by A.J. Coltrane
Previous post here.
August 16, 2015 post here. August 19, 2014 post here. August 10, 2014 post here. August 18, 2013 post here.
It’s been relatively hot and sunny this week. We had a few 80-ish degree days and the garden is loving it.
Friday’s harvest being inspected by the boy cat:
In the box (L-R) — Oregon Spring tomatoes, Taxi, Sun Gold, Marketmore cucumbers, Lemon cucumber. A Tromboncino zucchini is in the foreground.
The Tromboncino plant is still going strong, with lots of fruit in process. For size reference, the netting squares are 8″:
As I mentioned in the last post, we recently cleaned up the bottom of the tomato plants (on the left, below). Peppers are in the center. Basil on the right:
In 2015 we did the first “tomato tasting” on August 12. We’re a little ways away still. Hopefully it will happen within the next 10 days. Most of the tomatoes are now starting to color up.
The Tigerellas:
Taxis (which need to be cleaned up):
Sun Gold and Yellow Pear:
The peppers are ripening too:
The Serranos are going bonkers:
The basil looks good, mostly. It seems to benefit from aggressive pruning — I think it knows fall is right around the corner:
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Visit Dave at Ourhappyacres, host of Harvest Monday.
FlatbreadGarden 
What great variety you have! I’ve always wanted to plant Tromboncino but so far have only talked about it 😉 I look forward to seeing how big they get in the end!
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Your Tromboncinos sure look good. I let mine sprawl, and I think I need to trellis them next year like yours. Mine are not doing so hot. I hope you get some tomatoes soon – nothing says summer for me like them!
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Your harvests look lovely, especially that tromboncino. My poor tromboncino got overrun by a pumpkin vine and isn’t doing very well. Hopefully your tomatoes ripen soon, it seems like it takes forever for them to ripen when they are the first ones.
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Really like the look of that basil, so much more lush looking than ours!! Pesto is a must here. Do you make that with yours?
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Lots of pesto. And caprese salad. And red sauce with basil.
On Wednesday I made a Sun Gold and Yellow Pear (tomato) salad with goat cheese, basil, olive oil, and pear balsamic vinegar that I thought was delicious. (The Sun Golds and Yellow Pears were halved lengthwise to increase the surface area.) It was sort of a send-up on a caprese but the end result was very different.
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