’s yellow cherry, one yellow pear and one chadwick cherry but I don’t think it was quite ripe. All I really know so far is the Barry’s are ok tasting and do better than the rest in the heat. Yellow pear has more flavor and does half way decent in the heat. Tappy’s and Brandywine red slicers, not so good in the heat. The other two cherries, plants look ok with the heat but all green maters that won’t ripen in the heat and those maters have been like that for over a month. All new blossoms drop.
Will be cooling down after another day of 100 and then I’ll fertilize them to give them a boost. Watered two days ago and will water tonight. Not watering a whole lot. Just enough. Don’t want to have tomatoes start splitting or start getting blossom end rot. I’m mulched so twice a week watering will be fine after the cool down.
Growing a whole lot of nothing this year. At least I started a ton of things from seed for the first time. Started over 20 different things, 6 each of most. Many were things I’ve never tried and most of those, I didn’t like. A few things I do like and would have grown were it not for the early heat wave but didn’t.
Also started four types of pepper plants but killed them and had to start them again. Between that and the heat, I’ve been able to taste one shisito that probably wasn’t quite ready but ready enough. Will be growing more of those and I might get some started asap and do them in pots.
We got lucky & are having some cloud cover coming/going - 97-98 with a heat index of 102. The breeze is starting up so that will help suck what moisture is left out of the plants (except the weeds -doing just great!).
Trying not to overwater the tomatoes, but they looked pretty parched today & hadn’t been watered in a couple of days, so I did a heavier watering. By the time I finished all the beds, the tomatoes actually looked a little better & the wilty cukes were perking up.
Tomatoes don’t set fruit when it’s in the 90’s. As soon as a tomato shows any ‘blush’ of color, I pick and bring them indoors. They ripen beautifully on the counter & I don’t have to worry about bugs, birds or anything else getting to them.
The two Home Depot jalapenos are doing great - blooming & growing some peppers. My Lowe’s pepper (had 2, one died) is actually starting to look pretty good after being resurrected from yellowing leaves & almost total wilted collapse with lots of water, some organic fertilizer & shade from the afternoon sun. I’ve been letting it get more sun gradually & finally took the shade off today .... I’ll see how it looks tonight to determine if I still need to shade it some. No blooms yet - no idea what variety ... Lowe’s plants weren’t marked other than ‘hot pepper jalapeno’. The variety I wanted to grow were Jalafuegos - got 4 nice seedlings & they died within a week of going in the garden - too small, despite being protected/shaded ... maybe better luck next year with them. The Lowe’s/Home Depot plants were a desperation buy since I didn’t have time to try again with seeds. I’m really craving a batch of jalapeno poppers, but not close to having enough yet.
"One way to prune suckers, other than simple pruning, is to pinch them off at the tips rather than the base of the shoot. By leaving a few leaves, you allow the plant to produce more energy for ripening tomatoes, plus you give shade to ripening fruit. This technique is called “Missouri pruning.”
Missouri pruning reduces shock to the plant. It’s especially helpful for those in hot, sunny climates or when suckers have gotten large. The downside of Missouri pruning is that remaining suckers will grow new suckers. Carefully monitor plants when you prune sucker tips only."
(More info at link!)
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I have Picus, a determinate Roma type that not that that tasty, but has worked well in the heat, and Early Doll, which is still ripening in the heat. (So far ripened Celebrity have the best taste.) Row covers in early spring helped to get them going early and maturing before it got too hot.
(Spouse is not eating these fast enough so yes, better start canning! :)
Upstream weather from you. Possible Cold front Sunday/Monday, chance of storms. (Cold means something like 85....) Three different models. One shows storms down toward you. (The American model does not.)
KSHB Weather Cold front one day away
KANSAS CITY, Mo. — WEATHER HEADLINES
By: Jeff Penner
The heat intensifies Saturday as highs reach 100°-105°.
A cold front likely arrives Sunday-Monday, dropping highs near KC to the 80s Monday
Thunderstorms are possible Sunday night into Monday
KANSAS CITY'S FORECAST
Saturday: Dangerous heat expected with plenty of sunshine. Wind: S-SW 10-25 mph. High: 103° Heat Index: 105-110°
Sunday: A cold front approaches and slides into the area. There is a slight chance of showers and thunderstorms, mainly in northern Missouri. Wind: SW to NE 5-15 mph. Low: 83° High: 95°; 100°-105° south of KC to 80s north.
Monday: Some heat relief! More clouds and a chance of showers and thunderstorms. Wind: E-NE 5-15 mph. Low: 72° High: 88°"