I'm getting a little more okra now, but still not nearly as much as last year. There was enough to make a quart of refrigerator pickles, with some Serrano peppers thrown in. These are Silver Queen and Millionaire.
These Honeybear Acorn squash are from the plant that did not succumb to the borer. None of them darkened like this cultivar normally does, but I believe they are fully ripe since they set in June.
It's chili pepper time. I picked these this morning, a little over two pounds. From left to right they are Holy Mole, Joe Parker New Mexico, and San Luis Ancho the last two from Renee's seeds. I tried this Ancho last week and it is surprisingly hot, much hotter than the anchos I grew last year.. The peppers were put on a screen to dry in the sun today, then this evening I'll put them on the dehydrator to finish. With oregano and toasted cumin seeds they will make a batch of chili powder.
I'll say right here that in my opinion the Ancho is the finest pepper in all creation.
The two Teksukabotu squash are still growing and flowering. They make huge flowers. At this point I remove any new squash that form. I like to leave them flower first because they provide a real banquet for the bees. I recently saw one flower with 4 bumblebees in it. They seem to get drunk in there, or just very sated. There are 3 bees in this one.
For the week 8.4 pounds, and 235 pounds for the year. Tomatoes and cucumbers are nearly finished, but the bulk of the winter squash, sweet potatoes and parsnip are yet to be harvested. There's a good chance to exceed 300 pounds for the first time this year.