Yeah, got a breeze here too and it's like standing in front of the oven as the heat rolls out. NWS actually says 103 with heat index of 101 right now. LOL
As soon as a tomato shows any ‘blush’ of color, I pick and bring them indoors.
I just topped off all the animals' water and looked at the maters and I swear, they lost color since yesterday and went back towards green. I may yank some in the morning and let them ripen indoors.
I've got some tiny Pumpkin Spice Jalapenos and hopefully they'll take off with cooler weather coming, if that cooler weather lasts. I'm fine with the heat level of jalapeno but have never liked the taste but I guess these pumpkin spice have a different flavor profile. "Fruity" according to rareseeds. I've got one Kalugarista pepper plant and I'm anxious to try them. Pretty rare so there's not much info out there on them.
I'll be getting some shade cloth to have on hand for future years. Summers have been pretty mild for the last ten years here so I didn't think about it.
I was desperate for shade cloth earlier this year & there was none to be had locally - had to order it. I was able to borrow some from my SIL for about a week to get through a hot spell in May (98-99!) - tomatoes were only in the ground 6 days & I didn’t want them broiling in the heat. They did fine with shade & lots of water.
It is SO hot here, I think I could make roasted tomatoes by taking a metal cookie tray outside, picking some Sungolds, mixing up with olive oil/salt & leaving them out a while. The tomatoes are already very warm when picked off the vine & that metal cookie tray would heat up in a hurry (ha ha). :-)